Xiangpeng Yang, Xiangrui Wu, Zezhou Jiang, Kui Wang, Yizhou Liu, Zongmin Qin, Sufang Zhang, Yuhuan Liu, Lichuang Cao
{"title":"微调β-半乳糖苷酶活性位点微环境以提高半乳糖低聚糖合成能力,同时最大限度地减少对转糖基化活性的损害","authors":"Xiangpeng Yang, Xiangrui Wu, Zezhou Jiang, Kui Wang, Yizhou Liu, Zongmin Qin, Sufang Zhang, Yuhuan Liu, Lichuang Cao","doi":"10.1021/acs.jafc.5c00679","DOIUrl":null,"url":null,"abstract":"Most reported mutations at −1 subsites of β-galactosidases that improved galactooligosaccharides (GOS) synthesis ability significantly reduced total activity (e.g., <10%), likely due to the introduction of significant disturbances within the active-site microenvironment. In this study, a fine-tuning strategy encompassing aromatic residue interchange as well as substitution among T, S, and A was proposed and subsequently evaluated in Bgal1–3 and three commercial β-galactosidases. For each of them, 2–4 positive mutants were acquired with residual activities of 30–357%. When 40% (w/v) lactose was employed as a substrate, their GOS yields were 1.2–18% higher than those of wild types. Moreover, the best mutants produced greater amounts of GOS in skim milk (2.9–11.8 g/L higher) at a lactose conversion rate of 90%. Ultimately, a mutation set (∼14 mutations) was designed for the convenience of using this approach in other glycoside hydrolases. This fine-tuning strategy may hold great potential for promoting the enzymatic synthesis of valuable carbohydrate-containing compounds.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":5.7000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fine-Tuning the Active-Site Microenvironment of β-Galactosidase to Enhance the Synthesis Ability of Galactooligosaccharides while Minimizing the Impairment to Transglycosylation Activity\",\"authors\":\"Xiangpeng Yang, Xiangrui Wu, Zezhou Jiang, Kui Wang, Yizhou Liu, Zongmin Qin, Sufang Zhang, Yuhuan Liu, Lichuang Cao\",\"doi\":\"10.1021/acs.jafc.5c00679\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Most reported mutations at −1 subsites of β-galactosidases that improved galactooligosaccharides (GOS) synthesis ability significantly reduced total activity (e.g., <10%), likely due to the introduction of significant disturbances within the active-site microenvironment. In this study, a fine-tuning strategy encompassing aromatic residue interchange as well as substitution among T, S, and A was proposed and subsequently evaluated in Bgal1–3 and three commercial β-galactosidases. For each of them, 2–4 positive mutants were acquired with residual activities of 30–357%. When 40% (w/v) lactose was employed as a substrate, their GOS yields were 1.2–18% higher than those of wild types. Moreover, the best mutants produced greater amounts of GOS in skim milk (2.9–11.8 g/L higher) at a lactose conversion rate of 90%. Ultimately, a mutation set (∼14 mutations) was designed for the convenience of using this approach in other glycoside hydrolases. This fine-tuning strategy may hold great potential for promoting the enzymatic synthesis of valuable carbohydrate-containing compounds.\",\"PeriodicalId\":41,\"journal\":{\"name\":\"Journal of Agricultural and Food Chemistry\",\"volume\":\"17 1\",\"pages\":\"\"},\"PeriodicalIF\":5.7000,\"publicationDate\":\"2025-04-22\",\"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.5c00679\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural and Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1021/acs.jafc.5c00679","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}
Fine-Tuning the Active-Site Microenvironment of β-Galactosidase to Enhance the Synthesis Ability of Galactooligosaccharides while Minimizing the Impairment to Transglycosylation Activity
Most reported mutations at −1 subsites of β-galactosidases that improved galactooligosaccharides (GOS) synthesis ability significantly reduced total activity (e.g., <10%), likely due to the introduction of significant disturbances within the active-site microenvironment. In this study, a fine-tuning strategy encompassing aromatic residue interchange as well as substitution among T, S, and A was proposed and subsequently evaluated in Bgal1–3 and three commercial β-galactosidases. For each of them, 2–4 positive mutants were acquired with residual activities of 30–357%. When 40% (w/v) lactose was employed as a substrate, their GOS yields were 1.2–18% higher than those of wild types. Moreover, the best mutants produced greater amounts of GOS in skim milk (2.9–11.8 g/L higher) at a lactose conversion rate of 90%. Ultimately, a mutation set (∼14 mutations) was designed for the convenience of using this approach in other glycoside hydrolases. This fine-tuning strategy may hold great potential for promoting the enzymatic synthesis of valuable carbohydrate-containing compounds.
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.