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Zhang YH, Chen YY, Zhuang XY, Xiao Q, Chen J, Chen FQ, Yang QM, Weng HF, Fang BS, Xiao AF. A Novel κ-Carrageenase from Marine Bacterium Rhodopirellula sallentina SM41: Heterologous Expression, Biochemical Characterization and Salt-Tolerance Mechanism Investigation. Mar Drugs 2022; 20:md20120783. [PMID: 36547930 PMCID: PMC9783963 DOI: 10.3390/md20120783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/12/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
κ-carrageenases are members of the glycoside hydrolase family 16 (GH16) that hydrolyze sulfated galactans in red algae, known as κ-carrageenans. In this study, a novel κ-carrageenase gene from the marine bacterium Rhodopirellula sallentina SM41 (RsCgk) was discovered via the genome mining approach. There are currently no reports on κ-carrageenase from the Rhodopirellula genus, and RsCgk shares a low identity (less than 65%) with κ- carrageenase from other genera. The RsCgk was heterologously overexpressed in Escherichia coli BL21 and characterized for its enzymatic properties. RsCgk exhibited maximum activity at pH 7.0 and 40 °C, and 50% of its initial activity was retained after incubating at 30 °C for 2 h. More than 70% of its activity was maintained after incubation at pH 6.0-8.0 and 4 °C for 24 h. As a marine derived enzyme, RsCgk showed excellent salt tolerance, retaining full activity in 1.2 M NaCl, and the addition of NaCl greatly enhanced its thermal stability. Mass spectrometry analysis of the RsCgk hydrolysis products revealed that the enzyme had high degradation specificity and mainly produced κ-carrageenan disaccharide. Comparative molecular dynamics simulations revealed that the conformational changes of tunnel-forming loops under salt environments may cause the deactivation or stabilization of RsCgk. Our results demonstrated that RsCgk could be utilized as a potential tool enzyme for efficient production of κ-carrageenan oligosaccharides under high salt conditions.
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Affiliation(s)
- Yong-Hui Zhang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
- Correspondence: (Y.-H.Z.); (A.-F.X.); Tel.: +86-592-6181487 (Y.-H.Z.); +86-592-6180075 (A.-F.X.)
| | - Yi-Ying Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Xiao-Yan Zhuang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Qiong Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Jun Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Fu-Quan Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Qiu-Ming Yang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Hui-Fen Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Bai-Shan Fang
- College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361021, China
| | - An-Feng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
- Correspondence: (Y.-H.Z.); (A.-F.X.); Tel.: +86-592-6181487 (Y.-H.Z.); +86-592-6180075 (A.-F.X.)
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Xing M, Wang Y, Zhao Y, Chi Z, Chi Z, Liu G. C-Terminal Bacterial Immunoglobulin-like Domain of κ-Carrageenase Serves as a Multifunctional Module to Promote κ-Carrageenan Hydrolysis. J Agric Food Chem 2022; 70:1212-1222. [PMID: 35057622 DOI: 10.1021/acs.jafc.1c07233] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
κ-Carrageenase is an important component for κ-carrageenan oligosaccharide production. Generally, noncatalytic domains are appended to carbohydrate-active domains and potentiate catalytic activity. However, studies devoted to κ-carrageenase are relatively few. Here, a C-terminal bacterial immunoglobulin-like domain (Big_2) was identified in κ-carrageenase (PpCgk) from Pseudoalteromonas porphyrae. Biochemical characterization of native PpCgk and its two truncations, PpCgkCD (catalytic domain) and PpBig_2 (Big_2 domain), revealed that the specific activity, catalytic efficiency (kcat/Km(app)), specific κ-carrageenan-binding capacity, and thermostability of PpCgk were significantly higher than those of PpCgkCD, suggesting that the noncatalytic PpBig_2 domain is a multifunctional module and essential for maintaining the activity and thermostability of PpCgk. Furthermore, it was found that the mode of action of PpCgk was more processive on both the dissolved and gelled substrates than that of PpCgkCD, indicating that PpBig_2 contributes to the processivity of PpCgk. Interestingly, PpBig_2 can be used as an independent module to enhance the hydrolysis of κ-carrageenan through its disruptive function. In addition, sequence analysis suggests that Big_2 domains are highly conserved in bacterial κ-carrageenases, implying the universality of their noncatalytic functions. These findings reveal the multifunctional role of the noncatalytic PpBig_2 and will guide future functional analyses and biotechnology applications of Big_2 domains.
