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Cao Z, Jiang Y, Li J, Zheng T, Lin C, Shen Z. Transgenic Soybean for Production of Thermostable α-Amylase. PLANTS (BASEL, SWITZERLAND) 2024; 13:1539. [PMID: 38891347 PMCID: PMC11174511 DOI: 10.3390/plants13111539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Revised: 05/30/2024] [Accepted: 05/31/2024] [Indexed: 06/21/2024]
Abstract
Alpha-amylases are crucial hydrolase enzymes which have been widely used in food, feed, fermentation, and pharmaceutical industries. Methods for low-cost production of α-amylases are highly desirable. Soybean seed, functioning as a bioreactor, offers an excellent platform for the mass production of recombinant proteins for its ability to synthesize substantial quantities of proteins. In this study, we generated and characterized transgenic soybeans expressing the α-amylase AmyS from Bacillus stearothermophilus. The α-amylase expression cassettes were constructed for seed specific expression by utilizing the promoters of three different soybean storage peptides and transformed into soybean via Agrobacterium-mediated transformation. The event with the highest amylase activity reached 601 U/mg of seed flour (one unit is defined as the amount of enzyme that generates 1 micromole reducing ends per min from starch at 65 °C in pH 5.5 sodium acetate buffer). The optimum pH, optimum temperature, and the enzymatic kinetics of the soybean expressed enzyme are similar to that of the E. coli expressed enzyme. However, the soybean expressed α-amylase is glycosylated, exhibiting enhanced thermostability and storage stability. Soybean AmyS retains over 80% activity after 100 min at 75 °C, and the transgenic seeds exhibit no significant activity loss after one year of storage at room temperature. The accumulated AmyS in the transgenic seeds represents approximately 15% of the total seed protein, or about 4% of the dry seed weight. The specific activity of the transgenic soybean seed flour is comparable to many commercial α-amylase enzyme products in current markets, suggesting that the soybean flour may be directly used for various applications without the need for extraction and purification.
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Affiliation(s)
- Zhenyan Cao
- State Key Laboratory of Rice Biology, Institute of Insect Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; (Z.C.); (Y.J.); (J.L.); (T.Z.); (C.L.)
| | - Ye Jiang
- State Key Laboratory of Rice Biology, Institute of Insect Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; (Z.C.); (Y.J.); (J.L.); (T.Z.); (C.L.)
| | - Jiajie Li
- State Key Laboratory of Rice Biology, Institute of Insect Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; (Z.C.); (Y.J.); (J.L.); (T.Z.); (C.L.)
| | - Ting Zheng
- State Key Laboratory of Rice Biology, Institute of Insect Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; (Z.C.); (Y.J.); (J.L.); (T.Z.); (C.L.)
- Zhongyuan Institute, Zhejiang University, Zhengzhou 450000, China
| | - Chaoyang Lin
- State Key Laboratory of Rice Biology, Institute of Insect Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; (Z.C.); (Y.J.); (J.L.); (T.Z.); (C.L.)
| | - Zhicheng Shen
- State Key Laboratory of Rice Biology, Institute of Insect Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; (Z.C.); (Y.J.); (J.L.); (T.Z.); (C.L.)
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2
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Nie M, Khalid F, Hu Q, Khalid A, Wu Q, Huang S, Wang Z. Site-Directed Mutagenesis: Improving the Acid Resistance and Thermostability of Bacillus velezensis α-Amylase and Its Preliminary Feed Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10487-10496. [PMID: 38683727 DOI: 10.1021/acs.jafc.4c01630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
The current study aimed to improve the acid resistance and thermostability of Bacillus velezensis α-amylase through site-directed mutagenesis, with a specific focus on its applicability to the feed industry. Four mutation sites, P546E, H572D, A614E, and K622E, were designed in the C domain of α-amylase, and three mutants, Mut1 (E), Mut2 (ED), and Mut3 (EDEE), were produced. The results showed that the specific activity of Mut3 was 50 U/mg higher than the original α-amylase (Ori) after incubation at 40 °C for 4 h. Compared to Ori, the acid resistance of Mut3 showed a twofold increase in specific activity at pH 2.0. Moreover, the results of preliminary feed hydrolysis were compared between Ori and Mut3 by designing three factors, three levels of orthogonal experiment for enzymatic hydrolysis time, feed quantity, and amount of amylase. It was observed that the enzymatic hydrolysis time and feed quantity showed an extremely significant difference (p < 0.01) in Mut3 compared to Ori. However, the amount of enzyme showed significant (p < 0.05) improvement in the enzymatic hydrolysis in Mut3 as compared to Ori. The study identified Mut3 as a promising candidate for the application of α-amylase in the feed industry.
