Cloning and characterization of a novel amylopullulanase from Bacillus megaterium Y103 with transglycosylation activity
Cloning and characterization of a novel amylopullulanase from Bacillus megaterium Y103 with transglycosylation activity
复制标题
具有转糖基活性的巨大芽孢杆菌 Y103 新型淀粉支链淀粉酶的克隆和表征
DOI：
10.1007/s10529-020-02891-4
复制
发表时间：
2020-04
影响因子：
2.7
通讯作者：
Tao Jun-hong
中科院分区：
文献类型：
--
作者：
Liu Xin;Chen Hui;Tao Huan-yu;Chen Zhou;Liang Xiao-bo;Han Peng;Tao Jun-hong
从微生物中获得一种新型的具有合成能力的普鲁兰聚糖酶，并对其底物专一性进行鉴定。从巨大芽孢杆菌Y103中分离纯化了一种新的普鲁兰聚糖酶PulY103A，并在大肠杆菌中进行了表达。PulY103A含有I型普鲁兰聚糖酶的特征序列，与巨大芽孢杆菌WW1210I型普鲁兰聚糖酶(BmPu1)的同源性为94.7%，具有相似的相对分子质量(110.8 kDa)和最适pH(6.5)。然而，PulY103A的最适温度为45℃，对直链淀粉的催化活性(48.3%)高于普鲁兰多糖(100%)、可溶性淀粉(67.5%)和支链淀粉(23.1%)。薄层层析结果表明，普鲁兰多糖的主要水解物为麦芽三糖和麦芽六糖，这与已报道的其他普鲁兰酶的产物不同。根据酶的专一性，PulY103A是一种淀粉酶，它通过形成α-1，4-葡萄糖苷键而表现出糖基化活性。研究了一种具有糖基化活性的新型淀粉酶。该酶的特性表明其具有生产麦芽六糖的潜力。
To obtain a novel pullulanase with synthetic ability from a microorganism and characterize its substrates specificity. A novel pullulanase, PulY103A, from Bacillus megaterium Y103 was purified, characterized and expressed in Escherichia coli. PulY103A contained the signature sequences of type I pullulanases and showed 94.7% identity with a type I pullulanase (BmPul) from B. megaterium WW1210, showing similar molecular weight (110.8 kDa) and optimal pH (6.5). However, PulY103A had an optimal temperature of of 45 °C and exhibited relatively higher activity toward amylose (48.3%) compared with pullulan (100%), soluble starch (67.5%), and amylopectin (23.1%). The thin-layer chromatography results showed that the major pullulan hydrolysis products were maltotriose and maltohexaose, which differed from those reported in other pullulanases. On the basis of enzyme specificity, PulY103A was an amylopullulanase, which presented transglycosylation activity by forming α-1,4-glucosidic linkages. A novel amylopullulanase with transglycosylation activity was characterized. The features of this enzyme suggested its potential to produce maltohexaose.
登录
查看更多内容
影响因子：
11.4
作者：
Xinye Wang;Y. Nie;Yan Xu
通讯作者：
Xinye Wang;Y. Nie;Yan Xu
影响因子：
2.9
作者：
D. Jeong;Hyun-Mo Jeong;Yu-Jeong Shin;Seung-Hye Woo;J. Shim
通讯作者：
D. Jeong;Hyun-Mo Jeong;Yu-Jeong Shin;Seung-Hye Woo;J. Shim
N-基于热链地芽孢杆菌的新型耐热 I 型普鲁兰酶的末端结构域截断和结构域插入工程
影响因子：
6.1
作者：
Li, Lingmeng;Dong, Fengying;Wei, Dongzhi
通讯作者：
Wei, Dongzhi
影响因子：
2.3
作者：
Li Zhoukun;Zheng Wenwen;Cui Zhongli
通讯作者：
Cui Zhongli
DOI：
10.1016/j.ijbiomac.2015.10.067
发表时间：
2016
影响因子：
8.2
作者：
Young-Seok Lee;Sohyeon Seo;Sang-Hong Yoon;Su-yeon Kim;B. Hahn;Joon-Soo Sim;Bon-sung Koo;Chang-Muk Lee
通讯作者：
Young-Seok Lee;Sohyeon Seo;Sang-Hong Yoon;Su-yeon Kim;B. Hahn;Joon-Soo Sim;Bon-sung Koo;Chang-Muk Lee