Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences, Vienna, Austria.
J Agric Food Chem. 2011 Apr 27;59(8):3803-11. doi: 10.1021/jf103832q. Epub 2011 Mar 25.
The lacLM genes from Lactobacillus sakei Lb790, encoding a heterodimeric β-galactosidase that belongs to glycoside hydrolase family GH2, were cloned and heterologously expressed in Escherichia coli . Subsequently, the recombinant β-galactosidase LacLM was purified to apparent homogeneity and characterized. The enzyme is a β-galactosidase with narrow substrate specificity because o-nitrophenyl-β-D-galactopyranoside (oNPG) was efficiently hydrolyzed, whereas various structurally related oNP analogues were not. The K(m) and k(cat) values for oNPG and lactose were 0.6 mM and 180 s(-1) and 20 mM and 43 s(-1), respectively. The enzyme is inhibited competitively by its two end-products D-galactose and D-glucose (K(i) values of 180 and 475 mM, respectively). As judged by the ratio of the inhibition constant to the Michaelis constant, K(i)/K(m), this inhibition is only very moderate and much less pronounced than for other microbial β-galactosidases. β-Galactosidase from L. sakei possesses high transgalactosylation activity and was used for the synthesis of galacto-oligosaccharides (GalOS), employing lactose at a concentration of 215 g/L. The maximum GalOS yield was 41% (w/w) of total sugars at 77% lactose conversion and contained mainly non-lactose disaccharides, trisaccharides, and tetrasaccharides with approximately 38, 57, and 5% of total GalOS formed, respectively. The enzyme showed a strong preference for the formation of β-(1→6)-linked transgalactosylation products, whereas β-(1→3)-linked compounds were formed to a lesser extent and β-(1→4)-linked reaction products could not be detected.
从清酒乳杆菌 Lb790 中克隆并异源表达了编码属于糖苷水解酶家族 GH2 的异二聚体β-半乳糖苷酶的 lacLM 基因。随后,将重组β-半乳糖苷酶 LacLM 纯化至明显均一,并进行了表征。该酶是一种具有狭窄底物特异性的β-半乳糖苷酶,因为邻硝基苯-β-D-半乳糖吡喃糖苷(oNPG)被有效水解,而各种结构相关的 oNP 类似物则没有。oNPG 和乳糖的 K(m)和 k(cat)值分别为 0.6 mM 和 180 s(-1)以及 20 mM 和 43 s(-1)。该酶被其两个终产物 D-半乳糖和 D-葡萄糖竞争性抑制(K(i)值分别为 180 和 475 mM)。根据抑制常数与米氏常数之比,即 K(i)/K(m)判断,这种抑制作用仅非常温和,远不如其他微生物β-半乳糖苷酶明显。清酒乳杆菌的β-半乳糖苷酶具有很高的转半乳糖基活性,并在 215 g/L 乳糖浓度下用于半乳糖低聚糖(GalOS)的合成。最大 GalOS 产率为 41%(w/w),总糖的转化率为 77%,乳糖转化率为 41%(w/w),总糖的转化率为 77%,乳糖转化率为 41%(w/w),主要含有非乳糖二糖、三糖和四糖,分别占总 GalOS 的约 38%、57%和 5%。该酶强烈倾向于形成β-(1→6)-连接的转半乳糖基化产物,而β-(1→3)-连接的化合物形成的程度较小,并且不能检测到β-(1→4)-连接的反应产物。