Journal of bioscience and bioengineering最新文献_第3页

Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation. 早期添加多角Wickerhamiella在酱油发酵过程中促进香气形成的关键作用。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-20 DOI: 10.1016/j.jbiosc.2024.12.010

Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, Keisuke Tsuge, Yukio Nagano, Yumiko Yoshizaki, Masatoshi Goto, Genta Kobayashi

{"title":"Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation.","authors":"Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, Keisuke Tsuge, Yukio Nagano, Yumiko Yoshizaki, Masatoshi Goto, Genta Kobayashi","doi":"10.1016/j.jbiosc.2024.12.010","DOIUrl":"https://doi.org/10.1016/j.jbiosc.2024.12.010","url":null,"abstract":"<p><p>In modern Japanese soy sauce production, sealed outdoor fermentation tanks are used to ferment moromi with halotolerant starter cultures: the lactic acid bacterium Tetragenococcus halophilus and yeasts Wickerhamiella versatilis and Zygosaccharomyces rouxii. T. halophilus and W. versatilis are added in the early fermentation stage, while Z. rouxii is introduced about 1 month later to initiate alcoholic fermentation. Both W. versatilis and Z. rouxii contribute to the production of volatile organic compounds (VOC), with 4-ethylguaiacol (4-EG), uniquely produced by W. versatilis, being essential for the characteristic aroma of soy sauce. Prior metagenomic and metabolomic analyses indicated that 4-EG production occurs prior to Z. rouxii fermentation, though the increase in W. versatilis proportion follows it. Additional omics analysis of a production batch confirmed similar microbial and VOC dynamics, with no clear relationship between W. versatilis increase and 4-EG levels. To investigate this, a laboratory-scale experiment was conducted using filter-sterilized moromi supernatant as a medium, with staggered inoculations of the two yeasts. Viable cell density, 4-EG, and ethanol were measured as indicators of fermentation activity. Results showed that when W. versatilis was inoculated before Z. rouxii, 4-EG production commenced earlier, while W. versatilis cell density and ethanol production increased only after Z. rouxii fermentation began. Under these conditions, 4-EG and ethanol production were highest, suggesting that the presence rather than the increase of W. versatilis is crucial for 4-EG production. Consequently, the early addition of W. versatilis was considered an effective strategy to enhance 4-EG and VOC production in moromi.</p>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":" ","pages":""},"PeriodicalIF":2.3,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143005854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physiological role of the FDH1 gene in methylotrophic yeast Komagataella phaffii and carbon recovery as formate during methylotrophic growth of the fdh1-deletion strain FDH1基因在甲基营养酵母法菲Komagataella phaffii中的生理作用以及FDH1缺失菌株在甲基营养生长过程中作为甲酸盐的碳回收。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-17 DOI: 10.1016/j.jbiosc.2024.12.007

Junzhang Zhu , Hao-Liang Cai , Shunta Goto , Masaya Shimada , Hiroya Yurimoto , Yasuyoshi Sakai , Takehiko Yoko-o , Yasunori Chiba , Tomoyuki Nakagawa

{"title":"Physiological role of the FDH1 gene in methylotrophic yeast Komagataella phaffii and carbon recovery as formate during methylotrophic growth of the fdh1-deletion strain","authors":"Junzhang Zhu , Hao-Liang Cai , Shunta Goto , Masaya Shimada , Hiroya Yurimoto , Yasuyoshi Sakai , Takehiko Yoko-o , Yasunori Chiba , Tomoyuki Nakagawa","doi":"10.1016/j.jbiosc.2024.12.007","DOIUrl":"10.1016/j.jbiosc.2024.12.007","url":null,"abstract":"<div><div>During methylotrophic growth of <em>Komagataella phaffii</em>, a large amount of carbon is lost as CO<sub>2</sub>. In this study, we aimed to construct a recovery system for carbon atoms, which emit as CO<sub>2</sub> along the methanol dissimilation pathway in the form of formate when using strain <em>fdh1</em>Δ, the deletion mutant of formate dehydrogenase gene (<em>FDH1</em>). Strain <em>fdh1</em>Δ showed a severe growth defect when using methanol as the sole carbon source. However, using YPM medium (1 % yeast extract, 2 % peptone and 1 % methanol) with pH adjustment, the strain recovered methylotrophic growth and methanol utilization, accumulating high levels of extracellular formate in the medium. In strain <em>fdh1</em>Δ, the final carbon conversion rate of formate from methanol reached 12.9 % by batch cultivation. Moreover, by fed-batch cultivation in a jar fermentor, the formate productivity of strain <em>fdh1</em>Δ achieved approximately 540 mM. These results indicated that strain <em>fdh1</em>Δ possessed a high potential for recovering carbon atoms as formate, which can be a valuable precursor for various industrial applications.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 206-212"},"PeriodicalIF":2.3,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143005856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of transient change in temperature by daki warm treatment on the growth of bacteria during kimoto-style seed mash preparation 大基温处理瞬时温度变化对和式种子醪制备过程中细菌生长的影响。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-17 DOI: 10.1016/j.jbiosc.2024.12.011

