1
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Nguyen SH, Nguyen VN, Tran MT. Bacillus subtilis DNA fluorescent sensors based on hybrid MoS2 nanosheets. PLoS One 2024; 19:e0297581. [PMID: 38300971 PMCID: PMC10833578 DOI: 10.1371/journal.pone.0297581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Accepted: 01/08/2024] [Indexed: 02/03/2024] Open
Abstract
Although sensor technology has advanced with better materials, biomarkers, and fabrication and detection methods, creating a rapid, accurate, and affordable bacterial detection platform is still a major challenge. In this study, we present a combination of hybrid-MoS2 nanosheets and an amine-customized probe to develop a fast, sensitive biosensor for Bacillus subtilis DNA detection. Based on fluorescence measurements, the biosensor exhibits a detection range of 23.6-130 aM, achieves a detection limit of 18.7 aM, and was stable over four weeks. In addition, the high selectivity over Escherichia coli and Vibrio proteolyticus DNAs of the proposed Bacillus subtilis sensors is demonstrated by the fluorescence quenching effect at 558 nm. This research not only presents a powerful tool for B. subtilis DNA detection but also significantly contributes to the advancement of hybrid 2D nanomaterial-based biosensors, offering substantial promise for diverse applications in biomedical research and environmental monitoring.
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Affiliation(s)
- Son Hai Nguyen
- School of Mechanical Engineering, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Van-Nhat Nguyen
- College of Engineering and Computer Science, VinUniversity, Hanoi, Vietnam
| | - Mai Thi Tran
- College of Engineering and Computer Science, VinUniversity, Hanoi, Vietnam
- VinUni-Illinois Smart Health Center, VinUniversity, Hanoi, Vietnam
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2
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Xu L, Pan F, Li Y, Liu H, Wang C. Characterization and Molecular Dynamics Simulation of a Lipase Capable of Improving the Functional Characteristics of an Egg-Yolk-Contaminated Liquid Egg White. Foods 2023; 12:4098. [PMID: 38002155 PMCID: PMC10670289 DOI: 10.3390/foods12224098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Lipase has great application potential in hydrolyzing residual yolk lipid in egg white liquid to restore its functional properties. In this study, a lipase gene from Bacillus subtilis was expressed in E. coli BL21 (DE3) and named Lip-IM. Results showed that although Lip-IM has stronger specificity for medium- and short-chain substrates than long-chain substrates (C16, C18), due to its excellent enzyme activity, it also has strong hydrolysis activity for long-chain substrates and maintained over 80% activity at 4-20 °C, but significantly reduced when the temperature exceeds 40 °C. The addition of 0.5% Lip-IM enhanced foaming ability by 26% (from 475 to 501%) and reduced liquid precipitation rate by 9% (from 57 to 48%). Furthermore, molecular dynamics (MD) simulations were run to investigate the conformational stability of Lip-IM at different temperatures. Results showed that Lip-IM maintained a stable conformation within the temperature range of 277-303 K. Fluctuations in the flexible area and backbone movement of proteins were identified as the main reasons for its poor thermal stability.
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Affiliation(s)
- Linlin Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; (L.X.); (H.L.)
| | - Fei Pan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China;
| | - Yingnan Li
- Ministry of Education Key Laboratory of Industrial Biotechnology, School of Biotechnology, Jiangnan University, Wuxi 214122, China;
| | - Huiqian Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; (L.X.); (H.L.)
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; (L.X.); (H.L.)
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3
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Heres A, Li Q, Toldrá F, Lametsch R, Mora L. Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production. Foods 2023; 12:2814. [PMID: 37509906 PMCID: PMC10378828 DOI: 10.3390/foods12142814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-salted Spanish dry-cured hams with 12 months of processing. By using mass spectrometry, peptides were quantitated from samples obtained after ethanolic deproteinization-based and non-ethanolic deproteinization-based extraction methods. Peptides γ-EA, γ-EE, and γ-EL registered mean values of 0.31, 2.75, and 11.35 µg/g of dry-cured ham, respectively, with no differences observed between both extraction protocols. However, γ-EF, γ-EM, γ-EV, γ-EW, γ-EY, and γ-EVG presented significantly (p < 0.05) higher concentrations in the ethanolic deproteinized samples showing values of 5.58, 4.13, 13.90, 0.77, 3.71, and 0.11 µg/g of dry-cured ham, respectively. These outcomes reflect the importance of protocols for the extraction of peptides to achieve the most feasible results. In addition, potential precursors for the formation of γ-glutamyl peptides are generated during dry-curing under salt restriction. The kokumi activity of these γ-glutamyl peptides could enhance the sensory attributes countering the taste deficiencies caused by the salt restriction.
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Affiliation(s)
- Alejandro Heres
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
| | - Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Copenhagen, Denmark
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Copenhagen, Denmark
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain
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4
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Wang X, Hatta S, Matsui D, Imamura H, Wakayama M. Expression and characterization of C-terminal truncated mutants of γ-glutamyltranspeptidase II (PaGGTII) from Pseudomonas aeruginosa PAO1. Protein Expr Purif 2023:106321. [PMID: 37315656 DOI: 10.1016/j.pep.2023.106321] [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: 04/29/2023] [Revised: 06/09/2023] [Accepted: 06/11/2023] [Indexed: 06/16/2023]
Abstract
The gene encoding γ-glutamyltranspeptidase II (PaGGTII) from Pseudomonas aeruginosa PAO1 was cloned in Escherichia coli. Recombinant PaGGTII showed a weak activity (0.0332 U/mg), and it can be easily inactivated. Multiple alignment of microbial GGTs showed the redundancy of the C-terminal of the small subunit of PaGGTII in length. The truncation of eight amino acid residues at the C-terminal of PaGGTII remarkably improved the activity and stability of the enzyme (PaGGTIIΔ8; 0.388 U/mg). Further truncation at the C-terminal also provided the enzyme relatively higher activity (PaGGTIIΔ9, -Δ10, -Δ11, and -Δ12). Among C-terminal truncated mutants, we focused on PaGGTIIΔ8 and examined the effect of C-terminal amino acid residues on the properties of PaGGTIIΔ8 because the activity of PaGGTII was found to be greatly improved when 8 amino acid residues were truncated. Various mutant enzymes with different C-terminal amino acid residues were constructed. They were expressed in E. coli and purified to homogeneity by ion-exchange chromatography. The properties of PaGGTIIΔ8 and the mutants obtained from mutation at E569 were characterized. Km and kcat of PaGGTIIΔ8 for γ-glutamyl-p-nitroanilide (γ-GpNA) were 8.05 mM and 15.49 s-1, respectively. PaGGTIIΔ8E569Y showed the highest catalytic efficiency for γ-GpNA with a kcat/Km of 12.55 mM-1 s-1. Mg2+, Ca2+, and Mn2+ exhibited positive effects on the catalytic activity for PaGGTIIΔ8 and its ten E569 mutants.