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Affiliation(s)
- Ming Nie
- College of Life Science, Anhui Agricultural University, No. 130, Changjiang Road, Hefei 230036, Anhui, People's Republic of China
- School of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, Camperdown, NSW 2006, Australia
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, Anhui, People's Republic of China
| | - Fatima Khalid
- College of Life Science, Anhui Agricultural University, No. 130, Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Qian Hu
- College of Life Science, Anhui Agricultural University, No. 130, Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Anam Khalid
- College of Life Science, Anhui Agricultural University, No. 130, Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Qi Wu
- College of Life Science, Anhui Agricultural University, No. 130, Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Shoujun Huang
- College of Life Science, Anhui Agricultural University, No. 130, Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Zaigui Wang
- College of Life Science, Anhui Agricultural University, No. 130, Changjiang Road, Hefei 230036, Anhui, People's Republic of China
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3
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Abedi E, Kaveh S, Mohammad Bagher Hashemi S. Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency. Food Chem 2024; 437:137903. [PMID: 37931423 DOI: 10.1016/j.foodchem.2023.137903] [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: 07/24/2023] [Revised: 10/22/2023] [Accepted: 10/27/2023] [Indexed: 11/08/2023]
Abstract
α-Amylase is an endo-enzyme that catalyzes the hydrolysis of starch into shorter oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α-amylases are of particular interest due to their remarkable amylolysis efficiency and thermostability for large-scale biotechnological processes. The retained catalytic activity of enzymes is decreased according to extreme pH, temperature, pressure, and chemical reagents. Broad industrial applications of α-amylases need special properties such as stability against temperature, pH, and chelators, and also attain reusability, desirable enzymatic activity, efficiency, and selectivity. Considering the biotechnological importance of α-amylase, its high stability is the most critical challenge for its economic viability. Therefore, improving its functionality and stability recently gained much interest. To achieve this purpose, various emerging technologies in combination with conventional methods on α-Amylases with different sources have been conducted. The present review is an attempt to summarize the effect of various conventional methods and emerging technologies employed to date on α-amylase secondary structure, thermal stability, and performance.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Shima Kaveh
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
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4
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Verma NK, Raghav N. In-silico identification of lysine residue for lysozyme immobilization on dialdehyde cellulose. Int J Biol Macromol 2023:125367. [PMID: 37327935 DOI: 10.1016/j.ijbiomac.2023.125367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 06/07/2023] [Accepted: 06/11/2023] [Indexed: 06/18/2023]
Abstract
In the realm of enzymes, the Enzyme Immobilization technique can be extremely beneficial. More research into computational approaches could lead to a better understanding as well as lead us in the direction of a more environmentally friendly and greener path. In this study, molecular modelling techniques were used to collect information regarding the immobilization of Lysozyme (EC 3.2.1.17) on Dialdehyde Cellulose (CDA). Lysine, being the most nucleophilic, is most likely to interact with dialdehyde cellulose. Enzyme substrate interactions have been studied with and without the refinement of modified lysozyme molecules. A total of six CDA-modified lysine residues were selected for the study. The docking process for all modified lysozymes was carried out using four distinct docking programs: Autodock Vina, GOLD, Swissdock, and iGemdock. The binding affinity (-7.8 & -8.0 kcal mol-1 in case of non-refinement and -4.7 & -5.0 kcal mol-1 in case of refinement), calculated from Autodock vina, as well as the interaction similarity of Lys116 immobilized lysozyme with its substrate, were found to be 75 % (W/o simulation) & 66.7 % (With simulation) identical with the reference case (unmodified lysozyme) if Lys116 is bound to Dialdehyde Cellulose. The approach described here is utilized to identify amino acid residues that are used in the immobilization of lysozyme.
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Affiliation(s)
- Nitin Kumar Verma
- Chemistry Department, Kurukshetra University, Kurukshetra 136119, Haryana, India
| | - Neera Raghav
- Chemistry Department, Kurukshetra University, Kurukshetra 136119, Haryana, India.
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Yuan S, Yan R, Lin B, Li R, Ye X. Improving thermostability of Bacillus amyloliquefaciens alpha-amylase by multipoint mutations. Biochem Biophys Res Commun 2023; 653:69-75. [PMID: 36857902 DOI: 10.1016/j.bbrc.2023.02.064] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 02/22/2023] [Accepted: 02/23/2023] [Indexed: 02/26/2023]
Abstract
The medium-temperature alpha-amylase of Bacillus amyloliquefaciens is widely used in the food and washing process. Enhancing the thermostability of alpha-amylases and investigating the mechanism of stability are important for enzyme industry development. The optimal temperature and pH of the wild-type BAA and mutant MuBAA (D28E/V118A/S187D/K370 N) were all 60 °C and 6.0, respectively. The mutant MuBAA showed better thermostability at 50 °C and 60 °C, with a specific activity of 206.61 U/mg, which was 99.1% greater than that of the wild-type. By analyzing predicted structures, the improving thermostability of the mutant MuBAA was mainly related to enhanced stabilization of a loop region in domain B via more calcium-binding sites and intramolecular interactions around Asp187. Furthermore, additional intramolecular interactions around sites 28 and 370 in domain A were also beneficial for improving thermostability. Additionally, the decrease of steric hindrance at the active cavity increased the specific activity of the mutant MuBAA. Improving the thermostability of BAA has theoretical reference values for the modification of alpha-amylases.
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Affiliation(s)
- Susu Yuan
- National Engineering Laboratory for High-efficient Enzyme Expression, Fuzhou, Fujian, China; The Key Laboratory of Marine Enzyme Engineering of Fujian Province, Fuzhou University, Fuzhou, Fujian, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Renxiang Yan
- National Engineering Laboratory for High-efficient Enzyme Expression, Fuzhou, Fujian, China; The Key Laboratory of Marine Enzyme Engineering of Fujian Province, Fuzhou University, Fuzhou, Fujian, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Biyu Lin
- National Engineering Laboratory for High-efficient Enzyme Expression, Fuzhou, Fujian, China; The Key Laboratory of Marine Enzyme Engineering of Fujian Province, Fuzhou University, Fuzhou, Fujian, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Renkuan Li
- National Engineering Laboratory for High-efficient Enzyme Expression, Fuzhou, Fujian, China; The Key Laboratory of Marine Enzyme Engineering of Fujian Province, Fuzhou University, Fuzhou, Fujian, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Xiuyun Ye
- National Engineering Laboratory for High-efficient Enzyme Expression, Fuzhou, Fujian, China; The Key Laboratory of Marine Enzyme Engineering of Fujian Province, Fuzhou University, Fuzhou, Fujian, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China.