Masayuki Takahashi, Kana Morikawa, Takeshi Akao

{"title":"Effects of transient change in temperature by daki warm treatment on the growth of bacteria during kimoto-style seed mash preparation","authors":"Masayuki Takahashi, Kana Morikawa, Takeshi Akao","doi":"10.1016/j.jbiosc.2024.12.011","DOIUrl":"10.1016/j.jbiosc.2024.12.011","url":null,"abstract":"<div><div><em>Daki</em> warm treatment (<em>daki-ire</em>) is performed during the process of seed mash preparation in the brewing of Japanese sake in order to promote the saccharification of rice by <em>koji</em> enzyme and to enhance the growth of <em>Saccharomyces cerevisiae</em>. Although it is important to control the growth of lactic acid bacteria in the preparation of <em>kimoto</em>-style seed mash (traditional sake-brewing method), it has not been known whether the transient increase in the temperature and/or appropriate temperature zone produced by <em>daki-ire</em> influences the growth of bacteria. A temperature increase generally helps bacterial growth, but we have found no published investigation of the influence of temperature changes in <em>daki-ire</em> on bacterial growth during the <em>kimoto</em>-style seed mash preparation process. In this first comprehensive evaluation of the effects of the temperature change by <em>daki-ire</em> on bacterial communities, we investigated the bacterial community in three batches that were brewed by the same brewery using identical ingredients. The results demonstrated that the bacterial community or its transition during lactic acid fermentation was diverse despite the use of the same brewing conditions. We observed that (i) some lactic acid bacteria were carried over to the subsequent batches, and (ii) the increase in the initial amount of lactic acid bacteria plays an important role in the formation of the bacterial community. Our analysis of the bacterial growth activity before and after <em>daki-ire</em> indicated that the transient increase in temperature and/or local appropriate temperature by <em>daki-ire</em>, in and of itself, has relatively little direct impact on bacterial growth.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 219-225"},"PeriodicalIF":2.3,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143005855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabrication of phospholipid polymer-modified alginate hydrogels for bioartificial pancreas 生物人工胰腺用磷脂聚合物修饰海藻酸盐水凝胶的制备。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-11 DOI: 10.1016/j.jbiosc.2024.12.008

Ryo Futatsubashi, Masahiro Kaneko, Akira Ito

{"title":"Fabrication of phospholipid polymer-modified alginate hydrogels for bioartificial pancreas","authors":"Ryo Futatsubashi, Masahiro Kaneko, Akira Ito","doi":"10.1016/j.jbiosc.2024.12.008","DOIUrl":"10.1016/j.jbiosc.2024.12.008","url":null,"abstract":"<div><div>The bioartificial pancreas, composed of a semi-permeable hydrogel encapsulating insulin-secreting cells, has attracted attention as a treatment for type 1 diabetes. In this study, we developed phospholipid polymer-modified alginate hydrogel beads that encapsulated spheroids of the pancreatic beta cell line MIN6. The hydrogel beads were composed of methacrylated alginic acid, which enabled both ionic and covalent cross-linking, resulting in a hydrogel that was more stable than conventional alginate hydrogels. Furthermore, modification of biocompatible 2-methacryloyloxyethyl phosphorylcholine (MPC) polymers suppressed protein adsorption to the hydrogel beads. Hydrogel beads encapsulating MIN6 spheroids maintained the cell viability and insulin secretion ability in response to glucose levels <em>in vitro</em>. Allogenic transplantation of gel beads lowered blood glucose levels in diabetic mice for 30 days, whereas gel beads without MPC polymer modification failed to regulate blood glucose levels. These results indicate that MPC polymer modification of hydrogels provides a new strategy for the fabrication of functional bioartificial pancreas and transplantable biomaterials for cell therapies.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 242-248"},"PeriodicalIF":2.3,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formation of epithelial polarity on the fluorinated-oil microdroplet surface by regulating cell adhesion 通过调节细胞粘附力，在氟化油微滴表面形成上皮极性。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-11 DOI: 10.1016/j.jbiosc.2024.12.009

