Isolation and identification of the lactase (β-galactosidase) from the soil bacterium Weizmannia coagulans and its expression and production in the expression system of Escherichia coli

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Xiuling Li, Tiantian Wang, Zhenzhu Shao, Jiajia Yin, Tengyu Ma, Yu Tian, Hongguang Zhu, Haixin Sun
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Abstract

Lactase plays an important role in biotechnology and food industry, and the development of a lactase with high enzymatic activity and stability is the key to its industrial application. In this study, we isolated a lactase-producing strain from a dairy farm raw milk storage room. Whole genome sequencing analysis showed that the strain was Weizmannia coagulans, named Weizmannia coagulans LXL310-1, with a lactase activity of 0.817 U/mL. The lactase gene bgaB from W. coagulans was amplified by PCR and expressed in an Escherichia coli expression system. The enzyme was further purified following fermentation using ammonium sulfate precipitation, gel filtration and ion exchange chromatography. Lactase activity was enhanced 72.6 fold to 59.35 U/mL using this heterologous expression system. The lactase activity obtained in this study reached a high level. This study successfully established a systematic lactase recombinant expression system to provide a foundation for industrial lactase production and further theoretical investigations.

Abstract Image

土壤细菌凝固魏兹曼菌中乳糖酶(β-半乳糖苷酶)的分离鉴定及其在大肠杆菌表达系统中的表达与生产。
乳糖酶在生物技术和食品工业中发挥着重要作用,开发高活性、高稳定性的乳糖酶是其工业应用的关键。在这项研究中,我们从一个奶牛场原料奶仓库中分离出一种产乳糖酶的菌株。全基因组测序结果表明,该菌株为Weizmannia coagulans,命名为Weizmannia coagulans LXL310-1,其乳糖酶活性为0.817 U/mL。用PCR扩增了凝固芽孢杆菌乳糖酶基因bgaB,并在大肠杆菌表达系统中表达。发酵后采用硫酸铵沉淀、凝胶过滤和离子交换色谱法对酶进行进一步纯化。该系统可使乳糖酶活性提高72.6倍,达到59.35 U/mL。本研究获得的乳糖酶活性达到较高水平。本研究成功建立了系统的乳糖酶重组表达体系,为乳糖酶的工业化生产和进一步的理论研究奠定了基础。补充资料:在线版本包含补充资料,下载地址:10.1007/s10068-025-01891-2。
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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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