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Cakmak U, Tuncay FO, Kolcuoğlu Y. Cold active α-amylase obtained from Cladophora hutchinsiae-Purification, biochemical characterization and some potential applications. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Tian Y, Ban X, Li C, Gu Z, Li Z. Modulation of Flexible Loops in Catalytic Cavities Reveals the Thermal Activation Mechanism of a Glycogen-Debranching Enzyme. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13358-13366. [PMID: 36217266 DOI: 10.1021/acs.jafc.2c04487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Some thermophilic enzymes not only exhibit high thermostability at high temperatures but also have an activation effect by thermal incubation. However, the correlations between temperature-induced structural modulation and thermal activation are still unclear. In this study, we selected a thermophilic glycogen-debranching enzyme from Saccharolobus solfataricus STB09 (SsGDE), which was a promising starch-debranching enzyme with a thermal activation property at temperatures ranging from 50 to 70 °C, to explore the thermal activation mechanism. Molecular dynamics simulations were performed for SsGDE at 30, 50, or 70 °C to reveal the temperature dependence of structure modulation and catalytic function. The results revealed that four loops (loop1 313-337, loop2 399-418, loop3 481-513, and loop4 540-574) in SsGDE were reshaped, which made the catalytic cavity more open. The internal residues, including the catalytic triad Asp3631, Glu399, and Asp471, could be exposed, due to the structural modulation, to exert catalytic functions. We proposed that the thermal activation effect of SsGDE was closely associated with the temperature-induced modulation of the catalytic cavity, which paved the way for further engineering enzymes to achieve higher catalytic performance and stability.
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Affiliation(s)
- Yixiong Tian
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Caiming Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
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8
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Hunt for α-amylase from metagenome and strategies to improve its thermostability: a systematic review. World J Microbiol Biotechnol 2022; 38:203. [PMID: 35999473 DOI: 10.1007/s11274-022-03396-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Accepted: 08/18/2022] [Indexed: 10/15/2022]
Abstract
With the advent of green chemistry, the use of enzymes in industrial processes serves as an alternative to the conventional chemical catalysts. A high demand for sustainable processes for catalysis has brought a significant attention to hunt for novel enzymes. Among various hydrolases, the α-amylase has a gamut of biotechnological applications owing to its pivotal role in starch-hydrolysis. Industrial demand requires enzymes with thermostability and to ameliorate this crucial property, various methods such as protein engineering, directed evolution and enzyme immobilisation strategies are devised. Besides the traditional culture-dependent approach, metagenome from uncultured bacteria serves as a bountiful resource for novel genes/biocatalysts. Exploring the extreme-niches metagenome, advancements in protein engineering and biotechnology tools encourage the mining of novel α-amylase and its stable variants to tap its robust biotechnological and industrial potential. This review outlines α-amylase and its genetics, its catalytic domain architecture and mechanism of action, and various molecular methods to ameliorate its production. It aims to impart understanding on mechanisms involved in thermostability of α-amylase, cover strategies to screen novel genes from futile habitats and some molecular methods to ameliorate its properties.
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Kikani BA, Suthar S, Joshi D. Nanomaterials: An efficient support to immobilize microbial α–amylases for improved starch hydrolysis. STARCH-STARKE 2022. [DOI: 10.1002/star.202200093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Bhavtosh A. Kikani
- P. D. Patel Institute of Applied Sciences Charotar University of Science and Technology CHARUSAT Campus Changa – 388 421 Gujarat India
| | - Sadikhusain Suthar
- P. D. Patel Institute of Applied Sciences Charotar University of Science and Technology CHARUSAT Campus Changa – 388 421 Gujarat India
| | - Disha Joshi
- P. D. Patel Institute of Applied Sciences Charotar University of Science and Technology CHARUSAT Campus Changa – 388 421 Gujarat India
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Kikani BA, Singh SP. Amylases from thermophilic bacteria: structure and function relationship. Crit Rev Biotechnol 2021; 42:325-341. [PMID: 34420464 DOI: 10.1080/07388551.2021.1940089] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Amylases hydrolyze starch to diverse products including dextrins and progressively smaller polymers of glucose units. Thermally stable amylases account for nearly 25% of the enzyme market. This review highlights the structural attributes of the α-amylases from thermophilic bacteria. Heterologous expression of amylases in suitable hosts is discussed in detail. Further, specific value maximization approaches, such as protein engineering and immobilization of the amylases are discussed in order to improve its suitability for varied applications on a commercial scale. The review also takes into account of the immobilization of the amylases on nanomaterials to increase the stability and reusability of the enzymes. The function-based metagenomics would provide opportunities for searching amylases with novel characteristics. The review is expected to explore novel amylases for future potential applications.
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Affiliation(s)
- Bhavtosh A Kikani
- UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, India.,P.D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, Changa, India
| | - Satya P Singh
- UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, India
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Molecular strategies to enhance stability and catalysis of extremophile-derived α-amylase using computational biology. Extremophiles 2021; 25:221-233. [PMID: 33754213 DOI: 10.1007/s00792-021-01223-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 03/10/2021] [Indexed: 12/29/2022]
Abstract
α-Amylase is the most significant glycoside hydrolase having applications in various industries. It cleaves the α,1-4 glucosidic linkages of polysaccharides like starch, glycogen to yield a small polymer of glucose in α-anomeric configuration. α-Amylase is produced by all the three domains of life but microorganisms are preferred sources for industrial-scale production due to several advantages. Enormous studies and research have been done in this field in the past few decades. Still, it is requisite to work on enzyme stability and catalysis, as it loses its functionality in extreme. As the enzyme loses its structural and catalytic property under extreme environmental conditions, it is mandatory to confer some potential strategies for enhancing enzyme behaviour in such conditions. This limitation of an enzyme can be overcome up to some extent by extremophiles. They serve as an excellent source of α-amylase with outstanding features. This review is an attempt to encapsulate some structure-based strategies for improving enzyme behaviour thereby enabling researchers to selectively amend any of the strategies as per requirement during upstream and downstream processing for higher enzyme yield and stability. Thus, it will provide some cutting-edge strategies for tailoring α-amylase producing organism and enzyme with the help of several computational biology tools.
