Identification and characterization of a new three-component nicotinic acid hydroxylase NahAB(1)B(2) from Pusillimonas sp strain T2
Identification and characterization of a new three-component nicotinic acid hydroxylase NahAB(1)B(2) from Pusillimonas sp strain T2
复制标题
微单胞菌 T2 菌株中新型三组分烟酸羟化酶 NahAB(1)B(2) 的鉴定和表征
DOI:
10.1111/lam.12850
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发表时间:
2018
影响因子:
2.4
通讯作者:
Qiu J.
中科院分区:
文献类型:
--
作者:
Yuan M.;Zhang Y.;Zhao L.;Ma Y.;He Q.;He J.;Qiu J.
Nicotinic acid (NA) is ubiquitous in nature and its microbial degradation mechanisms are diverse. In this study,Pusillimonassp. strain T2 was found to be capable of utilizing NA as sole carbon and nitrogen sources. This strain could completely degrade 300 mg l−1NA within 3·5 h at 30°C and pH 7·0 and one of the degradation intermediate of NA was identified as 6‐hydroxynicotinic acid (6HNA). The draft genome sequences of strain T2 were determined to have a total length of 3·3 M bp and 3054 proteins were predicted. The encoding genes of three‐component NA hydroxylase (NahAB1B2) genes were identified. ThenahAB1B2genes were heterologously expressed in the non‐NA‐degradingShinellasp. strain HZN7. The recombinant HZN7‐pBBR‐nahAB1B2converted NA into equimolar 6HNA, while the recombinants HZN7‐pBBR‐nahAB1(lacking component B2) and HZN7‐pBBR‐nahAB2(lacking component B1) could not convert NA. Cell‐free extracts of HZN7‐pBBR‐nahAB1B2exhibited NA hydroxylase activity. After addition of an artificial electron acceptor (such as phenazine methosulphate, PMS), the NA hydroxylase activity was significantly increased. TheKmandVmaxvalues for NA were 65·94μmol l−1and 260·80 ± 5·69 mU mg−1, respectively, using PMS as an electron acceptor. This study provides a novel insight into the NA degradation by bacteria.Significance and Impact of the StudyNicotinic acid (NA) serves as a model system for the degradation ofN‐heterocyclic aromatic compounds and the microbial degradation mechanisms are diverse. This is the first time that a three‐component hydroxylase has been identified. This study provides a novel insight into the NA degradation by bacteria.