Secretion of the sweet-tasting plant protein thaumatin byStreptomyces lividans

Summary To produce and direct the export inStreptomyces lividans of the sweet plant protein thaumatin, thaumatin II cDNA was fused in the correct reading frame to the -galactosidase leader peptide, under the control of the -galactosidase promoter and ribosome binding site. The export of the recombinant thaumatin may allow the correct formation of the thaumatin disulfide bonds. The recombinant thaumatin was purified from the medium on an S-Sepharose column and detected with western blots by sheep -thaumatin antibodies. The recombinant thaumatin was the same size as authentic thaumatin and changed position on an acrylamide gel in response to reduction by 2-mercaptoethanol in the same manner.     

Microbial synthesis of the sweet-tasting plant protein thaumatin

Thaumatin, the intensely sweet-tasting protein from the African plant, Thaumatococcus daniellii, is a potential low-caloric substitute for sugar and an attractive compound for studying the structural aspects of sweetness perception. Since thaumatin has other properties, such as flavour enhancement, it could also be used in products other than low-calorie foods. Recombinant DNA techniques could be used to synthesize this protein in quantities sufficient for such applications.     

Cloning of the natural gene for the sweet-tasting plant protein thaumatin

Five different clones, homologous to the structural gene for the sweet-tasting plant protein thaumatin, have been isolated from leaf DNA of Thaumatococcus daniellii Benth. Restriction maps, hybridization studies, S1-nuclease mapping and R-loop formation revealed that the thaumatin genes isolated belong to one multigene family, and have two very small introns situated at different positions in the various structural genes. A similar situation prevails in a number of seed storage genes. This suggests a similarity between the sweet-tasting protein thaumatin and seed storage proteins.     

Secretion of the sweet-tasting protein thaumatin by recombinant strains of Aspergillus niger var. awamori

A recombinant form of the sweet-tasting protein thaumatin has been produced in the filamentous fungus Aspergillus niger var. awamori. Expression cassettes containing a synthetic gene encoding thaumatin II were prepared and used to transform Aspergillus niger var. awamori strain NRRL312. Several fungal strains capable of synthesizing and secreting thaumatin into the culture medium were generated, and their production capabilities were determined, first in shake flasks and later in a laboratory fermentor. We report the expression and secretion of thaumatin in concentrations of 5–7 mg/l. This recombinant thaumatin is sweet. Received: 7 October 1997 / Received revision: 21 November 1997 / Accepted: 21 November 1997     

Cloning of cDNA encoding the sweet-tasting plant protein thaumatin and its expression in Escherichia coli

The structural gene of the sweet-tasting plant protein (prepro)thaumatin was cloned and expressed in Escherichia coli. Expression was effected under control of lac and trp promoter/operator systems and through the use of bacterial ribosome-binding sites. The naturally occurring thaumatin II represents a processed form. The primary translation product, preprothaumatin, of the cloned mRNA-derived cDNA contains extensions at both the amino terminus and the carboxy terminus. The amino terminal extension of 22 amino acids is hydrophobic and very much resembles an excretion-related signal sequence. The six amino acids-long carboxy terminal extension is very acidic in character, in contrast to the overall highly basic thaumatin molecule. The possible role of such an acidic tail with respect to compartmentalization is discussed.     

Assignment of the disulphide bonds in the sweet-tasting protein thaumatin I

The disulphide linkages of the 16 half-cystine residues in the sweet-tasting protein thaumatin have been investigated by enzymatic hydrolysis of the intact molecule. The peptides obtained after proteolytic cleavage with trypsin and pepsin, and in one case with chymotrypsin have been purified by gel filtration, high-performance liquid chromatography and peptide mapping by paper high-voltage electrophoresis in one direction and paper chromatography in the second dimension. Disulphide bonds appeared to be formed by cysteine residues in positions 9-204, 56-66, 71-77, 121-193, 126-177, 134-149, 145-158 and 159-164. The labile disulphide bond responsible for the enzymatic properties of the sweet tasting protein thaumatin appeared to be between Cys-145 and Cys-158.     

