The amino acid on the top of the active groove allosterically modulates product specificity of the 1,4-α-glucan branching enzyme

被引：0
|
作者：
Ban, Xiaofeng [3 ]
Xi, Shixia [3 ]
Jiang, Haimin [3 ]
Gu, Zhengbiao [1 ,2 ,3 ,4 ]
Li, Caiming [3 ]
Cheng, Li [3 ]
Hong, Yan [2 ,3 ]
Li, Zhaofeng [1 ,3 ,4 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi,214122, China
[2] The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi,214122, China
[3] School of Food Science and Technology, Jiangnan University, Wuxi,214122, China
[4] Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi,214122, China
来源：
Food Chemistry | 2022年 / 384卷
关键词：
Starch;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The 1,4-α-glucan branching enzymes (GBEs, EC 2.4.1.18) catalyse the formation of α-1,6 branching points in starch, presenting several potential applications in modifying starch. Previous study proved that W285 is considered to act as a switch to stop extension of substrates in the structure of GBE from Cyanothece sp. (cceBE). In the structure of GBE from Rhodothermus obamensis STB05 (RoGBE), the amino acid 160 site is structurally similar to the W285 in cceBE. In order to explore the role of this site in RoGBE, several engineered mutants individually substituted with Arg, Phe and Ala at G160 were studied in our research. The results show that substitution with Arg and Phe increased branching activity significantly, and the ratio of short glucan chains among all oligosaccharides increased. Finally, we proposed that the G160 is a ‘door model’ to elucidate introduced mutagenesis that triggers and controls the length of binding glucan chains of starch. © 2022 Elsevier Ltd
引用
收藏
相关论文
共 34 条
  • [11] Remarkable improvement in the storage stability of maltodextrin through 1,4-?-glucan branching enzyme modification
    You, Yuxian
    Li, Yi
    Tao, Jin
    Li, Caiming
    Gu, Zhengbiao
    Ban, Xiaofeng
    Kong, Haocun
    Xia, Hanyuan
    Tong, Yi
    Li, Zhaofeng
    FOOD HYDROCOLLOIDS, 2023, 141
  • [12] Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme
    Li, Wenwen
    Li, Caiming
    Gu, Zhengbiao
    Qiu, Yijing
    Cheng, Li
    Hong, Yan
    Li, Zhaofeng
    FOOD HYDROCOLLOIDS, 2016, 52 : 868 - 875
  • [13] A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch
    Li, Dan
    Fei, Teng
    Wang, Yong
    Zhao, Yakun
    Dai, Liyuan
    Fu, Xuexia
    Li, Xiaolei
    FOOD CHEMISTRY, 2020, 324
  • [14] Digestion rate of tapioca starch was lowed through molecular rearrangement catalyzed by 1,4-α-glucan branching enzyme
    Ren, Junyan
    Li, Caiming
    Gu, Zhengbiao
    Cheng, Li
    Hong, Yan
    Li, Zhaofeng
    FOOD HYDROCOLLOIDS, 2018, 84 : 117 - 124
  • [15] PRIMARY STRUCTURE OF THE NUCLEIC-ACID FROM THE 1,4-ALPHA-GLUCAN BRANCHING ENZYME
    KORNEEVA, GA
    PETROVA, AN
    VENKSTERN, TV
    BAYEV, AA
    EUROPEAN JOURNAL OF BIOCHEMISTRY, 1979, 96 (02): : 339 - 347
  • [16] Nickel-induced 1,4-α-glucan branching enzyme 1 up-regulation via the hypoxic signaling pathway
    Zhao, JH
    Chen, HB
    Davidson, T
    Kluz, T
    Zhang, QW
    Costa, M
    TOXICOLOGY AND APPLIED PHARMACOLOGY, 2004, 196 (03) : 404 - 409
  • [17] Safety evaluation of highly-branched cyclic dextrin and a 1,4-α-glucan branching enzyme from Bacillus stearothermophilus
    Choi, Sharon S. H.
    Danielewska-Nikiel, Barbara
    Ohdan, Kohji
    Kojima, Iwao
    Takata, Hiroki
    Kuriki, Takashi
    REGULATORY TOXICOLOGY AND PHARMACOLOGY, 2009, 55 (03) : 281 - 290
  • [18] Alanine 310 is important for the activity of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidans STB02
    Liu, Yiting
    Li, Caiming
    Gu, Zhengbiao
    Xin, Chenhao
    Cheng, Li
    Hong, Yan
    Li, Zhaofeng
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2017, 97 : 156 - 163
  • [19] Expression and characterization of an extremely thermophilic 1,4-α-glucan branching enzyme from Rhodothermus obamensis STB05
    Wang, Zhe
    Xin, Chenhao
    Li, Caiming
    Gu, Zhengbiao
    Cheng, Li
    Hong, Yan
    Ban, Xiaofeng
    Li, Zhaofeng
    PROTEIN EXPRESSION AND PURIFICATION, 2019, 164
  • [20] A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch
    Ren, Junyan
    Chen, Shuangdi
    Li, Caiming
    Gu, Zhengbiao
    Cheng, Li
    Hong, Yan
    Li, Zhaofeng
    FOOD CHEMISTRY, 2020, 305
1234