定点突变改造提高纺锤形赖氨酸芽孢杆菌氨基甲酸乙酯水解酶稳定性
作者:
基金项目:

国家重点基础研究发展计划 (973计划) (No. 2012CB720802),国家自然科学基金 (No. 31371821) 资助。


Stability enhancement of urethanase from Lysinibacillus fusiformis by site-directed mutagenesis
Author:
  • Xiaohui Liu

    Xiaohui Liu

    1 Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; 2 Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • Fang Fang

    Fang Fang

    1 Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; 2 Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • Xiaole Xia

    Xiaole Xia

    1 Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • Guocheng Du

    Guocheng Du

    2 Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; 3 Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; 4 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • Jian Chen

    Jian Chen

    1 Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; 3 Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; 4 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
    在期刊界中查找
    在百度中查找
    在本站中查找
Fund Project:

Major State Basic Research Development Program of China (973 Program) (No. 2012CB720802), National Natural Science Foundation of China (No. 31371821).

  • 摘要
  • | |
  • 访问统计
  • | |
  • 相似文献 [20]
  • |
  • 引证文献
  • | |
  • 文章评论
    摘要:

    氨基甲酸乙酯 (ethyl carbamate,EC) 是一种存在于发酵食品和酿造酒精饮料中的潜在致癌物质。利用生物酶法去除食品饮料中的EC是一种较为安全有效的方法。本研究以来源于赖氨酸芽孢杆菌Lysinibacillus fusiformis SC02的氨基甲酸乙酯水解酶为研究对象,采用计算机辅助设计突变位点,构建了其不稳定区域Q328位点的饱和突变体。通过酶学性质分析发现,突变体Q328C和Q328V在40 ℃下的半衰期分别提高了7.46和1.99倍,Q328R在高温下也有比原酶更好的耐受性。此外,突变体Q328C对乙醇的耐受性和酸耐受性也有所提高。对氨基甲酸乙酯水解酶分子改造的结果表明,通过改造其不稳定区域Q328位点,可以提高酶的热稳定性及对酸和乙醇的耐受性。

    Abstract:

    Ethyl carbamate as a potential carcinogen commonly exists in traditional fermented foods and beverages. Enzymatic removal of ethyl carbamate from fermented foods and beverages is an efficient and safe method. In this study, we mutated urethanase from Lysinibacillus fusiformis SC02 on the Q328 site through computer aided design approaches. The half-life of resulting mutants Q328C and Q328V was detected to be 7.46 and 1.96 folds higher than that of the original enzyme, and Q328R presented better thermal-tolerance than the original urethanase when incubated at high temperature. The tolerance of Q328C to ethanol and acid also increased when compared with that of the original enzyme. The stability and tolerance to acid and ethanol of urethanase could be improved by modification on its Q328 site.

    参考文献
    网友评论
    网友评论
    分享到微博
    发 布
引用本文

刘晓慧,方芳,夏小乐,堵国成,陈坚. 定点突变改造提高纺锤形赖氨酸芽孢杆菌氨基甲酸乙酯水解酶稳定性[J]. 生物工程学报, 2016, 32(9): 1233-1242

复制
分享
文章指标
  • 点击次数:1325
  • 下载次数: 2810
  • HTML阅读次数: 970
  • 引用次数: 0
历史
  • 收稿日期:2015-12-11
  • 在线发布日期: 2016-08-29
文章二维码
您是第5990730位访问者
生物工程学报 ® 2025 版权所有

通信地址:中国科学院微生物研究所    邮编:100101

电话:010-64807509   E-mail:cjb@im.ac.cn

技术支持:北京勤云科技发展有限公司