Studies on solution NMR structure of brazzein——Secondary structure and molecular scaffold

Brazzein is a sweet-tasting protein isolated from the fruit of West African plantPentadiplandra brazzeana Baillon. It is the smallest and the most water-soluble sweet protein discovered so far and is highly thermostable. The proton NMR study of brazzein at 600 MHz (pH 3.5, 300 K) is presented. The complete sequence specific assignments of the individual backbone and sidechain proton resonances were achieved using through-bond and through-space connectivities obtained from standard two-dimensional NMR techniques. The secondary structure of brazzein contains one alpha-helix (residues 21-29), one short 3(10)-helix (residues 14-17), two strands of antiparallel beta-sheet (residues 34-39, 44-50) and probably a third strand (residues 5-7) near the N-terminus. A comparative analysis found that brazzein shares a so-called 'cysteine-stabilized alpha-beta' (CSalphabeta) motif with scorpion neurotoxins, insect defensins and plant gamma - thionins. The significance of this multi-function motif, the possible active sites and the structural basis of themostability were discussed.     

耐热甜味蛋白Brazzein的特性和化学修饰

ＭｉｎｇａｎｄＨｅｌｌｅｋａｎｔ（１９９４）从西非洲热带野生植物ＰｅｎｔａｄｉｐｌａｎｄｒａｂｒａｚｚｅａｎａＢａｉｌｌ的果实中,分离出一种甜味蛋白质,命名为ｂｒａｚｚｅｉｎ,它是由５４个氨基酸残基组成的单链多肽;甜度是蔗糖的２０００倍。本实验测得Ｂｒａｚｚｅｉｎ分子量为６．５ｋＤ,等电点为５。Ｂｒａｚｚｅｉｎ含有８个半胱氨酸,构成分子内的双硫键;其水溶液经８０℃４ｈ处理,甜味和电泳行为不变,虽然     

植物甜蛋白brazzein基因的克隆与表达

根据大肠杆菌偏爱的密码子,利用PCR技术体外人工合成brazzein cDNA序列,并将其克隆至原核高效表达载体pET30a( )中。重组载体pET30a( )-brazzein转化至大肠杆菌BL21(DE3)中,经IPTG诱导后,SDS-PAGE结果证明pET30a( )-brazzein在大肠杆菌中获得高效表达,目的蛋白占总菌体蛋白25％左右。     

耐热甜味蛋白brazzein的溶液NMR结构研究——二级结构和分子骨架

brazzein是从非洲西部野生植物PentadiplandrabrazzeanaBaillon的果实中提取的一种甜味蛋白 .在所有已知的甜味蛋白质中 ,brazzein的分子量最小 ,水溶性最好 ,并且具有很好的热稳定性 .利用二维核磁共振 ( 2DNMR)技术研究brazzein的溶液三维结构 ,完成了包括主链和侧链在内的所有质子共振峰的序列归属 .brazzein的二级结构包含一段α螺旋 ( 2 1～ 2 9) ,一段较短的 310 螺旋 ( 1 4～ 1 7)和两股反平行 β折叠 ( 34～ 39,44～ 5 0 ) ,分子N端可能形成了第 3股 β链 ( 5～ 7) .比较研究发现 ,该甜味分子骨架CSαβ与蝎毒、昆虫防卫素和植物抗菌蛋白γ 硫素的分子支架基本相同 .以此为基础 ,讨论了这种多功能分子支架的意义 ,可能的甜味活性中心及其热稳定性的结构基础 .     

Studies on solution NMR structure of brazzein——Secondary structure and molecular scaffold

Brazzein is a sweet-tasting protein isolated from the fruit of West African plant Pentadiplandra brazzeana Baillon. It is the smallest and the most water-soluble sweet protein discovered so far and is highly thermostable. The proton NMR study of brazzein at 600 MHz (pH 3.5, 300 K) is presented. The complete sequence specific assignments of the individual backbone and sideehain proton resonances were achieved using through-bond and through-space eonneetivities obtained from standard two-dimensional NMR techniques. The secondary structure of brazzein contains one α-helix (residues 21—29), one short 3_(10)-helix (residues 14—17), two strands of antiparallel β-sheet (residues 34—39, 44—50) and probably a third strand (residues 5—7) near the N-terminus. A comparative analysis found that brazzein shares a so-called 'eysteine-stabilized alpha-beta' (CSαβ) motif with scorpion neurotoxins, insect defensins and plant γ-thionins. The significance of this multi-function motif, the possible active sites an     

