International Journal of Biological Macromolecules2022,Vol.2149.DOI:10.1016/j.ijbiomac.2022.06.092

Complete secretion of recombinant Bacillus subtilis levansucrase in Pichia pastoris for production of high molecular weight levan

Tong Q. Guo X. Cong H. Zhao Z. Liang W. Zhu P. Yang H. Li J. Chen S.
International Journal of Biological Macromolecules2022,Vol.2149.DOI:10.1016/j.ijbiomac.2022.06.092

Complete secretion of recombinant Bacillus subtilis levansucrase in Pichia pastoris for production of high molecular weight levan

Tong Q. 1Guo X. 1Cong H. 1Zhao Z. 1Liang W. 1Zhu P. 1Yang H. 1Li J. 2Chen S.1
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作者信息

  • 1. College of Life Science and Technology Guangxi University
  • 2. Agro-food Science and Technology Research Institute Guangxi Academy of Agricultural Sciences
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Abstract

? 2022 Elsevier B.V.Three signal peptides from α-mating factor (α-MF), inulinase (INU) and native levansucrase (LS) were compared for secretion efficiency of Bacillus subtilis levansucrase SacB-T305A in Pichia pastoris GS115. The first complete secretion of bacterial levansucrase in yeasts under methanol induction was achieved while using α-MF signal. The secreted recombinant Lev(α-MF) proved to be glycosylated by combination of NanoLC-MS/MS and Endo H digestion. Interestingly, glycosylation not only improved significantly the polymerase thermostability, but also reversed the products profiles to favor synthesis of high molecular weight (HMW) levan which accounted for approximately 73 % to total levan-type polysaccharides. It indicated for the first time that the glycosylation of recombinant B. subtilis levansucrase affected significantly the products molecular weight distribution. It also provided a promising enzymatic way to effectively product HMW levan from sucrose resources.

Key words

Complete secretion/Glycosylation/High molecular weight levan/Pichia pastoris/Thermostable levansucrase

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出版年

2022
International Journal of Biological Macromolecules

International Journal of Biological Macromolecules

EIISTP
ISSN:0141-8130
被引量3
参考文献量45
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