1
|
Lutz-Wahl S, Mozer H, Kussler A, Schulz A, Seitl I, Fischer L. A new β-galactosidase from Paenibacillus wynnii with potential for industrial applications. J Dairy Sci 2024; 107:3429-3442. [PMID: 38246536 DOI: 10.3168/jds.2023-24122] [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] [Received: 08/24/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024]
Abstract
Commercial β-galactosidases exhibit undesirable kinetic properties regarding substrate affinity (Michaelis-Menten constant [KM] for lactose) and product inhibition (inhibitor constant [Ki] for galactose). An in silico screening of gene sequences was done and identified a putative β-galactosidase (Paenibacillus wynnii β-galactosidase, BgaPw) from the psychrophilic bacterium Paenibacillus wynnii. The cultivation of the wild-type P. wynnii strain resulted in very low β-galactosidase activities of a maximum of 150 nkat per liter of medium with o-nitrophenyl-β-d-galactopyranoside (oNPGal) as substrate. The recombinant production of BgaPw in Escherichia coli BL21(DE3) increased the yield ∼9,000-fold. Here, a volumetric activity of 1,350.18 ± 11.82 μkatoNPGal/Lculture was achieved in a bioreactor cultivation. The partly purified BgaPw showed a pH optimum at 7.0, a temperature maximum at 40°C, and an excellent stability at 8°C with a half-life of 77 d. Kinetic studies with BgaPw were done in milk or in milk-imitating synthetic buffer (Novo buffer), respectively. Remarkably, the KM value of BgaPw with lactose was as low as 0.63 ± 0.045 mM in milk. It was found that the resulting products of lactose hydrolysis, namely galactose and glucose, did not inhibit the β-galactosidase activity of BgaPw, but instead showed a striking activating effect in both cases (up to 144%). In a comparison study in milk, lactose was completely hydrolyzed by BgaPw in 72 h at 8°C, whereas 2 other known β-galactosidases were less powerful and converted only about 90% of lactose in the same time. Finally, the formation of galactooligosaccharides (GOS) was demonstrated with the new BgaPw, starting with pharma-lactose (400 g/L). A GOS production of about 144 g/L was achieved after 24 h (36.0% yield).
Collapse
Affiliation(s)
- Sabine Lutz-Wahl
- Department of Biotechnology and Enzyme Science, Institute for Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Hanna Mozer
- Department of Biotechnology and Enzyme Science, Institute for Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Alena Kussler
- Department of Biotechnology and Enzyme Science, Institute for Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Adriana Schulz
- Department of Biotechnology and Enzyme Science, Institute for Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Ines Seitl
- Department of Biotechnology and Enzyme Science, Institute for Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute for Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| |
Collapse
|
2
|
Liu P, Chen Y, Ma C, Ouyang J, Zheng Z. β-Galactosidase: a traditional enzyme given multiple roles through protein engineering. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 38108277 DOI: 10.1080/10408398.2023.2292282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
β-Galactosidases are crucial carbohydrate-active enzymes that naturally catalyze the hydrolysis of galactoside bonds in oligo- and disaccharides. These enzymes are commonly used to degrade lactose and produce low-lactose and lactose-free dairy products that are beneficial for lactose-intolerant people. β-galactosidases exhibit transgalactosylation activity, and they have been employed in the synthesis of galactose-containing compounds such as galactooligosaccharides. However, most β-galactosidases have intrinsic limitations, such as low transglycosylation efficiency, significant product inhibition effects, weak thermal stability, and a narrow substrate spectrum, which greatly hinder their applications. Enzyme engineering offers a solution for optimizing their catalytic performance. The study of the enzyme's structure paves the way toward explaining catalytic mechanisms and increasing the efficiency of enzyme engineering. In this review, the structure features of β-galactosidases from different glycosyl hydrolase families and the catalytic mechanisms are summarized in detail to offer guidance for protein engineering. The properties and applications of β-galactosidases are discussed. Additionally, the latest progress in β-galactosidase engineering and the strategies employed are highlighted. Based on the combined analysis of structure information and catalytic mechanisms, the ultimate goal of this review is to furnish a thorough direction for β-galactosidases engineering and promote their application in the food and dairy industries.