Rie Sonoi, Masamichi Kamihira

{"title":"Formation of epithelial polarity on the fluorinated-oil microdroplet surface by regulating cell adhesion","authors":"Rie Sonoi, Masamichi Kamihira","doi":"10.1016/j.jbiosc.2024.12.009","DOIUrl":"10.1016/j.jbiosc.2024.12.009","url":null,"abstract":"<div><div>Polarized epithelial cells are compartmentalized into apical and basement membranes with asymmetrically distributed proteins. This study aimed to establish a method for culturing epithelial cells at the fluorinated oil (Novec-7500) microdroplet surface for the formation of epithelial polarity, which is desirable for regenerative medicine and drug discovery research. Microdroplet surfaces treated with fibronectin, which regulates a variety of cell behaviors through direct interactions with cell surface integrin receptors, were prepared for culturing epithelial cells. The cells adhered rapidly to the fibronectin-coated fluorinated oil–medium interface and reached confluence. However, as the culture time progressed, the cells began to detach from the microdroplet surface. To promote adhesion to the microdroplet interface, the cells were exposed to the Rho-associated protein kinase inhibitor Y27632, which increased the frequency of microdroplets with cells adhering to the liquid–liquid interface by 1.63-fold. However, continuous exposure to Y27632 caused the cells to detach from the microdroplet surface. When the drug was switched from Y27632 to forskolin, which enhances cell–cell and cell–substrate adhesion, the cells remained as a monolayer on the microdroplet interface. Na<sup>+</sup>/K<sup>+</sup>-ATPase and zonula occludens-2 were localized to the apical and lateral membranes of the cells, respectively, while paxillin co-localized with fibronectin at the microdroplet interface. This suggests that the cells exhibited epithelial polarity. These findings indicate that the regulation of cell–cell and cell–substrate adhesion is crucial for establishing epithelial polarity in cells cultured on the microdroplet interface.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 234-241"},"PeriodicalIF":2.3,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Efficient degradation of corn straw at low temperature using a novel co-cultured consortium LHWA 新型共培养组合LHWA在低温下高效降解玉米秸秆。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-10 DOI: 10.1016/j.jbiosc.2024.12.004

Qinbo Hu , Jinling Cai , Qi Wu , Fengmei Li

引用次数: 0

Screening of Leuconostoc mesenteroides strains suitable for kimoto-style brewing of sake with high antioxidant capacity 筛选适合生酛式清酒酿造、抗氧化能力强的中生白僵菌菌株。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-10 DOI: 10.1016/j.jbiosc.2024.12.005

Tomotsugu Noguchi, Keisuke Tobita

{"title":"Screening of Leuconostoc mesenteroides strains suitable for kimoto-style brewing of sake with high antioxidant capacity","authors":"Tomotsugu Noguchi, Keisuke Tobita","doi":"10.1016/j.jbiosc.2024.12.005","DOIUrl":"10.1016/j.jbiosc.2024.12.005","url":null,"abstract":"<div><div>Sake brewed using the <em>kimoto</em>-style exhibits high antioxidant capacity and is expected to inhibit the deterioration of sake quality due to oxidation. However, the antioxidant capacity of the added lactic acid bacteria has not been explored. We aimed to screen the lactic acid bacterium, <em>Leuconostoc mesenteroides</em>, with excellent brewing and antioxidant capacity, to develop sake with high antioxidant capacity. Three <em>Le. mesenteroides</em> strains (19-2, 19-5, and 19-23) were selected from eight screened strains based on their alcohol intolerance, growth performance in <em>koji</em> extract, aroma compound, and low biogenic amine production. Among these, <em>Le. mesenteroides</em> 19-23 exhibited a significantly higher hydrophilic-oxygen radical absorbance capacity (H-ORAC) in the culture medium than the control strain, <em>Le. mesenteroides</em> NBRC102481. In a medium-scale sake brewing test, sake prepared with <em>Le. mesenteroides</em> 19-23 had a significantly higher H-ORAC value than that prepared using the <em>sokujo</em>-style (without <em>Le. mesenteroides</em>). Additionally, metabolome analysis using capillary electrophoresis time-of-flight mass spectrometry identified ferulic acid, <em>p</em>-coumaric acid, 3-hydroxyanthranilic acid (3-HAA), and 6,8-thioctic acid in the main mash. High-performance liquid chromatography-based quantification revealed that antioxidants in the unrefined filtrates of the main mash prepared using the <em>kimoto</em>-style tended to be more abundant than in those prepared using the <em>sokujo</em>-style. Specifically, 3-HAA and ferulic acid were more concentrated in some unrefined filtrates of the <em>kimoto</em>-style than <em>sokujo</em>-style. In conclusion, the screened <em>Le. mesenteroides</em> strain demonstrated potential for brewing sake with high antioxidant capacity using the <em>kimoto</em>-style, offering a promising method for antioxidant-rich sake production.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 213-218"},"PeriodicalIF":2.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization and application of Lachancea thermotolerans isolates for sake brewing 用于清酒酿造的 Lachancea thermotolerans 分离物的特征和应用。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-01 DOI: 10.1016/j.jbiosc.2024.10.004

