Identification and engineering of the aprE regulatory region and relevant regulatory proteins in Bacillus licheniformis 2709.


Journal

Enzyme and microbial technology
ISSN: 1879-0909
Titre abrégé: Enzyme Microb Technol
Pays: United States
ID NLM: 8003761

Informations de publication

Date de publication:
Jan 2024
Historique:
received: 10 05 2023
revised: 01 08 2023
accepted: 27 08 2023
medline: 27 11 2023
pubmed: 6 11 2023
entrez: 5 11 2023
Statut: ppublish

Résumé

Bacillus licheniformis 2709 is the main industrial producer of alkaline protease (AprE), but its biosynthesis is strictly controlled by a highly sophisticated transcriptional network. In this study, the UP elements of aprE located 74-98, 98-119 and 140-340 bp upstream of the transcriptional start site (TSS) were identified, which presented obvious effects on the transcription of aprE. To further analyze the transcriptional mechanism, the specific proteins binding to the approximately 500-bp DNA sequences were subsequently captured by reverse-chromatin immunoprecipitation (reverse-ChIP) and DNA pull-down (DPD) assays, which captured the transcriptional factors CggR, FruR, and YhcZ. The study demonstrated that CggR, FruR and YhcZ had no significant effect on cell growth and aprE expression. Then, aprE expression was significantly enhanced by deleting a potential negative regulatory factor binding site in the genome. The AprE enzyme activity in shake flasks of the genomic mutant BL ∆1 was 47% higher than in the original strain, while the aprE transcription level increased 3.16 times. The protocol established in this study provides a valuable reference for the high-level production of proteins in other Bacillus species. At the same time, it will help reveal the molecular mechanism of the transcriptional regulatory network of aprE and provide important theoretical guidance for further enhancing the yield of AprE.

Identifiants

pubmed: 37925770
pii: S0141-0229(23)00118-7
doi: 10.1016/j.enzmictec.2023.110310
pii:
doi:

Substances chimiques

Transcription Factors 0
Bacterial Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

110310

Informations de copyright

Copyright © 2023. Published by Elsevier Inc.

Auteurs

Cuixia Zhou (C)

School of biology and brewing engineering, Taishan University, Taian 271018, PR China; Key laboratory of industrial fermentation microbiology, Ministry of education, College of biotechnology, Tianjin University of Science &Technology, Tianjin 300450, PR China.

Guangcheng Yang (G)

School of biology and brewing engineering, Taishan University, Taian 271018, PR China. Electronic address: yangguangcheng2008@aliyun.com.

Panpan Meng (P)

School of biology and brewing engineering, Taishan University, Taian 271018, PR China.

Weishuai Qin (W)

School of biology and brewing engineering, Taishan University, Taian 271018, PR China.

Yanyan Li (Y)

School of biology and brewing engineering, Taishan University, Taian 271018, PR China.

Zhenxian Lin (Z)

School of biology and brewing engineering, Taishan University, Taian 271018, PR China.

Wei Hui (W)

Key laboratory of industrial fermentation microbiology, Ministry of education, College of biotechnology, Tianjin University of Science &Technology, Tianjin 300450, PR China.

Huitu Zhang (H)

Key laboratory of industrial fermentation microbiology, Ministry of education, College of biotechnology, Tianjin University of Science &Technology, Tianjin 300450, PR China.

Fuping Lu (F)

Key laboratory of industrial fermentation microbiology, Ministry of education, College of biotechnology, Tianjin University of Science &Technology, Tianjin 300450, PR China. Electronic address: lfp@tust.edu.cn.

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