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用于增强来自STB02的1,4-α-葡聚糖分支酶热稳定性的二硫键的合理设计

Rational Design of Disulfide Bonds for Enhancing the Thermostability of the 1,4-α-Glucan Branching Enzyme from STB02.

作者信息

Li Caiming, Ban Xiaofeng, Zhang Yuzhu, Gu Zhengbiao, Hong Yan, Cheng Li, Tang Xiaoshu, Li Zhaofeng

机构信息

School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.

出版信息

J Agric Food Chem. 2020 Nov 25;68(47):13791-13797. doi: 10.1021/acs.jafc.0c04798. Epub 2020 Nov 9.

Abstract

Disulfide bonds play crucial roles in thermostabilization, recognition, or activation of proteins. They are vital in maintaining the respective conformations of globular structures, thereby enhancing thermostability. Bioinformatic approaches provide practical strategies to build disulfide bonds based on structural information. We constructed nine mutants by rational analysis of the 1,4-α-glucan branching enzyme (EC 2.4.1.18) from STB02, which catalyzes the synthesis of α-1,6-glucosidic bonds by acting on α-(1,4) and/or α-(1,6) glucosidic linkages. Four of the mutations enhanced thermostability, and five of them had adverse or negligible effects on stability. Circular dichroism spectra and intrinsic fluorescence analysis showed that introducing disulfide bonds might only affect secondary structures. The results also demonstrated that the distances of Cα carbons and thiol groups, as well as the sequence between the two cysteines, need to be considered when designing disulfide bonds.

摘要

二硫键在蛋白质的热稳定性、识别或激活过程中发挥着关键作用。它们对于维持球状结构的各自构象至关重要,从而增强热稳定性。生物信息学方法提供了基于结构信息构建二硫键的实用策略。我们通过对来自STB02的1,4-α-葡聚糖分支酶(EC 2.4.1.18)进行合理分析构建了九个突变体,该酶通过作用于α-(1,4)和/或α-(1,6)糖苷键催化α-1,6-糖苷键的合成。其中四个突变增强了热稳定性,五个突变对稳定性有不利影响或可忽略不计。圆二色光谱和内源荧光分析表明,引入二硫键可能仅影响二级结构。结果还表明,在设计二硫键时需要考虑Cα碳原子和硫醇基团之间的距离,以及两个半胱氨酸之间的序列。

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