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Affiliation(s)
- Xinjia Wang
- College of Life Sciences, Ritsumeikan University, Nojihigashi 1-1-1, Kusatsu, Shiga, 525-8577, Japan
| | - Seiji Hatta
- College of Life Sciences, Ritsumeikan University, Nojihigashi 1-1-1, Kusatsu, Shiga, 525-8577, Japan
| | - Daisuke Matsui
- College of Life Sciences, Ritsumeikan University, Nojihigashi 1-1-1, Kusatsu, Shiga, 525-8577, Japan
| | - Hiroshi Imamura
- Department of Bio-Science, Nagahama Institute of Bio-Science and Technology, Tamuramachi 1266, Nagahama, Shiga, 526-0829, Japan
| | - Mamoru Wakayama
- College of Life Sciences, Ritsumeikan University, Nojihigashi 1-1-1, Kusatsu, Shiga, 525-8577, Japan.
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5
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Chang M, Ma J, Sun Y, Tian L, Liu L, Chen Q, Zhang Z, Wan X, Sun J. γ-Glutamyl-transpeptidase CsGGT2 functions as light-activated theanine hydrolase in tea plant (Camellia sinensis L.). PLANT, CELL & ENVIRONMENT 2023; 46:1596-1609. [PMID: 36757089 DOI: 10.1111/pce.14561] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 01/31/2023] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
Theanine is an important secondary metabolite endowing tea with umami taste and health effects. It is essential to explore the metabolic pathway and regulatory mechanism of theanine to improve tea quality. Here, we demonstrated that the expression patterns of CsGGT2 (γ-glutamyl-transpeptidase), participated in theanine synthesis in vitro in our previous research, are significantly different in the aboveground and underground tissues of tea plants and regulated by light. Light up-regulated the expression of CsHY5, directly binding to the promoter of CsGGT2 and acting as an activator of CsGGT2, with a negative correlation with theanine accumulation. The enzyme activity assays and transient expression in Nicotiana benthamiana showed that CsGGT2, acting as bifunctional protein, synthesize and degrade theanine in vitro and in planta. The results of enzyme kinetics, Surface plasmon resonance (SPR) assays and targeted gene-silencing assays showed that CsGGT2 had a higher substrate affinity of theanine than that of ethylamine, and performed a higher theanine degradation catalytic efficiency. Therefore, light mediates the degradation of theanine in different tissues by regulating the expression of the theanine hydrolase CsGGT2 in tea plants, and these results provide new insights into the degradation of theanine mediated by light in tea plants.
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Affiliation(s)
- Manman Chang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Jingyu Ma
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Ying Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Liying Tian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Linlin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Jun Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
- College of Horticulture, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
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6
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Sharma E, Lal MK, Gulati A, Gulati A. Biochemical Characterization of γ-Glutamyl Transpeptidase from Bacillus altitudinis IHB B1644 and Its Application in the Synthesis of l-Theanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5592-5599. [PMID: 36999937 DOI: 10.1021/acs.jafc.3c00295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
An extracellular γ-glutamyl transpeptidase (GGT) produced from Bacillus altitudinis IHB B1644 was purified to homogeneity employing ion-exchange chromatography. GGT comprised two subunits of 40 and 22 kDa determined by SDS-PAGE. The maximum enzyme activity was optimal at pH 9 and 37 °C. The purified enzyme was stable from pH 5-10 and <50 °C. Steady-state kinetic studies revealed a Km value of 0.538 mM against γ-GpNA. For substrate specificity, GGT showed highest affinity for l-methionine. The inhibitors' effect demonstrated that serine or threonine and tryptophan residues are essential for enzyme activity. l-Theanine production was optimized by employing a one-variable-at-a-time approach with 60-65% conversion rate. The final reaction consisted of 20 mM l-glutamine, 200 mM ethylamine hydrochloride, and 10 U mL-1 enzyme concentration at 37 °C in Tris-Cl (50 mM, pH 9) for 5 h. l-Theanine was purified using a Dowex 50W X 8 hydrogen form resin and confirmed by HPLC and 1H NMR spectroscopies.
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Affiliation(s)
- Eshita Sharma
- Dietetics & Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India
- Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Milan Kumar Lal
- Division of Crop Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India
| | - Arvind Gulati
- CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India
| | - Ashu Gulati
- Dietetics & Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India
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Senba H, Nishikawa A, Kimura Y, Tanaka S, Matsumoto JI, Doi M, Takenaka S. Improvement in salt-tolerance of Aspergillus oryzae γ-glutamyl transpeptidase via protein chimerization with Aspergillus sydowii homolog. Enzyme Microb Technol 2023; 167:110240. [PMID: 37084614 DOI: 10.1016/j.enzmictec.2023.110240] [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: 03/01/2023] [Revised: 04/09/2023] [Accepted: 04/10/2023] [Indexed: 04/23/2023]
Abstract
γ-Glutamyl transpeptidase is one of the key enzymes involved in glutamate production during high-salt fermentation of soy sauce and miso by koji mold, Aspergillus oryzae. However, the activity of γ-glutamyl transpeptidase from A. oryzae (AOggtA) is markedly reduced in the presence of NaCl, thus classifying it as a non-salt-tolerant enzyme. In contrast, the homologous protein from the xerophilic mold, A. sydowii (ASggtA) maintains its activity under high-salt conditions. Therefore, in this study, a chimeric enzyme, ASAOggtA, was designed and engineered to improve salt-tolerance in AOggtA by swapping the N-terminal region, based on sequence and structure comparisons between salt-tolerant ASggtA and non-salt-tolerant AOggtA. The parental AOggtA and ASggtA and their chimera, ASAOggtA, were heterologously expressed in A. oryzae and purified. The chimeric enzyme inherited the superior activity and stability from each of the two parent enzymes. ASAOggtA showed > 2-fold greater tolerance than AOggtA in the presence of 18% NaCl. In addition, the chimera showed a broader range of pH stability and greater thermostability than ASggtA. AOggtA and ASAOggtA were sy over the range pH 3.0 to pH 10.5. Thermal stability was found to be in the order AOggtA (57.5 °C, t1/2 = 32.5 min) > ASAOggtA (55 °C, t1/2 = 20.5 min) > ASggtA (50 °C, t1/2 = 12.5 min). The catalytic and structural characteristics indicated that non-salt-tolerant AOggtA would not undergo irreversible structural changes in the presence of NaCl, but rather a temporary conformational change, which might result in reducing the substrate binding and catalytic activity, on the basis of kinetic properties. In addition, the chimeric enzyme showed hydrolytic activity toward L-glutamine that was as high as that of AOggtA. The newly-designed chimeric ASAOggtA might have potential applications in high-salt fermentation, such as miso and shoyu, to increase the content of the umami-flavor amino acid, L-glutamate.
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Affiliation(s)
- Hironori Senba
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan; Ozeki Corp, Gen Res Lab, 4-9 Imazu, Nishinomiya, Hyogo 6638227, Japan
| | - Arisa Nishikawa
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan
| | - Yukihiro Kimura
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan
| | - Shinichi Tanaka
- Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime 799-3192, Japan
| | | | - Mikiharu Doi
- Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime 799-3192, Japan
| | - Shinji Takenaka
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan.
