Purification and Characterization of a Novel Extracellular Haloprotease Vpr from Bacillus licheniformis Strain KB111.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-06-01 DOI:10.17113/ftb.60.02.22.7301
Tita Foophow, Duangjai Sittipol, Neeranuch Rukying, Weerachon Phoohinkong, Nujarin Jongruja
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引用次数: 3

Abstract

Research background: Haloalkaline proteases are one of the most interesting types of commercial enzymes in various industries due to their high specific activity and stability under extreme conditions. Biochemical characterization of enzymes is an important requirement for determining their potential for application in industrial fields. Most of microbial proteases have been isolated from Bacillus spp. In this study, the purification and characterization of an extracellular haloprotease produced from Bacillus sp. KB111 strain, which was previously isolated from mangrove forest sediments, are investigated for industrial applications.

Experimental approach: The whole genome of KB111 strain was identified by DNA sequencing. Its produced protease was purified by salting out and anion-exchange chromatography, characterized based on protease activity and stability using a peptide substrate, and identified by LC-MS/MS.

Results and conclusions: The strain KB111 was identified as Bacillus licheniformis. The molecular mass of its extracellular protease, termed KB-SP, was estimated to be 70 kDa. The optimal pH and temperature for the activity of this protease were 7 and 50 °C, respectively, while the enzyme exhibited maximal activity in the broad salinity range of 2-4 M NaCl. It was fully stable at an alkaline pH range of 7-11 at 50 °C with a half-life of 90 min. Metal ions such as K+, Ca2+ and Mg2+ could enhance the enzyme activity. Therefore, this protease indicates a high potential for the applications in the food and feed industry, as well as the waste management since it can hydrolyse protein at high alkaline pH and salt concentrations. The amino acid profiles of the purified KB-SP determined by LC-MS/MS analysis showed high score matching with the peptidase S8 of B. licheniformis LMG 17339, corresponding to the mature domain of a minor extracellular protease (Vpr). Amino acid sequence alignment and 3D structure modelling of KB-SP showed a conserved catalytic domain, a protease-associated (PA) domain and a C-terminal domain.

Novelty and scientific contribution: A novel extracellular haloprotease from B. licheniformis was purified, characterized and identified. The purified protease was identified as being a minor extracellular protease (Vpr) and this is the first report on the halotolerance of Vpr. This protease has the ability to work in harsh conditions, with a broad alkaline pH and salinity range. Therefore, it can be useful in various applications in industrial fields.

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地衣芽孢杆菌KB111胞外盐蛋白酶Vpr的纯化及特性研究
研究背景:盐碱性蛋白酶因其在极端条件下的高比活性和稳定性而成为各种工业中最有趣的商业酶之一。酶的生化特性是确定其在工业领域应用潜力的重要要求。大多数微生物蛋白酶都是从芽孢杆菌中分离出来的。在本研究中,研究了从红树林沉积物中分离出来的芽孢杆菌sp. KB111菌株产生的细胞外盐蛋白酶的纯化和特性,以用于工业应用。实验方法:采用DNA测序法对KB111菌株进行全基因组鉴定。采用盐析法和阴离子交换色谱法对其蛋白酶进行纯化,利用肽底物对蛋白酶活性和稳定性进行表征,并采用LC-MS/MS对其进行鉴定。结果与结论:菌株KB111鉴定为地衣芽孢杆菌。其胞外蛋白酶称为KB-SP,分子量估计为70 kDa。该蛋白酶的最适pH和温度分别为7°C和50°C,在2 ~ 4 M NaCl的宽盐度范围内酶活性最高。该酶在碱性pH值为7 ~ 11的50℃条件下完全稳定,半衰期为90 min。K+、Ca2+、Mg2+等金属离子可以增强酶的活性。因此,该蛋白酶在食品和饲料工业以及废物管理中具有很高的应用潜力,因为它可以在高碱性pH和高盐浓度下水解蛋白质。经LC-MS/MS分析,纯化的KB-SP的氨基酸谱与B. licheniformis LMG 17339的肽酶S8具有较高的匹配度,对应于一种次要胞外蛋白酶(Vpr)的成熟结构域。氨基酸序列比对和三维结构建模显示,KB-SP具有保守的催化结构域、蛋白酶相关结构域和c端结构域。新颖性和科学贡献:从地衣芽孢杆菌中纯化、表征和鉴定了一种新的细胞外盐蛋白酶。纯化的蛋白酶被鉴定为一种次要的细胞外蛋白酶(Vpr),这是关于Vpr耐盐性的首次报道。这种蛋白酶具有在恶劣条件下工作的能力,具有广泛的碱性pH值和盐度范围。因此,它可以在工业领域的各种应用中发挥作用。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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