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Wang YC, Ma JW, Liu HJ, Jiang ZQ, Li YX. Simultaneous improvement of thermostability and maltotriose-forming ability of a fungal α-amylase for bread making by directed evolution. Int J Biol Macromol 2024; 264:130481. [PMID: 38431017 DOI: 10.1016/j.ijbiomac.2024.130481] [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: 08/04/2023] [Revised: 02/03/2024] [Accepted: 02/26/2024] [Indexed: 03/05/2024]
Abstract
For applications in food industries, a fungal α-amylase from Malbranchea cinnamomea was engineered by directed evolution. Through two rounds of screening, a mutant α-amylase (mMcAmyA) was obtained with higher optimal temperature (70 °C, 5 °C increase) and better hydrolysis properties (18.6 % maltotriose yield, 2.5-fold increase) compared to the wild-type α-amylase (McAmyA). Site-directed mutations revealed that Threonine (Thr) 226 Serine (Ser) substitution was the main reason for the property evolution of mMcAmyA. Through high cell density fermentation, the highest expression level of Thr226Ser was 3951 U/mL. Thr226Ser was further used for bread baking with a dosage of 1000 U/kg flour, resulting in a 17.8 % increase in specific volume and a 35.6 % decrease in hardness compared to the control. The results were a significant improvement on those of McAmyA. Moreover, the mutant showed better anti-staling properties compared to McAmyA, as indicated by the improved sensory evaluation after 4 days of storage at 4 and 25 °C. These findings provide insights into the structure-function relationship of fungal α-amylase and introduce a potential candidate for bread-making industry.
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Affiliation(s)
- Yu-Chuan Wang
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jun-Wen Ma
- Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hai-Jie Liu
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Zheng-Qiang Jiang
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yan-Xiao Li
- Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
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2
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Wang Y, Xie T, Yan G, Xue H, Zhao Z, Ye X. Heterologous Expression and Characterization of a Novel Mesophilic Maltogenic α-Amylase AmyFlA from Flavobacterium sp. NAU1659. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04874-x. [PMID: 38386142 DOI: 10.1007/s12010-024-04874-x] [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] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
A novel amylase AmyFlA from Flavobacterium sp. NAU1659, AmyFlA, was cloned and expressed in Esherichia coli. Based on phylogenetic and functional analysis, it was identified as a novel member of the subfamily GH13_46, sharing high sequence identity. The protein was predicted to consist of 620 amino acids, with a putative signal peptide of 25 amino acids. The enzyme was able to hydrolyze soluble starch with a specific activity of 352.97 U/mg at 50 °C in 50 mM phosphate buffer (pH 6.0). The Km and Vmax values of AmyFlA were respectively 3.15 mg/ml and 566.36 µmol·ml-1·min-1 under optimal conditions. Its activity towards starch was enhanced by 63% in the presence of 1 mM Ca2+, indicating that AmyFlA was a Ca2+-dependent amylase. Compared to the reported maltogenic amylases, AmyFlA produced a lower variety of intermediate oligosaccharides at the start of the reaction so that the product mixture contained a higher proportion of maltose. These results indicate that AmyFlA may be potential application value in the production of high-maltose syrup.
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Affiliation(s)
- Yanxin Wang
- College of Life Sciences of Liaocheng University, Liaocheng, 252000, People's Republic of China
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences of Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Tingting Xie
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences of Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Guanhua Yan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences of Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Huairen Xue
- College of Life Sciences of Liaocheng University, Liaocheng, 252000, People's Republic of China
| | - Zhensong Zhao
- College of Life Sciences of Liaocheng University, Liaocheng, 252000, People's Republic of China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences of Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.
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3
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Niu D, Cong H, Zhang Y, Mchunu NP, Wang ZX. Pullulanase with high temperature and low pH optima improved starch saccharification efficiency. Sci Rep 2022; 12:21942. [PMID: 36536070 PMCID: PMC9763405 DOI: 10.1038/s41598-022-26410-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Pullulanase, a starch debranching enzyme, is required for the preparation of high glucose/maltose syrup from starch. In order to expand its narrow reaction conditions and improve its application value, Bacillus naganoensis pullulanase (PulA) was mutated by site-directed mutagenesis and the biochemical characteristics of the mutants were studied. The mutant PulA-N3 with mutations at asparagine 467, 492 and 709 residues was obtained. It displayed the activity maximum at 60 °C and pH 4.5 and exceeded 90% activities between 45 and 60 °C and from pH 4.0 to pH 5.5, which was improved greatly compared with wild-type PulA. Its thermostability and acidic pH stability were also remarkably improved. Its catalytic rate (kcat/Vmax) was 2.76 times that of PulA. In the preparation of high glucose syrup, the DX (glucose content, %) values of glucose mediated by PulA-N3 and glucoamylase reached 96.08%, which were 0.82% higher than that of PulA. In conclusion, a new pullulanase mutant PulA-N3 was successfully developed, which has high debranching activity in a wide range of temperature and pH, thereby paving the way for highly efficient starch saccharification.
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Affiliation(s)
- Dandan Niu
- grid.413109.e0000 0000 9735 6249Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Huihui Cong
- grid.413109.e0000 0000 9735 6249Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Yanan Zhang
- grid.413109.e0000 0000 9735 6249Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Nokuthula Peace Mchunu
- grid.413109.e0000 0000 9735 6249Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China ,grid.428711.90000 0001 2173 1003Agricultural Research Council, Biotechnology Platform, Private Bag X5, Onderstepoort, 0110 South Africa
| | - Zheng-Xiang Wang
- grid.413109.e0000 0000 9735 6249Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China ,grid.413109.e0000 0000 9735 6249College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China
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4
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Zhao S, Xiang B, Yang L, Chen J, Zhu C, Chen Y, Cui J, Hu S, Hu Y. Genetic modifications of critical regulators provide new insights into regulation modes of raw-starch-digesting enzyme expression in Penicillium. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:62. [PMID: 35641999 PMCID: PMC9158223 DOI: 10.1186/s13068-022-02162-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Accepted: 05/20/2022] [Indexed: 11/10/2022]
Abstract
Background Starch is a very abundant and renewable carbohydrate and an important feedstock for industrial applications. However, most starch-based products are not cost-efficient due to the high energy input needed in traditional enzymatic starch conversion processes. Raw-starch-digesting enzymes (RSDEs) from filamentous fungi have great commercial value in starch processing. However, the regulatory mechanisms associated with their production in filamentous fungi remain unknown. Results In this study, we reported the novel finding that cellulolytic fungus Penicillium oxalicum 114-2 has broad RSDE activity. Four regulators, including the amylase transcription activator AmyR, the catabolite repression repressor CreA, the group III G protein α subunit PGA3, and the nonhistone chromosomal protein HepA, have been found to play a crucial regulatory role in RSDE expression. Enzymatic assays revealed that RSDE production significantly increased after the overexpression of AmyR and HepA, the deletion of CreA and the dominant activation of PGA3. RT-qPCR analysis demonstrated that there is a mutual regulation mode between the four regulators, and then formed a cascade regulation mechanism that is involved in RSDE expression. Comparative transcriptomic analysis between the wild-type strain and genetically engineered strains revealed differentially expressed genes that may mediate the RSDE expression. Conclusions The four different types of regulators were systematically investigated and found to form a regulatory network controlling RSDE gene expression. Our results provide a new insight into the regulatory mechanism of fungal amylolytic enzyme expression and offer a theoretical basis to rationally improve the RSDE yield in the future. Supplementary Information The online version contains supplementary material available at 10.1186/s13068-022-02162-6.