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Chang M, Ma J, Sun Y, Fu M, Liu L, Chen Q, Zhang Z, Song C, Sun J, Wan X. Role of Endophytic Bacteria in the Remobilization of Leaf Nitrogen Mediated by CsEGGT in Tea Plants ( Camellia sinensis L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5208-5218. [PMID: 36970979 DOI: 10.1021/acs.jafc.2c08909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
As an important economic plant, tea (Camellia sinensis) has a good economic value and significant health effects. Theanine is an important nitrogen reservoir, and its synthesis and degradation are considered important for nitrogen storage and remobilization in tea plants. Our previous research indicated that the endophyte CsE7 participates in the synthesis of theanine in tea plants. Here, the tracking test confirmed that CsE7 tended to be exposed to mild light and preferentially colonized mature tea leaves. CsE7 also participated in glutamine, theanine, and glutamic acid circulatory metabolism (Gln-Thea-Glu) and contributed to nitrogen remobilization, mediated by the γ-glutamyl-transpeptidase (CsEGGT) with hydrolase preference. The reisolation and inoculation of endophytes further verified their role in accelerating the remobilization of nitrogen, especially in the reuse of theanine and glutamine. This is the first report about the photoregulated endophytic colonization and the positive effect of endophytes on tea plants mediated and characterized by promoting leaf nitrogen remobilization.
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Affiliation(s)
- Manman Chang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Jingyu Ma
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Ying Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Maoyin Fu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Linlin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Jun Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
- College of Horticulture, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, P. R. China
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Farhat F, Wasim S, Rehman L, Abidi SMA. Affinity purification, identification, and biochemical characterization of Gamma-glutamyl transpeptidase, a membrane anchored enzyme of Gigantocotyle explanatum. Parasitol Res 2023; 122:915-926. [PMID: 36719531 DOI: 10.1007/s00436-023-07786-7] [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: 10/28/2022] [Accepted: 01/25/2023] [Indexed: 02/01/2023]
Abstract
Gamma-glutamyl transpeptidase is an enzyme that facilitates the transfer of glutamyl groups from glutamyl peptides to other peptides or water. Additionally, it also participates in important processes such as amino acid transport, cellular redox control, drug detoxification, apoptosis, and DNA fragmentation in a various organism. In the present study, GGT activity in Gigantocotyle explanatum was examined in order to characterize the enzyme in the helminth system. GGT is isolated using membrane solubilization and purified through affinity column chromatography (Con-A Sepharose column). Km and Vmax values, as well as the optimal pH, optimal temperature, and incubation period, are also determined using enzyme kinetics. The hetero-dimeric property of the enzyme is demonstrated by the purified GGT, which yielded two subunits of 65.5 and 55 kDa. The optimal pH and temperature are found to be 8.0 and 37 °C, respectively. While assessing the optimal incubation time of the enzyme, it was observed that the purified GGT not only retained its functional integrity up to 15 min but also reflected considerable thermostability at higher temperatures, by retaining 78% and 25% of its initial activities at 50 °C and 60 °C, respectively. One millimolar concentration of 6-Diazo-5-Oxo Nor-isoleucine (DON), a specific inhibitor of GGT, completely abolished GGT activity. These results suggest that GGT in these worms is a catalytically active enzyme with distinguishing characteristics that can be used for further study to comprehend its function in amphistome biology and in host-parasite relationships, especially since the potential therapeutic candidacy of the GGT enzyme has already been indicated in these groups of organisms.
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Affiliation(s)
- Faiza Farhat
- Section of Parasitology, Department of Zoology, Aligarh Muslim University, Uttar Pradesh, Aligarh, 202002, India.
| | - Sobia Wasim
- College of Medicine, Gachon University, Incheon, South Korea
| | - Lubna Rehman
- Department of Lymphoma/Myeloma, MD Anderson Cancer Center, The University of Texas, Houston, TX, USA
| | - S M A Abidi
- Section of Parasitology, Department of Zoology, Aligarh Muslim University, Uttar Pradesh, Aligarh, 202002, India
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10
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Li Q, Zhang L, Lametsch R. Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15894-15902. [PMID: 36473160 DOI: 10.1021/acs.jafc.2c07045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The kokumi sensation of protein hydrolysates could be enhanced by γ-glutamylation through forming a series of γ-glutamyl di- and tri-peptides. In this study, porcine hemoglobin hydrolysate was γ-glutamylated using enzymes from Bacillus amyloliquefaciens (Ba) or Bacillus licheniformis (Bl), which are sold as glutaminases but identified as γ-glutamyltransferases (GGTs). To yield more γ-glutamyl peptides, reaction conditions were optimized in terms of GGT source (BaGGT and BlGGT), substrate concentration (10, 20, and 40%), reaction time (3, 6, 12, and 24 h), and glutamine supplementation (20, 40, and 80 mM). Results showed that both the GGTs had the highest transpeptidase activity at similar pH values but different temperatures. In addition, BaGGT had stronger catalytic ability to form γ-glutamyl dipeptides, while BlGGT was more capable to generate γ-Glu-Val-Gly. Adding glutamine was more efficient to obtain more target peptides than adjusting the hydrolysate concentration and reaction time. This study contributes to the valorization of animal side streams.
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Affiliation(s)
- Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg, Denmark
| | - Longteng Zhang
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg, Denmark
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11
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Cao L, Li Q, Lametsch R. Comparative analysis of substrate affinity and catalytic efficiency of γ-glutamyltransferase from bovine milk and Bacillus amyloliquefaciens. Food Chem 2022; 405:134930. [DOI: 10.1016/j.foodchem.2022.134930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/24/2022] [Accepted: 11/08/2022] [Indexed: 11/15/2022]
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12
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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.
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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
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13
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Nishikawa A, Senba H, Kimura Y, Yokota S, Doi M, Takenaka S. Isolation and characterization of a salt-tolerant γ-glutamyl transpeptidase from xerophilic Aspergillus sydowii. 3 Biotech 2022; 12:253. [PMID: 36060894 PMCID: PMC9433638 DOI: 10.1007/s13205-022-03259-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 05/08/2022] [Indexed: 11/01/2022] Open
Abstract
Xerophilic Aspergillus molds isolated from halo-alkaliphilic and dry environments are attractive genetic resources for obtaining salt- and osmo-adaptive enzymes. A. sydowii MA0196 secreted the largest amount of γ-glutamyl transpeptidase (GGT) during solid-state fermentation at a low initial water activity (a w = 0.85). Gel filtration analysis revealed that the molecular mass of the purified native enzyme (MA0196 GGT) was 120 kDa. SDS-PAGE analysis showed that MA0196 GGT consists of two subunits with molecular masses of 56.4 and 33 kDa, indicating production from a proenzyme via autoproteolysis. Deglycosylation of the subunits by N-glycosidase F yielded 40.9 and 19.6 kDa species. MA0196 GGT retained transpeptidase and hydrolysis activities and their catalytic efficiency (k cat/K m) under high salt and low water activity. The enzyme displayed broad substrate specificity toward γ-glutamyl acceptors such as amino acids and the imidazole dipeptides, carnosine and anserine. Carnosine and L-glutamine were converted into γ-glutamyl-β-alanyl-L-histidine by MA0196 GGT with a 32.9% yield in the presence of 2% (v/v) dimethyl sulfoxide. Phylogenetic analysis indicated that MA0196 GGT forms a distinct lineage from A. oryzae and A. sojae GGTs. These excellent properties indicate that MA0196 GGT can be used in salted fermentation and for producing bioactive peptides. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03259-3.
