Mining of Novel Myrosinase with High Activity Based on Sequence and Structure Clustering for Efficient Preparation of Sulforaphane

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Jiaqi Wang, Hong Jiang, Suxue Chen, Yan Li, Zhe Wang, Hamed I. Hamouda, Mohamed A. Balah, Changhu Xue, Xiangzhao Mao
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引用次数: 0

Abstract

Sulforaphane has garnered significant research attention owing to its potent and promising biological activities. Mining the highly active myrosinase is the key to preparing sulforaphane. In this study, a novel myrosinase, designated Semyr, was identified from Serratia plymuthica through sequence and structural clustering analysis. The enzyme was heterologously expressed in Escherichia coli, demonstrating a sinigrin hydrolysis activity of 110.48 U/mg, which constitutes the highest recombinant myrosinase activity reported to date. A reaction system was established to prepare sulforaphane. 60 U of myrosinase was added to 5 mL of substrate, yielding 15.39 mg of sulforaphane per gram of broccoli seeds after 20 min at 40 °C and pH 6.0, with a conversion rate of 96.50%. Concurrently, the highest productivity of 5.55 μmol/g·min for sulforaphane was achieved after 15 min. Thus, Semyr serves as a valuable biocatalytic tool for the efficient preparation of sulforaphane.

Abstract Image

基于序列和结构聚类的新型高活性黑芥子酶高效制备萝卜硫素
萝卜硫素因其强大的生物活性而受到广泛关注。提取高活性黑芥子酶是制备萝卜硫素的关键。本研究通过序列和结构聚类分析,从沙雷氏菌中鉴定出一种新的黑芥子酶,命名为Semyr。该酶在大肠杆菌中异种表达,蛋白酶水解活性为110.48 U/mg,是迄今为止报道的最高的重组黑芥子酶活性。建立了制取萝卜硫素的反应体系。在5 mL底物中加入60 U的芥子酶,在40℃、pH 6.0条件下,20 min后,每克西兰花种子萝卜硫素产量为15.39 mg,转化率为96.50%。同时,在15 min后,萝卜硫素的最高产率为5.55 μmol/g·min。因此,Semyr是高效制备萝卜硫素的有价值的生物催化工具。
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来源期刊
Journal of Agricultural and Food Chemistry
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.
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