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Affiliation(s)
- Mengdan Xing
- College of Marine Life Science, Ocean University of China, Qingdao 266003, China
| | - Yan Wang
- College of Marine Life Science, Ocean University of China, Qingdao 266003, China
- Institute of Evolution & Marine Biodiversity, Ocean University of China, Qingdao 266003, China
| | - Yujuan Zhao
- College of Marine Life Science, Ocean University of China, Qingdao 266003, China
| | - Zhe Chi
- College of Marine Life Science, Ocean University of China, Qingdao 266003, China
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266003, China
| | - Zhenming Chi
- College of Marine Life Science, Ocean University of China, Qingdao 266003, China
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266003, China
| | - Guanglei Liu
- College of Marine Life Science, Ocean University of China, Qingdao 266003, China
- Laboratory for Marine Biology and Biotechnology, Pilot National Laboratory for Marine Science and Technology, Qingdao 266003, China
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Naval P, Chandra TS. Characterization of membrane vesicles secreted by seaweed associated bacterium Alteromonas macleodii KS62. Biochem Biophys Res Commun 2019; 514:422-427. [PMID: 31053303 DOI: 10.1016/j.bbrc.2019.04.148] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Accepted: 04/20/2019] [Indexed: 02/04/2023]
Abstract
Recent studies have reported abundant presence of bacterial extracellular membrane vesicles in the marine environment. However, the ecological significance of these bacterial vesicles in the marine environment is only beginning to be explored. In present study, for the first time we report and characterize membrane vesicles secreted by a seaweed associated bacterium, Alteromonas macleodii KS62. Proteomics studies revealed that the vesicle proteome was rich in hydrolytic enzymes (30%) like glycoside hydrolases, proteases, sulphatases, lipases, nucleases and phosphatases. Zymography experiments and enzyme assays established that the vesicles carry active κ-carrageenan degrading enzymes. κ-carrageenan is a major polysaccharide of cell walls of certain red seaweeds like Kappaphycus. Purified membrane vesicles were successfully able to degrade Kappaphycus biomass. Based on these results, we discuss how the hydrolase-rich vesicles may play a role in red seaweed cell wall degradation so that the bacteria can invade and colonise the seaweed biomass establishing a saprophytic lifestyle. We also discuss the role of these vesicles in nutrient acquisition and their ecological significance in the marine environment.
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Affiliation(s)
- Prajakta Naval
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai, 600 036, Tamil Nadu, India
| | - T S Chandra
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai, 600 036, Tamil Nadu, India.