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Ribeiro MM, Rezende MI, Baldo C, Sartori D. Aspergillus welwitschiae: A Potential amylases Producer. Curr Microbiol 2022; 79:307. [PMID: 36064978 DOI: 10.1007/s00284-022-03005-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Accepted: 08/17/2022] [Indexed: 11/25/2022]
Abstract
Amylases, glycoside hydrolases widely used in several industrial processes, can be produced by many animals, plants, bacteria, and fungi. Fungal amylases from Aspergillus sp. hold remarkable importance in biotechnological applications for presenting a great catalysis efficiency in a wide range of pH and temperature. The production of amylases is mainly dependent on the genetic background of the species, i.e., Aspergillus strains, and abiotic factors. Among the major producers of amylases are the species of Aspergillus section Nigri, including Aspergillus welwitschiae. In this study, Aspergillus welwitschiae strains were evaluated for their ability to produce extracellular amylases. Among the 24 strains, wild Aspergillus welwitschiae UELAs 15.262 and mutant A. welwitschiae UELAs 15.262/35 strains showed greater potential for amylases production. The A. welwitschiae UELAs 15.262 produced more amylases (8645 U/mg) when compared to A. welwitschiae UELAs 15.262/35 (6666 U/mg). The amylases activity from partially purified crude enzymatic extract of A. welwitschiae UELAs 15.262 strain obtained at pH 5.5, 60 °C, resulted in 1.98-fold (3837 U/mg) increase in enzymatic activity. Likewise, the amylases activity from partially purified crude extract of A. welwitschiae UELAs 15.262/35 obtained at pH 5.0, 60 °C resulted in 2.2-fold (9077 U/mg) increase in amylases activity. The presence of metallic ions (Cu2+ and Fe3+) also provided an increase of amylases activity for both strains. To our knowledge, this is the first study reporting the ability of Aspergillus welwitschiae strains in order to produce amylases.
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Affiliation(s)
- Matheus Mertz Ribeiro
- Universidade Estadual de Londrina, P.O. Box 6001, Londrina, 86051-990, Brazil.,Department of Biochemistry and Biotechnology, Universidade Estadual de Londrina (UEL), Rodovia Celso Garcia Cid - Pr 445 Km 380 - Campus Universitário, Cx. Postal 6001, Londrina, Paraná, CEP 86051-980, Brazil
| | - Maria Inês Rezende
- Universidade Estadual de Londrina, P.O. Box 6001, Londrina, 86051-990, Brazil.,Department of Biochemistry and Biotechnology, Universidade Estadual de Londrina (UEL), Rodovia Celso Garcia Cid - Pr 445 Km 380 - Campus Universitário, Cx. Postal 6001, Londrina, Paraná, CEP 86051-980, Brazil
| | - Cristiani Baldo
- Universidade Estadual de Londrina, P.O. Box 6001, Londrina, 86051-990, Brazil.,Department of Biochemistry and Biotechnology, Universidade Estadual de Londrina (UEL), Rodovia Celso Garcia Cid - Pr 445 Km 380 - Campus Universitário, Cx. Postal 6001, Londrina, Paraná, CEP 86051-980, Brazil
| | - Daniele Sartori
- Universidade Estadual de Londrina, P.O. Box 6001, Londrina, 86051-990, Brazil. .,Department of Biochemistry and Biotechnology, Universidade Estadual de Londrina (UEL), Rodovia Celso Garcia Cid - Pr 445 Km 380 - Campus Universitário, Cx. Postal 6001, Londrina, Paraná, CEP 86051-980, Brazil.
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6
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Mukherjee A. Purification, characterisation and immobilisation of an acid-stable, raw-starch hydrolysing thiol β-amylase, over produced in the stem of Paederia foetida. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2021.1964484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Abhishek Mukherjee
- Department of Biotechnology, Heritage Institute of Technology, Kolkata, India
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7
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Chen L, Yi Z, Fang Y, Jin Y, He K, Xiao Y, Zhao D, Luo H, He H, Sun Q, Zhao H. Biochemical and synergistic properties of a novel alpha-amylase from Chinese nong-flavor Daqu. Microb Cell Fact 2021; 20:80. [PMID: 33827572 PMCID: PMC8028695 DOI: 10.1186/s12934-021-01571-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Accepted: 03/25/2021] [Indexed: 11/10/2022] Open
Abstract
Background Daqu is the most important fermentation starter for Chinese liquor, with large number of microbes and enzymes being openly enriched in the Daqu system over thousands of years. However, only a few enzymes have been analyzed with crude protein for total liquefying power and saccharifying power of Daqu. Therefore, the complex enzymatic system present in Daqu has not been completely characterized. Moreover, their pivotal and complicated functions in Daqu are completely unknown. Results
In this study, a novel α-amylase NFAmy13B, from GH13_5 subfamily (according to the Carbohydrate-Active enZYmes Database, CAZy) was successfully heterologous expressed by Escherichia coli from Chinese Nong-flavor (NF) Daqu. It exhibited high stability ranging from pH 5.5 to 12.5, and higher specific activity, compared to other GH13_5 fungal α-amylases. Moreover, NFAmy13B did not show activity loss and retained 96% residual activity after pre-incubation at pH 11 for 21 h and pH 12 for 10 h, respectively. Additionally, 1.25 mM Ca2+ significantly improved its thermostability. NFAmy13B showed a synergistic effect on degrading wheat starch with NFAmy13A (GH13_1), another α-amylase from Daqu. Both enzymes could cleave maltotetraose and maltopentaose in same degradation pattern, and only NFAmy13A could efficiently degrade maltotriose. Moreover, NFAmy13B showed higher catalytic efficiency on long-chain starch, while NFAmy13A had higher catalytic efficiency on short-chain maltooligosaccharides. Their different catalytic efficiencies on starch and maltooligosaccharides may be caused by their discrepant substrate-binding region. Conclusions This study mined a novel GH13_5 fungal α-amylase (NFAmy13B) with outstanding alkali resistance from Nong-flavor (NF) Daqu. Furthermore, its synergistic effect with NFAmy13A (GH13_1) on hydrolyzing wheat starch was confirmed, and their possible contribution in NF Daqu was also speculated. Thus, we not only provide a candidate α-amylase for industry, but also a useful strategy for further studying the interactions in the complex enzyme system of Daqu. Supplementary Information The online version contains supplementary material available at 10.1186/s12934-021-01571-w.
