State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.
Shandong Haizhibao Ocean Technology Co., Ltd, Weihai, Shandong 264333, China.
J Agric Food Chem. 2024 Aug 14;72(32):18100-18109. doi: 10.1021/acs.jafc.4c05224. Epub 2024 Aug 1.
Inulin has found commercial applications in the pharmaceutical, nutraceutical, and food industries due to its beneficial health effects. The enzymatic biosynthesis of microbial inulin has garnered increasing attention. In this study, molecular modification was applied to UMB7800 inulosucrase, an enzyme that specifically produces high-molecular weight inulin, to enhance its catalytic activity and thermostability. Among the 18 variable regions, R5 was identified as a crucial region significantly impacting enzymatic activity by replacing it with more conserved sequences. Site-directed mutagenesis combined with saturated mutagenesis revealed that the mutant A250 V increased activity by 68%. Additionally, after screening candidate mutants by rational design, four single-point mutants, S344D, H434P, E526D, and G531P, were shown to enhance thermostability. The final combinational mutant, M5, exhibited a 66% increase in activity and a 5-fold enhancement in half-life at 55 °C. These findings are significant for understanding the catalytic activity and thermostability of inulosucrase and are promising for the development of microbial inulin biosynthesis platforms.
菊粉由于其有益的健康影响,在制药、营养保健品和食品行业找到了商业应用。微生物菊粉的酶生物合成受到了越来越多的关注。在这项研究中,对专门生产高分子量菊粉的酶 UMB7800 菊粉蔗糖酶进行了分子修饰,以提高其催化活性和热稳定性。在 18 个可变区域中,R5 被确定为一个关键区域,通过用更保守的序列替换它,显著影响酶活性。定点突变与饱和突变相结合表明,突变体 A250V 的活性增加了 68%。此外,通过合理设计筛选候选突变体后,发现四个单点突变体 S344D、H434P、E526D 和 G531P 可提高热稳定性。最终的组合突变体 M5 的活性提高了 66%,在 55°C 时半衰期延长了 5 倍。这些发现对于理解菊粉蔗糖酶的催化活性和热稳定性具有重要意义,并为微生物菊粉生物合成平台的开发提供了有希望的途径。