Characterization and Function of a Novel Welan Gum Lyase From Marine Sphingomonas sp. WG.
Characterization and Function of a Novel Welan Gum Lyase From Marine Sphingomonas sp. WG.
复制标题
海洋鞘氨醇单胞菌新型韦兰胶裂解酶的表征和功能。
DOI：
10.3389/fmicb.2021.638355
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发表时间：
2021
影响因子：
5.2
通讯作者：
Zhu H
中科院分区：
文献类型：
--
作者：
Chang AP;Qian J;Li H;Wang YL;Lin JY;He QM;Shen YL;Zhu H
威兰胶是一种由鞘氨醇单胞菌产生的微生物胞外多糖，在食品工业、水泥生产、提高石油采收率等领域具有巨大的应用潜力。但在降低成本、提高产量和质量方面仍存在挑战。本论文对神经鞘氨醇单胞菌的WelR基因进行了生物信息学分析，并对该基因的特性和功能进行了研究。第一次对工作组进行了调查。结果表明，天冬氨酸(Asn)、蛋氨酸(Met)、天冬氨酸(Asn)、天冬氨酸(Asn)和谷氨酸(Glu)是主要氨基酸残基，C端氨基酸是维持WelR稳定性的必需氨基酸。该酶的最适温度为25℃，最适pH为7.4。而WelR具有较好的耐低温和耐碱性。K+、Mg~(2+)、Ca~(2+)、Mn~(2+)和EDTA能促进WelR的活性，而锌~(2+)则相反。结合葡萄糖浓度和生长曲线的变化，qRT-PCR结果表明，当葡萄糖耗尽时，WelR可能会降解存在于培养物中的威兰胶，以维持细菌的代谢。这项工作将为制定调控威兰胶生物合成的新策略奠定理论基础。
Welan gum, a kind of microbial exopolysaccharides, produced by the genus Sphingomonas, have great potential for application in many fields, such as the food industry, cement production, and enhanced oil recovery. But there are still challenges to reduce the cost, enhance the production and the quality. Herein, the bioinformatics analysis of WelR gene was preformed, and the characterization and function of WelR, welan gum lyase, from Sphingomonas sp. WG were investigated for the first time. The results indicated that 382nd (Asn), 383rd (Met), 494th (Asn), and 568th (Glu) were the key amino acid residues, and C-terminal amino acids were essential to keeping the stability of WelR. The optimal temperature and pH of the enzymatic activity were found to be 25°C and 7.4, respectively. And WelR was good low temperature resistance and alkali resistant. K+, Mg2+, Ca2+, Mn2+, and EDTA increased WelR activities, in contrast to Zn2+. Coupled with the change in glucose concentration and growth profile, the qRT-PCR results indicated that WelR may degrade welan gum existing in the culture to maintain bacterial metabolism when glucose was depleted. This work will lay a theoretical foundation to establish new strategies for the regulation of welan gum biosynthesis.
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影响因子：
14.8
作者：
Kelley LA;Mezulis S;Yates CM;Wass MN;Sternberg MJ
通讯作者：
Sternberg MJ
影响因子：
14.9
作者：
Letunic I;Doerks T;Bork P
通讯作者：
Bork P
DOI：
10.1016/j.ijbiomac.2019.10.095
发表时间：
2020-03-15
影响因子：
8.2
作者：
Qin, Hui-Min;Gao, Dengke;Lu, Fuping
通讯作者：
Lu, Fuping
影响因子：
3
作者：
Jenkins, J;Mayans, O;Pickersgill, R
通讯作者：
Pickersgill, R
影响因子：
3.8
作者：
Cheng, Zhengjun;Zhang, Yuntao
通讯作者：
Zhang, Yuntao