Efficient production of a highly active lysozyme from European flat oyster Ostrea edulis.

Komagataella phaffii catalytic activity fusion tag lysozyme secretory expression semi-rational design

Journal

Journal of biotechnology
ISSN: 1873-4863
Titre abrégé: J Biotechnol
Pays: Netherlands
ID NLM: 8411927

Informations de publication

Date de publication:
05 Jun 2024
Historique:
received: 25 03 2024
revised: 21 05 2024
accepted: 29 05 2024
medline: 8 6 2024
pubmed: 8 6 2024
entrez: 7 6 2024
Statut: aheadofprint

Résumé

Lysozyme, an antimicrobial agent, is extensively employed in the food and healthcare sectors to facilitate the breakdown of peptidoglycan. However, the methods to improve its catalytic activity and secretory expression still need to be studied. In the present study, twelve lysozymes from different origins were heterologously expressed using the Komagataella phaffii expression system. Among them, the lysozyme from the European flat oyster Ostrea edulis (oeLYZ) showed the highest activity. Via a semi-rational approach to reduce the structural free energy, the double mutant Y15A/S39R (oeLYZ

Identifiants

pubmed: 38848819
pii: S0168-1656(24)00151-2
doi: 10.1016/j.jbiotec.2024.05.011
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Informations de copyright

Copyright © 2024 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare no competing interests.

Auteurs

Bo Pang (B)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Manxi Song (M)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Jiahao Yang (J)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Haobin Mo (H)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Kai Wang (K)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Xia Chen (X)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Yujun Huang (Y)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Ruixia Gu (R)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China.

Chengran Guan (C)

School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: crguan@yzu.edu.cn.

Classifications MeSH