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Affiliation(s)
- Lanchai Chen
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China.,Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, No. 24 South Section 1, Yihuan Road, Chengdu, 610065, People's Republic of China
| | - Zhuolin Yi
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China
| | - Yang Fang
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China
| | - Yanling Jin
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China
| | - Kaize He
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China
| | - Yao Xiao
- Analytical and Testing Center, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Dong Zhao
- Wuliangye Group, Yibin, 644007, China
| | - Huibo Luo
- Liquor Making Bio-Technology and Application of Key Laboratory of Sichuan Province, Bioengineering College, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Hui He
- Department of Liquor Making Engineering, Moutai College, Renhuai, 564501, China
| | - Qun Sun
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, No. 24 South Section 1, Yihuan Road, Chengdu, 610065, People's Republic of China.
| | - Hai Zhao
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China.
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8
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ÖZCAN D, SİPAHİOĞLU HM. Simultaneous production of alpha and beta amylase enzymes using separate gene bearing recombinant vectors in the same Escherichia coli cells. Turk J Biol 2020; 44:201-207. [PMID: 32922127 PMCID: PMC7478135 DOI: 10.3906/biy-2001-71] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Abstract
The present study describes the simultaneous expression of thermostable industrial alpha (α) and beta (β) amylase enzymes that have been used widely in starch industry. Genomic DNA of Bacillus stearothermophilus DSM 22 strain for α amylase and, Thermoanaerobacterium (Clostridium) thermosulfurogenes DSM 2229 strain for β amylase were used as gene sources. Both genes were ligated into pETDuet-1 expression vector separately and resulting recombinant vectors were transformed into Escherichia coli BL21 competent cells by electroporation. The cells were first transformed by pETDuet-1/ αAmy recombinant plasmid, then the competent cells carrying this plasmid were prepared for the transformation of pETDuet-1/ βAmy plasmid. Enzymatic activities of bacterial colonies were detected on LB agar staining with iodide. Both enzymes were more produced by IPTG induction in BL21 cells and were purified using Ni-NTA agarose column. SDS-PAGE and western blot analyses showed that the molecular weight of purified α and β amylase to be approximately 60 kDa and 55kDa, respectively. The concentration of the purified α and β amylase were calculated as 4.59 μg/mL and 3.17 μg/mL with IPTG as an inducer in LB medium. The present study proposes a novel and efficient method for the production of thermostable α and β amylases at the same E coli cells containing separate engineered plasmid vectors.
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Affiliation(s)
- Dilek ÖZCAN
- Department of Plant Protection, Faculty of Agriculture, Van Yüzüncü Yıl University, VanTurkey
| | - Hikmet Murat SİPAHİOĞLU
- Department of Plant Protection, Faculty of Agriculture, Malatya Turgut Özal University, MalatyaTurkey
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9
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Li S, Yang Q, Tang B. Improving the thermostability and acid resistance of Rhizopus oryzae α-amylase by using multiple sequence alignment based site-directed mutagenesis. Biotechnol Appl Biochem 2020; 67:677-684. [PMID: 32133700 DOI: 10.1002/bab.1907] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Accepted: 02/25/2020] [Indexed: 12/14/2022]
Abstract
Higher thermostability or acid resistance for fungal α-amylase will help to improve the sugar-making process and cut down the production costs. Here, the thermostability or acid resistance of Rhizopus oryzae α-amylase (ROAmy) was significantly enhanced by site-directed evolution based on multiple sequence alignment (MSA) method. For instance, compared with the wild-type ROAmy, the optimum temperature of mutants G136D and A144Y was increased from 50 to 55 °C, whereas for mutants V174R and I276P, the optimum temperature was increased from 50 to 60 °C. The optimum pH of mutants G136D and A144Y shifted from 5.5 to 5.0, whereas for mutants V174R and T253E, the optimum pH changed from 5.5 to 4.5. The results showed that mutant V174R had a 2.52-fold increase in half-life at 55 °C, a 2.55-fold increase in half-life at pH 4.5, and a 1.61-fold increase in catalytic efficiency (kcat /Km ) on soluble starch. The three-dimensional model simulation revealed that changes of hydrophilicity, hydrogen bond, salt bridge, or rigidity observed in mutants might mainly account for the improvement of thermostability and acid resistance. The mutants with improved catalytic properties attained in this work may render an accessible and operable approach for directed evolution of fungal α-amylase aimed at interesting functions.
