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一种新型碳水化合物结合模块的发现与特性:研究琼脂糖的有利工具。

Discovery and characterization of a novel carbohydrate-binding module: a favorable tool for investigating agarose.

作者信息

Mei Xuanwei, Zhang Yuying, Jiang Xiaoxiao, Liu Guanchen, Shen Jingjing, Xue Changhu, Xiao Hang, Chang Yaoguang

机构信息

College of Food Science and Engineering, Ocean University of China, Qingdao, China.

Department of Food Science, University of Massachusetts, Amherst, MA, USA.

出版信息

J Sci Food Agric. 2024 Mar 30;104(5):2792-2797. doi: 10.1002/jsfa.13164. Epub 2023 Dec 14.

Abstract

BACKGROUND

Agarose, mainly composed of 3,6-anhydro-α-l-galactopyranose (LA) and β-d-galactopyranose (G) units, is an important polysaccharide with wide applications in food, biomedical and bioengineering industries. Carbohydrate-binding modules (CBMs) are favorable tools for the investigations of polysaccharides. Few agarose-binding CBMs have been hitherto reported, and their binding specificity is unclear.

RESULTS

An unknown domain with a predicted β-sandwich fold was discovered from a β-agarase of the marine bacterium Wenyingzhuangia fucanilytica CZ1127 . The expressed protein WfCBM101 could bind to agarose and exhibited relatively weak affinity for porphyran, with no affinity for the other seven examined polysaccharides. The protein binds to the tetrasaccharide (LA-G) , but not to the major tetrasaccharide contained in porphyran. The sequence novelty and well-defined binding function of WfCBM101 shed light on a novel CBM family (CBM101). Furthermore, the feasibility of WfCBM101 for visualizing agarose in situ was confirmed.

CONCLUSION

A novel CBM, WfCBM101, with a desired specificity for agarose was discovered and characterized, which represents a new CBM family. The CBM could be utilized as a promising tool for studies of agarose. © 2023 Society of Chemical Industry.

摘要

背景

琼脂糖主要由3,6-脱水-α-L-吡喃半乳糖(LA)和β-D-吡喃半乳糖(G)单元组成,是一种重要的多糖,在食品、生物医学和生物工程行业有广泛应用。碳水化合物结合模块(CBMs)是研究多糖的有利工具。迄今为止,报道的琼脂糖结合CBMs很少,其结合特异性尚不清楚。

结果

从海洋细菌福氏文营庄氏菌CZ1127的一种β-琼脂酶中发现了一个预测具有β-三明治折叠的未知结构域。表达的蛋白WfCBM101能与琼脂糖结合,对紫菜多糖表现出相对较弱的亲和力,对其他七种检测的多糖没有亲和力。该蛋白与四糖(LA-G)结合,但不与紫菜多糖中含有的主要四糖结合。WfCBM101的序列新颖性和明确的结合功能揭示了一个新的CBM家族(CBM101)。此外,还证实了WfCBM101原位可视化琼脂糖的可行性。

结论

发现并表征了一种对琼脂糖具有所需特异性的新型CBM,即WfCBM101,它代表了一个新的CBM家族。该CBM可作为研究琼脂糖的一种有前途的工具。©2023化学工业协会。

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