通过基于计算的灵活区域的合理重新设计来提高纳托金酶的热稳定性
Liangqi Chen1,2, Kongfang Yu1, Aixia Ma1,2
1Institute of Materia Medica, College of Pharmacy, Xinjiang University, Urumqi 830017, China.
Journal of agricultural and food chemistry
|June 12, 2024
概括
研究人员通过提高其稳定性和活性,增强了预防血栓的酶 - - 纳托基纳酶. 改性变种显示出在食品和药品中更广泛使用的潜力,这是由于耐热性和催化功能的增加.
科学领域:
- 生物化学 生物化学
- 酶学 是一种酶学.
- 生物信息学是一种生物信息学.
背景情况:
- 来自纳托的纳托金酶有助于预防血栓.
- 有限的热稳定性和纤维溶解活性限制了纳托金酶在食品和制药领域的应用.
研究的目的:
- 为了提高纳托基纳酶的热稳定性和纤维解酶活性.
- 为了确定增强酶功能的特定结构修改.
主要方法:
- 生物信息学分析以确定纳托基纳酶中的关键灵活区域 (循环10和循环12).
- 利用热稳定性预测算法选有益突变.
- 生成并描述了G131S-S161T和M3变种.
主要成果:
- 变种G131S-S161T的半衰期在55°C时增加了2.38倍,原因是结构刚度增加.
- M3变种显示催化活性增加了2.01倍,可能是由于增强了基质结合.
- 突变改善了在高温环境中的酶形状稳定性.
结论:
- 工程性纳托基纳酶变体具有显著增强的热稳定性和纤维蛋白分析活性.
- 这些改进的变种对食品和制药行业的工业应用具有前景.
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