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Affiliation(s)
- Song Li
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Central Beijing Road, Wuhu, China
| | - Qian Yang
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Central Beijing Road, Wuhu, China
| | - Bin Tang
- School of Biological and Chemical Engineering, Anhui Polytechnic University, Central Beijing Road, Wuhu, China
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10
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Wang YC, Hu HF, Ma JW, Yan QJ, Liu HJ, Jiang ZQ. A novel high maltose-forming α-amylase from Rhizomucor miehei and its application in the food industry. Food Chem 2019; 305:125447. [PMID: 31499289 DOI: 10.1016/j.foodchem.2019.125447] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 08/24/2019] [Accepted: 08/28/2019] [Indexed: 12/23/2022]
Abstract
A novel α-amylase gene (RmAmyA) from Rhizomucor miehei was cloned and expressed in Pichia pastoris. RmAmyA showed 70% amino acid identity with the α-amylase from Rhizomucor pusillus. A high α-amylase activity of 29,794.2 U/mL was found through high cell density fermentation. The molecular mass of RmAmyA was determined to be 49.9 kDa via SDS-PAGE. RmAmyA was optimally active at 75 °C and pH 6.0, and it did not require Ca2+ to improve its activity. It exhibited broad substrate specificity towards amylose, amylopectin, soluble starch, pullulan, and cyclodextrins. High level of maltose (54%, w/w) was produced after liquefied starch was hydrolysed with RmAmyA for 16 h. Moreover, the addition of RmAmyA into Chinese steamed bread resulted in 7.7% increment in the specific volume, and 17.2% and 11.5% reduction in the chewiness and hardness, respectively. These results indicate that RmAmyA might be a potential candidate for applications in the food industry.
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Affiliation(s)
- Yu-Chuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui-Fang Hu
- Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Jun-Wen Ma
- Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Qiao-Juan Yan
- Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hai-Jie Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Zheng-Qiang Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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11
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Wang YC, Zhao N, Ma JW, Liu J, Yan QJ, Jiang ZQ. High-level expression of a novel α-amylase from Thermomyces dupontii in Pichia pastoris and its application in maltose syrup production. Int J Biol Macromol 2019; 127:683-692. [DOI: 10.1016/j.ijbiomac.2019.01.162] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 01/28/2019] [Accepted: 01/28/2019] [Indexed: 12/13/2022]
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12
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Fang W, Xue S, Deng P, Zhang X, Wang X, Xiao Y, Fang Z. AmyZ1: a novel α-amylase from marine bacterium Pontibacillus sp. ZY with high activity toward raw starches. BIOTECHNOLOGY FOR BIOFUELS 2019; 12:95. [PMID: 31044008 PMCID: PMC6477751 DOI: 10.1186/s13068-019-1432-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Accepted: 04/12/2019] [Indexed: 05/03/2023]
Abstract
BACKGROUND Starch is an inexpensive and renewable raw material for numerous industrial applications. However, most starch-based products are not cost-efficient due to high-energy input needed in traditional enzymatic starch conversion processes. Therefore, α-amylase with high efficiency to directly hydrolyze high concentration raw starches at a relatively lower temperature will have a profound impact on the efficient application of starch. RESULTS A novel raw starch digesting α-amylase (named AmyZ1) was screened and cloned from a deep-sea bacterium Pontibacillus sp. ZY. Phylogenetic analysis showed that AmyZ1 was a member of subfamily 5 of glycoside hydrolase family 13. When expressed in Escherichia coli, the recombinant AmyZ1 showed high activity at pH 6.0-7.5 and 25-50 °C. Its optimal pH and temperature were 7.0 and 35 °C, respectively. Similar to most α-amylases, AmyZ1 activity was enhanced (2.4-fold) by 1.0 mM Ca2+. Its half-life time at 35 °C was also extended from about 10 min to 100 min. In comparison, AmyZ1 showed a broad substrate specificity toward raw starches, including those derived from rice, corn, and wheat. The specific activity of AmyZ1 towards raw rice starch was 12,621 ± 196 U/mg, much higher than other reported raw starch hydrolases. When used in raw starch hydrolyzing process, AmyZ1 hydrolyzed 52%, 47% and 38% of 30% (w/v) rice, corn, and wheat starch after 4 h incubation. It can also hydrolyze marine raw starch derived from Chlorella pyrenoidosa, resulting in 50.9 mg/g DW (dry weight of the biomass) of reducing sugars after 4 h incubation at 35 °C. Furthermore, when hydrolyzing raw corn starch using the combination of AmyZ1 and commercial glucoamylase, the hydrolysis rate reached 75% after 4.5 h reaction, notably higher than that obtained in existing starch-processing industries. CONCLUSIONS As a novel raw starch-digesting α-amylase with high specific activity, AmyZ1 efficiently hydrolyzed raw starches derived from both terrestrial and marine environments at near ambient temperature, suggesting its application potential in starch-based industrial processes.
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Affiliation(s)
- Wei Fang
- School of Life Sciences, Anhui University, Hefei, 230601 Anhui China
- Anhui Key Laboratory of Modern Biomanufacturing, Hefei, 230601 Anhui China
- Anhui Provincial Engineering Technology Research Center of Microorganisms and Biocatalysis, Hefei, 230601 Anhui China
| | - Saisai Xue
- School of Life Sciences, Anhui University, Hefei, 230601 Anhui China
- Anhui Key Laboratory of Modern Biomanufacturing, Hefei, 230601 Anhui China
- Anhui Provincial Engineering Technology Research Center of Microorganisms and Biocatalysis, Hefei, 230601 Anhui China
| | - Pengjun Deng
- School of Life Sciences, Anhui University, Hefei, 230601 Anhui China
- Anhui Key Laboratory of Modern Biomanufacturing, Hefei, 230601 Anhui China
- Anhui Provincial Engineering Technology Research Center of Microorganisms and Biocatalysis, Hefei, 230601 Anhui China
| | - Xuecheng Zhang
- School of Life Sciences, Anhui University, Hefei, 230601 Anhui China
- Anhui Key Laboratory of Modern Biomanufacturing, Hefei, 230601 Anhui China
- Anhui Provincial Engineering Technology Research Center of Microorganisms and Biocatalysis, Hefei, 230601 Anhui China
| | - Xiaotang Wang
- Department of Chemistry & Biochemistry, Florida International University, Miami, FL 33199 USA
| | - Yazhong Xiao
- School of Life Sciences, Anhui University, Hefei, 230601 Anhui China
- Anhui Key Laboratory of Modern Biomanufacturing, Hefei, 230601 Anhui China
- Anhui Provincial Engineering Technology Research Center of Microorganisms and Biocatalysis, Hefei, 230601 Anhui China
| | - Zemin Fang
- School of Life Sciences, Anhui University, Hefei, 230601 Anhui China
- Anhui Key Laboratory of Modern Biomanufacturing, Hefei, 230601 Anhui China
- Anhui Provincial Engineering Technology Research Center of Microorganisms and Biocatalysis, Hefei, 230601 Anhui China
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Zhou J, Li Z, Zhang H, Wu J, Ye X, Dong W, Jiang M, Huang Y, Cui Z. Novel Maltogenic Amylase CoMA from Corallococcus sp. Strain EGB Catalyzes the Conversion of Maltooligosaccharides and Soluble Starch to Maltose. Appl Environ Microbiol 2018; 84:e00152-18. [PMID: 29752267 PMCID: PMC6029087 DOI: 10.1128/aem.00152-18] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Accepted: 04/27/2018] [Indexed: 11/20/2022] Open
Abstract
