Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, College of Bioengineering, Tianjin University of Science & Technology, No. 29, 13 Main Street, Tianjin Economic and Technological Development Zone, Tianjin 300457, PR China.
Protein Eng Des Sel. 2019 Dec 31;32(8):375-383. doi: 10.1093/protein/gzaa001.
To improve the proteolytic stability of the lipase LIP2 from Yarrowia lipolytica, the peptide bonds susceptible to trypsin in LIP2 were analyzed by tandem mass spectrometry and redesigned by site-directed mutagenesis. Different variants of the enzyme were expressed in Pichia pastoris GS115 and their biochemical properties were subsequently investigated. Although most of the variants were still cleaved by trypsin, some of them did show an evident increase of resistance against proteolytic degradation. The most stable mutant was LIP2-C5, in which five trypsin-cleavage sites were replaced by non-preferred amino acids. Upon incubation with human trypsin for 80 min at 37°C, the mutant LIP2-C5 was found to retain >70% of its initial activity, compared to only 10% for the wild-type.
为了提高解脂耶氏酵母脂肪酶 LIP2 的蛋白水解稳定性,通过串联质谱分析和定点突变重新设计了 LIP2 中易受胰蛋白酶作用的肽键。不同的酶变体在毕赤酵母 GS115 中表达,并对其生化性质进行了研究。尽管大多数变体仍然被胰蛋白酶切割,但其中一些变体对蛋白水解降解的抵抗力明显增强。最稳定的突变体是 LIP2-C5,其中五个胰蛋白酶切割位点被非优选氨基酸取代。在 37°C 下与人胰蛋白酶孵育 80 分钟后,与野生型相比,突变体 LIP2-C5 保留了初始活性的 >70%,而野生型仅保留了 10%。