Miyu Nakatani , Rina Ohtani , Kiwamu Umezawa , Taiyo Uchise , Yoshifumi Matsuo , Yasuhisa Fukuta , Eri Obata , Aruma Katabuchi , Kento Kizaki , Hana Kitazume , Masataka Ohashi , Katsuki Johzuka , Atsushi Kurata , Koichi Uegaki

{"title":"Characterization and application of Lachancea thermotolerans isolates for sake brewing","authors":"Miyu Nakatani , Rina Ohtani , Kiwamu Umezawa , Taiyo Uchise , Yoshifumi Matsuo , Yasuhisa Fukuta , Eri Obata , Aruma Katabuchi , Kento Kizaki , Hana Kitazume , Masataka Ohashi , Katsuki Johzuka , Atsushi Kurata , Koichi Uegaki","doi":"10.1016/j.jbiosc.2024.10.004","DOIUrl":"10.1016/j.jbiosc.2024.10.004","url":null,"abstract":"<div><div>Non-conventional yeasts are increasingly being used in the production of fermented beverages owing to their ability to create unique and high-quality products. The yeast <em>Lachancea thermotolerans</em> is of great industrial significance, particularly in the production of <span>l</span>(+)-lactic acid, which is beneficial for acidifying wine, beer, and potentially sake. To explore its potential in sake brewing, three <em>L. thermotolerans</em> strains were isolated from natural environments and their physiological and fermentative characteristics were examined. The isolates surpassed the <em>L. thermotolerans</em> type strain (NBRC 1985) in lactic acid production under various culture conditions and exhibited comparable growth rates to that of <em>Saccharomyces cerevisiae</em> at 15–20 °C. Sake brewing tests using these isolates yielded approximately 3500 ppm of lactic acid, with a slightly lower production of aroma components compared to that produced by sake yeast, and an ethanol content of approximately 11–12 % was obtained. Reverse transcription-quantitative polymerase chain reaction revealed variable expression in putative lactate dehydrogenase genes depending on the culture conditions. Our findings suggest that <em>L. thermotolerans</em> strains can be used in sake brewing to produce unique sake.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 1","pages":"Pages 30-35"},"PeriodicalIF":2.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioconversion of eicosapentaenoic acid into 5S,15S- and 5R,15R-dihydroxyeicosapentaenoic acids by double-dioxygenating 15S- and 15R-lipoxygenases 通过 15S- 和 15R- 脂氧合酶将二十碳五烯酸生物转化为 5S、15S- 和 5R、15R- 二羟基二十碳五烯酸。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-01 DOI: 10.1016/j.jbiosc.2024.09.002