The gene encoding the novel amylolytic enzyme designated CoMA was cloned from Corallococcus sp. strain EGB. The deduced amino acid sequence contained a predicted lipoprotein signal peptide (residues 1 to 18) and a conserved glycoside hydrolase family 13 (GH13) module. The amino acid sequence of CoMA exhibits low sequence identity (10 to 19%) with cyclodextrin-hydrolyzing enzymes (GH13_20) and is assigned to GH13_36. The most outstanding feature of CoMA is its ability to catalyze the conversion of maltooligosaccharides (≥G3) and soluble starch to maltose as the sole hydrolysate. Moreover, it can hydrolyze γ-cyclodextrin and starch to maltose and hydrolyze pullulan exclusively to panose with relative activities of 0.2, 1, and 0.14, respectively. CoMA showed both hydrolysis and transglycosylation activities toward α-1,4-glycosidic bonds but not to α-1,6-linkages. Moreover, glucosyl transfer was postulated to be the major transglycosidation reaction for producing a high level of maltose without the attendant production of glucose. These results indicated that CoMA possesses some unusual properties that distinguish it from maltogenic amylases and typical α-amylases. Its physicochemical properties suggested that it has potential for commercial development.IMPORTANCE The α-amylase from Corallococcus sp. EGB, which was classified to the GH13_36 subfamily, can catalyze the conversion of maltooligosaccharides (≥G3) and soluble starch to maltose as the sole hydrolysate. An action mechanism for producing a high level of maltose without the attendant production of glucose has been proposed. Moreover, it also can hydrolyze γ-cyclodextrin and pullulan. Its biochemical characterization suggested that CoMA may be involved the accumulation of maltose in Corallococcus media.
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Affiliation(s)
- Jie Zhou
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, People's Republic of China
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Han Zhang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Jiale Wu
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Weiliang Dong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Min Jiang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, People's Republic of China
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Li S, Yang Q, Tang B, Chen A. Improvement of enzymatic properties of Rhizopus oryzae α-amylase by site-saturation mutagenesis of histidine 286. Enzyme Microb Technol 2018; 117:96-102. [PMID: 30037559 DOI: 10.1016/j.enzmictec.2018.06.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 05/31/2018] [Accepted: 06/27/2018] [Indexed: 11/20/2022]
Abstract
Optimal pH and ideal functioning temperature for fungal α-amylase can greatly contribute to improving enzyme efficiency in maltose-forming ability. This work aimed to improve the enzymatic properties of Rhizopus oryzae α-amylase by site-saturation mutagenesis of histidine 286. The biochemical properties of selected mutant enzymes were modified to increase their enzymatic efficiencies compared to their wild-type counterparts. For instance, the optimum temperature of mutants H286 L, H286I, H286S and H286 T was increased from 50 °C to 55 °C, while a similar increase was observed for H286 P from 50 °C to 60 °C. The optimum pH of mutants H286 L, H286I and H286D shifted from 5.5 to 5.0, and the optimum pH of mutant H286E shifted from 5.5 to 4.5. The results obtained showed that the mutant H286I showed a 1.5-fold increase in half-life at 55 °C and the mutant H286E showed a 6.43-fold increase in half-life at a pH of 4.5. Furthermore, the ability to form maltose from soluble starch for mutants H286 L and H286 M was significantly improved under the optimum conditions determined in the study. The catalytic mechanism responsible for improved maltose-forming ability was confirmed through molecular docking simulations with maltotriose among wild-type and mutant enzymes. The mutants with improved enzymatic properties that were attained in this work may help in future computer-aided directed evolution of fungal α-amylase.
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Affiliation(s)
- Song Li
- Microorganism Fermentation Engineering and Technology Research Center of Anhui Province, School of Biological and Chemical Engineering, Anhui Polytechnic University, Central Beijing Road, Wuhu 241000, China.
| | - Qian Yang
- Microorganism Fermentation Engineering and Technology Research Center of Anhui Province, School of Biological and Chemical Engineering, Anhui Polytechnic University, Central Beijing Road, Wuhu 241000, China
| | - Bin Tang
- Microorganism Fermentation Engineering and Technology Research Center of Anhui Province, School of Biological and Chemical Engineering, Anhui Polytechnic University, Central Beijing Road, Wuhu 241000, China
| | - Ana Chen
- Microorganism Fermentation Engineering and Technology Research Center of Anhui Province, School of Biological and Chemical Engineering, Anhui Polytechnic University, Central Beijing Road, Wuhu 241000, China
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15
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Wang J, Li Y, Lu F. Molecular cloning and biochemical characterization of an α-amylase family from Aspergillus niger. ELECTRON J BIOTECHN 2018. [DOI: 10.1016/j.ejbt.2018.01.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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16
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Yi Z, Fang Y, He K, Liu D, Luo H, Zhao D, He H, Jin Y, Zhao H. Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter. Microb Cell Fact 2018; 17:30. [PMID: 29471820 PMCID: PMC5822527 DOI: 10.1186/s12934-018-0878-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Accepted: 02/12/2018] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Chinese Nong-flavor (NF) liquor is continuously and stably produced by solid-state fermentation technology for 1000 years, resulting in enrichment of special microbial community and enzymes system in its starter. Based on traditional culture-dependent methods, these functional enzymes are hardly obtained. According to our previous metatranscriptomic analysis, which identifies plenty of thermostable carbohydrate-active enzymes in NF liquor starter, the aim of this study is to provide a direct and efficient way to mine these thermostable enzymes. RESULTS In present study, an alpha-amylase (NFAmy13A) gene, which showed the highest expression level of enzymes in starch degradation at high temperature stage (62 °C), was directly obtained by functional metatranscriptomics from Chinese Nong-flavor liquor starter and expressed in Pichia pastoris. NFAmy13A had a typical signal peptide and shared the highest sequence identity of 64% with α-amylase from Aspergillus niger. The recombinant enzyme of NFAmy13A showed an optimal pH at 5.0-5.5 and optimal temperature at 60 °C. NFAmy13A was activated and stabilized by Ca2+, and its half-lives at 60 and 70 °C were improved significantly from 1.5 and 0.4 h to 16 and 0.7 h, respectively, in the presence of 10 mM CaCl2. Meanwhile, Hg2+, Co2+ and SDS largely inhibited its activity. NFAmy13A showed the maximum activity on amylopectin, followed by various starches, amylose, glycogen, and pullulan, and its specificity activity on amylopectin was 200.4 U/mg. Moreover, this α-amylase efficiently hydrolyzed starches (from corn, wheat, and potato) at high concentrations up to 15 mg/ml. CONCLUSIONS This study provides a direct way to mine active enzymes from man-made environment of NF liquor starter, by which a fungal thermostable α-amylase (NFAmy13A) is successfully obtained. The good characteristics of NFAmy13A in degrading starch at high temperature are consistent with its pivotal role in solid-state fermentation of NF liquor brewing. This work would stimulate mining more enzymes from NF liquor starter and studying their potentially synergistic roles in NF liquor brewing, thus paving the way toward the optimization of liquor production and improvement of liquor quality in future.
