{"title":"Secretory expression of κ-carrageenase MtKC16A in Bacillus subtilis for the preparation of κ-carratriose","authors":"Chengcheng Jiang , Xiangzhao Mao","doi":"10.1016/j.fbio.2025.107663","DOIUrl":null,"url":null,"abstract":"<div><div>Carrageenases can degrade carrageenan and produce even-numbered neocarrageenan-oligosaccharides (NCOSs). However, the gel properties of κ-carrageenan limit the maximum concentration of substrate that can be treated by κ-carrageenase. In this study, we first constructed an expression system in <em>Bacillus subtilis</em> and achieved secretion of Nκ4-producing κ-carrageenase MtKC16A, with an activity of 0.016 U/mL. Our further exploration showed that MtKC16A can also cleave the trisaccharide unit from the non-reducing end of κ-carraheptaose, κ-carranonaose, κ-carraundecaose, and κ-carrauntetradecaose. This allowed us to successfully prepare κ-carratriose by combining acid hydrolysis and enzymatic hydrolysis. We were able to obtain 0.47 ± 0.01 g of κ-carratriose from 1 g of κ-carrageenan, with a high yield of 47.0 % (w/w). Furthermore, our study demonstrated that carrageenanoligosaccharides (COSs) prepared by acid hydrolysis combined with enzymatic hydrolysis have excellent <em>in vitro</em> antioxidant activity, significantly higher than polysaccharides. This study presents new methods for the efficient preparation of odd-numbered COSs using κ-carrageenases.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107663"},"PeriodicalIF":5.9000,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429225018401","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Carrageenases can degrade carrageenan and produce even-numbered neocarrageenan-oligosaccharides (NCOSs). However, the gel properties of κ-carrageenan limit the maximum concentration of substrate that can be treated by κ-carrageenase. In this study, we first constructed an expression system in Bacillus subtilis and achieved secretion of Nκ4-producing κ-carrageenase MtKC16A, with an activity of 0.016 U/mL. Our further exploration showed that MtKC16A can also cleave the trisaccharide unit from the non-reducing end of κ-carraheptaose, κ-carranonaose, κ-carraundecaose, and κ-carrauntetradecaose. This allowed us to successfully prepare κ-carratriose by combining acid hydrolysis and enzymatic hydrolysis. We were able to obtain 0.47 ± 0.01 g of κ-carratriose from 1 g of κ-carrageenan, with a high yield of 47.0 % (w/w). Furthermore, our study demonstrated that carrageenanoligosaccharides (COSs) prepared by acid hydrolysis combined with enzymatic hydrolysis have excellent in vitro antioxidant activity, significantly higher than polysaccharides. This study presents new methods for the efficient preparation of odd-numbered COSs using κ-carrageenases.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.