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 and 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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