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Gu S, Yu J, Du L, Zhang D, Zhao L, Xie J. Characterization, Semirational Design for pH Robustness, and the Application in Bioactive Peptide Production of a X-Prolyl Dipeptidyl Aminopeptidase from Lactococcus lactis MY-3. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7279-7290. [PMID: 38519413 DOI: 10.1021/acs.jafc.4c00146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/24/2024]
Abstract
PepXLcMY-3, an X-prolyl dipeptidyl aminopeptidase derived from Lactobacillus lactis MY-3, was screened and recombinantly expressed in Escherichia coli. The enzyme could exhibit about 40% activity within the pH range of 6.0-10. To further improve the pH robustness, site E396 located in the active pocket was discovered through alanine scanning. The mutant E396I displayed both developed activity and kcat/Km. The optimal pH of E396I shifted from 6.0 to 10 compared to WT, with the relative activity within the pH range of 6.0-10 significantly increased. The site K648 was then proposed by semirational design. The activity of mutant E396I/K648D reached 4.03 U/mg. The optimal pH was restored to 6.0, and the pH stability was further improved. E396I/K648D could totally hydrolyze β-casomorphin 7 within 30 min. The hydrolysate showed 64.5% inhibition on angiotensin I converting enzyme, which was more efficient than those produced by E396I and WT, 23.2 and 44.7%, respectively.
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Affiliation(s)
- Shengdi Gu
- State Key Laboratory of Bioreactor Engineering, Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China
| | - Junjie Yu
- State Key Laboratory of Bioreactor Engineering, Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China
- Shanghai Institute of Supervision and Inspection on Food Products and Cosmetics Quality, Shanghai 200233, P. R. China
| | - Lei Du
- State Key Laboratory of Bioreactor Engineering, Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China
| | - Daihui Zhang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, Jiangsu, P. R. China
| | - Li Zhao
- State Key Laboratory of Bioreactor Engineering, Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China
| | - Jingli Xie
- State Key Laboratory of Bioreactor Engineering, Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China
- Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB), Shanghai 200237, P. R. China
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Liu M, Hu M, Zhou H, Dong Z, Chen X. High-level production of Aspergillus niger prolyl endopeptidase from agricultural residue and its application in beer brewing. Microb Cell Fact 2023; 22:93. [PMID: 37143012 PMCID: PMC10161650 DOI: 10.1186/s12934-023-02087-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 04/10/2023] [Indexed: 05/06/2023] Open
Abstract
BACKGROUND Prolyl endopeptidase from Aspergillus niger (AN-PEP) is a prominent serine proteinase with various potential applications in the food and pharmaceutical industries. However, the availability of efficient and low-cost AN-PEP remains a challenge owing to its low yield and high fermentation cost. RESULTS Here, AN-PEP was recombinantly expressed in Trichoderma reesei (rAN-PEP) under the control of the cbh1 promoter and its secretion signal. After 4 days of shaking flask cultivation with the model cellulose Avicel PH101 as the sole carbon source, the extracellular prolyl endopeptidase activity reached up to 16.148 U/mL, which is the highest titer reported to date and the secretion of the enzyme is faster in T. reesei than in other eukaryotic expression systems including A. niger and Komagataella phaffii. Most importantly, when cultivated on the low-cost agricultural residue corn cob, the recombinant strain was found to secret a remarkable amount of rAN-PEP (37.125 U/mL) that is twice the activity under the pure cellulose condition. Furthermore, treatment with rAN-PEP during beer brewing lowered the content of gluten below the ELISA kit detection limit (< 10 mg/kg) and thereby, reduced turbidity, which would be beneficial for improving the non-biological stability of beer. CONCLUSION Our research provides a promising approach for industrial production of AN-PEP and other enzymes (proteins) from renewable lignocellulosic biomass, which provides a new idea with relevant researchers for the utilization of agricultural residues.
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Affiliation(s)
- Minglu Liu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Meng Hu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Hui Zhou
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Zhiyang Dong
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China.
| | - Xiuzhen Chen
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China.
