Biochemical Characterization of a β-1,3-Glucanase from Bacteroidetes sp. Having Transglycosylase Activity Suitable to Synthesize β-Glucooligosaccharides

IF 5.7 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2024-11-29 DOI:10.1021/acs.jafc.4c08008
Zheyi Zhang, Sainan Yu, Jiawei Gu, Feilong Tan, Sibao Wan, Haiyan Gao, Zhen Qin
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Abstract

β-1,3-Glucanases have prospective applications in areas such as functional oligosaccharide preparation, plant protection, and breweries. In this study, a glycoside hydrolase (GH) family 17 β-1,3-glucanase (BbGlc17A) from Bacteroidetes bacterium from a microbial mat metagenome from the Great Salt Lake was identified. BbGlc17A catalyzed the hydrolytic conversion of laminarin into β-glucooligosaccharides with polymerization degrees of 3–8. The optimal catalytic conditions of BbGlc17A were pH 6.5 and 30 °C. In addition to its hydrolytic activity, BbGlc17A also exhibited transglycosidase activities, involving catalysis of the formation of new β-1,6-glycosidic bonds. BbGlc17A exhibits the classic (β/α)8 TIM-barrel structure and possesses an elongated catalytic groove, distinguishing it from other typical β-1,3-glucanases, which promote the forward direction of the transglycoside reaction. This effectively highlights the potential of the enzyme to convert β-1,3-glucan into mixed functional oligosaccharides. These results reveal the catalytic properties and the application potential of the GH family 17 β-1,3-glucanase and provide valuable information about the group of carbohydrate-active enzymes in biochemistry.

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Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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