Thermal and Alkaline Denaturation of Bovine β-Casein

The secondary structure of bovine beta-casein was characterized using circular dichroism (CD) and FTIR spectroscopies under physiologically relevant conditions. Analytical ultracentrifugation technique was used to follow the highly temperature, pH and concentration dependent self-association behavior. CD measurements provide convincing evidence for short segments of polyproline II-like structures in beta-casein in addition to a wide range of secondary structure elements, such as 10-20% alpha-helix, approximately 30% turns, 32-35% extended sheet. Results obtained at extreme pH (10.5) revealed structural destabilization in the monomeric form of the protein. At least four distinct structural transitions at 10, 33, 40 and 78 degrees C were observed at pH 6.75 by CD analysis, compared to only two transitions, 26 and 40 degrees C, at pH 10.5. Calculations from analytical ultracentrifugation suggest that the transitions at lower temperature (< or = 30 degrees C) occur primarily in the monomer. It is hypothesized that the transition at 10 degrees C and neutral pH may represent a general conformational change or cold denaturation. Those middle ranged transitions, i.e. 33 and 40 degrees C are more likely the reflection of hydrophobic changes in the core of beta-casein. As beta-casein undergoes self-association and increases in size, the transition at higher temperature (78 degrees C) is perhaps caused by the apparent conformational change within the micelle-like polymers. It has been shown that beta-casein binds the hydrophobic fluorescent probe ANS with high affinity in much similar fashion to molten globular proteins. The effect of urea denaturation on the bound complex effectively supports this observation.     

Heat,Acid and Chemically Induced Unfolding Pathways,Conformational Stability and Structure-Function Relationship in Wheat α-Amylase

Wheat α-amylase, a multi-domain protein with immense industrial applications, belongs to α+β class of proteins with native molecular mass of 32 kDa. In the present study, the pathways leading to denaturation and the relevant unfolded states of this multi-domain, robust enzyme from wheat were discerned under the influence of temperature, pH and chemical denaturants. The structural and functional aspects along with thermodynamic parameters for α-amylase unfolding were probed and analyzed using fluorescence, circular dichroism and enzyme assay methods. The enzyme exhibited remarkable stability up to 70°C with tendency to aggregate at higher temperature. Acid induced unfolding was also incomplete with respect to the structural content of the enzyme. Strong ANS binding at pH 2.0 suggested the existence of a partially unfolded intermediate state. The enzyme was structurally and functionally stable in the pH range 4.0–9.0 with 88% recovery of hydrolytic activity. Careful examination of biophysical properties of intermediate states populated in urea and GdHCl induced denaturation suggests that α-amylase unfolding undergoes irreversible and non-coincidental cooperative transitions, as opposed to previous reports of two-state unfolding. Our investigation highlights several structural features of the enzyme in relation to its catalytic activity. Since, α-amylase has been comprehensively exploited for use in a range of starch-based industries, in addition to its physiological significance in plants and animals, knowledge regarding its stability and folding aspects will promote its biotechnological applications.     

Differential Scanning Calorimetrie Study of the Thermal Denaturation of Almond β-Glucosidase

The thermal denaturation of almond β-glucosidase [EC 3.2.1.21] was studied by differential scanning calorimetry. The shape of the DSC trace was highly dependent on pH; two peaks were observed between pH 6–8, but only one peak between pH 4–5. All of the DSC curves were resolved into three components according to the model of independent two-state processes, and the thermodynamic parameters for the denaturation were evaluated. The dependence of the shape of DSC curves was accounted for mainly by the rapid changes of denaturation enthalpy and denaturation temperature of the third component in the acidic pH region.     

Cloning and Expression of a β-Galactosidase Gene of Bacillus circulans

A gene of β-galactosidase from Bacillus circulans ATCC 31382 was cloned and sequenced on the basis of N-terminal and internal peptide sequences isolated from a commercial enzyme preparation, Biolacta^®. Using the cloned gene, recombinant β-galactosidase and its deletion mutants were overexpressed as His-tagged proteins in Escherichia coli cells and the enzymes expressed were characterized.     