甜味蛋白thaumatin基因转入烟草的研究

利用基因工程技术 ,将分别克隆在两个不同载体上的甜味蛋白 thaum atin c DNA基因片段连接成一个完整的 c DNA基因 ,并将该基因克隆进 p BI12 1,构建成表达载体 p BI12 1- tha.通过冻融法导入农杆菌 ,农杆菌介导叶盘法转入烟草 ,经过组培 ,得到转基因的植株 .提取转基因烟草总 DNA,经 PCR,PCR- Southern和 Southern杂交证实 ,甜味蛋白基因已整合到烟草基因组中 .RT- PCR结果证明 ,thaumatin基因已在转基因烟草中转录成 m RNA,但SDS- PAGE和甜味尝试都表明 thaumatin基因在转基因烟草中没有表达出甜味蛋白     

Crystal structure of the sweet-tasting protein thaumatin II at 1.27 Å

Thaumatin, an intensely sweet-tasting protein, elicits a sweet taste sensation at 50 nM. Here the X-ray crystallographic structure of one of its variants, thaumatin II, was determined at a resolution of 1.27 Å. Overall structure of thaumatin II is similar to thaumatin I, but a slight shift of the Cα atom of G96 in thaumatin II was observed. Furthermore, the side chain of residue 67 in thaumatin II is highly disordered. Since residue 67 is one of two residues critical to the sweetness of thaumatin, the present results suggested that the critical positive charges at positions 67 and 82 are disordered and the flexibility and fluctuation of these side chains would be suitable for interaction of thaumatin molecules with sweet receptors.     

Critical molecular regions for elicitation of the sweetness of the sweet-tasting protein, thaumatin I

Thaumatin is an intensely sweet-tasting protein. To identify the critical amino acid residue(s) responsible for elicitation of the sweetness of thaumatin, we prepared mutant thaumatin proteins, using Pichia pastoris, in which alanine residues were substituted for lysine or arginine residues, and the sweetness of each mutant protein was evaluated by sensory analysis in humans. Four lysine residues (K49, K67, K106 and K163) and three arginine residues (R76, R79 and R82) played significant roles in thaumatin sweetness. Of these residues, K67 and R82 were particularly important for eliciting the sweetness. We also prepared two further mutant thaumatin I proteins: one in which an arginine residue was substituted for a lysine residue, R82K, and one in which a lysine residue was substituted for an arginine residue, K67R. The threshold value for sweetness was higher for R82K than for thaumatin I, indicating that not only the positive charge but also the structure of the side chain of the arginine residue at position 82 influences the sweetness of thaumatin, whereas only the positive charge of the K67 side chain affects sweetness.     

Expression of a synthetic gene encoding the sweet-tasting protein thaumatin in the filamentous fungus Penicillium roquefortii

A synthetic gene encoding the amino acid sequence of the sweet-tasting protein thaumatin II has been expressed in Penicillium roquefortii. Using several different expression cassettes thaumatin was expressed either intracellularly or extracellularly, at concentrations of 1–2 mg thaumatin/l.     

Degradation of p-Aminoazobenzene byBacillus subtilis

Summary p-Aminoazobenzene (PAAB) was degradated byBacillus subtilis. Both aniline and p-phenylenediamine as degradative compounds from PAAB were identified by thin layer chromatographic-, and high performance liquid chromatographic-methods. This fact suggests that the first degradative reaction of PAAB byB. subtilis is reductive fission of azo bond in PAAB.     