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Paul JS, Gupta N, Beliya E, Tiwari S, Jadhav SK. Aspects and Recent Trends in Microbial α-Amylase: a Review. Appl Biochem Biotechnol 2021; 193:2649-2698. [PMID: 33715051 DOI: 10.1007/s12010-021-03546-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 02/26/2021] [Indexed: 10/21/2022]
Abstract
α-Amylases are the oldest and versatile starch hydrolysing enzymes which can replace chemical hydrolysis of starch in industries. It cleaves the α-(1,4)-D-glucosidic linkage of starch and other related polysaccharides to yield simple sugars like glucose, maltose and limit dextrin. α-Amylase covers about 30% shares of the total enzyme market. On account of their superior features, α-amylase is the most widely used among all the existing amylases for hydrolysis of polysaccharides. Endo-acting α-amylase of glycoside hydrolase family 13 is an extensively used biocatalyst and has various biotechnological applications like in starch processing, detergent, textile, paper and pharmaceutical industries. Apart from these, it has some novel applications including polymeric material for drug delivery, bioremediating agent, biodemulsifier and biofilm inhibitor. The present review will accomplish the research gap by providing the unexplored aspects of microbial α-amylase. It will allow the readers to know about the works that have already been done and the latest trends in this field. The manuscript has covered the latest immobilization techniques and the site-directed mutagenesis approaches which are readily being performed to confer the desirable property in wild-type α-amylases. Furthermore, it will state the inadequacies and the numerous obstacles coming in the way of its production during upstream and downstream steps and will also suggest some measures to obtain stable and industrial-grade α-amylase.
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Affiliation(s)
- Jai Shankar Paul
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, CG, 492010, India
| | - Nisha Gupta
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, CG, 492010, India
| | - Esmil Beliya
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, CG, 492010, India.,Department of Botany, Govt. College, Bichhua, Chhindwara, MP, 480111, India
| | - Shubhra Tiwari
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, CG, 492010, India
| | - Shailesh Kumar Jadhav
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, CG, 492010, India.
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Ban X, Xie X, Li C, Gu Z, Hong Y, Cheng L, Kaustubh B, Li Z. The desirable salt bridges in amylases: Distribution, configuration and location. Food Chem 2021; 354:129475. [PMID: 33744660 DOI: 10.1016/j.foodchem.2021.129475] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 01/30/2021] [Accepted: 02/22/2021] [Indexed: 12/07/2022]
Abstract
The α-amylases are the most widely used industrial enzymes, and are particularly useful as liquifying enzymes in industrial processes based upon starch. Since starch liquefication is carried out at evaluated temperatures, typically above 60 °C, there is substantial demand for thermostable α -amylases. Most naturally occurring α -amylases exhibit moderate thermostability, so substantial effort has been invested in attempts to increase their thermostability. One structural feature that has the potential to increase protein thermostability is the introduction of salt bridges. However, not every salt bridge contributes to protein thermostability. The salt bridges in amylases have their characteristics in terms of distribution, configuration and location. The summary of these features helps to introduce new salt bridges based on the characteristics. This review focuses on salt bridges of α-amylases, both naturally present and introduced using mutagenesis. Its aim is to provide a bird's eye view of distribution, configuration, location of desirable salt bridges.
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Affiliation(s)
- Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Xiaofang Xie
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Bhalerao Kaustubh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, USA
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
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14
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Matpan Bekler F, Güven K, Gül Güven R. Purification and characterization of novel α-amylase from Anoxybacillus ayderensis FMB1. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1856097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Fatma Matpan Bekler
- Department of Biology, Faculty of Science, Dicle University, Diyarbakır, Turkey
| | - Kemal Güven
- Department of Molecular Biology and Genetics, Faculty of Science, Dicle University, Diyarbakır, Turkey
| | - Reyhan Gül Güven
- Department of Science Teaching, Faculty of Education, Dicle University, Diyarbakır, Turkey
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Guo L, Xia J, Yu S, Yan J, He F, Zhang M, Fan Q, Yang R, Zhao W. Natural edible materials made of protein-functionalized aerogel particles for postprandial hyperglycemia management. Int J Biol Macromol 2020; 167:279-288. [PMID: 33275969 DOI: 10.1016/j.ijbiomac.2020.11.186] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 11/25/2020] [Accepted: 11/27/2020] [Indexed: 12/18/2022]
Abstract
α-Amylase inhibitors (α-AIs) delay digestion of dietary starch by inhibiting α-amylase in the gut, thereby reducing the postprandial glycemia, which is beneficial to the patients with obesity and diabetes. The proteinaceous α-AIs from wheat can effectively control starch digestion and regulate postprandial hyperglycemia. However, their gastric intolerance remains a challenge, which limits its commercial production and industrial application. In this study, sodium alginate/chitosan aerogels loaded with wheat protein α-AIs were prepared and evaluated as potential transportation and protection matrices for important components in food or pharmaceutical applications. Specifically, the biodegradable aerogel cross-linked with sodium alginate-chitosan-calcium chloride, has a large surface area and open porous structure, which can adsorb staple wheat proteins as an integrated edible material to block around 88,660 U/g of α-amylase activity. The aerogel particles were able to protect the activity of wheat α-AIs in the stomach, leading to the slow passage of the wheat α-AIs through the small intestine to inhibit starch digestion more effectively. Animal experiments further showed that the postprandial blood glucose levels in rats were effectively controlled through delayed increase, after administration of wheat protein-functionalized aerogel particles loaded with wheat α-AIs, which are natural biological macromolecules. This is a novel, safe, and economical method for the prevention and pretreatment of diabetes.