Collapse
Affiliation(s)
- Peng Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, People's Republic of China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Yuehua Chen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Cuiqing Ma
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, People's Republic of China
| | - Jia Ouyang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Zhaojuan Zheng
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| |
Collapse
|
3
|
Tadesse BT, Zhao G, Kempen P, Solem C. Consolidated Bioprocessing in a Dairy Setting─Concurrent Yoghurt Fermentation and Lactose Hydrolysis without Using Lactase Enzymes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11623-11630. [PMID: 36057098 DOI: 10.1021/acs.jafc.2c04191] [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: 06/15/2023]
Abstract
Streptococcus thermophilus is a fast-growing lactic acid bacterium (LAB) used in yoghurt and cheese manufacturing. Recently, we reported how this bacterium could serve as a cell catalyst for hydrolyzing lactose when permeabilized by nisin A. To enhance the lactose hydrolyzing activity of S. thermophilus, we mutated a dairy strain and screened for variants with elevated β-galactosidase activity. Two isolates, ST30-8 and ST95, had 2.4-fold higher activity. Surprisingly, both strains were able to hydrolyze lactose when used as whole-cell lactase catalysts without permeabilization, and ST30-8 hydrolyzed 30 g/L lactose in 6 h at 50 °C using 0.18 g/L cells. Moreover, both strains hydrolyzed lactose while growing in milk. Genome sequencing revealed a mutation in l-lactate dehydrogenase, which we believe hampers growth and increases the capacity of S. thermophilus to hydrolyze lactose. Our findings will allow production of sweet lactose-reduced yoghurt without the use of costly purified lactase enzymes.
Collapse
Affiliation(s)
- Belay Tilahun Tadesse
- National Food Institute, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
| | - Ge Zhao
- National Food Institute, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
| | - Paul Kempen
- National Centre for Nano Fabrication and Characterization, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
| | - Christian Solem
- National Food Institute, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
| |
Collapse
|
4
|
de Albuquerque TL, de Sousa M, Gomes E Silva NC, Girão Neto CAC, Gonçalves LRB, Fernandez-Lafuente R, Rocha MVP. β-Galactosidase from Kluyveromyces lactis: Characterization, production, immobilization and applications - A review. Int J Biol Macromol 2021; 191:881-898. [PMID: 34571129 DOI: 10.1016/j.ijbiomac.2021.09.133] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/30/2021] [Accepted: 09/20/2021] [Indexed: 01/06/2023]
Abstract
A review on the enzyme β-galactosidase from Kluyveromyces lactis is presented, from the perspective of its structure and mechanisms of action, the main catalyzed reactions, the key factors influencing its activity, and selectivity, as well as the main techniques used for improving the biocatalyst functionality. Particular attention was given to the discussion of hydrolysis, transglycosylation, and galactosylation reactions, which are commonly mediated by this enzyme. In addition, the products generated from these processes were highlighted. Finally, biocatalyst improvement techniques are also discussed, such as enzyme immobilization and protein engineering. On these topics, the most recent immobilization strategies are presented, emphasizing processes that not only allow the recovery of the biocatalyst but also deliver enzymes that show better resistance to high temperatures, chemicals, and inhibitors. In addition, genetic engineering techniques to improve the catalytic properties of the β-galactosidases were reported. This review gathers information to allow the development of biocatalysts based on the β-galactosidase enzyme from K. lactis, aiming to improve existing bioprocesses or develop new ones.
