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Expression and characterization of a novel GH128 laminarinase OUC-BssLam26 harboring both hydrolyzing and transferring activities

摘要Laminarin oligosaccharides(LOSs)with a specific degree of polymerization prepared through the laminarin degradation via laminarinase present more significant nutritional functions and application values.Human intestinal bacteria are promising potential producers of novel carbohydrate-active enzymes with unique properties.Here,a novel glycoside hydrolase family 128(GH128)laminarinase OUC-BsLam26 from the intestinal bacterium Bacteroides sp.CBA7301 was heterologously expressed and characterized.The recombinant OUC-BsLam26 with a molecular mass of 49.86 kDa exhibits highest activity(6.60 U/mg)at 45 ℃ and pH 6.0,which shows noticeable temperature and pH stability.The purified OUC-BsLam26 could degrade laminarin via an endo-type mode with the generation of laminaripentaose,laminaritetraose.laminaritriose,and laminaribiose,among them,laminaritetraose is the principal product,which accounts for 45.25%of the total products,which is significantly different from the reported GH128 laminarinases.The minimum recognition substrate of OUC-BsLam26 is laminarihexaose.Furthermore,OUC-BsLam26 also could catalyze the transglycosylation process with the production of some novel glycosides.Altogether,the intestinal bacterium Bacteroides sp.CBA7301 contains laminarinase with unique product composition and OUC-BsLam26 is a hopeful bio-catalyst with the potential to produce laminaritetraose and some novel glycosides.

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作者单位 State Key Laboratory of Marine Food Processing and Safety Control,College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China;Qingdao Key Laboratory of Food Biotechnology,Qingdao 266404,China;Key Laboratory of Biological Processing of Aquatic Products,China National Light Industry,Qingdao 266404,China [1] State Key Laboratory of Marine Food Processing and Safety Control,College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China;Qingdao Key Laboratory of Food Biotechnology,Qingdao 266404,China;Key Laboratory of Biological Processing of Aquatic Products,China National Light Industry,Qingdao 266404,China;Sanya Ocean Research Institute,Ocean University of China,Sanya 572025,China [2] State Key Laboratory of Marine Food Processing and Safety Control,College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China;Processes Design and Development Department,Egyptian Petroleum Research Institute,Cairo 11727,Egypt [3] State Key Laboratory of Marine Food Processing and Safety Control,College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China;Qingdao Key Laboratory of Food Biotechnology,Qingdao 266404,China;Key Laboratory of Biological Processing of Aquatic Products,China National Light Industry,Qingdao 266404,China;Sanya Ocean Research Institute,Ocean University of China,Sanya 572025,China;Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology,Qingdao 266237,China [4]
DOI 10.26599/FSHW.2024.9250008
发布时间 2025-03-12(万方平台首次上网日期,不代表论文的发表时间)
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