National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Sichuan Advanced Agricultural and Industrial Institute, China Agricultural University, Chengdu 611400, China.
J Agric Food Chem. 2024 Mar 27;72(12):6454-6462. doi: 10.1021/acs.jafc.3c08620. Epub 2024 Mar 13.
In this study, the phenomenon of the stability-activity trade-off, which is increasingly recognized in enzyme engineering, was explored. Typically, enhanced stability in enzymes correlates with diminished activity. Utilizing copper-zinc superoxide dismutase () as a model, single-site mutations were introduced based on a semirational design derived from consensus sequences. The initial set of mutants was selected based on activity, followed by combinatorial mutation. This approach yielded two double-site mutants, D25/A115T (18,688 ± 206 U/mg) and A115T/S135P (18,095 ± 1556 U/mg), exhibiting superior enzymatic properties due to additive and synergistic effects. These mutants demonstrated increased half-lives () at 80 °C by 1.2- and 1.6-fold, respectively, and their melting temperatures () rose by 3.4 and 2.5 °C, respectively, without any loss in activity relative to the wild type. Via an integration of structural analysis and molecular dynamics simulations, we elucidated the underlying mechanism facilitating the concurrent enhancement of both thermostability and enzymatic activity.
在这项研究中,探索了稳定性-活性权衡现象,该现象在酶工程中越来越受到关注。通常情况下,酶的稳定性增强与活性降低相关。本研究以铜锌超氧化物歧化酶()为模型,基于源自共识序列的半理性设计引入单点突变。最初的突变体集是根据活性进行选择的,然后进行组合突变。这种方法产生了两个双点突变体,D25/A115T(18688±206 U/mg)和 A115T/S135P(18095±1556 U/mg),由于加性和协同效应,表现出更好的酶学性质。这些突变体在 80°C 时的半衰期()分别延长了 1.2 倍和 1.6 倍,其熔点()分别升高了 3.4°C 和 2.5°C,而酶活性与野生型相比没有任何损失。通过结构分析和分子动力学模拟的整合,我们阐明了促进热稳定性和酶活性同时增强的潜在机制。