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Affiliation(s)
- Arisa Nishikawa
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501 Japan
| | - Hironori Senba
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501 Japan
- Gen Res Lab, Ozeki Corp, 4-9 Imazu, Nishinomiya, Hyogo 663-8227 Japan
| | - Yukihiro Kimura
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501 Japan
| | - Satoko Yokota
- Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime 799-3192 Japan
| | - Mikiharu Doi
- Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime 799-3192 Japan
| | - Shinji Takenaka
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501 Japan
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14
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Fabrication of chitosan-coated magnetite nanobiocatalyst with Bacillus atrophaeus γ-glutamyl transpeptidase and its application to the synthesis of a bioactive peptide SCV-07. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.08.034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Sharma E, Lal MK, Gulati A, Gulati A. Heterologous expression, on-column refolding and characterization of gamma-glutamyl transpeptidase gene from Bacillus altitudinis IHB B1644: A microbial bioresource from Western Himalayas. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Cao L, Li Q, Lametsch R. Identification and Activity Characterization of γ-Glutamyltransferase from Bovine Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15325-15333. [PMID: 34905359 DOI: 10.1021/acs.jafc.1c06139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
It is well known that bovine milk contains γ-glutamyltransferase (GGT) activity. To verify the identity of the GGT and further to characterize the generation of γ-glutamyl peptides, identification of GGT from bovine milk and quantification of kokumi peptides and free amino acids were performed. GGT was purified from skim milk and identified as the bovine protein (G3N2D8), and it reveals that it is composed of two subunits. Sequence alignment with human GGT and molecular mass determination showed that the bovine GGT was glycosylated and contained an N-terminal transmembrane part. Further activity characterization was performed in comparison with GGT from Bacillus amyloliquefaciens in terms of the ability to generate γ-glutamyl peptides from casein hydrolysates. During the transpeptidation reaction catalyzed by both GGT, γ-glutamyl peptides significantly (P < 0.05) increased after γ-glutamylation; addition of glutamine contributed to the generation of γ-glutamyl peptides, suggesting that glutamine could act as a γ-glutamyl donor. This study reveals that the GGT of skim milk membranes is a glycosylated membrane protein that can generate γ-glutamyl peptides.
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Affiliation(s)
- Lichuang Cao
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
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17
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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: 28] [Impact Index Per Article: 9.3] [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.
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Affiliation(s)
| | | | | | | | - Rani Gupta
- Department of Microbiology, University of Delhi South Campus, New Delhi, India
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18
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Yang J, Huang Y, Dong H, Huang G, Yu L, Bai W, Zeng X. The application of L-glutaminase for the synthesis of the immunomodulatory γ-D-glutamyl-L-tryptophan and the kokumi-imparting γ-D-glutamyl peptides. Food Sci Nutr 2020; 8:5841-5849. [PMID: 33282236 PMCID: PMC7684622 DOI: 10.1002/fsn3.1845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/07/2022] Open
Abstract
Glutaminase of Bacillus amyloliquefaciens has been used to synthesize the immunomodulatory γ-D-glutamyl-L-tryptophan (γ-D-Glu-L-Trp) and the kokumi-active γ-D-glutamyl peptides. The optimum yield of γ-D-Glu-L-Trp was 55.76 mM in corresponding to a minimum yield of by-product (γ-D-Glu-γ-D-Glu-L-Trp) in the presence of 75 mM D-Gln and 100 mM L-Trp. The glutaminase has a low Km values for the donors (D-Gln and L-Gln:5.53 and 0.98 mM), but high ones for the acceptors (L-Trp, L-Phe, L-Met, L-Val and γ-[D-Glu]( n =1,2,3)-L-Val/L-Phe/L-Met, ranging from 32.51 to 193.05 mM). The highest Km value appearing when n = 2 (γ-[D-Glu]( n =0,1,2)-L-Val/L-Phe/L-Met) suggested the rising difficulty for synthesis when the number of donor increases in the reaction mixtures. The γ-[D-Glu]( n =1,2,3)-L-Val/L-Phe/L-Met at 5 mM can impart the blank chicken broth an enhancing monthfulness, thickness, and umaminess taste.
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Affiliation(s)
- Juan Yang
- College of Food Science and TechnologyZhongkai University of Agriculture and EngineeringGuangzhouChina
- Academy of Contemporary Agricultural Engineering InnovationsZhongkai University of Agriculture and EngineeringGuangzhouChina
| | - Yuran Huang
- College of Food Science and TechnologyZhongkai University of Agriculture and EngineeringGuangzhouChina
| | - Hao Dong
- College of Food Science and TechnologyZhongkai University of Agriculture and EngineeringGuangzhouChina
- Academy of Contemporary Agricultural Engineering InnovationsZhongkai University of Agriculture and EngineeringGuangzhouChina
| | - Guiying Huang
- College of Food Science and TechnologyZhongkai University of Agriculture and EngineeringGuangzhouChina
| | - Limei Yu
- College of Food Science and TechnologyZhongkai University of Agriculture and EngineeringGuangzhouChina
- Academy of Contemporary Agricultural Engineering InnovationsZhongkai University of Agriculture and EngineeringGuangzhouChina
| | - Weidong Bai
- College of Food Science and TechnologyZhongkai University of Agriculture and EngineeringGuangzhouChina
- Academy of Contemporary Agricultural Engineering InnovationsZhongkai University of Agriculture and EngineeringGuangzhouChina
| | - Xiaofang Zeng
- College of Food Science and TechnologyZhongkai University of Agriculture and EngineeringGuangzhouChina
- Academy of Contemporary Agricultural Engineering InnovationsZhongkai University of Agriculture and EngineeringGuangzhouChina
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19
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Li Z, Zhu R, Liu Y, Li J, Gao H, Hu N. γ-Glutamyltranspeptidase from Bacillus amyloliquefaciens: transpeptidation activity enhancement and L-theanine production. Enzyme Microb Technol 2020; 140:109644. [PMID: 32912696 DOI: 10.1016/j.enzmictec.2020.109644] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 08/01/2020] [Accepted: 08/04/2020] [Indexed: 12/11/2022]
Abstract
L-theanine, a unique amino acid in green tea with health benefits, can be enzymatically synthesized by γ-glutamyltranspeptidase (γ-GT; EC 2.3.2.2). Here, a salt-tolerant γ-glutamyltranspeptidase from a marine bacterium Bacillus amyloliquefaciens was expressed in Escherichia. coli BL21 (DE3) and was shown to be optimally active at 55 °C, pH 8.5 and alkali stable. A mutant, with higher transpeptidation activity, was obtained following two rounds of directed evolution using error-prone PCR and site-saturation mutagenesis. The mutation increased the ratio of transpeptidation to hydrolysis from 1.6 to 35.6. Additionally, Kinetic analysis exhibited 17.5% decrease of Km, 13.0-fold increase of Kcat, and 16.3-fold increase of Kcat/Km in mutant V319A/S437 G versus the wild-type. The 3-D modelling analysis revealed a tighter binding pocket in mutant V319A/S437 G. The frequency of hydrogen bond between donor substrate and two residues in the catalytic pocket (Gly437 and Thr375) was enhanced, which stabilized the ligand binding and thus improved the catalytic efficiency. The optimal conditions for the biocatalytic synthesis were determined as pH 10.0, 20 μg mL-1BaGT, 200 mM L-glutamine, 2 M ethylamine, and a reaction time of 5 h. The V319A/S437 G mutant was shown to increase the percentage yield of L-theanine from 58% to 83%. These results indicate the great potential of V319A/S437 G in L-theanine production after further study.