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3
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Taraszkiewicz A, Sinkiewicz I, Sommer A, Staroszczyk H. The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins. Crit Rev Food Sci Nutr 2023; 64:6567-6580. [PMID: 36798052 DOI: 10.1080/10408398.2023.2170973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Abstract
Prolyl oligopeptidase (POP) is a conserved serine protease belonging to proline-specific peptidases. It has both enzymatic and non-enzymatic activity and is involved in numerous biological processes in the human body, playing a role in e.g., cellular growth and differentiation, inflammation, as well as the development of some neurodegenerative and neuropsychiatric disorders. This article describes the physiological and pathological aspects of POP activity and the state-of-art of its peptidic inhibitors originating from food proteins, with a particular focus on their potential as cognition-enhancing agents. Although some milk, meat, fish, and plant protein-derived peptides have the potential to be applied as natural, procognitive nutraceuticals, their effectiveness requires further evaluation, especially in clinical trials. We demonstrated that the important features of the most promising POP-inhibiting peptides are very short sequence, high content of hydrophobic amino acids, and usually the presence of proline residue.
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Affiliation(s)
- Antoni Taraszkiewicz
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Izabela Sinkiewicz
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Agata Sommer
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Hanna Staroszczyk
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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4
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A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment. Foods 2022; 11:foods11152246. [PMID: 35954014 PMCID: PMC9368000 DOI: 10.3390/foods11152246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/19/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Protein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-term and low temperature (10 °C) action prior to alcoholic fermentation (AF); (ii) at yeast inoculum, for a long-lasting and medium temperature (18 °C) action during AF. The results reveal that protease sufficiently preserved its catalytic activity at both operational conditions: 10 °C (during cold settling) and 18 °C (during AF). Furthermore, protease addition (dosage 50–150 μL/L) raised the alcoholic fermentation rate. The treatment at yeast inoculum (dosage 50 μL/L) had a remarkable effect in preventing haze formation, as revealed by its impact on protein instability and haze-active proteins. This minimally invasive, time and resource-saving enzymatic treatment, integrated into the winemaking process, could produce stable white wine without affecting color quality and phenol content.
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Ito T, Taguchi Y, Oue H, Amano N, Nagae Y, Noge K, Hashizume K. Formation of taste-active pyroglutamyl peptide ethyl esters in sake by rice koji peptidases. Biosci Biotechnol Biochem 2021; 85:1476-1484. [PMID: 33720315 DOI: 10.1093/bbb/zbab041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Accepted: 03/08/2021] [Indexed: 11/12/2022]
Abstract
Formation of taste-active pyroglutamyl (pGlu) peptide ethyl esters in sake was investigated: 2 enzymes (A and B) responsible for the esterification were purified from a rice koji extract. MADLI-TOF/TOF analysis after deglycosylation identified enzyme (A) as peptidase S28 (GenBank accession number OOO13707.1) and enzyme (B) as serine-type carboxypeptidase (accession number AO090010000534). Both enzymes hydrolyzed pGlu peptides and formed ethyl esters under sake mash conditions: acidic pH (3-4) and in ethanol (5%-20% v/v) aqueous solutions. Enzyme (A) formed pGlu penta-peptide ethyl esters from pGlu undeca-peptides by a prolyl endo-type reaction. Enzyme (B) formed (pGlu) deca-peptide and its ethyl esters from pGlu undeca-peptides in an exo-type reaction. We are the first to report the enzymatic ethyl esterification reaction in the formation of pGlu peptides by rice koji peptidases.
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Affiliation(s)
| | | | | | | | | | - Koji Noge
- Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita, Japan
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Jiang B, Wang M, Wang X, Wu S, Li D, Liu C, Feng Z, Li J. Effective separation of prolyl endopeptidase from Aspergillus Niger by aqueous two phase system and its characterization and application. Int J Biol Macromol 2020; 169:384-395. [PMID: 33347934 DOI: 10.1016/j.ijbiomac.2020.12.120] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/27/2020] [Accepted: 12/15/2020] [Indexed: 01/10/2023]
Abstract
Aspergillus niger prolyl endopeptidase (An-PEP) has become a research focus because of its advantages in specifically cleaving the C-terminal peptide bond of proline residues, especially it was an industrial food-grade acidic PEP. Aqueous two-phase system (ATPS) was first applied for separating An-PEP from fermentation broth. Via response surface method (RSM) experiment, an effectively separation of An-PEP was achieved by ATPS containing27% (w/w) ethanol and 14.5% (w/w) (NH4)2SO4 at pH 6.0 with the recovery of 90.29 ± 0.23% and purification coefficient of 15.35 ± 0.30. The purified An-PEP was characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fourier transform infrared (FTIR) and fluorescence spectrometry. The optimum temperature and pH of An-PEP were 40 °C and 4.5-5.0, respectively. An-PEP was activated and stabilized by Ca2+ but inhibited by Fe3+. The enzymatic application of purified An-PEP was evaluated by hydrolyzing egg white protein (EWP) to prepare bioactive peptides. The obtained hydrolysates had good scavenging ability of OH and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals, angiotensin converting enzyme (ACE) inhibitory activity and anti-gout activity. This research realized a low-cost, high-efficiency and simple separation technology of An-PEP and provided a broader idea for the preparation of bioactive peptides and the application of An-PEP.