Jin Lee , Hyun-Ah Park , Kyung-Chul Shin , Deok-Kun Oh

{"title":"Bioconversion of eicosapentaenoic acid into 5S,15S- and 5R,15R-dihydroxyeicosapentaenoic acids by double-dioxygenating 15S- and 15R-lipoxygenases","authors":"Jin Lee , Hyun-Ah Park , Kyung-Chul Shin , Deok-Kun Oh","doi":"10.1016/j.jbiosc.2024.09.002","DOIUrl":"10.1016/j.jbiosc.2024.09.002","url":null,"abstract":"<div><div>Resolvin E series (Rvs), such as RvE4 (5<em>S</em>,15<em>S</em>-dihydroxyeicosapentaenoic acid) and its stereoselective enantiomer (5<em>R</em>,15<em>R</em>-dihydroxyeicosapentaenoic acid), play an important role in promoting the resolution of inflammation and are derived from eicosapentaenoic acid (EPA) by M2 macrophage in human. However, they have been synthesized using expensive and inefficient chemical methods. Here, we performed efficient quantitative production of RvE4 and its enantiomer from EPA using <em>Escherichia coli</em> expressing double-dioxygenating 15<em>S</em>-lipoxygenase (15<em>S</em>-LOX) from <em>Archangium violaceum</em> and double-dioxygenating 15<em>R</em>-LOX from <em>Sorangium cellulosum</em>, respectively, with solvent, polymer, and adsorbent resin. The cell density, substrate concentration, solvent types and concentrations, polymer types and concentrations, and resin concentration were optimized for the enhanced bioconversion of EPA into RvE4 and its enantiomer. Under the optimized conditions, <em>A. violaceum</em> 15<em>S</em>-LOX and <em>S. cellulosum</em> 15<em>R</em>-LOX expressed in <em>E. coli</em> converted 6.0 mM EPA into 4.3 mM (1.44 g/L) RvE4 and 5.8 mM (1.94 g/L) RvE4 enantiomer in 60 min, with productivities of 4.3 and 5.8 mM/h and molar conversions of 72% and 97%, respectively. To date, these are the highest concentrations, productivities, and conversions of RvE4 and its enantiomer. The concentrations of RvE4 and its enantiomer obtained from the conversion of EPA with solvent, polymer, and resin were 2.5- and 3.2-fold higher than those without the additives, respectively.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 1","pages":"Pages 1-6"},"PeriodicalIF":2.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142466296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aromatic residues in the oligonucleotide binding domain are essential to the function of the single-stranded DNA binding protein of Helicobacter pylori 寡核苷酸结合域中的芳香残基对幽门螺旋杆菌单链 DNA 结合蛋白的功能至关重要。

IF 2.3 4区生物学

Journal of bioscience and bioengineering Pub Date : 2025-01-01 DOI: 10.1016/j.jbiosc.2024.09.003

Mon-Juan Lee , Li-Kun Huang , Wen-Hsin Huang , Po-Yu Chan , Zi-Sin Yang , Ching-Ming Chien , Ching-Chang Chieng , Haimei Huang

{"title":"Aromatic residues in the oligonucleotide binding domain are essential to the function of the single-stranded DNA binding protein of Helicobacter pylori","authors":"Mon-Juan Lee , Li-Kun Huang , Wen-Hsin Huang , Po-Yu Chan , Zi-Sin Yang , Ching-Ming Chien , Ching-Chang Chieng , Haimei Huang","doi":"10.1016/j.jbiosc.2024.09.003","DOIUrl":"10.1016/j.jbiosc.2024.09.003","url":null,"abstract":"<div><div>Single-stranded DNA-binding protein (SSB) is essential to DNA replication, DNA repair, and homologous genetic recombination. Our previous study on the crystal structure of a C-terminally truncated SSB from <em>Helicobacter pylori</em>, HpSSBc, in complex with single-stranded DNA (ssDNA) suggests that several aromatic residues, including Phe37, Phe50, Phe56, and Trp84, were involved in ssDNA binding. To investigate the importance of these aromatic residues, the binding activity of four site-directed HpSSB mutants, including F37A HpSSB, F50A HpSSB, F56A HpSSB, and W84A HpSSB, was compared to that of wild-type HpSSB and HpSSBc by means of electrophoresis mobility shift assay (EMSA), tryptophan quenching fluorescence titration, and surface plasmon resonance (SPR). Molecular docking and molecular dynamic (MD) simulation of a F37A and a quadruple mutation model of HpSSBc support that the ssDNA-HpSSBc complex was destabilized when either one or four of the aromatic residues were mutated. The findings of this study suggest that mutation of the phenylalanine and tryptophan residues within the oligonucleotide-binding domain significantly diminished the ssDNA binding capability of HpSSB, highlighting the crucial role these aromatic residues play in the binding of ssDNA by HpSSB.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 1","pages":"Pages 7-13"},"PeriodicalIF":2.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0