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Affiliation(s)
- Zelong Li
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China.
| | - Runtao Zhu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China.
| | - Yongqi Liu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China.
| | - Jiaqi Li
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China.
| | - Haofeng Gao
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China.
| | - Nan Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, China.
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20
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Lin J, Sun-Waterhouse D, Cui C, Lu H. Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciens. Food Chem 2020; 308:125701. [DOI: 10.1016/j.foodchem.2019.125701] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 10/11/2019] [Accepted: 10/13/2019] [Indexed: 12/17/2022]
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21
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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.
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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
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22
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Zhang H, Xia Y, Zhou M, Zheng J, Wang Z, Zhang Y. Purification and characterization of a thermoalkaliphilic esterase from Bacillus cereus WZZ006 for enantioselective resolution of indoxacarb intermediate. Int J Biol Macromol 2019; 140:358-367. [PMID: 31430490 DOI: 10.1016/j.ijbiomac.2019.08.140] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/15/2019] [Accepted: 08/16/2019] [Indexed: 01/11/2023]
Abstract
An intracellular esterase (BCE) from Bacillus cereus WZZ006 was purified to homogeneity with an 89.5-fold purification, specific activity of 1.79 U/mg, and 26.7% recovery. The estimated molecular weight of BCE was 96 kDa which was analyzed by SDS-PAGE and MALDI-TOF-MS. Activity staining denotes that BCE has an unexplored new carboxyl esterase characteristic. BCE enzyme activity was maximum at pH 8.5 and also at 50 °C with pNP-caproate as a substrate. This indicates that the studied BCE as a thermoalkaliphilic esterase. The kinetic properties like Km, Vmax, kcat and kcat/Km value for BCE was found to be 0.98 mM, 0.03 mM/min, 69.47 min-1 and 70.89 mM-1 min-1, respectively. Synthesis of (S)-5-chloro-1-oxo-2,3-dihydro-2-hydroxy-1H-indole-2-carboxylic acid methyl ester ((S)-CODHCM) by BCE can be shortened to 3 h compared to 36 h with whole-cell catalysis. The e.e.s achieved was 93.83%, and conversion around 52.78% with E being 39.95. These features render BCE as a promising biocatalyst for the synthesis of a key chiral intermediate for indoxacarb.
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Affiliation(s)
- Hongyun Zhang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Ying Xia
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Mingpeng Zhou
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Jianyong Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Zhao Wang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Yinjun Zhang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
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23
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Sun J, Chang M, Li H, Zhang Z, Chen Q, Chen Y, Yao Y, Pan A, Shi C, Wang C, Zhao J, Wan X. Endophytic Bacteria as Contributors to Theanine Production in Camellia sinensis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10685-10693. [PMID: 31479251 DOI: 10.1021/acs.jafc.9b03946] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Theanine is the most abundant non-protein amino acid in Camellia sinensis, but it is not known how a tea plant accumulates such high levels of theanine. The endophyte isolated from in vitro grown plantlets of C. sinensis cultivars was identified as Luteibacter spp., showing strong biocatalytic activity for converting both glutamine and ethylamine to theanine. Theanine was secreted outside of the bacteria. The endophyte isolated from in vitro plantlets of Camellia oleifera cultivar was identified as Bacillus safensis and did not convert glutamine and ethylamine to theanine. Enzymatic assays in vitro indicated that γ-glutamyltranspeptidases rCsEGGTs from the endophyte Luteibacter strains converted glutamine and ethylamine to theanine at higher rates than rCsGGTs from C. sinensis. This is the first report on theanine biosynthesis by an endophyte from C. sinensis, which provides a new pathway to explore the mechanism of theanine biosynthesis in C. sinensis and the interactions between an endophyte and tea plants.
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24
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Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.022] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Enhanced extracellular gamma glutamyl transpeptidase production by overexpressing of PrsA lipoproteins and improving its mRNA stability in Bacillus subtilis and application in biosynthesis of L-theanine. J Biotechnol 2019; 302:85-91. [DOI: 10.1016/j.jbiotec.2019.06.302] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 06/22/2019] [Accepted: 06/25/2019] [Indexed: 11/21/2022]
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26
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Shuai Y, Zhang T, Jiang B, Hua Y, Mu CF. An efficient method for the high-yield production of l-theanine using a newly isolated glutaminase-producing organism. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.02.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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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.