Structural investigation of the sweet-tasting proteins thaumatin and monellin by immunological studies

Rabbit antibodies were produced against thaumatin I, a sweet-tastingprotein from plant origin using the technique of double diffusionin agar. Cross-reactions were observed between these antibodiesand thaumatin I, monellin and chemically modified thaumatins.No cross-reaction was observed between the antibodies of thaumatinI and the not sweet-tasting iodinated monellin. This lack ofcross-reaction may be due to the fact that iodination splitsmonellin into its A and B chain, resulting in a disturbanceof the tertiary structure of the molecule. The appearance ofprecipitation lines from thaumatin I as well as from monellinin reaction with the antibodies of thaumatin in the immunodiffusionassay indicates that thaumatin and monellin are immunologicallyclosely related. An identical conformational antigenic determinantin both molecules is probably responsible for this relationship.It is tentatively concluded that the identical conformationaldeterminant coincides with the active site responsible for thesweet-taste sensation.     

Synthesis and processing of the plant protein thaumatin in yeast

Various maturation forms of the plant protein thaumatin were expressed in yeast, using a promoter fragment of the glyceraldehyde-3P-dehydrogenase (GAPDH) gene. Plasmids encoding preprothaumatin were shown to direct the synthesis of a processed form of the plant protein. The important role of signal sequences in the expression of the plant protein in yeast was indicated by the observation that plasmids encoding processed thaumatin forms were only poorly expressed, if at all. Nucleotide sequence analysis of the 843 nucleotide GAPDH promoter fragment revealed a characteristic structure with two regions of dyad symmetry containing translational starts of GAPDH and a putative 38 amino acid peptide. A promoter fragment from which the upstream region was deleted proved to be less efficient in thaumatin expression.     

Dissimilation of ferulic acid byBacillus subtilis

Bacillus subtilis utilized ferulic acid and its intermediates vanillin, vanillic acid, and protocatechuic acid as sole carbon source. The enzymes of the ferulic acid degradative pathway such as deacetylase, vanillin oxidase, vanillate-o-demethylase, and protocatechuate 3,4-dioxygenase were inducible in nature. Concentration of the inducer profoundly influenced the induction of the enzymes involved in ferulic acid dissimilation.     

Regulation of biosynthesis of bacilysin byBacillus subtilis

Summary Production of the dipeptide antibiotic bacilysin byBacillus subtilis 168 was growth associated and showed no evidence of repression by glucose or sucrose. Carbohydrates other than glucose and sucrose yielded lower specific titers of bacilysin. Bacilysin production in three such carbon sources (maltose, xylose, ribose) was delayed until growth slowed down. Ammonium salts were poor for bacilysin production when used as the sole nitrogen source. When added to the standard medium containing glutamate, they suppressed antibiotic production. Aspartate was slightly better than glutamate for antibiotic production as sole nitrogen source. No other nitrogen source tested, including inorganic, organic or complex, approached the activity of glutamate or aspartate. When added to glutamate, casamino acids, phenylalanine and alanine (a substrate of bacilysin synthetase) suppressed bacilysin production while stimulating growth. Phosphate provided for optimum growth and production at 7.5 mM and both processes were inhibited at higher concentrations. Ferric citrate stimulated growth and inhibited bacilysin production, the effects being due to both the iron and the citrate components. Elimination of ferric citrate stimulated production as did increasing the concentration of Mn to its optimum concentration of 6.6×10^–4M.     

Pectate lyase production byBacillus subtilis in a membrane bioreactor

Summary An environmental strain ofBacillus subtilis was cultivated in a membrane bioreactor. Microbial cells were trapped by an upright membrane module fitted in the vessel reactor. Cell biomass and pectate lyase activity were increased about 5–6 times in comparison to a batch process. Clogging of the membrane module appears to be a major problem.     

Five amino acid residues in cysteine-rich domain of human T1R3 were involved in the response for sweet-tasting protein,thaumatin

Thaumatin, a sweet-tasting plant protein, elicits a sweet taste sensation at 50 nM in humans but not rodents. Although it was shown that the cysteine-rich domain (CRD) of human T1R3 (hT1R3) is important for the response to thaumatin, the amino acid residues within CRD critical for response are still unknown. A comparison of the amino acid sequence (69 amino acid residues) of CRD between hT1R3 and mouse T1R3 (mT1R3) revealed sixteen amino acids that differ.