Collapse
Affiliation(s)
- Tiago Lima de Albuquerque
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Marylane de Sousa
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Natan Câmara Gomes E Silva
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Carlos Alberto Chaves Girão Neto
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Luciana Rocha Barros Gonçalves
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil
| | - Roberto Fernandez-Lafuente
- Instituto de Catálisis y Petroleoquímica - CSIC, Campus of excellence UAM-CSIC, Cantoblanco, 28049 Madrid, Spain; Center of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah, Saudi Arabia.
| | - Maria Valderez Ponte Rocha
- Federal University of Ceará, Technology Center, Chemical Engineering Department, Campus do Pici, Bloco 709, 60 455 - 760 Fortaleza, Ceará, Brazil.
| |
Collapse
|
5
|
Liu P, Wu J, Liu J, Ouyang J. Engineering of a β-galactosidase from Bacillus coagulans to relieve product inhibition and improve hydrolysis performance. J Dairy Sci 2021; 104:10566-10575. [PMID: 34334201 DOI: 10.3168/jds.2021-20388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Accepted: 05/27/2021] [Indexed: 11/19/2022]
Abstract
Most β-galactosidases reported are sensitive to the end product (galactose), making it the rate-limiting component for the efficient degradation of lactose through the enzymatic route. Therefore, there is ongoing interest in searching for galactose-tolerant β-galactosidases. In the present study, the predicted galactose-binding residues of β-galactosidase from Bacillus coagulans, which were determined by molecular docking, were selected for alanine substitution. The asparagine residue at position 148 (N148) is correlated with the reduction of galactose inhibition. Saturation mutations revealed that the N148C, N148D, N148S, and N148G mutants exhibited weaker galactose inhibition effects. The N148D mutant was used for lactose hydrolysis and exhibited a higher hydrolytic rate. Molecular dynamics revealed that the root mean square deviation and gyration radius of the N148D-galactose complex were higher than those of wild-type enzyme-galactose complex. In addition, the N148D mutant had a higher absolute binding free-energy value. All these factors may lead to a lower affinity between galactose and the mutant enzyme. The use of mutant enzyme may have potential value in lactose hydrolysis.
Collapse
Affiliation(s)
- Peng Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China; College of Forestry, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Jiawei Wu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China; College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Junhua Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China; College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Jia Ouyang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China; College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China.
| |
Collapse
|
6
|
Purified lactases versus whole-cell lactases-the winner takes it all. Appl Microbiol Biotechnol 2021; 105:4943-4955. [PMID: 34115184 DOI: 10.1007/s00253-021-11388-7] [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: 02/24/2021] [Revised: 05/25/2021] [Accepted: 06/02/2021] [Indexed: 10/21/2022]
Abstract
Lactose-free dairy products are in great demand worldwide due to the high prevalence of lactose intolerance. To make lactose-free dairy products, commercially available β-galactosidase enzymes, also termed lactases, are used to break down lactose to its constituent monosaccharides, glucose and galactose. In this mini-review, the characteristics of lactase enzymes, their origin, and ways of use are discussed in light of their potential for hydrolyzing lactose. We also discuss whole-cell lactase catalysts, which appear to have great potential in terms of cost reduction and convenience, and which are more natural alternatives to purified enzymes. Lactic acid bacteria (LAB) already used in food fermentations seem to be optimal candidates for whole-cell lactases. However, they have not been industrially exploited yet due to technical hurdles. For whole-cell lactases to be efficient, the lactase enzymes inside the cells must be made available for lactose hydrolysis, and thus, cells need to be permeabilized or disrupted prior to use. Here we review state-of-the-art approaches for disrupting or permeabilizing microorganisms. Lastly, based on recent scientific achievements, we propose a novel, resource-efficient, and low-cost scenario for achieving lactose hydrolysis at a dairy plant using a LAB whole-cell lactase.Key points• Lactases (β-galactosidase) are essential for producing lactose-free dairy products• Novel permeabilization techniques facilitate the use of LAB lactases• Whole-cell lactase catalysts have great potential for reducing costs and resources Graphical abstract.