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Affiliation(s)
- Zhuolin Yi
- Meat-processing Application Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences, Chengdu, China.,Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China
| | - Yang Fang
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences, Chengdu, China.,Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China
| | - Kaize He
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences, Chengdu, China.,Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China
| | - Dayu Liu
- Meat-processing Application Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Huibo Luo
- Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Bioengineering College, Sichuan University of Science & Engineering, Zigong, China
| | | | - Hui He
- Department of Liquor Making Engineering, Moutai College, Renhuai, China
| | - Yanling Jin
- Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences, Chengdu, China. .,Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China.
| | - Hai Zhao
- Meat-processing Application Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China. .,Key Laboratory of Environmental and Applied Microbiology, Chinese Academy of Sciences, Chengdu, China. .,Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, 610041, Sichuan, People's Republic of China.
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17
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Sindhu R, Binod P, Madhavan A, Beevi US, Mathew AK, Abraham A, Pandey A, Kumar V. Molecular improvements in microbial α-amylases for enhanced stability and catalytic efficiency. BIORESOURCE TECHNOLOGY 2017; 245:1740-1748. [PMID: 28478894 DOI: 10.1016/j.biortech.2017.04.098] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 04/18/2017] [Accepted: 04/24/2017] [Indexed: 06/07/2023]
Abstract
α-Amylases is one of the most important industrial enzyme which contributes to 25% of the industrial enzyme market. Though it is produced by plant, animals and microbial source, those from microbial source seems to have potential applications due to their stability and economic viability. However a large number of α-amylases from different sources have been detailed in the literature, only few numbers of them could withstand the harsh industrial conditions. Thermo-stability, pH tolerance, calcium independency and oxidant stability and starch hydrolyzing efficiency are the crucial qualities for α-amylase in starch based industries. Microbes can be genetically modified and fine tuning can be done for the production of enzymes with desired characteristics for specific applications. This review focuses on the native and recombinant α-amylases from microorganisms, their heterologous production and the recent molecular strategies which help to improve the properties of this industrial enzyme.
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Affiliation(s)
- Raveendran Sindhu
- Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum 695 019, India.
| | - Parameswaran Binod
- Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum 695 019, India
| | - Aravind Madhavan
- Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum 695 019, India; Rajiv Gandhi Centre for Biotechnology, Jagathy, Trivandrum 695 014, India
| | - Ummalyma Sabeela Beevi
- Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum 695 019, India; Institute of Bioresources and Sustainable Development, Takyelpat, Imphal 795 001, India
| | - Anil Kuruvilla Mathew
- Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum 695 019, India
| | - Amith Abraham
- Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum 695 019, India
| | - Ashok Pandey
- Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum 695 019, India; Center of Innovative and Applied Bioprocessing, Sector 81, Mohali, Punjab, India
| | - Vinod Kumar
- Center of Innovative and Applied Bioprocessing, Sector 81, Mohali, Punjab, India
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18
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He L, Mao Y, Zhang L, Wang H, Alias SA, Gao B, Wei D. Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization. BMC Biotechnol 2017; 17:22. [PMID: 28245836 PMCID: PMC5331696 DOI: 10.1186/s12896-017-0343-8] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 02/23/2017] [Indexed: 12/05/2022] Open
Abstract
Background α-Amylase plays a pivotal role in a broad range of industrial processes. To meet increasing demands of biocatalytic tasks, considerable efforts have been made to isolate enzymes produced by extremophiles. However, the relevant data of α-amylases from cold-adapted fungi are still insufficient. In addition, bread quality presents a particular interest due to its high consummation. Thus developing amylases to improve textural properties could combine health benefits with good sensory properties. Furthermore, iron oxide nanoparticles provide an economical and convenient method for separation of biomacromolecules. In order to maximize the catalytic efficiency of α-amylase and support further applications, a comprehensive characterization of magnetic immobilization of α-amylase is crucial and needed. Results A novel α-amylase (AmyA1) containing an open reading frame of 1482 bp was cloned from Antarctic psychrotolerant fungus G. pannorum and then expressed in the newly constructed Aspergillus oryzae system. The purified recombinant AmyA1 was approximate 52 kDa. AmyA1 was optimally active at pH 5.0 and 40 °C, and retained over 20% of maximal activity at 0–20 °C. The Km and Vmax values toward soluble starch were 2.51 mg/mL and 8.24 × 10−2 mg/(mL min) respectively, with specific activity of 12.8 × 103 U/mg. AmyA1 presented broad substrate specificity, and the main hydrolysis products were glucose, maltose, and maltotetraose. The influence of AmyA1 on the quality of bread was further investigated. The application study shows a 26% increase in specific volume, 14.5% increase in cohesiveness and 14.1% decrease in gumminess in comparison with the control. AmyA1 was immobilized on magnetic nanoparticles and characterized. The immobilized enzyme showed improved thermostability and enhanced pH tolerance under neutral conditions. Also, magnetically immobilized AmyA1 can be easily recovered and reused for maximum utilization. Conclusions A novel α-amylase (AmyA1) from Antarctic psychrotolerant fungus was cloned, heterologous expression in Aspergillus oryzae, and characterized. The detailed report of the enzymatic properties of AmyA1 gives new insights into fungal cold-adapted amylase. Application study showed potential value of AmyA1 in the food and starch fields. In addition, AmyA1 was immobilized on magnetic nanoparticles and characterized. The improved stability and longer service life of AmyA1 could potentially benefit industrial applications. Electronic supplementary material The online version of this article (doi:10.1186/s12896-017-0343-8) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Lei He
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
| | - Youzhi Mao
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
| | - Lujia Zhang
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
| | - Hualei Wang
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
| | - Siti Aisyah Alias
- Institute of Ocean and Earth Sciences, C308 Institute of Postgraduate Studies, University of Malaya, Kuala Lumpur, 50603, Malaysia
| | - Bei Gao
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China.
