1
|
Robescu M, Annunziata F, Somma V, Calvio C, Morelli CF, Speranza G, Tamborini L, Ubiali D, Pinto A, Bavaro T. From Batch to Continuous Flow Bioprocessing: Use of an Immobilized γ-Glutamyl Transferase from B. subtilis for the Synthesis of Biologically Active Peptide Derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13692-13699. [PMID: 36149987 PMCID: PMC9614966 DOI: 10.1021/acs.jafc.2c03702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
γ-Glutamyl-peptides are frequently endowed with biological activities. In this work, "kokumi peptides" such as γ-glutamyl-methionine (1) and γ-glutamyl-(S)-allyl-cysteine (2), as well as the neuroprotective γ-glutamyl-taurine (3) and the antioxidant ophthalmic acid (4), were synthesized through an enzymatic transpeptidation reaction catalyzed by the γ-glutamyl transferase from Bacillus subtilis (BsGGT) using glutamine as the γ-glutamyl donor. BsGGT was covalently immobilized on glyoxyl-agarose resulting in high protein immobilization yield and activity recovery (>95%). Compounds 1-4 were obtained in moderate yields (19-40%, 5-10 g/L) with a variable purity depending on the presence of the main byproduct (γ-glutamyl-glutamine, 0-16%). To achieve process intensification and better control of side reactions, the synthesis of 2 was moved from batch to continuous flow. The specific productivity was 1.5 times higher than that in batch synthesis (13.7 μmol/min*g), but it was not accompanied by a paralleled improvement of the impurity profile.
Collapse
Affiliation(s)
- Marina
S. Robescu
- Department
of Drug Sciences, University of Pavia, viale Taramelli 12, Pavia 27100, Italy
| | - Francesca Annunziata
- Department
of Pharmaceutical Sciences, University of
Milano, via Mangiagalli 25, Milano 20122, Italy
| | - Valeria Somma
- Department
of Chemistry, University of Milano, via Golgi 19, Milano 20122, Italy
| | - Cinzia Calvio
- Department
of Biology and Biotechnology “L. Spallanzani”, University of Pavia, via Ferrata 1, Pavia 27100, Italy
| | - Carlo F. Morelli
- Department
of Chemistry, University of Milano, via Golgi 19, Milano 20122, Italy
| | - Giovanna Speranza
- Department
of Chemistry, University of Milano, via Golgi 19, Milano 20122, Italy
| | - Lucia Tamborini
- Department
of Pharmaceutical Sciences, University of
Milano, via Mangiagalli 25, Milano 20122, Italy
| | - Daniela Ubiali
- Department
of Drug Sciences, University of Pavia, viale Taramelli 12, Pavia 27100, Italy
| | - Andrea Pinto
- Department
of Food, Environmental and Nutritional Sciences, University of Milano, via Celoria 2, Milano 20133, Italy
| | - Teodora Bavaro
- Department
of Drug Sciences, University of Pavia, viale Taramelli 12, Pavia 27100, Italy
| |
Collapse
|
2
|
Guha S, Majumder K. Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7851-7870. [PMID: 35727887 DOI: 10.1021/acs.jafc.2c01712] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
γ-Glutamyl peptides (γ-GPs) are a group of peptides naturally found in various food sources. The unique γ-bond potentially enables them to resist gastrointestinal digestion and offers high stability in vivo with a longer half-life. In recent years, these peptides have caught researchers' attention due to their ability to impart kokumi taste and elicit various physiological functions via the allosteric activation of the calcium-sensing receptor (CaSR). This review discusses the various food sources of γ-glutamyl peptides, different synthesis modes, allosteric activation of CaSR for taste perception, and associated multiple biological functions they can exhibit, with a special emphasis on their role in modulating chronic inflammation concerning cardiovascular health.