Collapse
|
7
|
de Jesus LFMC, Guimarães LHS. Production of β-galactosidase by Trichoderma sp. through solid-state fermentation targeting the recovery of galactooligosaccharides from whey cheese. J Appl Microbiol 2020; 130:865-877. [PMID: 32741059 DOI: 10.1111/jam.14805] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/21/2020] [Accepted: 07/24/2020] [Indexed: 01/31/2023]
Abstract
AIMS Optimization of β-galactosidase production by Trichoderma sp. under solid-state fermentation using wheat bran as solid substrate through an experimental design and its application targeting the recovery of galactooligosaccharides (GOS) from whey cheese. METHODS AND RESULTS The β-galactosidase production by Trichoderma sp. increased 2·3-fold (2·67 U g-1 of substrate) culturing the fungus at 30°C for 187 h, at an inoculum of 105 spores per ml, and a 1 : 1·65 (w/v) ratio of wheat bran to tap water. The best enzyme activity was obtained at 55°C and pH 4·5. The catalytic activity was maintained for up to 180 min incubating at 35-45°C, and above 50% at acidic or alkaline pH for up to 24 h. It also presented resistance to chemical compounds. β-galactosidase catalysed the hydrolysis of the lactose and the transgalactosylation reaction leading to the production of GOS. CONCLUSION Trichoderma sp. produced β-galactosidase with transgalactosylation activity that may be used to recover GOS, products with high added value, from whey cheese. SIGNIFICANCE AND IMPACT OF THE STUDY β-galactosidases are used in different industrial sectors. Therefore, the Trichoderma β-galactosidase is a promising alternative for the production of GOS as prebiotic from the dairy effluents, contributing to the reduction in the environmental impact.
Collapse
Affiliation(s)
- L F M C de Jesus
- Instituto de Química de Araraquara-UNESP, Araraquara, São Paulo, Brazil
| | - L H S Guimarães
- Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, USP, Ribeirão Preto, São Paulo, Brazil
| |
Collapse
|
8
|
Andrade BC, Timmers LFSM, Renard G, Volpato G, Souza CFV. Microbial β‐Galactosidases of industrial importance: Computational studies on the effects of point mutations on the lactose hydrolysis reaction. Biotechnol Prog 2020; 36:e2982. [DOI: 10.1002/btpr.2982] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 01/18/2020] [Accepted: 02/19/2020] [Indexed: 12/22/2022]
Affiliation(s)
- Bruna C. Andrade
- Laboratório de Biotecnologia de AlimentosUniversidade do Vale do Taquari – Univates Lajeado Rio Grande do Sul Brazil
- Programa de Pós‐Graduação em BiotecnologiaUniversidade do Vale do Taquari – Univates Lajeado Rio Grande do Sul Brazil
| | - Luis F. S. M. Timmers
- Programa de Pós‐Graduação em BiotecnologiaUniversidade do Vale do Taquari – Univates Lajeado Rio Grande do Sul Brazil
| | - Gaby Renard
- Instituto Nacional de Ciência e Tecnologia em Tuberculose, Centro de Pesquisas em Biologia Molecular e Funcional, Pontifícia Universidade Católica do Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
| | - Giandra Volpato
- Curso de Biotecnologia, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul ‐ IFRS, Campus Porto Alegre Porto Alegre Rio Grande do Sul Brazil
| | - Claucia F. V. Souza
- Laboratório de Biotecnologia de AlimentosUniversidade do Vale do Taquari – Univates Lajeado Rio Grande do Sul Brazil
- Programa de Pós‐Graduação em BiotecnologiaUniversidade do Vale do Taquari – Univates Lajeado Rio Grande do Sul Brazil
| |
Collapse
|
9
|
Zhang Z, Zhang F, Song L, Sun N, Guan W, Liu B, Tian J, Zhang Y, Zhang W. Site-directed mutation of β-galactosidase from Aspergillus candidus to reduce galactose inhibition in lactose hydrolysis. 3 Biotech 2018; 8:452. [PMID: 30333954 PMCID: PMC6191392 DOI: 10.1007/s13205-018-1418-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Accepted: 09/01/2018] [Indexed: 11/30/2022] Open
Abstract
β-Galactosidase is widely used for hydrolysis of whey lactose. However, galactose inhibition has acted as a major constraint on the catalytic process. Thus, it is sensible to improve upon this defect in β-galactosidase through protein modification. To reduce the galactose inhibition of Aspergillus candidus β-galactosidase (LACB), four amino acid positions were selected for mutation based on their molecular bindings with galactose. Four mutant libraries (Tyr96, Asn140, Glu142, and Tyr364) of the LACB were constructed using site-directed mutagenesis. Among all of the mutants, Y364F was superior to the wild-type enzyme. The Y364F mutant has a galactose inhibition constant (Ki) of 282 mM, 15.7-fold greater than that of the wild-type enzyme (Ki = 18 mM). When 18 mg/ml galactose was added, the activity of the wild-type enzyme fell to 57% of its initial activity, whereas Y364F activity was maintained at over 90% of its initial activity. The wild-type enzyme hydrolyzed 78% of the initial lactose (240 mg/ml) after 48 h, while the Y364F mutant had a hydrolysis rate greater than 90%. The β-galactosidase Y364F mutant with reduced galactose inhibition may have greater potential applications in whey treatment compared to wild-type LACB.
