基于前导肽和成熟区共进化提高米黑霉脂肪酶热稳定性研究Enhancing the thermostability of Rhizomucor miehei lipase through coevolution of the propeptide and the mature region
王珏;胡丽丽;张育敏;吴娜;李睿;
摘要(Abstract):
研究结合理性设计和定向进化技术,通过2轮易错PCR、2次定点突变和4轮定点饱和突变提高米黑霉脂肪酶(Rhizomucor miehei Lipase,RML)的热稳定性,共得到9株理想的脂肪酶突变体,在经70℃热处理2 h后,均能保留对甘油三酯的水解活性。以M9(D48V/V67A/S168P/S240A/S311C/D313H)的热稳定性最佳,热处理后保留活性可达(1 316±31)U/mg,这一数据是野生型RML常温水解活性的5.2倍(野生型RML经热处理后完全失活)。经测序分析,突变位点D48V和V67A位于目的基因前导肽上,S168P、S240A、S311C和D313H位于目的基因成熟区,且对前导肽上的两个突变点进行饱和突变后,突变体的热稳定性会发生改变,说明前导肽的突变会影响RML全基因的热稳定性,因此,RML热稳定性得以提高是源于其前导肽和成熟区的共进化作用。
关键词(KeyWords): 前导肽;基因突变;米黑霉脂肪酶;热稳定性
基金项目(Foundation): 山西中医药大学科技创新能力培育计划(2018PY-20);; 山西省自然基金青年项目(201801D221278)
作者(Author): 王珏;胡丽丽;张育敏;吴娜;李睿;
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DOI:
参考文献(References):
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