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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
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Massone M, Calvio C, Rabuffetti M, Speranza G, Morelli CF. Effect of the inserted active-site-covering lid loop on the catalytic activity of a mutant B. subtilis γ-glutamyltransferase (GGT). RSC Adv 2019; 9:34699-34709. [PMID: 35530678 PMCID: PMC9073855 DOI: 10.1039/c9ra05941e] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 10/11/2019] [Indexed: 11/24/2022] Open
Abstract
γ-Glutamylpeptides are compounds derived from the acylation of an amino acid or a short peptide by the γ-carboxyl carbon of the side chain of glutamic acid. Due to their altered chemico-physical and organoleptic properties, they may be interesting substitutes or precursors of parent compounds used in pharmaceutical, dietetic and cosmetic formulations. Some of them are naturally occurring flavor enhancers or are endowed with biological activities. Enzymatic approaches to the synthesis of γ-glutamyl derivatives based on the use of γ-glutamyltransferases (GGTs, EC 2.3.2.2) have been proposed, which should be able to alleviate the problems connected with the troublesome and low-yielding extraction from natural sources or the non-economical chemical synthesis, which requires protection/deprotection steps. With the aim of overcoming the current limitations in the use of GGTs as biocatalysts, a mutant GGT was investigated. The mutant GGT was obtained by inserting the active-site-covering lid loop of the E. coli GGT onto the structure of B. subtilis GGT. With respect to the wild-type enzyme, the mutant showed a more demanding substrate specificity and a low hydrolase activity. These results represent an attempt to correlate the structural features of a GGT to its different activities. However, the ability of the mutant enzyme to catalyze the subsequent addition of several γ-glutamyl units, inherited by the parent B. subtilis GGT, still represents a limitation to its full application as a biocatalyst for preparative purposes. A mutant γ-glutamyltransferase with improve transpeptidase activity was obtained by inserting the active site-covering lid loop on an enzyme naturally lacking it.![]()
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Affiliation(s)
- Michela Massone
- Department of Chemistry
- Università degli Studi di Milano
- 20133 Milano
- Italy
| | - Cinzia Calvio
- Department of Biology and Biotechnology
- Università degli Studi di Pavia
- 27100 Pavia
- Italy
| | - Marco Rabuffetti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente
- Università degli Studi di Milano
- 20133 Milano
- Italy
| | - Giovanna Speranza
- Department of Chemistry
- Università degli Studi di Milano
- 20133 Milano
- Italy
- Istituto di Scienze e Tecnologie Molecolari (INSTM)
| | - Carlo F. Morelli
- Department of Chemistry
- Università degli Studi di Milano
- 20133 Milano
- Italy
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Yang J, Sun-Waterhouse D, Cui C, Zhao H, Dong K. Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing γ-glutamyl peptides: Favorable catalytic actions of glutaminase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.055] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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30
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Yang J, Sun-Waterhouse D, Xie J, Wang L, Chen HZ, Cui C, Zhao M. Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens. Food Chem 2018; 247:89-97. [DOI: 10.1016/j.foodchem.2017.11.096] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 11/27/2017] [Accepted: 11/27/2017] [Indexed: 12/13/2022]
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31
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Functional role of the conserved glycine residues, Gly481 and Gly482, of the γ-glutamyltranspeptidase from Bacillus licheniformis. Int J Biol Macromol 2017; 109:1182-1188. [PMID: 29162462 DOI: 10.1016/j.ijbiomac.2017.11.116] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 11/16/2017] [Accepted: 11/17/2017] [Indexed: 01/17/2023]
Abstract
Six mutants bearing single amino acid substitutions in the small subunit of Bacillus licheniformis γ-glutamyltranspeptudase (BlGGT) have been constructed by site-directed mutagenesis. The resultant enzymes were overexpressed in Escherichia coli and purified by affinity chromatography for biochemical and biophysical characterizations. Replacing Gly481 by either Ala or Glu did affect both autocatalytic processing and catalytic activity of the enzyme, but the substitution of this residue to arginine resulted in an unprocessed enzyme with insignificant catalytic activity. The replacement of another conserved glycine residue, Gly482, by either Ala or Glu caused a significant change in the functional integrity of the enzyme. Moreover, the mutation of Gly482 to arginine led to a marked reduction in the autocatalytic processing. Structural analyses revealed that the fluorescence and circular dichroism properties of mutant proteins were basically consistent with those of BlGGT. However, guanidine hydrochloride (GdnHCl)-induced transitions of most mutants were profoundly reduced in comparison with that of wild-type enzyme. Molecular modeling suggests that the conserved Gly481 and Gly482 residues of BlGGT are located at critical positions to create an environment suitable for both autoprocessing and catalytic reactions.
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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.
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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
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Sharma E, Joshi R, Gulati A. l-Theanine: An astounding sui generis integrant in tea. Food Chem 2017; 242:601-610. [PMID: 29037735 DOI: 10.1016/j.foodchem.2017.09.046] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 09/06/2017] [Accepted: 09/11/2017] [Indexed: 11/30/2022]
Abstract
l-theanine (l-Th), a non-protein amino acid present in tea, is a valuable nutraceutical product with unique health benefits and used as an additive in food industry. l-Th enhances the umami taste but its use is limited due to its inadequate production. Different extraction approaches from tea shoots, chemical synthesis to microbial transformation have been tried to meet its demand. In vitro, in vivo as well as clinical studies have shown its positive effect in regulating CNS disorders. l-Th has become choice ingredient in CNS active products due to its anti-stress and neuroprotective role in dementias particularly in retrogression of Alzheimer's. l-Th biochemically modulates various anti-neoplastic agents by increasing their bioavailability in tumour cells. The review, is an effort to condense the recent research on l-Th highlighting its biological resource, plausible role in tea plant, production approaches, its physiological role on human health and future prospects.
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Affiliation(s)
- Eshita Sharma
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India; Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Robin Joshi
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Ashu Gulati
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India.
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Feng J, Shi Q, Zhou G, Wang L, Chen A, Xie X, Huang X, Hu W. Improved production of poly-γ-glutamic acid with low molecular weight under high ferric ion concentration stress in Bacillus licheniformis ATCC 9945a. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.02.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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35
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Saini M, Bindal S, Gupta R. Heterologous expression of γ-glutamyl transpeptidase from Bacillus atrophaeus GS-16 and its application in the synthesis of γ- d -glutamyl- l -tryptophan, a known immunomodulatory peptide. Enzyme Microb Technol 2017; 99:67-76. [DOI: 10.1016/j.enzmictec.2017.01.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 12/02/2016] [Accepted: 01/05/2017] [Indexed: 10/20/2022]
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Heterologous expression and enzymatic characterization of γ-glutamyltranspeptidase from Bacillus amyloliquefaciens. J Microbiol 2017; 55:147-152. [PMID: 28120195 DOI: 10.1007/s12275-017-6638-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 01/17/2017] [Accepted: 01/17/2017] [Indexed: 10/20/2022]
Abstract
γ-Glutamyltranspeptidase (GGT) catalyzes the cleavage of γ-glutamyl compounds and the transfer of γ-glutamyl moiety to water or to amino acid/peptide acceptors. GGT can be utilized for the generation of γ-glutamyl peptides or glutamic acid, which are used as food taste enhancers. In the present study, Bacillus amyloliquefaciens SMB469 with high GGT activity was isolated from Doenjang, a traditional fermented soy food of Korea. The gene encoding GGT from B. amyloliquefaciens SMB469 (BaGGT469) was cloned from the isolate, and heterologously expressed in E. coli and B. subtilis. For comparison, three additional GGT genes were cloned from B. subtilis 168, B. licheniformis DSM 13, and B. amyloliquefaciens FZB42. The BaGGT469 protein was composed of 591 amino acids. The final protein comprises two separate polypeptide chains of 45.7 and 19.7 kDa, generated via autocatalytic cleavage. The specific activity of BaGGT469 was determined to be 17.8 U/mg with γ-L-glutamyl-p-nitroanilide as the substrate and diglycine as the acceptor. GGTs from B. amyloliquefaciens showed 1.4- and 1.7-fold higher transpeptidase activities than those from B. subtilis and B. licheniformis, respectively. Especially, recombinant B. subtilis expressing BaGGT469 demonstrated 11- and 23-fold higher GGT activity than recombinant E. coli and the native B. amyloliquefaciens, respectively, did. These results suggest that BaGGT469 can be utilized for the enzymatic production of various γ-glutamyl compounds.