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Affiliation(s)
- Lichun Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jie Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Shuhuai Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jiai Yan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Fang He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Mengqing Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Qilei Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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16
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Ugwuodo CJ, Nwagu TN. Stabilizing enzymes by immobilization on bacterial spores: A review of literature. Int J Biol Macromol 2020; 166:238-250. [PMID: 33115650 DOI: 10.1016/j.ijbiomac.2020.10.171] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 10/23/2022]
Abstract
The ever-increasing applications of enzymes are limited by the relatively poor performance in harsh processing conditions. As a result, there are constant innovations in immobilization protocols for improving biocatalyst activity and stability. Bacterial spores are cheap to generate and highly resistant to environmental stress. The spore core is sheathed by an inner membrane, the germ cell wall, the cortex, outer membrane, spore coat and in some species the exosporium. The spore surface is anion-rich, hydrophobic and contains several reactive groups capable of interacting and stabilizing enzyme molecules through electrostatic forces, hydrophobic interactions and covalent bonding. The probiotic nature of spores obtained from non-toxic bacterial species makes them suitable carriers for the enzyme immobilization, especially food-grade enzymes or those intended for therapeutic use. Immobilization on spores is by direct adsorption, covalent attachment or surface display during the sporulation phase. Hindrances to the immobilization on spore matrix include the production rates, operational instability, and reduced catalytic properties due to conformational changes in enzyme. This paper reviews bacterial spore as a heterofunctional support matrix gives reasons why probiotic bacillus spores are better options and the diverse technologies adopted for spore-enzyme immobilization. It further suggests directions for future use and discusses the commercialization prospects.
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17
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Akanbi TO, Ji D, Agyei D. Revisiting the scope and applications of food enzymes from extremophiles. J Food Biochem 2020; 44:e13475. [PMID: 32996180 DOI: 10.1111/jfbc.13475] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 08/14/2020] [Accepted: 08/14/2020] [Indexed: 12/27/2022]
Abstract
Microorganisms from extreme environments tend to undergo various adaptations due to environmental conditions such as extreme pH, temperature, salinity, heavy metals, and solvents. Thus, they produce enzymes with unique properties and high specificity, making them useful industrially, particularly in the food industries. Despite these enzymes' remarkable properties, only a few instances can be reported for actual exploitation in the food industry. This review's objectives are to highlight the properties of these enzymes and their prospects in the food industry. First, an introduction to extremophilic organisms is presented, followed by the categories and application of food enzymes from extremophiles. Then, the unique structural features of extremozymes are shown. This review also covers the prospective applications of extremozymes in the food industry in a broader sense, including degradation of toxins, deconstruction of polymers into monomers, and catalysis of multistep processes. Finally, the challenges in bioprocessing of extremozymes and applications in food are presented. PRACTICAL APPLICATIONS: Enzymes are important players in food processing and preservation. Extremozymes, by their nature, are ideal for a broad range of food processing applications, particularly those that require process conditions of extreme pH, temperature, and salinity. As the global food industry grows, so too will grow the need to research and develop food products that are diverse, safe, healthy, and nutritious. There is also the need to produce food in a sustainable way that generates less waste or maximizes waste valorization. We anticipate that extremozymes can meet some of the research and development needs of the food industry.
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Affiliation(s)
- Taiwo O Akanbi
- Faculty of Science, School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, Australia
| | - Dawei Ji
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
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18
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Pinto ÉSM, Dorn M, Feltes BC. The tale of a versatile enzyme: Alpha-amylase evolution, structure, and potential biotechnological applications for the bioremediation of n-alkanes. CHEMOSPHERE 2020; 250:126202. [PMID: 32092569 DOI: 10.1016/j.chemosphere.2020.126202] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/10/2020] [Accepted: 02/12/2020] [Indexed: 06/10/2023]
Abstract
As the primary source of a wide range of industrial products, the study of petroleum-derived compounds is of pivotal importance. However, the process of oil extraction and refinement is among the most environmentally hazardous practices, impacting almost all levels of the ecological chain. So far, the most appropriate strategy to overcome such an issue is through bioremediation, which revolves around the employment of different microorganisms to degrade hazardous compounds, generating less environmental impact and lower monetary costs. In this sense, a myriad of organisms and enzymes are considered possible candidates for the bioremediation process. Amidst the potential candidates is α-amylase, an evolutionary conserved starch-degrading enzyme. Notably, α-amylase was not only seen to degrade n-alkanes, a subclass of alkanes considered the most abundant petroleum-derived compounds but also low-density polyethylene, a dangerous pollutant produced from petroleum. Thus, due to its high conservation in both eukaryotic and prokaryotic lineages, in addition to the capability to degrade different types of hazardous compounds, the study of α-amylase becomes a rising interest. Nevertheless, there are no studies that review all biotechnological applications of α-amylase for bioremediation. In this work, we critically review the potential biotechnological applications of α-amylase, focusing on the biodegradation of petroleum-derived compounds. Evolutionary aspects are discussed, as well for all structural information and all features that could impact on the employment of this protein in the biotechnological industry, such as pH, temperature, and medium conditions. New perspectives and critical assessments are conducted regarding the application of α-amylase in the bioremediation of n-alkanes.
