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新型谷氨酸脱碳酶LcGAD10s的表达和转化特征及其在苏福加工中的应用

Zhou Chen¹, Run Wang¹, Yanyin Song¹

¹School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Foods (Basel, Switzerland)

|September 9, 2023

概括

一种新的酶,来自Latilactobacillus curvatus (LcGAD10s) 的谷氨酸脱碳酶 (GAD),有效地转化了胺黄油酸 (GABA). 这种酶表现出极好的稳定性和活性,使其对功能性食品应用具有前景.

科学领域:

生物化学生物化学
酶学是一种酶学.
食品科学食品科学食品科学

背景情况:

胺黄油酸 (GABA) 是一种具有显著抗高血压和抗抑郁特性的生物活性化合物.
使用谷氨酸脱碳酶 (GAD) 进行GABA的生物转化是提高食品中GABA含量的关键研究领域.

研究的目的:

从Latilactobacillus curvatus克隆和表征一种新的依赖于酸的酸 (PLP) 的GAD.
评估该酶的效率,稳定性和在GABA生产的食品系统中的潜在应用.

主要方法:

在大肠杆菌中克隆和表达来自Latilactobacillus curvatus的GAD.
使用Ni-IDA亲缘性染色学来净化酶 (LcGAD10s).
酶活性的表征,在各种pH和温度条件下的稳定性,以及金属离子和PLP的影响.

主要成果:

一种具有52.0kDa分子质量的新型GAD (LcGAD10s) 已成功净化和特征化.
LcGAD10s在55°C和pH5时表现出最佳活性,在pH范围4-8和50°C时具有出色的稳定性.
在优化条件下,该酶有效地转化了15g/L的GABA,并在豆腐发酵系统中实现了高GABA转化 (14.9 mg/g).

结论:

新型LcGAD10s酶具有强大的特性,适合工业应用.
这种酶提供了一个有前途的工具,通过增强GABA生产来增加食物的功能性质.

关键词:

拉提拉克托巴西勒斯 (Latilactobacillus curvatus) 是一种曲的菌株.标志性特征的描述.表达方式表达方式表达方式表达加玛-氨基黄油酸 (Gamma-aminobutyric acid) 是一种胺酸.谷氨酸脱碳酶酶的使用方法苏福 (sufufu) 是一个词.

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