Ishikawa Mai, Shiono Yoshihito, Koseki Takuya
Department of Food and Applied Life Sciences, Faculty of Agriculture, Yamagata University, 1-23 Wakaba-machi, Tsuruoka 997-8555, Japan.
Department of Food and Applied Life Sciences, Faculty of Agriculture, Yamagata University, 1-23 Wakaba-machi, Tsuruoka 997-8555, Japan.
J Biosci Bioeng. 2017 Dec;124(6):630-634. doi: 10.1016/j.jbiosc.2017.07.007. Epub 2017 Aug 9.
An α-l-rhamnosidase-encoding gene from Aspergillus oryzae, which belongs to the glycoside hydrolase family 78, was cloned and expressed in Pichia pastoris. SDS-PAGE of the purified recombinant α-l-rhamnosidase protein revealed smeared bands with apparent molecular mass of 90-130 kDa. After N-deglycosylation, the recombinant enzyme showed a molecular mass of 70 kDa. The enzyme exhibited optimal activity at a pH of 5.0 and a temperature of 70 °C. Specific activity of the enzyme was higher toward hesperidin than toward naringin, which consist of α-1,6 and α-1,2 linkages, respectively. The activity was also higher toward hesperidin than toward rutin, which consist of 7-O- and 3-O-glycosyl linkages of flavonoids, respectively. Kinetic analysis of the enzyme showed that the Michaelis constant (K) was lowest toward rutin, moderate toward naringin, and higher toward p-nitrophenyl-α-l-rhamnopyranoside and hesperidin. Its high catalytic efficiency (k/K) toward rutin was results of its low K value while its high catalytic efficiency toward hesperidin was results of a considerably high k value.
克隆了米曲霉中一个编码α-L-鼠李糖苷酶的基因,该基因属于糖苷水解酶家族78,并在毕赤酵母中进行了表达。纯化后的重组α-L-鼠李糖苷酶蛋白的SDS-PAGE显示出拖尾条带,表观分子量为90 - 130 kDa。N-去糖基化后,重组酶的分子量为70 kDa。该酶在pH 5.0和温度70°C时表现出最佳活性。该酶对橙皮苷的比活性高于对柚皮苷的比活性,橙皮苷和柚皮苷分别由α-1,6和α-1,2键组成。该酶对橙皮苷的活性也高于对芦丁的活性,芦丁分别由黄酮类化合物的7-O-和3-O-糖基键组成。该酶的动力学分析表明,其对芦丁的米氏常数(K)最低,对柚皮苷适中,对对硝基苯基-α-L-鼠李吡喃糖苷和橙皮苷较高。其对芦丁的高催化效率(k/K)是其低K值的结果,而其对橙皮苷的高催化效率是相当高的k值的结果。