Large increase in brazzein expression achieved by changing the plasmid /strain combination of the NICE system in Lactococcus lactis

Aims:  To evaluate brazzein production in Lactococcus lactis using the nisin-controlled expression (NICE) system. The approach is through analysis of different plasmid/strain combinations.
Methods and Results:  Two plasmid/strain combinations of the NICE system were used in brazzein expression: L. lactis NZ9000 harbouring plasmid pNZ8148, and L. lactis IL1403 harbouring plasmid pMSP3545. The former combination proved superior, with a >800-fold increase in His-tagged brazzein expression (to 1·65 mg l⁻¹ of fermentation broth), comparable to expression levels in Escherichia coli . Improved expression resulted in a minor increase in secretion to the medium with the use of the Usp45 signal peptide. The yield of wild-type brazzein corresponded to that of His-tagged brazzein. Wild-type brazzein was partially soluble and low-intensity sweetness was detected.
Conclusions:  The plasmid/strain combination of the NICE system has a significant impact on the expression of brazzein where a >800-fold increase was achieved. The greatly increased expression of brazzein resulted in minor improvement in secretion and low-intensity sweetness.
Significance and Impact of the Study:  The choice of the plasmid/strain combination of the NICE system was shown to be of extreme importance in brazzein expression.     

用重叠PCR合成植物甜蛋白brazzein基因

目的:为在泡盛曲霉(Aspergillus awamori)中进行表达,采用重叠PCR合成了植物甜蛋白brazzein基因。方法:根据非洲热带植物Pentadiplandra brazzeana产生的天然甜蛋白brazzein的氨基酸序列及泡盛曲霉糖化酶基因glaA的密码子偏爱性,设计并化学合成了2对3’-端互补的寡聚核苷酸,通过PCR延伸获得2条末端有部分重叠的双链核苷酸片段,再通过重叠PCR扩增,合成了用于泡盛曲霉表达的植物甜蛋白brazzein基因。结果:将brazzein基因克隆到pMD18-T载体,随机挑取6个重组质粒测序,结果1个重组质粒有连续4个碱基缺失,3个重组质粒各有1个碱基缺失,2个重组质粒携带的brazzein基因核苷酸序列完全正确。结论:合成的brazzein基因大小162 bp,编码54个氨基酸,推断的氨基酸序列与Pentadiplandra brazzeana产生的天然brazzein完全一致,表明植物甜蛋白brazzein基因成功合成。     

Expression of the sweet protein brazzein in maize for production of a new commercial sweetener

The availability of foods low in sugar content yet high in flavour is critically important to millions of individuals conscious of carbohydrate intake for diabetic or dietetic purposes. Brazzein is a sweet protein occurring naturally in a tropical plant that is impractical to produce economically on a large scale, thus limiting its availability for food products. We report here the use of a maize expression system for the production of this naturally sweet protein. High expression of brazzein was obtained, with accumulation of up to 4% total soluble protein in maize seed. Purified corn brazzein possessed a sweetness intensity of up to 1200 times that of sucrose on a per weight basis. In addition, application tests demonstrated that brazzein-containing maize germ flour could be used directly in food applications, providing product sweetness. These results demonstrate that high-intensity sweet protein engineered into food products can give sweetener attributes useful in the food industry.     

Solution conformation of brazzein by H nuclear magnetic resonance: resonance assignment and secondary structure

Brazzein is a sweet-tasting protein isolated from the fruit of the West African plant Pentadiplandra brazzeana Baillon. It is the smallest and the most water-soluble sweet protein discovered so far, it is also highly thermostable. The proton NMR study of brazzein at 600 MHz (pH 3.5, 300K) is presented. Complete sequence specific assignment of the individual backbone and sidechain proton resonances were achieved using through-bond and through-space connectivities obtained from standard two-dimensional NMR techniques. The secondary structure of brazzein contains one -helix (residues 21–29), one short 3₁₀-helix (residues 14–17), two strands of antiparallel β-sheet (residues 34–39, 44–50) and probably a third strand (residues 5–7) near the N-terminus.