Collapse
|
10
|
Vukić V, Hrnjez D, Milanović S, Iličić M, Kanurić K, Petri E. Comparative Molecular Modeling and Docking Analysis of β-galactosidase Enzymes from Commercially Important Starter Cultures Used in the Dairy Industry. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2015.1059766] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
11
|
Ma H, Wang L, Niesen DB, Cai A, Cho BP, Tan W, Gu Q, Xu J, Seeram NP. Structure Activity Related, Mechanistic, and Modeling Studies of Gallotannins containing a Glucitol-Core and α-Glucosidase. RSC Adv 2015; 5:107904-107915. [PMID: 26989482 PMCID: PMC4792293 DOI: 10.1039/c5ra19014b] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Gallotannins containing a glucitol core, which are only produced by members of the maple (Acer) genus, are more potent α-glucosidase inhibitors than the clinical drug, acarbose. While this activity is influenced by the number of substituents on the glucitol core (e.g. more galloyl groups leads to increased activity), the mechanisms of inhibitory action are not known. Herein, we investigated ligand-enzyme interactions and binding mechanisms of a series of 'glucitol-core containing gallotannins (GCGs)' against the α-glucosidase enzyme. The GCGs included ginnalins A, B and C (containing two, one, and one galloyl/s, respectively), maplexin F (containing 3 galloyls) and maplexin J (containing 4 galloyls). All of the GCGs were noncompetitive inhibitors of α-glucosidase and their interactions with the enzyme were further explored using biophysical and spectroscopic measurements. Thermodynamic parameters (by isothermal titration calorimetry) revealed a 1:1 binding ratio between GCGs and α-glucosidase. The binding regions between the GCGs and α-glucosidase, probed by a fluorescent tag, 1,1'-bis(4-anilino-5-napththalenesulfonic acid, revealed that the GCGs decreased the hydrophobic surface of the enzyme. In addition, circular dichroism analyses showed that the GCGs bind to α-glucosidase and lead to loss of the secondary α-helix structure of the protein. Also, molecular modeling was used to predict the binding site between the GCGs and the α-glucosidase enzyme. This is the first study to evaluate the mechanisms of inhibitory activities of gallotannins containing a glucitol core on α-glucosidase.
Collapse
Affiliation(s)
- Hang Ma
- Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, RI 02881, USA
| | - Ling Wang
- School of Pharmaceutical Sciences, Sun Yat-Sen University, 132 East Circle Road at University City, Guangzhou 510006, China
- Pre-Incubator for Innovative Drugs & Medicine, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
| | - Daniel B. Niesen
- Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, RI 02881, USA
| | - Ang Cai
- Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, RI 02881, USA
| | - Bongsup P. Cho
- Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, RI 02881, USA
| | - Wen Tan
- Pre-Incubator for Innovative Drugs & Medicine, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
| | - Qiong Gu
- School of Pharmaceutical Sciences, Sun Yat-Sen University, 132 East Circle Road at University City, Guangzhou 510006, China
| | - Jun Xu
- School of Pharmaceutical Sciences, Sun Yat-Sen University, 132 East Circle Road at University City, Guangzhou 510006, China
| | - Navindra P. Seeram
- Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, RI 02881, USA
| |
Collapse
|