Enhancement of the Isomerization Activity and Thermostability of Cellobiose 2-Epimerase from

Caldicellulosiruptor Cellobiose Enzyme Stability Isomerism Lactulose Racemases and Epimerases / genetics
catalytic direction cellobiose 2-epimerase flexible loop isomerization activity molecular dynamics simulation thermostability

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
17 Feb 2021
Historique:
pubmed: 6 2 2021
medline: 15 5 2021
entrez: 5 2 2021
Statut: ppublish

Résumé

Cellobiose 2-epimerase (CE) offers a promising enzymatic approach to produce lactulose. However, its application is limited by the unsatisfactory isomerization activity and thermostability. Our study attempted to optimize the catalytic performances of CEs by flexible loop exchange, for which four mutants were constructed using

Identifiants

DOI: 10.1021/acs.jafc.0c07073 PMID: 33541071
pubmed: 33541071
doi: 10.1021/acs.jafc.0c07073
doi:

Substances chimiques

Cellobiose 16462-44-5
Lactulose 4618-18-2
Racemases and Epimerases EC 5.1.-

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1907-1915

Auteurs

Lu Wang (L)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Jiali Gu (J)

College of Life Sciences, Huzhou University, Huzhou 313000, China.

Yinghui Feng (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Mingming Wang (M)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Yanjun Tong (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Yingjie Liu (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Xiaomei Lyu (X)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Ruijin Yang (R)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
ORCID: 0000-0002-6620-8897

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Classifications MeSH

questionsmedicales.fr › Bactéries › Firmicutes › Caldicellulosiruptor › Enhancement of the Isomerization Activity and...
questionsmedicales.fr › Glucides › Sucres › Diholoside › Cellobiose › Enhancement of the Isomerization Activity and...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Stabilité protéique › Stabilité enzymatique › Enhancement of the Isomerization Activity and...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes de chimie organique › Isomérie › Enhancement of the Isomerization Activity and...
questionsmedicales.fr › Glucides › Sucres › Diholoside › Lactulose › Enhancement of the Isomerization Activity and...
questionsmedicales.fr › Enzymes et coenzymes › Enzymes › Isomerases › Racémases et épimérases › Enhancement of the Isomerization Activity and...