Tiansu Tan, Jing Yu, Jianyu Long, Xiaojing Li, Zheng-Jun Li, Yang Zhang, Mingjia Yu, Tianwei Tan
{"title":"Rational Design and Engineering of 3-O-Sulfotransferase 1 Based on Enzyme Affinity for Improved Enzymatic Heparin Preparation","authors":"Tiansu Tan, Jing Yu, Jianyu Long, Xiaojing Li, Zheng-Jun Li, Yang Zhang, Mingjia Yu, Tianwei Tan","doi":"10.1021/acs.jafc.4c07514","DOIUrl":null,"url":null,"abstract":"Heparin, a naturally occurring glycosaminoglycan, is renowned for its potent anticoagulant properties, which are critical for various medical applications. A significant determinant of its anticoagulant activity is the degree of 3-<i>O-</i>sulfation. Gaining insight into the substrate binding characteristics of 3-<i>O</i>-sulfotransferase-1 (3-OST-1) could enhance our understanding of the sulfotransferase family and facilitate the enzymatic preparation of heparin. This study aimed to identify mutants of 3-OST-1 with improved catalytic activities through a rational design. The enzyme activities of the mutants W72R and H144R were recorded at 26.40 and 17.21 U/L, respectively, representing increases of 1.7 and 1.1 times compared to the wild-type (WT) 3-OST-1. Notably, the enzyme activity of the double mutant W72R/H144R reached 34.41 U/L, which is 2.2 times greater than that of the WT. The heparin modified by the 3-OST-1 mutants exhibited superior anticoagulant properties compared with those modified by the WT, with W72R/H144R demonstrating the highest anticoagulant potency. Furthermore, enzyme kinetic assays and molecular dynamics simulations illustrated that the enhanced catalytic activity of the mutant enzyme resulted from an increased affinity for the substrate.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"109 1","pages":""},"PeriodicalIF":5.7000,"publicationDate":"2025-04-23","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.4c07514","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
Heparin, a naturally occurring glycosaminoglycan, is renowned for its potent anticoagulant properties, which are critical for various medical applications. A significant determinant of its anticoagulant activity is the degree of 3-O-sulfation. Gaining insight into the substrate binding characteristics of 3-O-sulfotransferase-1 (3-OST-1) could enhance our understanding of the sulfotransferase family and facilitate the enzymatic preparation of heparin. This study aimed to identify mutants of 3-OST-1 with improved catalytic activities through a rational design. The enzyme activities of the mutants W72R and H144R were recorded at 26.40 and 17.21 U/L, respectively, representing increases of 1.7 and 1.1 times compared to the wild-type (WT) 3-OST-1. Notably, the enzyme activity of the double mutant W72R/H144R reached 34.41 U/L, which is 2.2 times greater than that of the WT. The heparin modified by the 3-OST-1 mutants exhibited superior anticoagulant properties compared with those modified by the WT, with W72R/H144R demonstrating the highest anticoagulant potency. Furthermore, enzyme kinetic assays and molecular dynamics simulations illustrated that the enhanced catalytic activity of the mutant enzyme resulted from an increased affinity for the substrate.
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.