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37
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Bindal S, Gupta R. Thermo- and salt-tolerant chitosan cross-linked γ-glutamyl transpeptidase from Bacillus licheniformis ER15. Int J Biol Macromol 2016; 91:544-53. [DOI: 10.1016/j.ijbiomac.2016.05.106] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 05/26/2016] [Accepted: 05/30/2016] [Indexed: 11/30/2022]
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38
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Zhou L, Li S, Zhang T, Mu W, Jiang B. Properties of a novel polydatin-β-d-glucosidase from Aspergillus niger SK34.002 and its application in enzymatic preparation of resveratrol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2588-2595. [PMID: 26381723 DOI: 10.1002/jsfa.7465] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 09/12/2015] [Accepted: 09/15/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Resveratrol and its glucoside polydatin are the main stilbenes in Polygonum cuspidatum. Resveratrol has become the subject of intensive research over the past two decades owing to its outstanding pharmacological properties. However, its lower concentration in plants compared to polydatin limits its application. In this study, the polydatin-β-d-glucosidase (PBG) that hydrolyzes the β-d-glucosyl residue of polydatin with release of resveratrol was purified to homogeneity and characterized. RESULTS The molecular weight of PBG was estimated to be 125 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and 128 kDa by size-exclusion chromatography- multi-angle laser light scattering/ultraviolet/refractive index. The optimal PBG activity was observed at 70 °C and pH 4.5. The enzyme showed around 50% stability at 60 °C for 12 h and residual activity was over 80% at pH 3.0-5.0. Ca(2+) , Mg(2+) , Mn(2+) , Zn(2+) , Ba(2+) , Ni(2+) , Co(2+) and Cu(2+) ions had no significant effect on the enzyme activity. The PBG presented higher affinity to polydatin (Km = 0.74 mmol L(-1) ) than p-nitrophenyl-β-d-glucopyranoside (Km = 2.9 mmol L(-1) ) and cellobiose (Km = 8.9 mmol L(-1) ). CONCLUSION With this enzyme, nearly all polydatin in P. cuspidatum was converted to resveratrol. Although several β-D-glucosidases (BGLs) have been obtained from other sources, PBG is distinguished from other BGLs by its outstanding thermal stability and high catalytic efficiency. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Linfang Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Department of Textile and Dyeing Engineering, Jiangsu College of Engineering and Technology, Nantong, 226007, Jiangsu, China
| | - Shuhua Li
- Department of Textile and Dyeing Engineering, Jiangsu College of Engineering and Technology, Nantong, 226007, Jiangsu, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
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Prihanto AA, Nonomura Y, Takagi K, Naohara R, Umekawa M, Wakayama M. Novel properties of γ-glutamyltransferase from Pseudomonas syringae with β-aspartyltransferase activity. Biotechnol Lett 2015; 37:2255-63. [DOI: 10.1007/s10529-015-1906-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Accepted: 06/29/2015] [Indexed: 01/08/2023]
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40
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Mu W, Zhang T, Jiang B. An overview of biological production of L-theanine. Biotechnol Adv 2015; 33:335-42. [DOI: 10.1016/j.biotechadv.2015.04.004] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 03/10/2015] [Accepted: 04/06/2015] [Indexed: 10/23/2022]
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41
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Callejón S, Sendra R, Ferrer S, Pardo I. Ability of Kocuria varians LTH 1540 To Degrade Putrescine: Identification and Characterization of a Novel Amine Oxidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4170-4178. [PMID: 25817823 DOI: 10.1021/jf5026967] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This work describes the identification and characterization of an amine oxidase from Kocuria varians LTH 1540 (syn. Micrococcus varians) primarily acting on putrescine. Data from MALDI-TOF MS/MS and the identification of Δ(1)-pyrroline as degradation product from putrescine indicate that the enzyme is a flavin-dependent putrescine oxidase (PuO). Properties of partially purified enzyme have been determined. The enzyme oxidizes diamines, putrescine and cadaverine, and, to a lesser extent, polyamines, such as spermidine, but not monoamines. The kinetic constants (Km and Vmax) for the two major substrates were 94 ± 10 μM and 2.3 ± 0.1 μmol/min·mg for putrescine and 75 ± 5 μM and 0.15 ± 0.02 μmol/min·mg for cadaverine. Optimal temperature and pH were 45 °C and 8.5, respectively. Enzyme was stable until 50 °C. K. varians PuO is sensitive to human flavin-dependent amine oxidase inhibitors and carboxyl-modifying compounds. The new enzyme has been isolated from a bacterial starter used in the manufacture of fermented meat. One of the problems of fermented foods or beverages is the presence of toxic biogenic amines produced by bacteria. The importance of this works lies in the description of a new enzyme able to degrade two of the most abundant biogenic amines (putrescine and cadaverine), the use of which could be envisaged to diminish biogenic amines content in foods in the future.
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Affiliation(s)
- Sara Callejón
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Ramón Sendra
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Sergi Ferrer
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Isabel Pardo
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
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42
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Bindal S, Gupta R. L-theanine synthesis using γ-glutamyl transpeptidase from Bacillus licheniformis ER-15. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9151-9. [PMID: 25196803 DOI: 10.1021/jf5022913] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Recombinant γ-glutamyl transpeptidase (rBLGGT) from Bacillus licheniformis ER-15 was purified to homogeneity by ion-exchange chromatography. Molecular masses of large and small subunits were 42 and 22 kDa, respectively. The enzyme was optimally active at pH 9.0 and 60 °C and was alkali stable. K(m) and V(max) for γ-glutamyl-p-nitroanilide hydrochloride were 45 μM and 0.34 mM/min, respectively. L-Theanine synthesis was standardized using a one variable at a time approach followed by response surface methodology, which resulted in approximately 85-87% conversion of L-glutamine to L-theanine within 4 h. The standardized reaction contained 80 mM L-glutamine, 600 mM ethylamine, and 1.0 U/mL rBLGGTin 50 mM Tris-Cl (pH 9.0) at 37 °C. Similar conversions were also obtained with the enzyme immobilized in calcium alginate. Using immobilized enzyme, 35.2 g of L-theanine was obtained in three cycles of 1 L each. The product was purified by Dowex 50W X 8 hydrogen form resin and was confirmed by HPLC and proton NMR spectroscopy.