Cloning,Expression, and Characterization of a Peculiar Choline-Binding β-Galactosidase from Streptococcus mitis

A Streptococcus mitis genomic DNA fragment carrying the SMT1224 gene encoding a putative β-galactosidase was identified, cloned, and expressed in Escherichia coli. This gene encodes a protein 2,411 amino acids long with a predicted molecular mass of 268 kDa. The deduced protein contains an N-terminal signal peptide and a C-terminal choline-binding domain consisting of five consensus repeats, which facilitates the anchoring of the secreted enzyme to the cell wall. The choline-binding capacity of the protein facilitates its purification using DEAE-cellulose affinity chromatography, although its complete purification was achieved by constructing a His-tagged fusion protein. The recombinant protein was characterized as a monomeric β-galactosidase showing a specific activity of around 2,500 U/mg of protein, with optimum temperature and pH ranges of 30 to 40°C and 6.0 to 6.5, respectively. Enzyme activity is not inhibited by glucose, even at 200 mM, and remains highly stable in solution or immobilized at room temperature in the absence of protein stabilizers. In S. mitis, the enzyme was located attached to the cell surface, but a significant activity was also detected in the culture medium. This novel enzyme represents the first β-galactosidase having a modular structure with a choline-binding domain, a peculiar property that can also be useful for some biotechnological applications.Streptococcus mitis belongs to the viridans group of streptococci and is a relevant microorganism because it is both an opportunistic pathogen and phylogenetically close to Streptococcus pneumoniae, a major respiratory human pathogen. Although S. mitis isolates usually produce only mild infections, some S. mitis strains have acquired increased virulence and are one of the main causes of infectious endocarditis (15, 36). Remarkably, S. mitis, like only a few other streptococci, displays phosphorylcholine residues in its cellular envelope (3). This aminoalcohol is used for the anchorage of proteins belonging to the so-called “choline-binding proteins” (CBPs), which fulfill important physiological functions in these bacteria. CBPs bind to phosphorylcholine residues present in the teichoic and lipoteichoic acids located at the surface of S. pneumoniae and some streptococci of the mitis group. CBPs share a modular organization consisting of a biologically active domain and a conserved choline-binding domain (CBD), which contains 6 to 18 imperfect 20-amino-acid tandem repeats each located either at the carboxy- or amino-terminal ends of the proteins (26). This CBD is able to specifically bind to choline or its structural analogues like DEAE (diethylaminoethanol), which permits purification by affinity chromatography in a single step using DEAE-cellulose supports (38). Crystallographic studies of CBPs have shown that a typical CBD consists of several β-hairpins organized as a left-handed superhelix and that the linkage of CBPs to the choline-containing cell wall substrate is carried out through the binding of choline residues to the interface of two consecutive choline-binding repeats, named choline-binding sites (9, 13, 14).β-d-Galactosidases (β-d-galactoside galactohydrolase; EC 3.2.1.23) constitute a large family of proteins that cleave the glycosidic bond between two or more carbohydrates or between a carbohydrate and a noncarbohydrate moiety, e.g., lactose and related chromogens, like o-nitrophenyl-β-d-galactopyranoside (ONPG), p-nitrophenyl-β-d-galactopyranoside (PNPG), or 6-bromo-2-naphthyl-galactopyranoside. β-d-galactosidases belong to the glycosyl hydrolase (GH) superfamily, which contains 114 families (see http://www.CAZY.org) classified on the basis of amino acid sequence similarity (12). The enzymes exhibiting β-galactosidase activity are currently classified within four different families: GH-1, GH-2, GH-35, and GH-42. β-Galactosidases are widely distributed in nature and are present in numerous microorganisms (yeasts, fungi, bacteria, and archaea), plants, and animals (34, 44). These enzymes are of great interest for several industrial or biotechnological processes; the hydrolytic activity has been applied in the food industry for decades to reduce the lactose content of milk products in order to circumvent lactose intolerance, which is prevalent in more than half of the world''s population (27). More recently, interest in β-galactosidases has increased due to their ability to synthesize β-galactosyl derivatives that have received a great deal of attention owing to their important roles in many biological processes (27).In this study, we report the purification and biochemical characterization of a peculiar β-galactosidase encoded by the SMT1224 gene of S. mitis that represents a new type of β-galactosidase within this paradigmatic enzyme family.     

Causes of the Production of Multiple Forms of β-Galactosidase by Bacillus circulans

The presence of multiple types of β-galactosidases in a commercial enzyme preparation from Bacillus circulans ATCC 31382 and differences in their transgalactosylation activity were investigated. Four β-galactosidases, β-Gal-A, β-Gal-B, β-Gal-C, and β-Gal-D, which were immunologically homologous, were isolated and characterized. The N-terminal amino acid sequences of all of the enzymes were identical and biochemical characteristics were similar, except for galactooligosaccharide production. β-Gal-B, β-Gal-C, and β-Gal-D produced mainly tri- and tetra saccharides at maximum yields of 20–30 and 9–12%, while β-Gal-A produced trisaccharide with 7% with 5% lactose as substrate. The Lineweaver-Burk plots for all of the enzymes, except for β-Gal-A, showed biphasic behavior. β-Gal-A was truncated to yield multiple β-galactosidases by treatment with protease isolated from the culture broth of B. circulans. Treatment of β-Gal-A with trypsin yielded an active 91-kDa protein composed of 21-kDa and 70-kDa proteins with characteristics similar to those for β-Gal-D.     