Collapse
Affiliation(s)
- Snigdha Guha
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, United States
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, United States
| |
Collapse
|
3
|
Kang MJ, Kang JR, Woo MS, Kang D, Shin JH. Alterations in the Physicochemical Properties and Antioxidant Activity during Aging of Stored Raw Garlic. Foods 2022; 11:foods11101390. [PMID: 35626958 PMCID: PMC9140653 DOI: 10.3390/foods11101390] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/08/2022] [Accepted: 05/10/2022] [Indexed: 01/19/2023] Open
Abstract
Garlic, a once-a-year crop, is mass-produced in a single event. Most of the garlic harvested during the year, unless consumed or processed immediately, should be stored. Stored raw garlic (SRG) can be used to make black garlic (BG) via aging, and storage may affect the properties and quality of the BG compared with the use of raw garlic that has not been stored. This study was performed to identify the effect of long-term storage of raw garlic on the quality of BG products. SRG was aged for 21 days at 40–86 °C for BG production. Moisture content and pH gradually decreased with the aging period. Total phenolic, total flavonoid, and fructose contents were significantly increased during the aging period. Compared with non-stored raw garlic (NSRG), alliin and S-allylcysteine (SAC) contents were 1.7-fold and 5.9-fold higher in SRG, respectively, and γ-glutamyl-S-allylcysteine (γ-GSAC) content was 2.8-fold lower in SRG. The contents of alliin and γ-GSAC reduced as the aging period of SRG and NSRG progressed. However, the SAC content of NSRG increased with aging, but the SAC content of SRG decreased or increased slightly with extended aging. The antioxidant activity was also higher in BG made from NSRG rather than SRG. These results show that the SAC content is relatively low in BG manufactured from SRG compared with NSRG. Our findings suggest that it is necessary to establish an aging method suitable for SRG in BG production with high SAC content, a representative indicator of BG.
Collapse
Affiliation(s)
- Min-Jung Kang
- Namhae Garlic Research Institute, Namhae 52430, Korea; (M.-J.K.); (J.-R.K.)
| | - Jae-Ran Kang
- Namhae Garlic Research Institute, Namhae 52430, Korea; (M.-J.K.); (J.-R.K.)
| | - Min Seok Woo
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, College of Medicine, Gyeongsang National University, Jinju 52727, Korea;
| | - Dawon Kang
- Department of Physiology and Convergence Medical Science, Institute of Health Sciences, College of Medicine, Gyeongsang National University, Jinju 52727, Korea;
- Correspondence: (D.K.); (J.-H.S.); Tel.: +82-10-772-8044 (D.K.)
| | - Jung-Hye Shin
- Namhae Garlic Research Institute, Namhae 52430, Korea; (M.-J.K.); (J.-R.K.)
- Correspondence: (D.K.); (J.-H.S.); Tel.: +82-10-772-8044 (D.K.)
| |
Collapse
|
4
|
Lin LL, Lu BY, Chi MC, Huang YF, Lin MG, Wang TF. Activation and thermal stabilization of a recombinant γ-glutamyltranspeptidase from Bacillus licheniformis ATCC 27811 by monovalent cations. Appl Microbiol Biotechnol 2022; 106:1991-2006. [PMID: 35230495 DOI: 10.1007/s00253-022-11836-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 02/08/2022] [Accepted: 02/12/2022] [Indexed: 12/27/2022]
Abstract
