Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia.
Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia.
Int J Mol Sci. 2021 Apr 1;22(7):3677. doi: 10.3390/ijms22073677.
Myrosinase is a plant defence enzyme catalysing the hydrolysis of glucosinolates, a group of plant secondary metabolites, to a range of volatile compounds. One of the products, isothiocyanates, proved to have neuroprotective and chemo-preventive properties, making myrosinase a pharmaceutically interesting enzyme. In this work, extracellular expression of TGG1 myrosinase from in the KM71H (Mut) strain was upscaled to a 3 L laboratory fermenter for the first time. Fermentation conditions (temperature and pH) were optimised, which resulted in a threefold increase in myrosinase productivity compared to unoptimised fermentation conditions. Dry cell weight increased 1.5-fold, reaching 100.5 g/L without additional glycerol feeding. Overall, a specific productivity of 4.1 U/L/h was achieved, which was 102.5-fold higher compared to flask cultivations.
黑芥子硫苷酶是一种植物防御酶，能够催化硫代葡萄糖苷水解生成一系列挥发性化合物。其中一种产物——异硫氰酸酯，具有神经保护和化学预防特性，这使得黑芥子硫苷酶成为一种具有药用价值的酶。在这项工作中，首次在 3 L 实验室发酵罐中放大了来自 的 TGG1 黑芥子硫苷酶在 KM71H（Mut）菌株中的胞外表达。优化了发酵条件（温度和 pH 值），与未优化的发酵条件相比，黑芥子硫苷酶的产率提高了三倍。在不添加甘油的情况下，干细胞重量增加了 1.5 倍，达到 100.5 g/L。总的来说，实现了 4.1 U/L/h 的比生产速率，比摇瓶培养高出 102.5 倍。
