Biochemical identification of D-mannose 2-epimerase from Cytophagaceae bacterium SJW1-29 for efficient bioconversion of D-glucose to D-mannose

IF 3.4 3区生物学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Enzyme and Microbial Technology Pub Date : 2024-06-02 DOI:10.1016/j.enzmictec.2024.110465

Dawei Ni , Yuhan Wei , Yulei Zhang , Tarek A.A. Moussa , Wenli Zhang , Wanmeng Mu

{"title":"Biochemical identification of D-mannose 2-epimerase from Cytophagaceae bacterium SJW1-29 for efficient bioconversion of D-glucose to D-mannose","authors":"Dawei Ni , Yuhan Wei , Yulei Zhang , Tarek A.A. Moussa , Wenli Zhang , Wanmeng Mu","doi":"10.1016/j.enzmictec.2024.110465","DOIUrl":null,"url":null,"abstract":"<div>Enzymatic production of D-mannose attracts increasing attention because of the health effects and commercial values of D-mannose. Several kinds of epimerases or isomerases have been used for enzymatic production of D-mannose from D-glucose or D-fructose. D-Mannose epimerase (MEase), belonging to N-acyl-D-glucosamine 2-epimerase superfamily enzymes, catalyzes the C-2 epimerization between D-glucose and D-mannose. In this study, a novel MEase was identified from Cytophagaceae bacterium SJW1-29. Sequence and structure alignments indicate that it is highly conserved with the reported R. slithyformis MEase with the known crystal structure. It was a metal-independent enzyme, with an optimal pH of 8.0 and an optimal temperature of 40 °C. The specific activities on D-glucose and D-mannose were 2.90 and 2.96 U/mg, respectively. The Km, kcat, and kcat/Km on D-glucose were measured to be 194.9 mM, 2.72 s−1, and 0.014 mM−1 s−1, respectively. The purified enzyme produced 23.15 g/L of D-mannose from 100 g/L of D-glucose at pH 8.0 and 40 °C for 8 h, with a conversion rate of 23.15 %.</div>","PeriodicalId":11770,"journal":{"name":"Enzyme and Microbial Technology","volume":null,"pages":null},"PeriodicalIF":3.4000,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Enzyme and Microbial Technology","FirstCategoryId":"5","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0141022924000723","RegionNum":3,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Enzymatic production of D-mannose attracts increasing attention because of the health effects and commercial values of D-mannose. Several kinds of epimerases or isomerases have been used for enzymatic production of D-mannose from D-glucose or D-fructose. D-Mannose epimerase (MEase), belonging to N-acyl-D-glucosamine 2-epimerase superfamily enzymes, catalyzes the C-2 epimerization between D-glucose and D-mannose. In this study, a novel MEase was identified from Cytophagaceae bacterium SJW1-29. Sequence and structure alignments indicate that it is highly conserved with the reported R. slithyformis MEase with the known crystal structure. It was a metal-independent enzyme, with an optimal pH of 8.0 and an optimal temperature of 40 °C. The specific activities on D-glucose and D-mannose were 2.90 and 2.96 U/mg, respectively. The K_m, k_cat, and k_cat/K_m on D-glucose were measured to be 194.9 mM, 2.72 s⁻¹, and 0.014 mM⁻¹ s⁻¹, respectively. The purified enzyme produced 23.15 g/L of D-mannose from 100 g/L of D-glucose at pH 8.0 and 40 °C for 8 h, with a conversion rate of 23.15 %.

Abstract Image

查看原文本刊更多论文

从噬菌体细菌 SJW1-29 中鉴定 D-甘露糖 2-酰亚胺酶的生化特性，以实现 D-葡萄糖到 D-甘露糖的高效生物转化

由于 D-甘露糖对健康的影响和商业价值，酶法生产 D-甘露糖越来越受到人们的关注。有几种附聚酶或异构酶被用于从 D-葡萄糖或 D-果糖中酶解生产 D-甘露糖。D-annose epimerase（MEase）属于 N-acyl-D-glucosamine 2-epimerase superfamily enzymes，催化 D-葡萄糖和 D-甘露糖之间的 C-2 epimerization。本研究从噬菌体细菌 SJW1-29 中发现了一种新型 MEase。序列和结构比对表明，它与已知晶体结构的 R. slithyformis MEase 高度保守。它是一种不依赖金属的酶，最适 pH 值为 8.0，最适温度为 40 ℃。对 D-葡萄糖和 D-甘露糖的比活性分别为 2.90 和 2.96 U/mg 。对 D-葡萄糖的 Km、kcat 和 kcat/Km 分别为 194.9 mM、2.72 s-1 和 0.014 mM-1 s-1。纯化后的酶在 pH 值为 8.0、温度为 40 ℃ 的条件下，在 8 小时内从 100 克/升的 D-葡萄糖中生成 23.15 克/升的 D-甘露糖，转化率为 23.15%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Enzyme and Microbial Technology 生物-生物工程与应用微生物

CiteScore

7.60

自引率

5.90%

发文量

142

审稿时长

38 days

期刊介绍： Enzyme and Microbial Technology is an international, peer-reviewed journal publishing original research and reviews, of biotechnological significance and novelty, on basic and applied aspects of the science and technology of processes involving the use of enzymes, micro-organisms, animal cells and plant cells. We especially encourage submissions on: Biocatalysis and the use of Directed Evolution in Synthetic Biology and Biotechnology Biotechnological Production of New Bioactive Molecules, Biomaterials, Biopharmaceuticals, and Biofuels New Imaging Techniques and Biosensors, especially as applicable to Healthcare and Systems Biology New Biotechnological Approaches in Genomics, Proteomics and Metabolomics Metabolic Engineering, Biomolecular Engineering and Nanobiotechnology Manuscripts which report isolation, purification, immobilization or utilization of organisms or enzymes which are already well-described in the literature are not suitable for publication in EMT, unless their primary purpose is to report significant new findings or approaches which are of broad biotechnological importance. Similarly, manuscripts which report optimization studies on well-established processes are inappropriate. EMT does not accept papers dealing with mathematical modeling unless they report significant, new experimental data.