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南极假丝酵母B脂肪酶突变的影响

Effect of mutations in Candida antarctica B lipase.

作者信息

Patkar S, Vind J, Kelstrup E, Christensen M W, Svendsen A, Borch K, Kirk O

机构信息

Novo Nordisk A/S, Bagsvaerd, Denmark.

出版信息

Chem Phys Lipids. 1998 Jun;93(1-2):95-101. doi: 10.1016/s0009-3084(98)00032-2.

Abstract

Three variants of the Candida antarctica B lipase have been constructed and characterized. The variant containing the T103G mutation, which introduces the consensus sequence G-X-S-X-G found in most other known lipases, shows an increased thermostability but retains only half the specific activity of the native enzyme. Also in ester synthesis the activity is lowered but the specificity and enantioselectivity remains unchanged. The W104H mutant, in which more space is introduced into the active site, has more dramatically changed properties. Both the thermostability and the specific activity are slightly reduced but the activity and specificity in ester synthesis is highly different from the native enzyme. In general, the activity is very low and the enantioselectivity is, furthermore, highly reduced. Finally, the mutation M72L was introduced to increase the oxidation stability of the enzyme. This variant did exhibit an increased resistance towards oxidation but the thermostability was, unfortunately, also reduced.

摘要

已构建并表征了三种南极假丝酵母B脂肪酶变体。含有T103G突变的变体引入了大多数其他已知脂肪酶中发现的共有序列G-X-S-X-G,其热稳定性增加,但仅保留天然酶比活性的一半。在酯合成中其活性也降低,但特异性和对映选择性保持不变。W104H突变体在活性位点引入了更多空间,其性质发生了更显著的变化。热稳定性和比活性均略有降低,但酯合成中的活性和特异性与天然酶有很大不同。总体而言,活性非常低,而且对映选择性大幅降低。最后,引入M72L突变以提高酶的氧化稳定性。该变体确实表现出对氧化的抗性增加,但不幸的是热稳定性也降低了。

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