Structural Changes of β-Lactoglobulin during Thermal Unfolding and Refolding – An FT-IR and Circular Dichroism Study

We have quantitatively characterized by FT-IR spectroscopy the contents of secondary structure of -lactoglobulin during thermal unfolding and subsequent refolding. Our data clearly indicate that considerable amount of secondary structure, particularly -sheet, still remained intact even at 90°C. Noticeable changes in secondary structure of -lactoglobulin were observed only above 70°C. The refolded protein regained, within limits of experimental error, all of the secondary structure lost during thermal unfolding. The data also indicate that the refolding mechanism operating at pH 7.0 and 2.0 are the same. Identical secondary structure of native and refolded -lactoglobulin was also indicated by far-UV circular dichroic spectra of the two forms of protein. Near UV circular dichroic spectra of the same two forms showed considerable differences indicating less tertiary structure of refolded -lactoglobulin. The combined CD and FT-IR data indicated that refolded form of -lactoglobulin could be characterized as a molten globule state as it had native-like secondary structure and compromised tertiary structure.     

Purification,Crystallization and Some Properties of β-Galactosidase from Saccharomyces fragilis

Crystalline β-galactosidase was prepared from the cell extract of Saccharomyces fragilis KY5463, by procedures including protamine sulfate treatment and DEAE-cellulose, hydroxylapatite and DEAE-Sephadex column chromatographies. Crystals were formed when solid ammonium sulfate was added to solutions of the purified enzyme. This procedure resulted in a 55-fold purification with an over-all yield of l5.4%. The crystalline enzyme appeared to be homogeneous on ultracentrifugation and electrophoresis.

The sedimentation coefficient, , was determined to be 10.0 S. The molecular weight was estimated to be approximately 203,000 by the sedimentation equilibrium method of Yphantis. Electrolysis with carrier ampholytes revealed that this enzyme has an isoelectric point at around pH 4.4.

The enzyme was activated by K⁺ in addition to bivalent cations, such as Mn²⁺, Mg^2? and Co²⁺. The Km values for o-NPG and lactose were 4.0×10^?3m and 21.0×10^?3m, respectively. The enzyme is sulfhydryl dependent and was completely inactivated by mercuric ions or p-chloromercuribenzoate.     

Chemical and biological consequences of β-decay

Summary Radioactive decay in a labelled molecule leads to specific chemical and biological consequences which are due to local transmutation effects such as recoil, electronic excitation, build-up of charge states and change of chemical identity, as well as to internal radiolytic effects. In the present paper these effects are reviewed emphasizing the relation of the chemical alterations on a molecular level to the biological manifestation. Potential importance of this type of research for biomedical applications is pointed out. In part 1 we review the underlying physical and chemical principles and consequences of -decay of³H,¹⁴C,³²P,³³P,³⁵S and¹²⁵I for gaseous and simple condensed organic systems. Part 2 which will appear in the next issue will include the discussion of biological effects associated with -decay.     

Investigation of the Relationship between the Lectin Activity of Azospirilla and Their α-Glucosidase, β-Glucosidase,and β-Galactosidase

The activities of -glucosidase, -glucosidase, and -galactosidase were studied during the isolation and purification of lectins from Azospirillum brasilenseSp7 and Azospirillum lipoferum59b cells. These enzymatic activities were revealed in crude extracts of surface proteins, protein fraction precipitated with ammonium sulfate or ethanol–acetone mixture, and protein fraction obtained by gel filtration on Sephadex G-75. The distribution of the enzymes between different protein fractions varied for the azospirilla studied. The cofunction of the A. brasilenseSp7 lectin and -galactosidase on the cell surface is assumed. A strong interaction between the A. lipoferum59b lectin and glucosidases was revealed. The lectin from A. lipoferum59b may possess saccharolytic activity.     