| | - Dongzhi Wei
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
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19
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Roohi, Kuddus M. Strain improvement studies on Microbacterium foliorum GA2 for production of α-amylase in solid state fermentation: Biochemical characteristics and wash performance analysis at low temperatures. J GEN APPL MICROBIOL 2017; 63:347-354. [DOI: 10.2323/jgam.2017.02.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Roohi
- Protein Research Laboratory, Department of Bioengineering, Integral University
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20
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Dey TB, Kumar A, Banerjee R, Chandna P, Kuhad RC. Improvement of microbial α-amylase stability: Strategic approaches. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.06.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Sethi BK, Jana A, Nanda PK, DasMohapatra PK, Sahoo SL, Patra JK. Production of α-Amylase by Aspergillus terreus NCFT 4269.10 Using Pearl Millet and Its Structural Characterization. FRONTIERS IN PLANT SCIENCE 2016; 7:639. [PMID: 27242841 PMCID: PMC4870861 DOI: 10.3389/fpls.2016.00639] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Accepted: 04/25/2016] [Indexed: 05/28/2023]
Abstract
In this investigation, Aspergillus terreus NCFT4269.10 was employed in liquid static surface (LSSF) and solid state (SSF) fermentation to assess the optimal conditions for α-amylase biosynthesis. One-variable-at-a-time approach (quasi-optimum protocol) was primarily used to investigate the effect of each parameter on production of amylase. The maximum amylase production was achieved using pearl millet (PM) as substrate by SSF (19.19 ± 0.9 Ug(-1)) and also in presence of 1 mM magnesium sulfate, 0.025% (w/v) gibberellic acid, and 30 mg/100 ml (w/v) of vitamin E (~60-fold higher production of amylase) with the initial medium pH of 7.0 and incubation at 30 °C for 96 h. In addition, maltose, gelatin and isoleucine also influenced the α-amylase production. Amylase was purified to homogeneity with molecular mass around 15.3 kDa. The enzyme comprised of a typical secondary structure containing α-helix (12.2%), β-pleated sheet (23.6%), and β-turn (27.4%). Exploitation of PM for α-amylase production with better downstream makes it the unique enzyme for various biotechnological applications.
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Affiliation(s)
- Bijay K. Sethi
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal UniversityBhubaneswar, India
| | - Arijit Jana
- Department of Microbiology, Vidyasagar UniversityMidnapore, India
| | | | | | - Santi L. Sahoo
- Microbiology Research Laboratory, Post Graduate Department of Botany, Utkal UniversityBhubaneswar, India
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology & Medical Converged Science, Dongguk UniversityGoyang, South Korea
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22
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Gao B, Mao Y, Zhang L, He L, Wei D. A novel saccharifying α-amylase of Antarctic psychrotolerant fungiGeomyces pannorum: Gene cloning, functional expression, and characterization. STARCH-STARKE 2015. [DOI: 10.1002/star.201500077] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Bei Gao
- State Key Lab of Bioreactor Engineering; New World Institute of Biotechnology; East China University of Science and Technology; Shanghai P.R. China
| | - Youzhi Mao
- State Key Lab of Bioreactor Engineering; New World Institute of Biotechnology; East China University of Science and Technology; Shanghai P.R. China
| | - Lujia Zhang
- State Key Lab of Bioreactor Engineering; New World Institute of Biotechnology; East China University of Science and Technology; Shanghai P.R. China
| | - Lei He
- State Key Lab of Bioreactor Engineering; New World Institute of Biotechnology; East China University of Science and Technology; Shanghai P.R. China
| | - Dongzhi Wei
- State Key Lab of Bioreactor Engineering; New World Institute of Biotechnology; East China University of Science and Technology; Shanghai P.R. China
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23
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Zhang M, Jiang ST, Zheng Z, Li XJ, Luo SZ, Wu XF. Cloning, expression, and characterization of a novel xylose reductase fromRhizopus oryzae. J Basic Microbiol 2015; 55:907-21. [DOI: 10.1002/jobm.201400786] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2014] [Accepted: 01/22/2015] [Indexed: 11/07/2022]
Affiliation(s)
- Min Zhang
- Key Laboratory for Agricultural Products Processing of Anhui Province; School of Biotechnology and Food Engineering; Hefei University of Technology; Hefei Anhui Province P.R. China
| | - Shao-tong Jiang
- Key Laboratory for Agricultural Products Processing of Anhui Province; School of Biotechnology and Food Engineering; Hefei University of Technology; Hefei Anhui Province P.R. China
| | - Zhi Zheng
- Key Laboratory for Agricultural Products Processing of Anhui Province; School of Biotechnology and Food Engineering; Hefei University of Technology; Hefei Anhui Province P.R. China
| | - Xing-jiang Li
- Key Laboratory for Agricultural Products Processing of Anhui Province; School of Biotechnology and Food Engineering; Hefei University of Technology; Hefei Anhui Province P.R. China
| | - Shui-zhong Luo
- Key Laboratory for Agricultural Products Processing of Anhui Province; School of Biotechnology and Food Engineering; Hefei University of Technology; Hefei Anhui Province P.R. China
| | - Xue-feng Wu
- Key Laboratory for Agricultural Products Processing of Anhui Province; School of Biotechnology and Food Engineering; Hefei University of Technology; Hefei Anhui Province P.R. China
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Celińska E, Białas W, Borkowska M, Grajek W. Cloning, expression, and purification of insect (Sitophilus oryzae) alpha-amylase, able to digest granular starch, in Yarrowia lipolytica host. Appl Microbiol Biotechnol 2014; 99:2727-39. [PMID: 25547839 PMCID: PMC4342842 DOI: 10.1007/s00253-014-6314-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2014] [Revised: 12/04/2014] [Accepted: 12/09/2014] [Indexed: 11/08/2022]
Abstract
Raw-starch-digesting enzymes (RSDE) are of major importance for industrial applications, as their usage greatly simplifies the starch processing pipeline. To date, only microbial RSDE have gained considerable attention, since only microbial production of enzymes meets industrial demands. In this study, α-amylase from rice weevil (Sitophilus oryzae), the major rice pest, was cloned and expressed in Yarrowia lipolytica Po1g strain. The enzyme was secreted into the culture medium, and the peak activity (81 AU/L) was reached after only 29 h of culturing in 5-L bioreactors. Through simple purification procedure of ammonium sulfate precipitation and affinity chromatography, it was possible to purify the enzyme to apparent homogeneity (25-fold purification factor, at 5 % yield). The optimal conditions for the α-amylase activity were pH 5.0 and a temperature of 40 °C. The α-amylase studied here did not show any obligate requirement for Ca2+ ions. The recombinant α-amylase appeared to efficiently digest granular starch from pea, amaranth, waxy corn, and waxy rice.
