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在转基因小鼠牛奶中表达具有增强稳定性的单链单素 (MNEI) 突变物

Rui Lu¹, Xiaoming Li², Jian Hu¹

¹Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu, China.

Transgenic research

|June 10, 2024

概括

一种新型的三位元突变单素 (N14A/E23Q/S76Y-MNEI) 显示出增强的甜度和稳定性. 这种改进的甜蛋白显示出作为安全健康的甜味剂替代品的巨大潜力.

科学领域:

生物化学生物化学
食品科学食品科学食品科学
蛋白质工程是指蛋白质工程.

背景情况:

莫内林是一种天然的甜蛋白,具有作为健康甜味剂的潜力.
其有限的稳定性限制了单烯的实际应用.
蛋白质工程提供了一条改善莫内林功能性质的途径.

研究的目的:

设计和表征新型单链单素变体,以提高稳定性和甜度.
为了比较野生类型单蛋白与双位和三位突变的稳定性和甜度.
评估工程蒙内林作为可行的甜味剂的潜力.

主要方法:

在转基因小鼠牛奶中表达野生类型和突变单链单素 (MNEI).
与酶相关的免疫测试 (ELISA) 和用于蛋白质分析的Western blot.
在各种pH和热条件下进行甜度强度测试和稳定性测试.

主要成果:

三位位元突变 (N14A/E23Q/S76Y-MNEI) 与野生类型和双位元突变相比,呈现出明显更高的甜度.
在不同pH值 (2.5,5.1,6.8,8.2) 沸后,N14A/E23Q/S76Y-MNEI表现出优越的稳定性.
双部位突变 (E2N/E23A-MNEI) 与野生类型相比显示了适度的改善.

结论:

三位基因突变N14A/E23Q/S76Y显著增强了单链单素的甜度和稳定性.
工程化莫内林变种,特别是N14A/E23Q/S76Y-MNEI,有望成为有效和稳定的甜味剂.
对莫内林蛋白质工程的进一步研究可以释放其在食品工业中的全部潜力.

关键词:

表达方式表达方式表达哺乳腺生物反应器的生物反应器单氨酸单氨酸的使用方法一个突变的突变者.稳定的稳定性稳定的稳定性甜蜜的甜蜜甜蜜的甜蜜

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相关概念视频

In-vitro Mutagenesis

In-vitro Mutagenesis

To learn more about the function of a gene, researchers can observe what happens when the gene is inactivated or “knocked out,” by creating genetically engineered knockout animals. Knockout mice have been particularly useful as models for human diseases such as cancer, Parkinson’s disease, and diabetes.