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Affiliation(s)
- Bin Jiang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Meichan Wang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Xiaojing Wang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Shuang Wu
- Heilongjiang Eco-meteorology Center, Harbin, Heilongjiang 150030, People's Republic of China
| | - Dongmei Li
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Chunhong Liu
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Zhibiao Feng
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China.
| | - Jie Li
- College of Life Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China.
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7
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Yu J, Wu J, Xie D, Du L, Tang YJ, Xie J, Wei D. Characterization and rational design for substrate specificity of a prolyl endopeptidase from Stenotrophomonas maltophilia. Enzyme Microb Technol 2020; 138:109548. [DOI: 10.1016/j.enzmictec.2020.109548] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/10/2020] [Accepted: 03/06/2020] [Indexed: 11/17/2022]
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8
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Moreno Amador MDL, Arévalo-Rodríguez M, Durán EM, Martínez Reyes JC, Sousa Martín C. A new microbial gluten-degrading prolyl endopeptidase: Potential application in celiac disease to reduce gluten immunogenic peptides. PLoS One 2019; 14:e0218346. [PMID: 31246975 PMCID: PMC6597064 DOI: 10.1371/journal.pone.0218346] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Accepted: 05/30/2019] [Indexed: 12/15/2022] Open
Abstract
Gluten is a complex of proteins present in barley, wheat, rye and several varieties of oats that triggers celiac disease in genetically predisposed subjects. Gluten is notoriously difficult to digest by mammalian proteolytic enzymes and therefore, proline-rich digestion-resistant peptides contain multiple immunogenic epitopes. Prolyl endopeptidases (PEP) hydrolyse internal proline residues on the carboxyl side of peptides and have been proposed for food gluten detoxification and as oral enzyme supplementation for celiacs. The aim of this study was to identify new gluten-degrading microbial enzymes with the potential to reduce gluten immunogenicity by neutralizing its antigenic epitopes. Using a gluten-degrading colony screening approach, a bacterial isolate (2RA3) displaying the highest glutenase activity was selected, characterized and its genome completely sequenced. The identification through 16S rDNA gene sequencing showed a 99,1% similarity to Chryseobacterium taeanense. Hydrolysis of gluten immunogenic peptides (GIP) was further monitored, over a 48-hour period, by colony encapsulation in gliadin-containing microspheres, followed by detection with the G12 anti-GIP monoclonal antibody. Glutenase activity was detected in the extracellular medium of 2RA3 cultures, where gel electrophoresis and gliadin zymography revealed the presence of a ~50 kDa gluten-degrading enzyme. Nano-ESI-Q-TOF of the excised active band identified 7 peptides contained in the protein product predicted for an open reading frame (ORF) in the 2RA3 genome. Based on sequence similarity to the PEP family, the new enzyme was named PEP 2RA3. The PEP 2RA3 coding sequence was PCR-amplified from C. taeanense 2RA3, cloned and expressed in Escherichia coli as a C-terminally His-tagged recombinant protein and purified by Ni-NTA affinity chromatography. The recombinant protein, with predicted molecular mass and isoelectric point of 78.95 kDa and 6.8, respectively, shows PEP activity with standard chromogenic substrates, works optimally at pH 8.0 and 30°C and remains stable at pH 6.0 and 50°C, indicating a potential use in gluten-containing food process applications. The ability of the recombinant enzyme to degrade GIP in beer into smaller peptides was confirmed.