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Affiliation(s)
- Shruti Bindal
- Department of Microbiology, University of Delhi , South Campus, New Delhi 110021, India
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43
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Lin LL, Chen YY, Chi MC, Merlino A. Low resolution X-ray structure of γ-glutamyltranspeptidase from Bacillus licheniformis: Opened active site cleft and a cluster of acid residues potentially involved in the recognition of a metal ion. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2014; 1844:1523-9. [DOI: 10.1016/j.bbapap.2014.04.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Revised: 04/12/2014] [Accepted: 04/21/2014] [Indexed: 12/21/2022]
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44
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Chen X, Su L, Wu D, Wu J. Application of recombinant Bacillus subtilis γ-glutamyltranspeptidase to the production of l-theanine. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.05.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Hu Y, Xu X, Liu Q, Wang L, Lin Z, Chen G. Ultrasensitive Electrochemical Biosensor for Detection of DNA from Bacillus subtilis by Coupling Target-Induced Strand Displacement and Nicking Endonuclease Signal Amplification. Anal Chem 2014; 86:8785-90. [DOI: 10.1021/ac502008k] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Yuhua Hu
- Ministry of Education Key
Laboratory of Analysis and Detection for Food Safety, Fujian Provincial
Key Laboratory of Analysis and Detection for Food Safety, and College
of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Xueqin Xu
- Ministry of Education Key
Laboratory of Analysis and Detection for Food Safety, Fujian Provincial
Key Laboratory of Analysis and Detection for Food Safety, and College
of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Qionghua Liu
- Ministry of Education Key
Laboratory of Analysis and Detection for Food Safety, Fujian Provincial
Key Laboratory of Analysis and Detection for Food Safety, and College
of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Ling Wang
- Ministry of Education Key
Laboratory of Analysis and Detection for Food Safety, Fujian Provincial
Key Laboratory of Analysis and Detection for Food Safety, and College
of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Zhenyu Lin
- Ministry of Education Key
Laboratory of Analysis and Detection for Food Safety, Fujian Provincial
Key Laboratory of Analysis and Detection for Food Safety, and College
of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Guonan Chen
- Ministry of Education Key
Laboratory of Analysis and Detection for Food Safety, Fujian Provincial
Key Laboratory of Analysis and Detection for Food Safety, and College
of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
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46
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Morelli CF, Calvio C, Biagiotti M, Speranza G. pH-Dependent hydrolase, glutaminase, transpeptidase and autotranspeptidase activities ofBacillus subtilisγ-glutamyltransferase. FEBS J 2013; 281:232-45. [DOI: 10.1111/febs.12591] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Revised: 10/25/2013] [Accepted: 10/28/2013] [Indexed: 01/01/2023]
Affiliation(s)
- Carlo F. Morelli
- Department of Chemistry; University of Milan; Italy
- Italian Biocatalysis Center (IBC); c/o Dipartimento di Scienza del Farmaco; University of Pavia; Italy
| | - Cinzia Calvio
- Department of Biology and Biotechnology; University of Pavia; Italy
| | | | - Giovanna Speranza
- Department of Chemistry; University of Milan; Italy
- Italian Biocatalysis Center (IBC); c/o Dipartimento di Scienza del Farmaco; University of Pavia; Italy
- Istituto di Scienze e Tecnologie Molecolari (INSTM); CNR; c/o Department of Chemistry; University of Milan; Italy
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47
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Liu Y, Yuan Y, Lei XY, Yang H, Ibrahim S, Huang W. Purification and characterisation of two enzymes related to endogenous formaldehyde in Lentinula edodes. Food Chem 2013; 138:2174-9. [DOI: 10.1016/j.foodchem.2012.12.038] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 12/04/2012] [Accepted: 12/12/2012] [Indexed: 11/30/2022]
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48
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Castellano I, Merlino A. Gamma-Glutamyl Transpeptidases: Structure and Function. GAMMA-GLUTAMYL TRANSPEPTIDASES 2013. [DOI: 10.1007/978-3-0348-0682-4_1] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Rajput R, Verma VV, Chaudhary V, Gupta R. A hydrolytic γ-glutamyl transpeptidase from thermo-acidophilic archaeon Picrophilus torridus: binding pocket mutagenesis and transpeptidation. Extremophiles 2012; 17:29-41. [PMID: 23104165 DOI: 10.1007/s00792-012-0490-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2012] [Accepted: 10/09/2012] [Indexed: 11/26/2022]
Abstract
γ-Glutamyl transpeptidase of a thermo-acidophilic archaeon Picrophilus torridus was cloned and expressed using E. coli Rosetta-pET 51b(+) expression system. The enzyme was expressed at 37 °C/200 rpm with γ-GT production of 1.99 U/mg protein after 3 h of IPTG induction. It was improved nearby 10-fold corresponding to 18.92 U/mg protein in the presence of 2 % hexadecane. The enzyme was purified by Ni(2+)-NTA with a purification fold of 3.6 and recovery of 61 %. It was synthesized as a precursor heterodimeric protein of 47 kDa with two subunits of 30 kDa and 17 kDa, respectively, as revealed by SDS-PAGE and western blot. The enzyme possesses hydrolase activity with optima at pH 7.0 and 55 °C. It was thermostable with a t (1/2) of 1 h at 50 °C and 30 min at 60 °C, and retained 100 % activity at 45 °C even after 24 h. It was inhibited by azaserine and DON and PMSF. Ptγ-GT shared 37 % sequence identity and 53 % homology with an extremophile γ-GT from Thermoplasma acidophilum. Functional residues identified by in silico approaches were further validated by site-directed mutagenesis where Tyr327 mutated by Asn327 introduced significant transpeptidase activity.
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Affiliation(s)
- Rinky Rajput
- Department of Microbiology, University of Delhi, South Campus, New Delhi, 110021, India
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Fahey RC. Glutathione analogs in prokaryotes. Biochim Biophys Acta Gen Subj 2012; 1830:3182-98. [PMID: 23075826 DOI: 10.1016/j.bbagen.2012.10.006] [Citation(s) in RCA: 147] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2012] [Revised: 09/25/2012] [Accepted: 10/08/2012] [Indexed: 01/17/2023]
Abstract
BACKGROUND Oxygen is both essential and toxic to all forms of aerobic life and the chemical versatility and reactivity of thiols play a key role in both aspects. Cysteine thiol groups have key catalytic functions in enzymes but are readily damaged by reactive oxygen species (ROS). Low-molecular-weight thiols provide protective buffers against the hazards of ROS toxicity. Glutathione is the small protective thiol in nearly all eukaryotes but in prokaryotes the situation is far more complex. SCOPE OF REVIEW This review provides an introduction to the diversity of low-molecular-weight thiol protective systems in bacteria. The topics covered include the limitations of cysteine as a protector, the multiple origins and distribution of glutathione biosynthesis, mycothiol biosynthesis and function in Actinobacteria, recent discoveries involving bacillithiol found in Firmicutes, new insights on the biosynthesis and distribution of ergothioneine, and the potential protective roles played by coenzyme A and other thiols. MAJOR CONCLUSIONS Bacteria have evolved a diverse collection of low-molecular-weight protective thiols to deal with oxygen toxicity and environmental challenges. Our understanding of how many of these thiols are produced and utilized is still at an early stage. GENERAL SIGNIFICANCE Extensive diversity existed among prokaryotes prior to evolution of the cyanobacteria and the development of an oxidizing atmosphere. Bacteria that managed to adapt to life under oxygen evolved, or acquired, the ability to produce a variety of small thiols for protection against the hazards of aerobic metabolism. Many pathogenic prokaryotes depend upon novel thiol protection systems that may provide targets for new antibacterial agents. This article is part of a Special Issue entitled Cellular functions of glutathione.
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Affiliation(s)
- Robert C Fahey
- Department of Chemistry and Biochemistry, University of California, San Diego, La Jolla, CA 92093, USA.
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