Identification and characterization of a novel carboxylesterase EstQ7 from a soil metagenomic library.


Journal

Archives of microbiology
ISSN: 1432-072X
Titre abrégé: Arch Microbiol
Pays: Germany
ID NLM: 0410427

Informations de publication

Date de publication:
Sep 2021
Historique:
received: 21 03 2021
accepted: 20 05 2021
revised: 19 05 2021
pubmed: 1 6 2021
medline: 18 9 2021
entrez: 31 5 2021
Statut: ppublish

Résumé

A novel lipolytic gene, estq7, was identified from a fosmid metagenomic library. The recombinant enzyme EstQ7 consists of 370 amino acids with an anticipated molecular mass of 42 kDa. Multiple sequence alignments showed that EstQ7 contained a pentapeptide motif GHSMG, and a putative catalytic triad Ser174-Asp306-His344. Interestingly, EstQ7 was found to have very little similarity to the characterized lipolytic enzymes. Phylogenetic analysis revealed that EstQ7 may be a member of a novel family of lipolytic enzymes. Biochemical characterization of the recombinant enzyme revealed that it constitutes a slightly alkalophilic, moderate thermophilic and highly active carboxylesterase against short-chain fatty acid esters with optimum temperature 50 ℃ and pH 8.2. The Km and kcat values toward p-nitrophenyl acetate were determined to be 0.17 mM and 1910s

Identifiants

pubmed: 34057548
doi: 10.1007/s00203-021-02398-0
pii: 10.1007/s00203-021-02398-0
doi:

Substances chimiques

Carboxylesterase EC 3.1.1.1

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

4113-4125

Subventions

Organisme : Jiangsu Provincial Key Research and Development Program
ID : BE2017374-2
Organisme : special funds of agro-product quality safety risk assessment of Ministry of Agriculture of the People's Republic of China
ID : GJFP201701505; GJFP20191101

Informations de copyright

© 2021. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.

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Auteurs

Zhenzhen Yan (Z)

Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.

Liping Ding (L)

Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.

Dandan Zou (D)

Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.

Luyao Wang (L)

Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.

Yuzhi Tan (Y)

Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.

Shuting Guo (S)

Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.

Yingchen Zhang (Y)

Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.

Zhihong Xin (Z)

Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China. xzhfood@njau.edu.cn.

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