The regulation of enzyme activity through complexation with certain metal ions plays an important role in many biological processes. In addition to divalent metals, monovalent cations (MVCs) frequently function as promoters for efficient biocatalysis. Here, we examined the effect of MVCs on the enzymatic catalysis of a recombinant γ-glutamyltranspeptidase (BlrGGT) from Bacillus licheniformis ATCC 27,811 and the application of a metal-activated enzyme to L-theanine synthesis. The transpeptidase activity of BlrGGT was enhanced by Cs+ and Na+ over a broad range of concentrations with a maximum of 200 mM. The activation was essentially independent of the ionic radius, but K+ contributed the least to enhancing the catalytic efficiency. The secondary structure of BlrGGT remained mostly unchanged in the presence of different concentrations of MVCs, but there was a significant change in its tertiary structure under the same conditions. Compared with the control, the half-life (t1/2) of the Cs+-enriched enzyme at 60 and 65 °C was shown to increase from 16.3 and 4.0 min to 74.5 and 14.3 min, respectively. The simultaneous addition of Cs+ and Mg2+ ions exerted a synergistic effect on the activation of BlrGGT. This was adequately reflected by an improvement in the conversion of substrates to L-theanine by 3.3-15.1% upon the addition of 200 mM MgCl2 into a reaction mixture comprising the freshly desalted enzyme (25 μg/mL), 250 mM L-glutamine, 600 mM ethylamine, 200 mM each of the MVCs, and 50 mM borate buffer (pH 10.5). Taken together, our results provide interesting insights into the complexation of MVCs with BlrGGT and can therefore be potentially useful to the biocatalytic production of naturally occurring γ-glutamyl compounds. KEY POINTS: • The transpeptidase activity of B. licheniformis γ-glutamyltranspeptidase can be activated by monovalent cations. • The thermal stability of the enzyme was profoundly increased in the presence of 200 mM Cs+. • The simultaneous addition of Cs+and Mg2+ions to the reaction mixture improves L-theanine production.
Collapse
Affiliation(s)
- Long-Liu Lin
- Department of Applied Chemistry, National Chiayi University, 300 Syuefu Road, Chiayi City, 60004, Taiwan
| | - Bo-Yuan Lu
- Department of Applied Chemistry, National Chiayi University, 300 Syuefu Road, Chiayi City, 60004, Taiwan
| | - Meng-Chun Chi
- Department of Applied Chemistry, National Chiayi University, 300 Syuefu Road, Chiayi City, 60004, Taiwan
| | - Yu-Fen Huang
- Department of Applied Chemistry, National Chiayi University, 300 Syuefu Road, Chiayi City, 60004, Taiwan
| | - Min-Guan Lin
- Institute of Molecular Biology, Academia Sinica, Nangang District, Taipei City, 11529, Taiwan
| | - Tzu-Fan Wang
- Department of Applied Chemistry, National Chiayi University, 300 Syuefu Road, Chiayi City, 60004, Taiwan.
| |
Collapse
|
5
|
Lu X, Wang C, Zhao M, Wu J, Niu Z, Zhang X, Simal-Gandara J, Süntar I, Jafari SM, Qiao X, Tang X, Han Z, Xiao J, Ningyang L. Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology. Crit Rev Food Sci Nutr 2021; 62:8467-8496. [PMID: 34058922 DOI: 10.1080/10408398.2021.1929058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and bioavailability of garlic components. Finally, this review aims to provide a potential strategy for using nanotechnology to increase the stability and solubility of garlic components, providing guidelines for the qualities of garlic products to improve their absorption and prevent their early degradation, and extend their circulation time in the body. The application of nanotechnology to improve the bioavailability and targeting of garlic compounds are expected to provide a theoretical basis for the functional components of garlic to treat human health. We review the improvement of bioavailability and bioactivity of garlic bioactive compounds via nanotechnology, which could promisingly overcome the limitations of conventional garlic products, and would be used to prevent and treat cancer and other diseases in the near future.