Cell Surface Engineering of a β-Galactosidase for Galactooligosaccharide Synthesis

A novel gene encoding transglycosylating β-galactosidase (BGase) was cloned from Penicillium expansum F3. The sequence contained a 3,036-bp open reading frame encoding a 1,011-amino-acid protein. This gene was subsequently expressed on the cell surface of Saccharomyces cerevisiae EBY-100 by galactose induction. The BGase-anchored yeast could directly utilize lactose to produce galactooligosaccharide (GOS), as well as the by-products glucose and a small quantity of galactose. The glucose was consumed by the yeast, and the galactose was used for BGase expression, thus greatly facilitating GOS synthesis. The GOS yield reached 43.64% when the recombinant yeast was cultivated in yeast nitrogen base-Casamino Acids medium containing 100 g/liter initial lactose at 25°C for 5 days. The yeast cells were harvested and recycled for the next batch of GOS synthesis. During sequential operations, both oligosaccharide synthesis and BGase expression were maintained at high levels with GOS yields of over 40%, and approximately 8 U/ml of BGase was detected in each batch.Galactooligosaccharides (GOS) are beneficial for human health as prebiotics that maintain the balance of normal flora in the intestine, enhance lactose tolerance and the digestibility of milk products, reduce serum cholesterol levels, increase Ca²⁺ absorption, synthesize B-complex vitamins, and reduce the risk of cancer (15, 18). Recently, a great deal of attention has been devoted to GOS synthesis, especially via enzymatic transglycosylation, since chemical synthesis of GOS is very tedious (16). GOS can be synthesized by β-galactosidase (BGase) from lactose by glycosyl transfer of one or more galactosyl units onto a galactose moiety of lactose or other structurally related galactosides (10). Both free and immobilized BGases from different microorganisms have been employed for GOS synthesis (12). Based on previous studies, using free enzymes has been associated with limitations, such as low stability and nonreusability of the enzymes. Using immobilized enzymes could overcome these problems, but there are still some drawbacks, including low recovery rates of enzyme activity, the gradual loss of enzyme during the reaction process, finite immobilized carriers, and large mass transfer resistance between some immobilized enzymes and substrates.Recently, an alternative strategy to conventional enzyme immobilization was proposed in which the enzyme is anchored on the cell surfaces of engineered microorganisms, such as Escherichia coli and Saccharomyces cerevisiae (8, 13). S. cerevisiae is a highly advantageous host for cell surface display, as it may allow the accurate folding and glycosylation of recombinant proteins. It is generally regarded as safe in its applications in different fields. Yeast cell surface engineering has been demonstrated using the α-agglutinin receptor of S. cerevisiae to display foreign proteins on the cell surface. There were certain advantages to using cell surface-engineered yeast as an immobilized biocatalyst, e.g., the enzyme was anchored covalently on the cell surface without enzyme loss or additional treatments for immobilization, and the mass transfer resistance between the enzyme and the substrate was sharply reduced in contrast to conventional immobilization methods (17). Several studies have successfully used engineered yeast with immobilized target enzymes as a biocatalyst for a single use, such as the cell surface engineering of a β-glucosidase from Aspergillus oryzae for isoflavone aglycone production and a chitosanase from Paenibacillus fukuinensis for chitooligosaccharide production (7, 19). However, there have been no reports of the use of engineered yeast for consecutive batch production without loss of enzyme activity during the reaction process.The objective of this work was to present a novel approach for GOS synthesis by anchoring BGase from Penicillium expansum F3 on the cell surface of S. cerevisiae as an immobilized enzyme. Figure ​Figure11 shows the main principle of this strategy. The BGase that was cell surface engineered and anchored to yeast (BGase-anchored yeast) could directly utilize lactose for GOS synthesis in batches without loss of enzyme activity. The carbon source (glucose) for cell growth and the inducer (galactose) for enzyme production were the by-products of lactose. The yield of GOS was greatly increased because of the removal of glucose and the continuous expression of BGase. The results showed that this method was especially suitable for GOS synthesis, and it has great promise for industrial oligosaccharide production in the future.Open in a separate windowFIG. 1.Schematic of GOS synthesis by BGase-anchored yeast. The BGase-anchored yeast is represented by modified ovals. The surface BGase converted lactose into GOS, glucose, and a small quantity of galactose. The undesirable glucose was consumed by the yeast for cell growth, and the galactose induced the continuous expression of BGase. Thus, BGase-anchored yeast cells were grown and successively utilized lactose to produce GOS. After a batch reaction, BGase-anchored yeast with higher BGase activity could be harvested and recycled for another batch of GOS synthesis under the same cultivation conditions as the first batch.     