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Affiliation(s)
- Éderson Sales Moreira Pinto
- Laboratory of Structural Bioinformatics and Computational Biology, Center for Biotechnology, Federal University of Rio Grande do Sul, Brazil
| | - Márcio Dorn
- Laboratory of Structural Bioinformatics and Computational Biology, Institute of Informatics, Federal University of Rio Grande do Sul, Brazil; Laboratory of Structural Bioinformatics and Computational Biology, Center for Biotechnology, Federal University of Rio Grande do Sul, Brazil
| | - Bruno César Feltes
- Laboratory of Structural Bioinformatics and Computational Biology, Institute of Informatics, Federal University of Rio Grande do Sul, Brazil.
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19
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Elyasi Far B, Ahmadi Y, Yari Khosroshahi A, Dilmaghani A. Microbial Alpha-Amylase Production: Progress, Challenges and Perspectives. Adv Pharm Bull 2020; 10:350-358. [PMID: 32665893 PMCID: PMC7335993 DOI: 10.34172/apb.2020.043] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 10/23/2019] [Accepted: 11/09/2019] [Indexed: 11/24/2022] Open
Abstract
Alpha-amylase reputes for starch modification by breaking of 1-4 glycosidic bands and is widely applied in different industrial sectors. Microorganisms express unique alpha-amylases with thermostable and halotolerant characteristics dependent on the microorganism’s intrinsic features. Likewise, genetic engineering methods are applied to produce enzymes with higher stability in contrast to wild types. As there are widespread application of α-amylase in industry, optimization methods like RSM are used to improve the production of the enzyme ex vivo. This study aimed to review the latest researches on the production improvement and stability of α-amylase.
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Affiliation(s)
- Babak Elyasi Far
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Yassin Ahmadi
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ahmad Yari Khosroshahi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Medical Nanotechnology, Faculty of Advanced Medical Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Azita Dilmaghani
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
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20
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García-Cano I, Rocha-Mendoza D, Kosmerl E, Zhang L, Jiménez-Flores R. Technically relevant enzymes and proteins produced by LAB suitable for industrial and biological activity. Appl Microbiol Biotechnol 2020; 104:1401-1422. [DOI: 10.1007/s00253-019-10322-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 12/06/2019] [Accepted: 12/15/2019] [Indexed: 12/19/2022]
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21
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Expression of Bacillus licheniformis α-amylase in Pichia pastoris without antibiotics-resistant gene and effects of glycosylation on the enzymic thermostability. 3 Biotech 2019; 9:427. [PMID: 31696032 DOI: 10.1007/s13205-019-1943-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Accepted: 10/10/2019] [Indexed: 10/25/2022] Open
Abstract
Thermostable α-amylases are widely used in industry. The α-amylase from Bacillus licheniformis (BLA) with six potential glycosylation sites possessed excellent thermal and pH stability and high activity. Here, it was expressed in Pichia pastoris. The Pic-BLA-producing yeast without any antibiotics-resistant gene was cultivated in flasks and the amylase activity in fermentation supernatant reached 900 U/mL. The recombinant α-amylase Pic-BLA produced in P. pastoris was deeply glycosylated with 30% increase in molecular mass (MM). The deglycosylation treatment by Endoglycosidase H (Endo H) reduced the MM of Pic-BLA. Thermostability analysis showed that Pic-BLA and deglycosylated Pic-BLA were similar in heat tolerance. In order to eliminate the extra impact of Endo H, the BLA was also expressed in Escherichia coli to get non-glycosylated Eco-BLA. A comparative study between non-glycosylated Eco-BLA and glycosylated Pic-BLA showed no obvious difference in thermostability. It is speculated that the glycosylation has little effect on the thermostability of α-amylase BLA.
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22
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Bilal M, Iqbal HMN. Sustainable bioconversion of food waste into high-value products by immobilized enzymes to meet bio-economy challenges and opportunities - A review. Food Res Int 2019; 123:226-240. [PMID: 31284972 DOI: 10.1016/j.foodres.2019.04.066] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 04/15/2019] [Accepted: 04/29/2019] [Indexed: 02/05/2023]
Abstract
Over the past few years, food waste has intensified much attention from the local public, national and international organizations as well as a wider household territory due to increasing environmental, social and economic concerns, climate change and scarcity of fossil fuel resources. On one aspect, food-processing waste represents a substantial ecological burden. On the other hand, these waste streams are rich in carbohydrates, proteins, and lipids, thus hold significant potential for biotransformation into an array of high-value compounds. Indeed, the high sugar, protein, and fat content render food waste streams as attractive feedstocks for enzymatic valorization given the plentiful volumes generated annually. Enzymes as industrial biocatalysts offer unique advantages over traditional chemical processes with regard to eco-sustainability, and process efficiency. Herein, an effort has been made to delineate immobilized enzyme-driven valorization of food waste streams into marketable products such as biofuels, bioactive compounds, biodegradable plastics, prebiotics, sweeteners, rare sugars, surfactants, etc. Current challenges and prospects are also highlighted with respect to the development of industrially adaptable biocatalytic systems to achieve the ultimate objectives of sustainable manufacturing combined with minimum waste generation. Applications-based strategies to enzyme immobilization are imperative to design cost-efficient and sustainable industrially applicable biocatalysts. With a deeper apprehension of support material influences, and analyzing the extreme environment, enzymes might have significant potential in improving the overall sustainability of food processing.