Collapse
Affiliation(s)
- Xiaoming Lu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Chaofan Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Meng Zhao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinxiang Wu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Zhonglu Niu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xueli Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Ourense, Spain
| | - Ipek Süntar
- Deparment of Pharmacognosy, Faculty of Pharmacy, Gazi University, Etiler, Ankara, Turkey
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xiaozhen Tang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Zhenlin Han
- Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI, USA
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Ourense, Spain.,International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Li Ningyang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| |
Collapse
|
6
|
Saini M, Kashyap A, Bindal S, Saini K, Gupta R. Bacterial Gamma-Glutamyl Transpeptidase, an Emerging Biocatalyst: Insights Into Structure-Function Relationship and Its Biotechnological Applications. Front Microbiol 2021; 12:641251. [PMID: 33897647 PMCID: PMC8062742 DOI: 10.3389/fmicb.2021.641251] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Accepted: 02/15/2021] [Indexed: 12/16/2022] Open
Abstract
Gamma-glutamyl transpeptidase (GGT) enzyme is ubiquitously present in all life forms and plays a variety of roles in diverse organisms. Higher eukaryotes mainly utilize GGT for glutathione degradation, and mammalian GGTs have implications in many physiological disorders also. GGTs from unicellular prokaryotes serve different physiological functions in Gram-positive and Gram-negative bacteria. In the present review, the physiological significance of bacterial GGTs has been discussed categorizing GGTs from Gram-negative bacteria like Escherichia coli as glutathione degraders and from pathogenic species like Helicobacter pylori as virulence factors. Gram-positive bacilli, however, are considered separately as poly-γ-glutamic acid (PGA) degraders. The structure-function relationship of the GGT is also discussed mainly focusing on the crystallization of bacterial GGTs along with functional characterization of conserved regions by site-directed mutagenesis that unravels molecular aspects of autoprocessing and catalysis. Only a few crystal structures have been deciphered so far. Further, different reports on heterologous expression of bacterial GGTs in E. coli and Bacillus subtilis as hosts have been presented in a table pointing toward the lack of fermentation studies for large-scale production. Physicochemical properties of bacterial GGTs have also been described, followed by a detailed discussion on various applications of bacterial GGTs in different biotechnological sectors. This review emphasizes the potential of bacterial GGTs as an industrial biocatalyst relevant to the current switch toward green chemistry.
Collapse
Affiliation(s)
| | | | | | | | - Rani Gupta
- Department of Microbiology, University of Delhi South Campus, New Delhi, India
| |
Collapse
|
7
|
Magnetic Cross-Linked Enzyme Aggregates of a Transpeptidase-Specialized Variant (N450D) of Bacillus licheniformis γ-Glutamyl Transpeptidase: An Efficient and Stable Biocatalyst for l-Theanine Synthesis. Catalysts 2021. [DOI: 10.3390/catal11020243] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
γ-Glutamyl transpeptidase (GGT) catalyzes the transfer of glutathione’s γ-glutamyl group and related γ-glutamyl amides to water, amino acids or peptides, and utilizes a conserved Thr residue to process its own polypeptide chain into a large and a small subunit that then assemble to produce a catalytically competent enzyme. In this study, the magnetic cross-linked enzyme aggregates (mCLEAs) of a transpeptidase-specialized variant (N450D) of Bacillus licheniformis GGT were successfully prepared with optimized process parameters viz.1.25:1 (v/v) of isopropanol to N450D (0.3 mg/mL) ratio/0.02:1 (w/w) of enzyme to 3-aminopropyl triethoxysilane (APTES)-coated magnetic nanoparticle ratio/20 mM of glutaraldehyde. The prepared magnetic nanoparticles and immobilized enzyme (N450D-mCLEAs) were characterized by X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy, field-emission scanning electron microscope integrated with energy dispersive X-ray spectroscopy (FESEM/EDS), and superparamagnetic analysis. As compared with free enzyme, N450D-mCLEAs displayed significantly higher heat resistance at temperatures of 55 and 60 °C, and had a greater stability over a storage period of one month. The immobilized enzyme could also be reused for 10 consecutive biocatalytic cycles with no significant reduction in the percent yield of l-theanine. Conclusively, this immobilization strategy surely provides a meaningful glance of developing N450D-mediated biocatalysis for the production of physiologically important γ-glutamyl compounds.
