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通过共识突变提高短乳杆菌谷氨酸脱羧酶的热稳定性。

Improving the Thermostability of Glutamate Decarboxylase from Lactobacillus brevis by Consensus Mutagenesis.

机构信息

School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, China.

School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China.

出版信息

Appl Biochem Biotechnol. 2020 Aug;191(4):1456-1469. doi: 10.1007/s12010-020-03283-0. Epub 2020 Mar 3.

Abstract

γ-Aminobutyrate (GABA) is an important bioactive compound synthesized through decarboxylation of L-glutamate by the glutamate decarboxylase (GAD). In this study, stabilized variants of the GAD from Lactobacillus brevis were constructed by consensus mutagenesis. Using Consensus Finder ( http://cbs-kazlab.oit.umn.edu/ ), eight positions with the most prevalent amino acid (over 60% threshold) among the homologous family members were identified. Subsequently, these eight residues were individually mutated to match the consensus sequence using site-directed mutagenesis. Compared to the wild-type, T383K variant displayed the largest shift in thermostability among the single variants, with a 3.0 °C increase in semi-inactivation temperature (T), a 1.7-fold improvement of half-life (t) at 55 °C, and a 1.2-fold improvement of t at 37 °C, respectively, while its catalytic efficiency (k/K) was reduced. To obtain the mutant with improvement in both thermostability and catalytic activity, we performed a site-saturation mutation at T383. Notably, mutants T383V and T383G exhibited an increasement in thermostability and k/K than that of wild-type. This study not only emphasizes the value of consensus mutagenesis for improving the thermostability of GAD but also sheds a powerful guidance to study the thermal stability of other enzymes.

摘要

γ-氨基丁酸(GABA)是一种重要的生物活性化合物,通过谷氨酸脱羧酶(GAD)催化 L-谷氨酸脱羧合成。在本研究中,通过共识突变构建了短乳杆菌 GAD 的稳定变体。使用 Consensus Finder(http://cbs-kazlab.oit.umn.edu/),在同源家族成员中确定了 8 个最常见氨基酸(超过 60%阈值)的位置。随后,使用定点诱变将这 8 个残基分别突变为与共识序列匹配。与野生型相比,T383K 变体的热稳定性变化最大,半失活温度(T)升高了 3.0°C,在 55°C 时半衰期(t)提高了 1.7 倍,在 37°C 时 t 提高了 1.2 倍,而其催化效率(k/K)降低。为了获得热稳定性和催化活性均提高的突变体,我们在 T383 处进行了饱和突变。值得注意的是,突变体 T383V 和 T383G 的热稳定性和 k/K 均高于野生型。本研究不仅强调了共识突变在提高 GAD 热稳定性方面的价值,而且为研究其他酶的热稳定性提供了有力的指导。

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