尖孢镰刀菌M1耐热蛋白酶纯化及酶学性质

【背景】前期工作中,从北大仓白酒大曲分离到一株真菌,经形态学和分子生物学方法,将其鉴定为尖孢镰刀菌(Fusarium oxysporim)M1,研究发现该菌能产中性蛋白酶。中性蛋白酶是应用于工业化生产的重要酶制剂。由于其作用条件温和、催化速率较高,被广泛应用于食品、医药、皮革、饲料、化工和废弃物处理行业。【目的】为了使该菌蛋白酶应用于相关工业生产,需要对该蛋白酶进行纯化和酶学特性研究。【方法】采用硫酸铵分级分离、疏水和离子交换层析对该菌蛋白酶进行纯化,通过SDS-PAGE测定酶的纯度和分子量,并研究其热稳定性和酸碱适应性。【结果】经各步层析,蛋白酶纯化倍数达26.1,得率为7.9%;经测定纯酶的分子量为62 kD;该酶最适温度为40℃,最适pH为7.0,属于中性蛋白酶;该酶对酸较敏感,对碱有较强的耐受性;耐热性较强,但酶活性不受乙二胺四乙酸二钠盐抑制。【结论】由于该中性蛋白酶具有较好的耐热性,因此,可作为工业生产上潜在的生物催化剂。     

L-谷氨酸氧化酶的研究进展

L-谷氨酸氧化酶（L-glutamate oxidase,GLOD）是一种以FAD为辅基的黄素蛋白酶类,可以专一性地氧化谷氨酸生成过氧化氢、氨和α-酮戊二酸,广泛应用于食品、医药、发酵等领域。从谷氨酸氧化酶的微生物来源、酶学性质、发酵条件、分离纯化及分析应用等方面进行阐述,并对其研究前景进行展望。     

基于密码子优化的蛋白酶K在毕赤酵母中的表达及分离纯化

【目的】提高蛋白酶K在毕赤酵母中的表达产量,建立分离纯化方法。【方法】首先对蛋白酶K密码子进行优化,将其导入毕赤酵母GS115中实现分泌表达。然后对甲醇浓度、发酵温度和p H等表达条件进行优化,再对硫酸铵沉淀、亲和层析等纯化工艺进行比对分析。【结果】蛋白酶K密码子优化后实现了在毕赤酵母中的高效表达。在甲醇量0.75%、温度25°C和p H 7.0条件下进行发酵罐培养,蛋白酶K表达量达到2.2 g/L。采用Ni-NTA亲和柱对发酵液进行纯化可以得到较好的纯化效果。【结论】密码子优化后的蛋白酶K在毕赤酵母中高效表达并可以利用Ni-NTA亲和柱进行有效分离纯化。     

条斑紫菜蛋白酶解产物中α-葡萄糖苷酶抑制剂纯化及特性

以α-葡萄糖苷酶抑制活性为指标,优选出1398中性蛋白酶、碱性蛋白酶和氨肽酶在一定条件下复配酶解条斑紫菜蛋白制备α-葡萄糖苷酶抑制剂。酶解液加入乙醇至终浓度为60%以沉淀去除多糖,上清液为α-葡萄糖苷酶抑制剂粗品。该粗品利用SP Sepharose High Performance阳离子交换层析、Sephadex G-10凝胶层析和Mono Q阴离子交换层析进行分离纯化,获得一种肽类α-葡萄糖苷酶抑制剂(LGI)。LGI经反向高效液相层析测定纯度为62.4%,基本特性分析显示其具较好的温度和pH稳定性,对α-葡萄糖苷酶半抑制浓度IC50值为97.36μg/mL,属于一种非竞争性抑制剂。     

AS 1398蛋白酶对各种不同蛋白底物特异性的研究

AS1398中性蛋白酶,主要用于皮革脱毛。胶原蛋白酶、弹性蛋白酶、糖苷酶是酶法生皮脱毛中所涉及到的最主要的蛋白水解酶。在目前的实际应用中,一般以Folin单位计量使用。对未经处理而合有多种酶的粗粉来说,是不易得到理想的试验结果的。本文报道以AS1398中性蛋白酶为材料,通过硫酸铵盐析的各组分对不同底物作用表现的活力的结果。     

蛹虫草固体发酵大豆基质的成分及抗氧化活性变化研究

以大豆为培养基质,对蛹虫草固体发酵过程中的pH值、淀粉酶、蛋白酶、总糖、还原糖、总酚、ABTS自由基清除率和FRAP进行测定,分析各种物质含量及抗氧化活性变化。结果表明,发酵过程中pH值、淀粉酶和蛋白酶先增加后减少,还原糖含量随着发酵时间延长不断下降,可溶性总糖先减少后增加。总酚含量、ABTS自由基清除率和FRAP值随着发酵时间延长先减少后增加,22d达最大值。发酵成品有望开发成为食品基料及抗氧化食品。     