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Affiliation(s)
- Ewelina Celińska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, ul. Wojska Polskiego 48, 60-627, Poznań, Poland,
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He Z, Zhang L, Mao Y, Gu J, Pan Q, Zhou S, Gao B, Wei D. Cloning of a novel thermostable glucoamylase from thermophilic fungus Rhizomucor pusillus and high-level co-expression with α-amylase in Pichia pastoris. BMC Biotechnol 2014; 14:114. [PMID: 25539598 PMCID: PMC4362842 DOI: 10.1186/s12896-014-0114-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Accepted: 12/18/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Fungal amylase, mainly constitute of fungal α-amylase and glucoamylase, are utilized in a broad range of industries, such as starch hydrolysis, food and brewing. Although various amylases have been found in fungi, the amylases from Aspergillus dominate the commercial application. One of main problems exist with regard to these commercial use of amylases is relatively low thermal and acid stability. In order to maximize the efficiency of starch process, developing fungal amylases with increased thermostability and acid stability has been attracting researchers' interest continually. Besides, synergetic action of glucoamylase and α-amylase could facilitate the degradation of starch. And co-expressing glucoamylase with α-amylase in one host could avoid the need to ferment repeatedly and improves cost-effectiveness of the process. RESULTS A novel fungal glucoamylase (RpGla) gene encoding a putative protein of 512 amino acid residues was cloned from Rhizomucor pusillus. BLAST analysis revealed that RpGla shared highest identity of 51% with the Rhizopus oryzae glucoamylase (ABB77799.1). The fungal glucoamylase RpGla was expressed in Pichia pastoris (KM71/9KGla) with maximum activity of 1237 U ml(-1). The optimum pH and temperature of RpGla were pH 4.0 and 70 °C, respectively. Fungal α-amylase (RpAmy) gene was also cloned from R. pusillus and transformed into KM71/9KGla, resulted in recombinant yeast KM71/9KGla-ZαAmy harboring the RpGla and RpAmy genes simultaneously. The maximum saccharogenic activity of KM71/9KGla-ZαAmy was 2218 U ml(-1), which improved 79% compared to KM71/9KGla. Soluble starch hydrolyzed by purified RpGla achieved 43% glucose and 34% maltose. Higher productivity was achieved with a final yield of 48% glucose and 47% maltose catalyzed by purified enzyme preparation produced by KM71/9KGla-ZαAmy. CONCLUSIONS A novel fungal glucoamylase and fungal α-amylase genes were cloned from Rhizomucor pusillus. The two enzymes showed good thermostability and acid stability, and similar biochemical properties facilitated synergetic action of the two enzymes. A dramatic improvement was seen in amylase activity through co-expressing RpGla with RpAmy in Pichia pastoris. This is the first report of improving activity through co-expression glucoamylase with α-amylase in P. pastoris. Besides, fungal glucoamylase and α-amylase from R. pusillus were shown as promising candidates for further application in starch hydrolysis.
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R. S, M.S. M, E.M. S, K.O. NA, A.A. S, K. K. Application of different feeding strategies in fed batch culture for pullulanase production using sago starch. Carbohydr Polym 2014; 102:962-9. [DOI: 10.1016/j.carbpol.2013.10.031] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 09/26/2013] [Accepted: 10/12/2013] [Indexed: 11/28/2022]
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A Novel Multifunctional α-Amylase from the Thermophilic Fungus Malbranchea cinnamomea: Biochemical Characterization and Three-Dimensional Structure. Appl Biochem Biotechnol 2013; 170:420-35. [DOI: 10.1007/s12010-013-0198-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2012] [Accepted: 03/12/2013] [Indexed: 10/27/2022]
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Cloning and characterization of two new thermostable and alkalitolerant α-amylases from the Anoxybacillus species that produce high levels of maltose. J Ind Microbiol Biotechnol 2012; 39:731-41. [PMID: 22246222 DOI: 10.1007/s10295-011-1074-9] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2011] [Accepted: 12/10/2011] [Indexed: 10/14/2022]
Abstract
Two genes that encode α-amylases from two Anoxybacillus species were cloned and expressed in Escherichia coli. The genes are 1,518 bp long and encode 506 amino acids. Both sequences are 98% similar but are distinct from other well-known α-amylases. Both of the recombinant enzymes, ASKA and ADTA, were purified using an α-CD-Sepharose column. They exhibited an optimum activity at 60°C and pH 8. Both amylases were stable at pH 6-10. At 60°C in the absence of Ca²⁺, negligible reduction in activity for up to 48 h was observed. The activity half-life at 65°C was 48 and 3 h for ASKA and ADTA, respectively. In the presence of Ca²⁺ ions, both amylases were highly stable for at least 48 h and had less than a 10% decrease in activity at 70°C. Both enzymes exhibited similar end-product profiles, and the predominant yield was maltose (69%) from starch hydrolysis. To the best of our knowledge, most α-amylases that produce high levels of maltose are active at an acidic to neutral pH. This is the first report of two thermostable, alkalitolerant recombinant α-amylases from Anoxybacillus that produce high levels of maltose and have an atypical protein sequence compared with known α-amylases.
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Lin Q, Xiao H, Liu GQ, Liu Z, Li L, Yu F. Production of Maltose Syrup by Enzymatic Conversion of Rice Starch. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0681-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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