Collapse
|
8
|
Synthesis of γ-Glutamyl Derivatives of Sulfur-Containing Amino Acids in a Multigram Scale via a Two-Step, One-Pot Procedure. MOLBANK 2020. [DOI: 10.3390/m1147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
γ-Glutamyl derivatives of sulfur amino acids have been prepared in multigram scale starting from readily available starting materials. The synthesis comprises two one-pot operations, both consisting of two reactions. In the first operation, N-phtaloyl-l-glutamic acid anhydride is obtained from l-glutamic acid and phtalic anhydride. In the second one, N-phtaloyl-l-glutamic acid anhydride is used to acylate amino acids and the N-phtaloyl protecting group is removed. The described approach offers a viable entry to γ-glutamyl derivatives of sulfur-containing amino acids with flavor-enhancer and nutraceutical properties.
Collapse
|
9
|
Mu D, Li H, Chen Q, Zhu J, Wu X, Luo S, Zhao Y, Wang L, Jiang S, Li X, Zheng Z. Secretion of Bacillus amyloliquefaciens γ-Glutamyltranspeptidase from Bacillus subtilis and Its Application in Enzymatic Synthesis of l-Theanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:14129-14136. [PMID: 31747270 DOI: 10.1021/acs.jafc.9b06140] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
In this study, the gene of γ-glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens (BaGGT) controlled by the Plac promoter was cloned into Bacillus subtilis to construct two recombinant vectors with either one or two signal peptides to drive extracellular secretion. After optimization, 90 ± 0.2 mg/L BaGGT was obtained when the inducing conditions were 24 h and 80 μM (IPTG). The properties of BaGGT were measured, showing that the optimal reaction conditions were 40 °C and pH 9.0 with 55.0 ± 0.5 U/mg enzymatic activity. Km and Vmax were 0.214 mM and 88.13 μmol/min/mg. BaGGT could be stored for 72 h with 90% of the initial activity at 40 °C and retained more than 50% of the initial activity after being maintained at different pH values for 24 h. Finally, enzymatic synthesis of l-theanine was performed with the optimal conditions: 20 mM l-Gln, 100 mM ethylamine HCl, 0.5 U/mL BaGGT, incubated at 40 °C for 6 h, 200 rpm.
Collapse
Affiliation(s)
- Dongdong Mu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province , Hefei University of Technology , Hefei 230009 , China
| | - Haowen Li
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province , Hefei University of Technology , Hefei 230009 , China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Science , Anhui Agricultural University , Hefei 230036 , China
| | - Jing Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Science , Anhui Agricultural University , Hefei 230036 , China
| | - Xuefeng Wu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province , Hefei University of Technology , Hefei 230009 , China
| | - Shuizhong Luo
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province , Hefei University of Technology , Hefei 230009 , China
| | - Yanyan Zhao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province , Hefei University of Technology , Hefei 230009 , China
| | - Lei Wang
- The First Affiliated Hospital of University of Science and Technology of China, Division of Life Sciences and Medicine , University of Science and Technology of China , Hefei 230001 , China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province , Hefei University of Technology , Hefei 230009 , China
| | - Xingjiang Li
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province , Hefei University of Technology , Hefei 230009 , China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province , Hefei University of Technology , Hefei 230009 , China
| |
Collapse
|
10
|
Mutational Analysis of a Highly Conserved PLSSMXP Sequence in the Small Subunit of Bacillus licheniformis γ-Glutamyltranspeptidase. Biomolecules 2019; 9:biom9090508. [PMID: 31546955 PMCID: PMC6769717 DOI: 10.3390/biom9090508] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/18/2019] [Accepted: 09/19/2019] [Indexed: 01/13/2023] Open
Abstract
A highly conserved 458PLSSMXP464 sequence in the small subunit (S-subunit) of an industrially important Bacillus licheniformis γ-glutamyltranspeptidase (BlGGT) was identified by sequence alignment. Molecular structures of the precursor mimic and the mature form of BlGGT clearly reveal that this peptide sequence is in close spatial proximity to the self-processing and catalytic sites of the enzyme. To probe the role of this conserved sequence, ten mutant enzymes of BlGGT were created through a series of deletion and alanine-scanning mutagenesis. SDS-PAGE and densitometric analyses showed that the intrinsic ability of BlGGT to undergo autocatalytic processing was detrimentally affected by the deletion-associated mutations. However, loss of self-activating capacity was not obviously observed in most of the Ala-replacement mutants. The Ala-replacement mutants had a specific activity comparable to or greater than that of the wild-type enzyme; conversely, all deletion mutants completely lost their enzymatic activity. As compared with BlGGT, S460A and S461S showed greatly enhanced kcat/Km values by 2.73- and 2.67-fold, respectively. The intrinsic tryptophan fluorescence and circular dichroism spectral profiles of Ala-replacement and deletion mutants were typically similar to those of BlGGT. However, heat and guanidine hydrochloride-induced unfolding transitions of the deletion-associated mutant proteins were severely reduced as compared with the wild-type enzyme. The predictive mutant models suggest that the microenvironments required for both self-activation and catalytic reaction of BlGGT can be altered upon mutations.