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Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico.
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23
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Naidu K, Maseko S, Kruger G, Lin J. Purification and characterization of α-amylase from Paenibacillus sp. D9 and Escherichia coli recombinants. BIOCATAL BIOTRANSFOR 2019. [DOI: 10.1080/10242422.2019.1628738] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Kayleen Naidu
- Discipline of Microbiology, School of Life sciences, University of KwaZulu-Natal (Westville Campus), Durban, South Africa
| | - Sibusiso Maseko
- Discipline of Microbiology, School of Life sciences, University of KwaZulu-Natal (Westville Campus), Durban, South Africa
- Catalysis and Peptide Research Unit, School of Health Sciences, University of KwaZulu-Natal (Westville Campus), Durban, South Africa
| | - Gert Kruger
- Catalysis and Peptide Research Unit, School of Health Sciences, University of KwaZulu-Natal (Westville Campus), Durban, South Africa
| | - Johnson Lin
- Discipline of Microbiology, School of Life sciences, University of KwaZulu-Natal (Westville Campus), Durban, South Africa
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24
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Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04. Food Chem 2019; 283:170-176. [DOI: 10.1016/j.foodchem.2019.01.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 11/27/2018] [Accepted: 01/03/2019] [Indexed: 01/27/2023]
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25
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Directed evolution of α-amylase from Bacillus licheniformis to enhance its acid-stable performance. Biologia (Bratisl) 2019. [DOI: 10.2478/s11756-019-00262-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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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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27
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Elumalai P, Lim JM, Park YJ, Cho M, Shea PJ, Oh BT. Enhanced amylase production by a Bacillus subtilis strain under blue light-emitting diodes. Prep Biochem Biotechnol 2019; 49:143-150. [PMID: 30636516 DOI: 10.1080/10826068.2018.1550656] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
A chemotrophic, aerobic bacterial strain, Bacillus subtilis B2, was used to produce amylase by submerged fermentation under different light sources. SDS-PAGE indicated that the 55 kDa enzyme belonged to the α-amylase group. B2 was incubated in basal media with 1% soluble starch (pH 7.0) under blue, green, red, and white light-emitting diodes (LEDs), and white fluorescent light. Fermentation under blue LEDs maximized amylase production (180.59 ± 1.6 U/mL at 24 h). Production at 48 h increased to 310.56 ± 1.6 U/mL with 5% glucose as a simple carbon source and to 300.51 ± 1.7 U/mL with 5% groundnut oil cake as an agricultural waste substrate. Activity and stability of the amylase were greatest at pH 7.0 and 45-55 °C. Na+, Ca2+, Mg2+, Co2+, Ba2+, and K+ increased activity, while Ni2+, Hg2+, Mn2+, Cu2+, Fe3+, and Zn2+ inhibited activity. EDTA, PMSF and DTNB reduced activity by 50% or more, while tetrafluoroethylene and 1,10-phenanthroline reduced activity by 30%. The amylase was highly tolerant of the surfactants, compatible with organic solvents, oxidizing agents and the reducing agents reduced activity. These properties suggest utility of amylase produced by B. subtilis B2 under blue LED-mediated fermentation for industrial applications.
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Affiliation(s)
- Punniyakotti Elumalai
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Jeong-Muk Lim
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Yool-Jin Park
- b Department of Ecology Landscape Architecture-Design, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Min Cho
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
| | - Patrick J Shea
- c School of Natural Resources , University of Nebraska-Lincoln , Lincoln , Nebraska , USA
| | - Byung-Taek Oh
- a Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences , Chonbuk National University , Iksan , South Korea
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28
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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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29
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Enhanced acidic adaptation of Bacillus subtilis Ca-independent alpha-amylase by rational engineering of pKa values. Biochem Eng J 2018. [DOI: 10.1016/j.bej.2018.08.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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30
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Conjugation of Agrobacterium radiobacter epoxide hydrolase with ficoll: Catalytic, kinetic and thermodynamic analysis. Int J Biol Macromol 2018; 119:1098-1105. [DOI: 10.1016/j.ijbiomac.2018.08.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 08/04/2018] [Accepted: 08/07/2018] [Indexed: 01/11/2023]
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31
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Integrating enzyme immobilization and protein engineering: An alternative path for the development of novel and improved industrial biocatalysts. Biotechnol Adv 2018; 36:1470-1480. [DOI: 10.1016/j.biotechadv.2018.06.002] [Citation(s) in RCA: 168] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 05/02/2018] [Accepted: 06/04/2018] [Indexed: 12/15/2022]
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32
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Mesbah NM, Wiegel J. Improvement of Activity and Thermostability of Agar-Entrapped, Thermophilic, Haloalkaliphilic Amylase AmyD8. Catal Letters 2018. [DOI: 10.1007/s10562-018-2493-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Hleap JS, Blouin C. The response to selection in Glycoside Hydrolase Family 13 structures: A comparative quantitative genetics approach. PLoS One 2018; 13:e0196135. [PMID: 29698417 PMCID: PMC5919626 DOI: 10.1371/journal.pone.0196135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Accepted: 04/07/2018] [Indexed: 12/16/2022] Open
Abstract
The Glycoside Hydrolase Family 13 (GH13) is both evolutionarily diverse and relevant to many industrial applications. Its members hydrolyze starch into smaller carbohydrates and members of the family have been bioengineered to improve catalytic function under industrial environments. We introduce a framework to analyze the response to selection of GH13 protein structures given some phylogenetic and simulated dynamic information. We find that the TIM-barrel (a conserved protein fold consisting of eight α-helices and eight parallel β-strands that alternate along the peptide backbone, common to all amylases) is not selectable since it is under purifying selection. We also show a method to rank important residues with higher inferred response to selection. These residues can be altered to effect change in properties. In this work, we define fitness as inferred thermodynamic stability. We show that under the developed framework, residues 112Y, 122K, 124D, 125W, and 126P are good candidates to increase the stability of the truncated α-amylase protein from Geobacillus thermoleovorans (PDB code: 4E2O; α-1,4-glucan-4-glucanohydrolase; EC 3.2.1.1). Overall, this paper demonstrates the feasibility of a framework for the analysis of protein structures for any other fitness landscape.
