Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China.
J Agric Food Chem. 2023 Aug 23;71(33):12528-12537. doi: 10.1021/acs.jafc.3c02338. Epub 2023 Aug 10.
proteases commonly exhibit remarkably reduced activity under cold conditions. Herein, we employed a tailored combination of a loop engineering strategy and iterative saturation mutagenesis method to engineer two loops for substrate binding at the entrance of the substrate tunnel of a protease (bcPRO) from to improve its activity under cold conditions. The variant MT6 (G95P/A96D/S99W/S101T/P127S/S126T) exhibited an 18.3-fold greater catalytic efficiency than the wild-type (WT) variant at 10 °C. Molecular dynamics simulations and dynamic tunnel analysis indicated that the introduced mutations extended the substrate-binding pocket volume and facilitated extra interactions with the substrate, promoting catalysis through binding in a more favorable conformation. This study provides insights and strategies relevant to improving the activities of proteases and supplies a novel protease with enhanced activity under cold conditions for the food industry to maintain the initial flavor and color of food and reduce energy consumption.
蛋白酶通常在低温条件下表现出显著降低的活性。在此,我们采用了一种定制的环工程策略和迭代饱和突变方法,对来自 的蛋白酶(bcPRO)的底物隧道入口处的两个环进行了工程改造,以提高其在低温条件下的活性。变体 MT6(G95P/A96D/S99W/S101T/P127S/S126T)在 10°C 时的催化效率比野生型(WT)变体高 18.3 倍。分子动力学模拟和动态隧道分析表明,引入的突变扩展了底物结合口袋的体积,并促进了与底物的额外相互作用,通过更有利的构象结合促进了催化作用。这项研究为提高蛋白酶的活性提供了有价值的见解和策略,并为食品工业提供了一种在低温下具有增强活性的新型蛋白酶,以保持食物的初始风味和颜色,并减少能源消耗。