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Affiliation(s)
| | | | - Encarnación Mellado Durán
- Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | | | - Carolina Sousa Martín
- Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
- * E-mail:
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9
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A prolyl endopeptidase from Flammulina velutipes for the possible degradation of celiac disease provoking toxic peptides in cereal proteins. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.07.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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10
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Discovery, cloning and characterisation of proline specific prolyl endopeptidase, a gluten degrading thermo-stable enzyme from Sphaerobacter thermophiles. Enzyme Microb Technol 2017; 107:57-63. [DOI: 10.1016/j.enzmictec.2017.08.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 08/01/2017] [Accepted: 08/04/2017] [Indexed: 01/28/2023]
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11
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Wang XD, Jiang T, Yu XW, Xu Y. Effects of UPR and ERAD pathway on the prolyl endopeptidase production in Pichia pastoris by controlling of nitrogen source. ACTA ACUST UNITED AC 2017; 44:1053-1063. [DOI: 10.1007/s10295-017-1938-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Accepted: 02/22/2017] [Indexed: 01/12/2023]
Abstract
Abstract
Prolyl endopeptidase (PEP) is very useful in various industries, while the high cost of enzyme production remains a major obstacle for its industrial applications. Pichia pastoris has been used for the PEP production; however, the fermentation process has not be investigated and little is known about the impact of excessive PEP production on the host cell physiology. Here, we optimized the nitrogen source to improve the PEP expression level and further evaluated the cellular response including UPR and ERAD. During methanol induction phase the PEP activity (1583 U/L) was increased by 1.48-fold under the optimized nitrogen concentration of NH4+ (300 mmol/L) and casamino acids [1.0% (w/v)] in a 3-L bioreactor. Evaluated by RT-PCR the UPR and ERAD pathways were confirmed to be activated. Furthermore, a strong decrease of ERAD-related gene transcription was observed with the addition of nitrogen source, which contributed to a higher PEP expression level.
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Affiliation(s)
- Xiao-Dong Wang
- 0000 0001 0708 1323 grid.258151.a The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 214122 Wuxi People’s Republic of China
- 0000 0001 0708 1323 grid.258151.a State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi People’s Republic of China
| | - Ting Jiang
- 0000 0001 0708 1323 grid.258151.a The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 214122 Wuxi People’s Republic of China
- 0000 0001 0708 1323 grid.258151.a State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi People’s Republic of China
| | - Xiao-Wei Yu
- 0000 0001 0708 1323 grid.258151.a The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 214122 Wuxi People’s Republic of China
- 0000 0001 0708 1323 grid.258151.a State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi People’s Republic of China
| | - Yan Xu
- 0000 0001 0708 1323 grid.258151.a The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 214122 Wuxi People’s Republic of China
- 0000 0001 0708 1323 grid.258151.a State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi People’s Republic of China
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12
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Zhang YQ, Li RH, Zhang HB, Wu M, Hu XQ. Purification, characterization, and application of a thermostable dextranase from Talaromyces pinophilus. ACTA ACUST UNITED AC 2017; 44:317-327. [DOI: 10.1007/s10295-016-1886-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Accepted: 12/14/2016] [Indexed: 11/25/2022]
Abstract
Abstract
Dextranase can hydrolyze dextran to low-molecular-weight polysaccharides, which have important medical applications. In the study, dextranase-producing strains were screened from various soil sources. The strain H6 was identified as Talaromyces pinophilus by a standard ITS rDNA analysis. Crude dextranase was purified by ammonium sulfate fractionation and Sepharose 6B chromatography, which resulted in a 6.69-fold increase in the specific activity and an 11.27% recovery. The enzyme was 58 kDa, lower than most dextranase, with an optimum temperature of 45 °C and an optimum pH of 6.0, and identified as an endodextranase. It was steady over a pH range from 3.0 to 10.0 and had reasonable thermal stability. The dextranase activity was increased by urea, which enhanced its activity to 115.35% and was conducive to clinical dextran production. Therefore, T. pinophilus H6 dextranase could show its superiority in practical applications.
