Synthesis of lactulose via semi-rational design Aided evolution of glucose isomerase

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2025-02-07 DOI:10.1016/j.fbio.2025.106094
Chenlu Zhu , Jian He , Jiali Gu , Xiaomei Lyu , Renjiao Han , Han Liu , Caiyun Wang , Ruijin Yang
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引用次数: 0

Abstract

Directed evolution of the active pocket is particularly effective for altering the substrate specificity of enzymes. Herein, we investigate the feasibility of lactulose synthesis by glucose isomerase based on re-sharping the active pocket. The glucose isomerase from Streptomyces sp. SK (SKGI) was found possessing the activity to isomerize lactose. Based on this discovery, directed evolution of SKGI was performed via re-construction of the substrate binding pocket to improve its substrate specificity of towards lactose. As a result, the variant SKGI (N215C/K289R) with higher production (3.33-fold improvement) and longer half-life (increased from 196.92 min to 278.37 min) was obtained. These findings will provide new research perspectives for the directed evolution of enzymes. In the future, they will drive enzymes to evolve new functions by overcoming catalytic limitations.
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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