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Li J, Pan A, Xie M, Zhang P, Gu X. Characterization of a thermostable κ-carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product. J Sci Food Agric 2019; 99:1812-1819. [PMID: 30255626 DOI: 10.1002/jsfa.9374] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 08/08/2018] [Accepted: 09/18/2018] [Indexed: 05/14/2023]
Abstract
BACKGROUND Seaweed oligosaccharides are environmentally-friendly natural products and their use for disease control in sustainable agriculture is extremely promising. Enzymatic digestion to prepare seaweed oligosaccharides has drawn considerable interest. However, the study of enzymatically degraded products of carrageenan is still in its infancy compared with that of other hydrocolloids such as agar and alginate. To prepare degraded carrageenan on a commercial scale, it is necessary to select superior producer bacterial strains to improve the yield and thermostability of carrageenases. RESULTS The carrageenan-degrading bacterium Bacillus sp. HT19 was isolated from sediment of a hot spring in Indonesia, and a κ-carrageenase with high activity was purified from the culture supernatant. The purified enzyme, named Car19, had maximum activity (538 U mg-1 ) at 60 °C and pH 7.0. Notably, the enzyme retained >90% of its initial activity after incubation at 60 °C for 24 h. The Ca2+ obviously improved the thermostability of Car19 at 70 °C. The Km and Vmax values of purified Car19 were 0.061 mg mL-1 and 115.13 U mg-1 , respectively, with κ-carrageenan as substrate. Thin-layer chromatography and electrospray ionization mass-spectrometry analysis of hydrolysates indicated that the enzyme exolytically depolymerized κ-carrageenan to neo-carrabiose. The hydrolysate enhanced the resistance of cucumber to cucumber mosaic virus and increased the activity of antioxidant enzymes in infected plants. CONCLUSION To our knowledge, Car19 is the most thermostable κ-carrageenase reported so far. Its high optimal reaction temperature and thermostability, and unitary hydrolysate constituent, makes Car19 a promising candidate for the preparation of carrageenan oligosaccharides with plant protection activity. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jiang Li
- Key Laboratory of Marine Bioactive Substances, The First Institute of Oceanography, State Oceanic Administration, Qingdao, P. R. China
| | - Aihong Pan
- College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, P. R. China
| | - Maisheng Xie
- Key Laboratory of Marine Bioactive Substances, The First Institute of Oceanography, State Oceanic Administration, Qingdao, P. R. China
| | - Pingping Zhang
- College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang, P. R. China
| | - Xiaoqian Gu
- Key Laboratory of Marine Bioactive Substances, The First Institute of Oceanography, State Oceanic Administration, Qingdao, P. R. China
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Guo J, Zheng Z, Chen C, Lu X, Zhang Y, Zheng B. Enhanced Production of κ-Carrageenase and κ-Carrageenan Oligosaccharides through Immobilization of Thalassospira sp. Fjfst-332 with Magnetic Fe 3O 4-Chitosan Microspheres. J Agric Food Chem 2017; 65:7934-7943. [PMID: 28812894 DOI: 10.1021/acs.jafc.7b02869] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, immobilized bacteria (IMB) microsphere was prepared by embedding κ-carrageenase-producing Thalassospira sp. Fjfst-332 (TF332) onto a magnetic Fe3O4-chitosan carrier. The performance of Fe3O4-chitosan carrier was optimized by comparing its bacteria immobilization capacity at different Fe3O4:chitosan ratios and temperatures, while the functions of IMB microspheres were characterized by examining their κ-carrageenase production at different temperatures, pH's, and reuse cycles. At the 1:1 (w:w) Fe3O4:chitosan ratio, the Fe3O4-chitosan carriers possessed sufficient anchoring capacity for bacterial immobilization without significant compromise of their magnetism for magnetic separation of IMB from culture media. The spectroscopic analysis of IMB microspheres indicated that the immobilization of TF332 might affect the amide groups in chitosan. Compared to free bacteria, IMB can produce κ-carrageenase at higher temperature, wider pH range, and faster rate. More importantly, the κ-carrageenase-producing activity was sustained for at least seven reuse cycles. The major κ-carrageenan degradation products of IMB-derived κ-carrageenase were the oligosaccharides containing two to six monosaccharide units. Overall, this Fe3O4-chitosan-TF-332 microsphere has the potential to become a stable and reusable platform for large-scale production of κ-carrageenan oligosaccharides.
