Computational Design of Burkholderia cepacia Lipase Mutants that Show Enhanced Stereoselectivity in the Production of l-Menthol

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2025-02-17 DOI:10.1021/acs.jafc.4c09949
Jinzen Ikebe, Kazunori Yoshida, Satoru Ishihara, Yoichi Kurumida, Tomoshi Kameda
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Abstract

l-Menthol, valued for its aroma, cooling properties, and biological activity, is often produced as a mixture with d-menthol, which negatively impacts taste and odor. To improve the purity of industrial l-menthol production, we engineered Burkholderia cepacia lipase (BCL) to improve its stereoselectivity. While wild-type BCL achieves only 98% enantiomeric excess, we used molecular dynamics simulations of BCL bound to menthol acetate, combined with computational rational design method (MSPER), to identify key mutation sites. We experimentally confirmed that five mutations that can effectively improve the enantiomeric excess. In particular, Q88A increased enantiomeric excess to 99.4% and productivity from 14.5% to 49.9%. Q88G exhibited the highest productivity at 54.0% with 99.3% optical purity. These BCL mutants offer a greener, more efficient approach to high-purity l-menthol production, contributing to more sustainable chemical processes.

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洋葱伯克氏菌脂肪酶突变体在l-薄荷醇生产中具有增强立体选择性的计算设计
l-薄荷醇因其香气,冷却性能和生物活性而受到重视,通常与d-薄荷醇混合生产,这对味道和气味产生负面影响。为了提高工业生产l-薄荷醇的纯度,我们对洋葱伯克霍尔德菌脂肪酶(BCL)进行了改造,以提高其立体选择性。野生型BCL仅达到98%的对端异构体过量,我们利用BCL与醋酸薄荷醇结合的分子动力学模拟,结合计算理性设计方法(MSPER)来确定关键突变位点。我们通过实验证实了五种突变可以有效地改善对映体过量。特别是,Q88A将对映体过剩率提高到99.4%,生产率从14.5%提高到49.9%。Q88G的产率最高,为54.0%,光学纯度为99.3%。这些BCL突变体提供了一种更环保、更高效的方法来生产高纯度的l-薄荷醇,有助于更可持续的化学过程。
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来源期刊
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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