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Affiliation(s)
- Jose Sergio Hleap
- Department of Human Genetics, McGill University, Montreal, QC, Canada
- SQUALUS Foundation, Cali, Colombia
- * E-mail:
| | - Christian Blouin
- Faculty of Computer Science, Dalhousie University, Halifax, NS, Canada
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Wu H, Tian X, Dong Z, Zhang Y, Huang L, Liu X, Jin P, Lu F, Wang Z. Engineering of Bacillus amyloliquefaciens
α-Amylase with Improved Calcium Independence and Catalytic Efficiency by Error-Prone PCR. STARCH-STARKE 2017. [DOI: 10.1002/star.201700175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Haiyang Wu
- H. Wu, X. Tian, Dr. Z. Dong, Prof. X. Liu, Dr. P. Jin, Prof. Z. Wang; Department of Biological Chemical Engineering; College of Chemical Engineering and Materials Science; Tianjin University of Science and Technology; Tianjin 300457 China
- H. Wu, X. Tian, Y. Zhang, L. Huang, Prof. F. Lu, Prof. Z. Wang; College of Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Xiaojing Tian
- H. Wu, X. Tian, Dr. Z. Dong, Prof. X. Liu, Dr. P. Jin, Prof. Z. Wang; Department of Biological Chemical Engineering; College of Chemical Engineering and Materials Science; Tianjin University of Science and Technology; Tianjin 300457 China
- H. Wu, X. Tian, Y. Zhang, L. Huang, Prof. F. Lu, Prof. Z. Wang; College of Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Zixing Dong
- H. Wu, X. Tian, Dr. Z. Dong, Prof. X. Liu, Dr. P. Jin, Prof. Z. Wang; Department of Biological Chemical Engineering; College of Chemical Engineering and Materials Science; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Yongjie Zhang
- H. Wu, X. Tian, Y. Zhang, L. Huang, Prof. F. Lu, Prof. Z. Wang; College of Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Lei Huang
- H. Wu, X. Tian, Y. Zhang, L. Huang, Prof. F. Lu, Prof. Z. Wang; College of Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Xiaoguang Liu
- H. Wu, X. Tian, Dr. Z. Dong, Prof. X. Liu, Dr. P. Jin, Prof. Z. Wang; Department of Biological Chemical Engineering; College of Chemical Engineering and Materials Science; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Peng Jin
- H. Wu, X. Tian, Dr. Z. Dong, Prof. X. Liu, Dr. P. Jin, Prof. Z. Wang; Department of Biological Chemical Engineering; College of Chemical Engineering and Materials Science; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Fuping Lu
- H. Wu, X. Tian, Y. Zhang, L. Huang, Prof. F. Lu, Prof. Z. Wang; College of Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Zhengxiang Wang
- H. Wu, X. Tian, Dr. Z. Dong, Prof. X. Liu, Dr. P. Jin, Prof. Z. Wang; Department of Biological Chemical Engineering; College of Chemical Engineering and Materials Science; Tianjin University of Science and Technology; Tianjin 300457 China
- H. Wu, X. Tian, Y. Zhang, L. Huang, Prof. F. Lu, Prof. Z. Wang; College of Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
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Božić N, Lončar N, Slavić MŠ, Vujčić Z. Raw starch degrading α-amylases: an unsolved riddle. ACTA ACUST UNITED AC 2017. [DOI: 10.1515/amylase-2017-0002] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractStarch is an important food ingredient and a substrate for the production of many industrial products. Biological and industrial processes involve hydrolysis of raw starch, such as digestion by humans and animals, starch metabolism in plants, and industrial starch conversion for obtaining glucose, fructose and maltose syrup or bioethanol. Raw starch degrading α-amylases (RSDA) can directly degrade raw starch below the gelatinization temperature of starch. Knowledge of the structures and properties of starch and RSDA has increased significantly in recent years. Understanding the relationships between structural peculiarities and properties of RSDA is a prerequisite for efficient application in different aspects of human benefit from health to the industry. This review summarizes recent advances on RSDA research with emphasizes on representatives of glycoside hydrolase family GH13. Definite understanding of raw starch digesting ability is yet to come with accumulating structural and functional studies of RSDA.
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36
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Gao Y, Huang M, Sun X, Zhang X, Zhang Y, Zhou X, Cai M. Single-site mutation of C363G or N463T strengthens thermostability improvement of IG181–182 deleted acidic α-amylase from deep-sea thermophile Geobacillus sp. FOOD BIOTECHNOL 2017. [DOI: 10.1080/08905436.2016.1276462] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yanyun Gao
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Mengmeng Huang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Xiaoyue Sun
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Xiaoxu Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Yuanxing Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
- Shanghai Collaborative Innovation Center for Biomanufacturing, Shanghai, China
| | - Xiangshan Zhou
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Menghao Cai
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
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