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Affiliation(s)
- Juanjuan Guo
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou, Fujian 350002, China
| | - Zhichang Zheng
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou, Fujian 350002, China
| | - Chi Chen
- Department of Food Science and Nutrition, University of Minnesota , St. Paul, Minnesota, United States
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou, Fujian 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou, Fujian 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou, Fujian 350002, China
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Yu Y, Liu Z, Yang M, Chen M, Wei Z, Shi L, Li L, Mou H. Characterization of Full-Length and Truncated Recombinant κ-Carrageenase Expressed in Pichia pastoris. Front Microbiol 2017; 8:1544. [PMID: 28861059 PMCID: PMC5561669 DOI: 10.3389/fmicb.2017.01544] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Accepted: 07/31/2017] [Indexed: 11/13/2022] Open
Abstract
κ-Carrageenase belongs to glycoside hydrolase family 16 and cleaves the β-(1→4) linkages of κ-carrageenan. In this study, genes encoding the full-length (cgkZ), Por secretion tail-truncated (cgkZΔPst) and carbohydrate binding domain-truncated (cgkZΔCBM) κ-carrageenase proteins were expressed in Pichia pastoris. The copy numbers of gene cgkZ, cgkZΔPst and cgkZΔCBM were 7, 7 and 6, respectively. The enzymatic activities of recombinant enzymes cgkZ, cgkZΔPst and cgkZΔCBM reached 4.68, 5.70, and 3.02 U/mL, respectively, after 120 h of shake flask fermentation at 22°C and pH 6 in the presence of 1 % (v/v) methanol. The molecular weights of recombinant cgkZ, cgkZΔPst, and cgkZΔCBM were approximately 65, 45, and 40 kDa; their Km values were 2.07, 1.85, and 1.04 mg/mL; and they exhibited optimal activity at 45-50°C and pH 6-7. All the recombinant enzymes were stimulated by Na+, Mg2+, Ca2+, and dithiothreitol. The end-products of enzymatic hydrolysis were mainly composed of κ-carrageenan tetrasaccharide and hexasaccharide. The removal of the Por secretion tail of κ-carrageenase promoted the transcription of κ-carrageenase gene, enhancing the specific activity of κ-carrageenase without significantly changing its catalytic properties. Although the transcription level of κ-carrageenase gene after the removal of the carbohydrate binding domain was relatively high, the specific activity of the recombinant enzyme significantly decreased. The comprehensive application of the P. pastoris expression system combined with the rational modification of genes may provide a novel approach for the heterologous expression of various marine enzymes with high activities.
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Affiliation(s)
- Yuan Yu
- College of Food Science and Engineering, Ocean University of ChinaQingdao, China
| | - Zhemin Liu
- College of Food Science and Engineering, Ocean University of ChinaQingdao, China
| | - Min Yang
- College of Food Science and Engineering, Ocean University of ChinaQingdao, China
| | - Meng Chen
- College of Food Science and Engineering, Ocean University of ChinaQingdao, China
| | - Zhihan Wei
- College of Food Science and Engineering, Ocean University of ChinaQingdao, China
| | - Lixia Shi
- College of Food Science and Engineering, Ocean University of ChinaQingdao, China
| | - Li Li
- College of Food Science and Engineering, Ocean University of ChinaQingdao, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of ChinaQingdao, China
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Guo J, Zhang L, Lu X, Zeng S, Zhang Y, Xu H, Zheng B. Medium Optimization and Fermentation Kinetics for κ-Carrageenase Production by Thalassospira sp. Fjfst-332. Molecules 2016; 21:E1479. [PMID: 27827964 DOI: 10.3390/molecules21111479] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 10/17/2016] [Accepted: 10/31/2016] [Indexed: 11/17/2022] Open
Abstract
Effective degradation of κ-carrageenan by isolated Thalassospira sp. fjfst-332 is reported for the first time in this paper. It was identified by 16S rDNA sequencing and morphological observation using Transmission Electron Microscopy (TEM). Based on a Plackett–Burman design for significant variables, Box–Behnken experimental design and response surface methodology were used to optimize the culture conditions. Through statistical optimization, the optimum medium components were determined as follows: 2.0 g/L κ-carrageenan, 1.0 g/L yeast extract, 1.0 g/L FOS, 20.0 g/L NaCl, 2.0 g/L NaNO3, 0.5 g/L MgSO4·7H2O, 0.1 g/L K2HPO4, and 0.1 g/L CaCl2. The highest activity exhibited by Thalassospira sp. fjfst-332 was 267 U/mL, which makes it the most vigorous wild bacterium for κ-carrageenan production. In order to guide scaled-up production, two empirical models—the logistic equation and Luedeking–Piretequation—were proposed to predict the strain growth and enzyme production, respectively. Furthermore, we report the fermentation kinetics and every empirical equation of the coefficients (α, β, X0, Xm and μm) for the two models, which could be used to design and optimize industrial processes.
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