Graphical Abstract
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Affiliation(s)
- Yu-Qi Zhang
- grid.256896.6 Department of Pharmaceutical Engineering, School of Biological and Medical Engineering Hefei University of Technology 230009 Hefei People’s Republic of China
| | - Ruo-Han Li
- grid.256896.6 Department of Pharmaceutical Engineering, School of Biological and Medical Engineering Hefei University of Technology 230009 Hefei People’s Republic of China
| | - Hong-Bin Zhang
- grid.256896.6 Department of Pharmaceutical Engineering, School of Biological and Medical Engineering Hefei University of Technology 230009 Hefei People’s Republic of China
| | - Min Wu
- grid.256896.6 Department of Pharmaceutical Engineering, School of Biological and Medical Engineering Hefei University of Technology 230009 Hefei People’s Republic of China
| | - Xue-Qin Hu
- grid.256896.6 Department of Pharmaceutical Engineering, School of Biological and Medical Engineering Hefei University of Technology 230009 Hefei People’s Republic of China
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13
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Kocadag Kocazorbaz E, Zihnioglu F. Purification, characterization and the use of recombinant prolyl oligopeptidase from Myxococcus xanthus for gluten hydrolysis. Protein Expr Purif 2016; 129:101-107. [PMID: 27693621 DOI: 10.1016/j.pep.2016.09.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 09/23/2016] [Accepted: 09/27/2016] [Indexed: 11/16/2022]
Abstract
Prolyl oligopeptidase (POP, EC 3.4.21.26) is a cytosolic serine protease that hydrolyses proline containing small peptides. The members of prolyl oligopeptidase family play important roles in many physiological processes such as neurodegenerative diseases, maturation and degradation of peptide hormones. Thus the enzyme has been purified and characterized from various sources to elucidate the potential use as therapeutics. In this study recombinant Myxococcus xanthus prolyl oligopeptidase expressed in E. coli was purified 60.3 fold, using metal-chelate affinity and gel permeation chromatography. The recombinant enzyme had a monomeric molecular weight of 70 kDa. Isoelectric point of the enzyme was found to be approximately 6.3 by two-dimensional polyacrylamide gel electrophoresis. The optimum pH and temperature was estimated as 7.5 and 37 °C, respectively. The purified enzyme was stable in a pH range of 6.0-8.5 and thermally stable up to 37 °C. The Km and Vmax values were 0.2 mM and 3.42 μmol/min/mg. The proteolytic activity was inhibited by active-site inhibitors of serine protease, Z-Pro-Prolinal, PMSF, and metal ions, Cd2+, and Hg2+. Furthermore, the hydrolysis efficiency of the recombinant prolyl oligopeptidase was investigated with wheat gluten.
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Affiliation(s)
| | - Figen Zihnioglu
- Ege University, Faculty of Science, Biochemistry Department, 35100 Bornova, İzmir, Turkey
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14
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Technological and Engineering Trends for Production of Gluten-Free Beers. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9142-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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High-level expression of prolyl endopeptidase in Pichia pastoris using PLA 2 as a fusion partner. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.01.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Prolyl-specific peptidases for applications in food protein hydrolysis. Appl Microbiol Biotechnol 2015; 99:7837-46. [DOI: 10.1007/s00253-015-6838-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 07/08/2015] [Accepted: 07/11/2015] [Indexed: 01/20/2023]
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17
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Kang C, Yu XW, Xu Y. Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization. ACTA ACUST UNITED AC 2015; 42:263-72. [DOI: 10.1007/s10295-014-1571-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Accepted: 12/16/2014] [Indexed: 10/24/2022]
Abstract
Abstract
A novel prolyl endopeptidase gene from Aspergillus oryzae was cloned and expressed in Pichia pastoris. Amino acid sequence analysis of the prolyl endopeptidase from Aspergillus oryzae (AO-PEP) showed that this enzyme belongs to a class serine peptide S28 family. Expression, purification and characterization of AO-PEP were analyzed. The optimum pH and temperature were pH 5.0 and 40 °C, respectively. The enzyme was activated and stabilized by metal ion Ca2+ and inhibited by Zn2+, Mn2+, Al3+, and Cu2+. The K m and k cat values of the purified enzyme for different substrates were evaluated. The results implied that the recombinant AO-PEP possessed higher affinity for the larger substrate. A fed-batch strategy was developed for the high-cell-density fermentation and the enzyme activity reached 1,130 U/l after cultivation in 7 l fermentor. After addition of AO-PEP during the fermentation phase of beer brewing, demonstrated the potential application of AO-PEP in the non-biological stability of beer, which favor further industrial development of this new enzyme in beer stabilization, due to its reducing operational costs, as well as no beer losses unlike regeneration process and beer lost with regenerated polyvinylpolypyrrolidone system.
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Affiliation(s)
- Chao Kang
- grid.258151.a 0000000107081323 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
| | - Xiao-Wei Yu
- grid.258151.a 0000000107081323 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
| | - Yan Xu
- grid.258151.a 0000000107081323 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
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