Zhao Yang, Zhao Liang, Zhang Weiwei, Rao Lei, Wang Yongtao, Liao Xiaojun
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China.
Front Nutr. 2022 Mar 9;9:850824. doi: 10.3389/fnut.2022.850824. eCollection 2022.
Previously, a new copper-zinc SOD (CuZnSOD) isolated from chestnut rose () with good stability was described. In this study, the biosynthetic approach was used to create recombinant CuZnSOD. RACE PCR was also used to amplify the full-length CuZnSOD gene from chestnut rose, and the ORF segment was expressed in BL21 and GS115. For characterization, the enzyme was isolated in two steps in and one step in . The biochemical properties of the two recombinant enzymes were similar, and their optimal reaction pH and temperature were 6.0 and 50°C, respectively. According to molecular dynamics simulation, the CuZnSOD showed high stability from 70 to 90°C, and eight amino acids are important for enzyme thermal stability at high temperatures. This study set the stage for industrial manufacture by filling gaps in the link between conformational changes and the thermal stability of the new CuZnSOD.
此前,曾报道过一种从野蔷薇()中分离出的具有良好稳定性的新型铜锌超氧化物歧化酶(CuZnSOD)。在本研究中,采用生物合成方法制备重组CuZnSOD。还利用RACE PCR从野蔷薇中扩增出全长CuZnSOD基因,并将ORF片段在BL21和GS115中表达。为进行表征,该酶在中通过两步法分离,在中通过一步法分离。两种重组酶的生化特性相似,其最佳反应pH值和温度分别为6.0和50°C。根据分子动力学模拟,CuZnSOD在70至90°C之间表现出高稳定性,并且八个氨基酸对酶在高温下的热稳定性很重要。本研究通过填补新型CuZnSOD构象变化与热稳定性之间联系环节的空白,为工业化生产奠定了基础。