Chemical–Genetic Profiling of Imidazo[1,2-a]pyridines and -Pyrimidines Reveals Target Pathways Conserved between Yeast and Human Cells

Small molecules have been shown to be potent and selective probes to understand cell physiology. Here, we show that imidazo[1,2-a]pyridines and imidazo[1,2-a]pyrimidines compose a class of compounds that target essential, conserved cellular processes. Using validated chemogenomic assays in Saccharomyces cerevisiae, we discovered that two closely related compounds, an imidazo[1,2-a]pyridine and -pyrimidine that differ by a single atom, have distinctly different mechanisms of action in vivo. 2-phenyl-3-nitroso-imidazo[1,2-a]pyridine was toxic to yeast strains with defects in electron transport and mitochondrial functions and caused mitochondrial fragmentation, suggesting that compound 13 acts by disrupting mitochondria. By contrast, 2-phenyl-3-nitroso-imidazo[1,2-a]pyrimidine acted as a DNA poison, causing damage to the nuclear DNA and inducing mutagenesis. We compared compound 15 to known chemotherapeutics and found resistance required intact DNA repair pathways. Thus, subtle changes in the structure of imidazo-pyridines and -pyrimidines dramatically alter both the intracellular targeting of these compounds and their effects in vivo. Of particular interest, these different modes of action were evident in experiments on human cells, suggesting that chemical–genetic profiles obtained in yeast are recapitulated in cultured cells, indicating that our observations in yeast can: (1) be leveraged to determine mechanism of action in mammalian cells and (2) suggest novel structure–activity relationships.     

Association Properties and Unfolding of a βγ-Crystallin Domain of a Vibrio-Specific Protein

The βγ-crystallin superfamily possesses a large number of versatile members, of which only a few members other than lens βγ-crystallins have been studied. Understanding the non-crystallin functions as well as origin of crystallin-like properties of such proteins is possible by exploring novel members from diverse sources. We describe a novel βγ-crystallin domain with S-type (Spherulin 3a type) Greek key motifs in protein vibrillin from a pathogenic bacterium Vibrio cholerae. This domain is a part of a large Vibrio-specific protein prevalent in Vibrio species (found in at least fourteen different strains sequenced so far). The domain contains two canonical N/D-N/D-X-X-S/T-S Ca²⁺-binding motifs, and bind Ca²⁺. Unlike spherulin 3a and other microbial homologues studied so far, βγ-crystallin domain of vibrillin self-associates forming oligomers of various sizes including dimers. The fractionated dimers readily form octamers in concentration-dependent manner, suggesting an association between these two major forms. The domain associates/dissociates forming dimers at the cost of monomeric populations in the presence of Ca²⁺. No such effect of Ca²⁺ has been observed in oligomeric species. The equilibrium unfolding of both forms follows a similar pattern, with the formation of an unfolding intermediate at sub-molar concentrations of denaturant. These properties exhibited by this βγ-crystallin domain are not shown by any other domain studied so far, demonstrating the diversity in domain properties.     

Barley β-Galactosidase: Structure, Function, Heterogeneity, and Gene Origin

Barley (Hordeum vulgare) β-galactosidase is composed of a large (45 kDa) and a small (33 kDa) polypeptide. N-terminal sequencing of the polypeptides and antibody reactivity data place the barley enzyme and heterodimeric plant β-galactosidases from jack bean, maize, and wheat in family 35 of the glycosyl hydrolases. Sequence analysis indicates the existence of a subfamily of genes coding for polypeptide precursors that are cleaved to produce the two subunits in heterodimeric β-galactosidases. The heterogeneity of the barley holoenzyme is related, but not restricted, to the N-glycosylation of the small polypeptide. Both polypeptides are essential for the catalytic activity of the enzyme.     

Adsorption of glycinin and β-conglycinin on silica and cellulose: surface interactions as a function of denaturation, pH, and electrolytes

Soybean proteins have found uses in different nonfood applications due to their interesting properties. We report on the kinetics and extent of adsorption on silica and cellulose surfaces of glycinin and β-conglycinin, the main proteins present in soy. Quartz crystal microgravimetry (QCM) experiments indicate that soy protein adsorption is strongly affected by changes in the physicochemical environment. The affinity of glycinin and the mass adsorbed on silica and cellulose increases (by ca. 13 and 89%, respectively) with solution ionic strength (as it increases from 0 to 100 mM NaCl) due to screening of electrostatic interactions. In contrast, β-conglycinin adsorbs on the same substrates to a lower extent and the addition of electrolyte reduces adsorption (by 25 and 57%, respectively). The addition of 10 mM 2-mercaptoethanol, a denaturing agent, reduces the adsorption of both proteins with a significant effect for glycinin. This observation is explained by the cleavage of disulfide bonds which allows unfolding of the molecules and promotes dissociation into subunits that favors more compact adsorbed layer structures. In addition, adsorption of glycinin onto cellulose decreases with lowering the pH from neutral to pH 3 due to dissociation of the macromolecules, resulting in flatter adsorbed layers. The respective adsorption isotherms fit a Langmuir model and QCM shifts in energy dissipation and frequency reveal multiple-step kinetic processes indicative of changes in adlayer structure.