Collapse
|
11
|
Sun Y, Hu J, Wang W, Zhang B, Shen Y. Characterization of γ-glutamyltranspeptidases from dormant garlic and onion bulbs. Food Sci Nutr 2019; 7:499-505. [PMID: 30847128 PMCID: PMC6392923 DOI: 10.1002/fsn3.820] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2018] [Revised: 09/04/2018] [Accepted: 09/05/2018] [Indexed: 01/16/2023] Open
Abstract
This study investigated the characteristics of γ-glutamyltranspeptidases (GGTs) isolated from dormant garlic (Allium sativum L.) and onion (Allium cepa L. var. agrogatum Don) bulbs. GGTs were isolated using (NH 4)2 SO 4 precipitation and hydrophobic interaction chromatography (phenyl-Sepharose column). The optimal temperature, optimal pH of extraction, and the effects of metal ions and organic compounds on the activity of GGTs were investigated. The optimal pH of the GGTs of garlic and onion was 5 and 7, respectively; the optimal temperatures were 70 and 50°C, respectively. Garlic's GGT had a major band at 53 kDa, whereas onion's GGT had two bands at 55 and 22 kDa. Cu2+, Mn2+, Fe2+, Mg2+, glucose, aspartic acid, and cysteine significantly enhanced the activity of garlic's GGT. Lysine and proline remarkably promoted the activity of onion's GGT, whereas Cu2+, glucose, and aspartic acid repress its activity. These results may deepen our understanding of allium GGTs and promote the commercial production of bioactive allium compounds.
Collapse
Affiliation(s)
- Yuee Sun
- College of Food Science and EngineeringXuzhou Institute of TechnologyXuzhouChina
| | - Jing Hu
- Department of Food Science and EngineeringJinan UniversityGuangzhouChina
| | - Weidong Wang
- College of Food Science and EngineeringXuzhou Institute of TechnologyXuzhouChina
| | - Bin Zhang
- The First Affiliated Hospital of Guangdong Pharmaceutical UniversityGuangdong Pharmaceutical UniversityGuangzhouChina
| | - Yingbin Shen
- Department of Food Science and EngineeringJinan UniversityGuangzhouChina
| |
Collapse
|
12
|
Lee YC, Chi MC, Lin MG, Chen YY, Lin LL, Wang TF. Biocatalytic Synthesis of γ-glutamyl-L-leucine, a Kokumi-Imparting Dipeptide, byBacillus licheniformisγ-Glutamyltranspeptidase. FOOD BIOTECHNOL 2018. [DOI: 10.1080/08905436.2018.1444636] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Yen-Chung Lee
- Department of Bioagricultural Sciences, National Chiayi University, Chiayi City, Taiwan
| | - Meng-Chun Chi
- Department of Applied Chemistry, National Chiayi University, Chiayi City, Taiwan
| | - Min-Guan Lin
- Academia Sinica, Institute of Molecular Biology, Taipei, Taiwan
| | - Yi-Yu Chen
- Department of Applied Chemistry, National Chiayi University, Chiayi City, Taiwan
| | - Long-Liu Lin
- Department of Applied Chemistry, National Chiayi University, Chiayi City, Taiwan
| | - Tzu-Fan Wang
- Department of Applied Chemistry, National Chiayi University, Chiayi City, Taiwan
| |
Collapse
|
13
|
Lisheng X, Guizhen G, Xingtao Z, Mengting W. Enzymatic synthesis of γ-glutamylmethylamide from L-glutamylhydrazine and methylamine catalysed by immobilized recombinant γ-glutamyltranspeptidase. BIOCATAL BIOTRANSFOR 2018. [DOI: 10.1080/10242422.2018.1459577] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Xu Lisheng