双酶水解紫贻贝制备酵母调味料研究*

利用复合蛋白酶、复合风味蛋白酶、中性蛋白酶对紫贻贝进行双酶水解,水解效果比较后选择使用复合蛋白酶和复合风味蛋白酶作为复合水解酶,同时采用产酯酵母发酵技术制备调味料,通过电位滴定法测定单菌株和多菌株发酵对双酶水解贻贝肉产总酯的影响。结果表明:产酯酵母1274在双酶水解后,接种量为5%,发酵温度28℃,发酵时间72h时总酯含量为0.65%,相同条件下,产酯酵母1274和1202多菌株发酵时总酯含量为0.78%,经产酯酵母发酵后的调味料,酯香味浓郁,给予产品以发酵特有的风味。     

纳豆芽孢杆菌菌种纯化及不同氮源对其产纳豆激酶的影响

纳豆激酶(nattokinase, NK)是一种由纳豆芽孢杆菌发酵产生的丝氨酸蛋白酶,具有良好的纤溶活性。本研究从wako Nattokinase中分离纯化出高品质的纳豆芽孢杆菌,旨在探究最适宜该菌产纳豆激酶的发酵培养基氮源。研究人员选择了6种氮源对其进行发酵实验,通过连续测定发酵液的菌量、pH和纤溶活性以观察不同氮源对纳豆芽孢杆菌产纳豆激酶的影响。研究结果表明:最优氮源为乳清蛋白,在以此为氮源的培养基中发酵培养120 h后,纳豆激酶的纤溶活性高达1 757.79 U/mL。以乳清蛋白发酵培养基对纳豆芽孢杆菌进行发酵,不仅可以得到高活性的纳豆激酶,还可为纳豆激酶应用于食品、保健品领域提供思路。     

固定化细胞应用进展

固定化细胞技术是酶工程的核心技术之一,它将酶工程提高到一个新水平。该技术简化了工业分离纯化的步骤,并使酶反应的连续生产成为现实。目前,该技术已经广泛应用于食品、发酵、三废处理等行业,经济效益显著。首先分析了固定化细胞的优缺点,介绍了近年来在食品、发酵和三废处理行业的应用,最后对其应用进行了展望。     

双酶水解紫贻贝制备酵母调味料研究

利用复合蛋白酶、复合风味蛋白酶、中性蛋白酶对紫贻贝进行双酶水解,水解效果比较后选择使用复合蛋白酶和复合风味蛋白酶作为复合水解酶,同时采用产酯酵母发酵技术制备调味料,通过电位滴定法测定单菌株和多菌株发酵对双酶水解贻贝肉产总酯的影响。结果表明：产酯酵母1274在双酶水解后,接种量为5％,发酵温度28℃,发酵时间72h时总酯含量为0．65％,相同条件下,产酯酵母1274和1202多菌株发酵时总酯含量为0．78％,经产酯酵母发酵后的调味料,酯香味浓郁,给予产品以发酵特有的风味。     

Expression in Escherichia coli of the Bacillus subtilis neutral protease gene (NPRE) lacking its ribosome binding site

Bacillus subtilis neutral protease (NprE) is first produced as a precursor, pre-pro-NprE, which consists of a signal peptide or prepeptide for secretion (27 amino acid residues) and a pro-peptide (194 amino acid residues) between the signal peptide and the mature protease. While the wildtype nprE gene could not be maintained in Escherichia coli, we have been able to show that expression and secretion of the neutral protease can be achieved from the nprE gene when its ribosome binding site (RBS) is removed. The results suggest that the failure to observe expression of the wildtype nprE gene is due to the lytic effect of the nprE gene product on E. coli host cells and that translation initiation in E. coli can be achieved even in the absence of a classical ribosome binding site.     

碱性蛋白酶SubC在枯草芽孢杆菌中的高效异源表达

【背景】碱性蛋白酶是工业用酶中占比最大的酶类,广泛应用于清洁、食品、医疗等行业。近期研究发现碱性蛋白酶在生产生物活性肽方面有巨大潜力,这将进一步拓宽其在保健食品领域中的应用。【目的】利用枯草芽孢杆菌异源表达地衣芽孢杆菌来源的碱性蛋白酶SubC。【方法】通过筛选3种枯草芽孢杆菌宿主菌株(Bacillus subtilis 1A751、MA07、MA08)和6种信号肽(AmyE、AprE、NprE、Pel、YddT、YoqM),同时优化诱导剂浓度、发酵培养基和发酵时长,最终得到最优重组菌株MA08-AmyE-subCopt。【结果】重组菌株MA08-AmyE-subCopt的胞外酶活力为3.33×103 AU/mL,胞外蛋白分泌量为胞内可溶蛋白表达量的4倍,与携带野生型信号肽的对照组菌株WT相比,酶活提高了73.4%。【结论】异源碱性蛋白酶SubC在枯草芽孢杆菌中成功表达,为碱性蛋白酶SubC的表达和在保健食品领域的工业化应用提供了理论基础。     

Debittering of protein hydrolyzates

Enzymatic hydrolysis of proteins frequently results in bitter taste, which is due to the formation of low molecular weight peptides composed of mainly hydrophobic amino acids. Methods for debittering of protein hydrolyzates include selective separation such as treatment with activated carbon, extraction with alcohol, isoelectric precipitation, chromatography on silica gel, hydrophobic interaction chromatography, and masking of bitter taste. Bio-based methods include further hydrolysis of bitter peptides with enzymes such as aminopeptidase, alkaline/neutral protease and carboxypeptidase, condensation reactions of bitter peptides using protease, and use of Lactobacillus as a debittering starter adjunct. The causes for the production of bitter peptides in various food protein hydrolyzates and the development of methods for the prevention, reduction, and elimination of bitterness as well as masking of bitter taste in enzymatic protein hydrolyzates are presented.     

