Acid Resistance Engineering of Endoglucanase for the Degradation of Wine Lees

IF 5.7 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2024-11-15 DOI:10.1021/acs.jafc.4c08399

Ruiyang Hou, Qianli Zhang, Wenmiao Wu, Yaping Ma, Rongya Zhang, Minchang Liu, Jian Chen, Wu Wen, Juan Zhang, Zheng Peng

{"title":"Acid Resistance Engineering of Endoglucanase for the Degradation of Wine Lees","authors":"Ruiyang Hou, Qianli Zhang, Wenmiao Wu, Yaping Ma, Rongya Zhang, Minchang Liu, Jian Chen, Wu Wen, Juan Zhang, Zheng Peng","doi":"10.1021/acs.jafc.4c08399","DOIUrl":null,"url":null,"abstract":"Wine lees is a low value biomass resource rich in cellulose, with great potential for producing organic fertilizers and chemicals. However, the high acidity of wine lees limits the catalytic efficiency of the conversion tool endoglucanase. Here, we expressed endoglucanase tCel5A from <i>Trichoderma reesei</i> in <i>Pichia pastoris</i>, and the combination of promoter AOX1 and signal peptide SUC2 resulted in a highly active expression of 4632.81 U/mg. Subsequently, the catalytic center design and surface charge modification strategy resulted in mutants T88H/W255H and S45D/T55D/T59D exhibiting catalytic activity twice and three times higher than WT at pH 3.0, respectively. Finally, when the solid–liquid ratio was 1:15 (w/v), the degradation rate of wine lees was nearly double that of WT. The degradation products contained a variety of industrial and pharmaceutical raw components, including the antioxidant and anticonvulsant isopiperolein B. This study accelerates the green and sustainable management of wine lees.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7000,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural and Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1021/acs.jafc.4c08399","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Wine lees is a low value biomass resource rich in cellulose, with great potential for producing organic fertilizers and chemicals. However, the high acidity of wine lees limits the catalytic efficiency of the conversion tool endoglucanase. Here, we expressed endoglucanase tCel5A from Trichoderma reesei in Pichia pastoris, and the combination of promoter AOX1 and signal peptide SUC2 resulted in a highly active expression of 4632.81 U/mg. Subsequently, the catalytic center design and surface charge modification strategy resulted in mutants T88H/W255H and S45D/T55D/T59D exhibiting catalytic activity twice and three times higher than WT at pH 3.0, respectively. Finally, when the solid–liquid ratio was 1:15 (w/v), the degradation rate of wine lees was nearly double that of WT. The degradation products contained a variety of industrial and pharmaceutical raw components, including the antioxidant and anticonvulsant isopiperolein B. This study accelerates the green and sustainable management of wine lees.

Abstract Image

查看原文本刊更多论文

用于酒糟降解的内切葡聚糖酶抗酸工程

酒糟是一种富含纤维素的低价值生物质资源，具有生产有机肥料和化学品的巨大潜力。然而，酒糟的高酸度限制了转化工具内切葡聚糖酶的催化效率。在此，我们在 Pichia pastoris 中表达了来自 Reesei 毛霉的内切葡聚糖酶 tCel5A，通过启动子 AOX1 和信号肽 SUC2 的组合，获得了 4632.81 U/mg 的高活性表达。随后，通过催化中心设计和表面电荷修饰策略，突变体 T88H/W255H 和 S45D/T55D/T59D 在 pH 值为 3.0 时的催化活性分别是 WT 的两倍和三倍。最后，当固液比为 1:15 （w/v）时，酒糟的降解率几乎是 WT 的两倍。降解产物中含有多种工业和医药原料成分，包括抗氧化剂和抗惊厥剂异哌罗啉 B。

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

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.