- Department of Life and Food Science, Suzhou University, Suzhou, China
| | - Gao Guizhen
- Department of Life and Food Science, Suzhou University, Suzhou, China
| | - Zhang Xingtao
- Department of Life and Food Science, Suzhou University, Suzhou, China
| | - Wang Mengting
- Department of Life and Food Science, Suzhou University, Suzhou, China
| |
Collapse
|
14
|
Yang J, Sun-Waterhouse D, Cui C, Dong K, Zhao M. γ
-Glu-Met synthesised using a bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13692] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Juan Yang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Keming Dong
- Guangdong Weiwei Biotechnology Co., LTD.; Guangzhou 510640 China
| | - Mouming Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| |
Collapse
|
15
|
Yang J, Sun-Waterhouse D, Cui C, Dong K, Wang W. Synthesis and Sensory Characteristics of Kokumi γ-[Glu] n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8696-8703. [PMID: 28899090 DOI: 10.1021/acs.jafc.7b03419] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The transpeptidase activity of glutaminase from Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO) to yield γ-[Glu]n-Phe peptides were verified for the first time. In the presence of Gln and Phe, γ-Glu-Phe and γ-Glu-γ-Glu-Phe were synthesized by GAO, and γ-Glu-Phe, γ-Glu-γ-Glu-Phe, γ-Glu-γ-Glu-γ-Glu-Phe, γ-Glu-γ-Glu-γ-Glu-γ-Glu-Phe, and γ-Glu-γ-Glu-γ-Glu-γ-Glu-γ-Glu-Phe were synthesized by GBA. The Km values for the transpeptidation catalyzed by GBA and GAO were 47.88 and 153.92 mM (Phe as the acceptor), 84.89 and 236.47 mM (γ-Glu-Phe as the acceptor), indicating that GBA had a greater affinity than GAO for Phe and γ-Glu-Phe in the transpeptidation reaction. The Km values for the transpeptidation catalyzed by GBA against acceptors, Phe and γ-[Glu](1≤n<5)-Phe (47.88-206.47 mM), increased with an elevated number of γ-glutamyl residue within the acceptor. The optimal conditions for γ-[Glu]n-Phe synthesis were pH 10 and 37 °C for 3 h, 300 mM Gln, 100 mM Phe, 0.05 U/mL GBA. All the γ-[Glu](1≤n≤5)-Phe exhibited astringency in water and imparted a kokumi taste to commercial soy sauce and model chicken broth. The astringent threshold values (2.5-3.92 mM) were approximately 3-fold of the kokumi threshold concentrations (0.78-1.53 mM). γ-[Glu]n-Phe or the post-enzymatic reaction mixture enhanced the umami intensity of commercial soy sauce and model chicken broth.
Collapse
Affiliation(s)
- Juan Yang
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Keming Dong
- Guangdong Weiwei Biotechnology Co., Ltd. , Guangzhou 510640, China
| | - Wei Wang
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| |
Collapse
|
16
|
Site-directed mutagenesis of a conserved Asn450 residue of Bacillus licheniformis γ-glutamyltranspeptidase. Int J Biol Macromol 2016; 91:416-25. [DOI: 10.1016/j.ijbiomac.2016.05.101] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 05/27/2016] [Accepted: 05/28/2016] [Indexed: 12/29/2022]
|