{"title":"连接体长度和柔韧性对细菌GH18几丁质酶活性的影响","authors":"Pengfei Li, Lin Kong, Shihan Yang, Haonan Chen, Xiumei Wang, Lixia Pan, Mingbo Qu","doi":"10.1021/acs.jafc.5c05839","DOIUrl":null,"url":null,"abstract":"Chitinases that play pivotal roles in chitin biodegradation for high-value bioconversion often adopt multimodular architectures with catalytic and binding domains connected by linkers. The linkers have been proven to possess functional roles, yet their mechanistic contributions remain poorly defined. In this study, a systematic analysis of 1242 bacterial glycoside hydrolase family 18 chitinases revealed a preferred linker length of 30–45 amino acids and an enrichment in threonine–proline (TP) motifs. Engineered <i>Serratia marcescens</i><i>Sm</i>ChiC variants with controlled lengths (15–60 residues) demonstrated that a 45-residue linker (GS9) optimally enhances hydrolytic efficiency (22.4–39.8% activity increase) across α-/β-/colloidal chitins, with QCM-D confirming enhanced substrate binding/hydrolysis dynamics. Strikingly, engineered <i>Sm</i>ChiC variants with different rigidities demonstrated that the TP-linker variant outperformed the wild-type, flexible (GS9), and rigid (EK) variants, exhibiting rapid substrate association as revealed by HS-AFM. These findings highlight the critical role of linker design in optimizing chitinase function and provide a foundation for engineering enhanced glycoside hydrolases.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"24 1","pages":""},"PeriodicalIF":6.2000,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of Linker Length and Flexibility on the Activity of GH18 Chitinases in Bacteria\",\"authors\":\"Pengfei Li, Lin Kong, Shihan Yang, Haonan Chen, Xiumei Wang, Lixia Pan, Mingbo Qu\",\"doi\":\"10.1021/acs.jafc.5c05839\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Chitinases that play pivotal roles in chitin biodegradation for high-value bioconversion often adopt multimodular architectures with catalytic and binding domains connected by linkers. The linkers have been proven to possess functional roles, yet their mechanistic contributions remain poorly defined. In this study, a systematic analysis of 1242 bacterial glycoside hydrolase family 18 chitinases revealed a preferred linker length of 30–45 amino acids and an enrichment in threonine–proline (TP) motifs. Engineered <i>Serratia marcescens</i><i>Sm</i>ChiC variants with controlled lengths (15–60 residues) demonstrated that a 45-residue linker (GS9) optimally enhances hydrolytic efficiency (22.4–39.8% activity increase) across α-/β-/colloidal chitins, with QCM-D confirming enhanced substrate binding/hydrolysis dynamics. Strikingly, engineered <i>Sm</i>ChiC variants with different rigidities demonstrated that the TP-linker variant outperformed the wild-type, flexible (GS9), and rigid (EK) variants, exhibiting rapid substrate association as revealed by HS-AFM. These findings highlight the critical role of linker design in optimizing chitinase function and provide a foundation for engineering enhanced glycoside hydrolases.\",\"PeriodicalId\":41,\"journal\":{\"name\":\"Journal of Agricultural and Food Chemistry\",\"volume\":\"24 1\",\"pages\":\"\"},\"PeriodicalIF\":6.2000,\"publicationDate\":\"2025-10-07\",\"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.5c05839\",\"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.5c05839","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}
Effects of Linker Length and Flexibility on the Activity of GH18 Chitinases in Bacteria
Chitinases that play pivotal roles in chitin biodegradation for high-value bioconversion often adopt multimodular architectures with catalytic and binding domains connected by linkers. The linkers have been proven to possess functional roles, yet their mechanistic contributions remain poorly defined. In this study, a systematic analysis of 1242 bacterial glycoside hydrolase family 18 chitinases revealed a preferred linker length of 30–45 amino acids and an enrichment in threonine–proline (TP) motifs. Engineered Serratia marcescensSmChiC variants with controlled lengths (15–60 residues) demonstrated that a 45-residue linker (GS9) optimally enhances hydrolytic efficiency (22.4–39.8% activity increase) across α-/β-/colloidal chitins, with QCM-D confirming enhanced substrate binding/hydrolysis dynamics. Strikingly, engineered SmChiC variants with different rigidities demonstrated that the TP-linker variant outperformed the wild-type, flexible (GS9), and rigid (EK) variants, exhibiting rapid substrate association as revealed by HS-AFM. These findings highlight the critical role of linker design in optimizing chitinase function and provide a foundation for engineering enhanced glycoside hydrolases.
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.