Vermiculite as an economic support for immobilization of neutral protease

A new and cheap support, vermiculite was successfully used to immobilize neutral protease by adsorption and hexamethylene diamine mediated coupling using glutaraldehyde as a bifunctional agent. Neutral protease immobilized on vermiculite by adsorption showed maximum retained activity than HMD mediated coupling. The optimum temperature for both free and immobilized neutral protease was found to be 45°C. However, the pH and thermal stabilities of immobilized neutral protease was observed to be better than that of the free enzyme. The storage stability of the immobilized enzyme was also studied.     

Parameters for the recovery of proteases from surimi wash water.

Proteases are important bioactive compounds that have many applications in food processing. In this study, laboratory scale experiments were performed to establish conditions for recovery of a heat stable, acid protease from Pacific whiting (Merluccius productus) surimi process water. Reduction of proteinaceous solids and recovery of protease activity was maximized when process water was pre-treated with acid (pH 4) followed by heat (60 degrees C). In addition, acid plus heat treatment of process water appeared to improve membrane flux and concentration of protease activity (10-fold) was achieved in half as much time as treatments using acidification but not heat. Neither purification nor concentration of protease was effective using either 300 and 1000 kDa ultrafiltration or 0.3 microm microfiltration membranes. However, concentration of protease using 50 kDa ultrafiltration membranes was successful in recovering about 80% of original protease activity. Results provide conditions for further investigations into pilot plant recovery of protease from surimi process water.     

Physico-chemical,Sensory and Toxicity Characteristics of Dipeptidyl Peptidase-IV Inhibitory Peptides from Rice Bran-derived Globulin Using Computational Approaches

Rice processing industry released an enormous amount of the rice bran which is underutilized. Rice bran contains various proteins that can be used for the production of bioactive peptides. These bioactive peptides might be suitable ingredients for the development of functional food products. The objective of this study was to explore the potential of rice bran-derived globulin proteins as a suitable precursor of bioactive peptides with especially reference to dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. The various computational approaches (BLAST, BIOPEP, PeptideRanker, PepDraw, Pepcalc, and ToxinPred) were used to predict the potential of the globulin proteins. Ficain protease majorly released the DPP-IV inhibitory peptides from rice bran-derived globulin proteins as compared with other proteases used in this study. Furthermore, primary structure, physico-chemical, sensory, and allergic characteristics of the theoretically release bioactive DPP-IV inhibitory peptides were also studied. The result of this study provides a theoretical basis for the development of rice bran globulin proteins as a suitable source for the generation of bio-functional ingredients for glycaemic management and further demonstrates the usefulness of computational approaches.     

Cellular lysis in Bacillus subtilis; the affect of multiple extracellular protease deficiencies

Cellular lysis properties of strains of Bacillus subtilis deficient in the synthesis of extracellular proteases was investigated. In all cases, extracellular protease deficiency was found to increase the extent of cellular lysis of batch cultured strains following the transition to stationary phase, the time at which extracellular degradative enzymes are secreted in large quantities. The data indicates that the major extracellular proteases, NprE and AprE, are primarily responsible for the control of this autolytic activity in B. subtilis and has implications for the use of extracellular protease-deficient strains as hosts for the production of heterologous proteins.     

Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis

This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change.     

Engineering a Bacillus subtilis expression-secretion system with a strain deficient in six extracellular proteases.

We describe the development of an expression-secretion system in Bacillus subtilis to improve the quality and quantity of the secreted foreign proteins. This system consists of a strain (WB600) deficient in six extracellular proteases and a set of sacB-based expression vectors. With the inactivation of all six chromosomal genes encoding neutral protease A, subtilisin, extracellular protease, metalloprotease, bacillopeptidase F, and neutral protease B, WB600 showed only 0.32% of the wild-type extracellular protease activity. No residual protease activity could be detected when WB600 was cultured in the presence of 2 mM phenylmethylsulfonyl fluoride. By using TEM beta-lactamase as a model, we showed that WB600 can significantly improve the stability of the secreted enzyme. To further increase the production level we constructed an expression cassette carrying sacY, a sacB-specific regulatory gene. This gene was placed under the control of a strong, constitutively expressed promoter, P43. With this cassette in the expression vector, an 18-fold enhancement in beta-lactamase production was observed. An artificial operon, P43-sacY-degQ, was also constructed. However, only a partial additive enhancement effect (24-fold enhancement) was observed. Although degQ can stimulate the production of beta-lactamase in the system, its ability to increase the residual extracellular protease activity from WB600 limits its application. The use of the P43-sacY cassette and WB600 would be a better combination for producing intact foreign proteins in high yield.