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首页> 外文期刊>RSC Advances >Structure analysis of a glycosides hydrolase family 42 cold-adapted beta-galactosidase from Rahnella sp R3
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Structure analysis of a glycosides hydrolase family 42 cold-adapted beta-galactosidase from Rahnella sp R3

机译:来自Rahnella SP R3的糖苷水解酶系列42个冷适应β-半乳糖苷酶的结构分析

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摘要

The beta-galactosidase isolated from a psychrotrophic bacterium, Rahnella sp. R3 (R-beta-Gal), exhibits high activity at low temperature and has potential in the dairy industry. R-beta-Gal is a member of the glycoside hydrolases family 42 (GH42), and it forms a 225 kDa trimeric structure in solution. The crystals of R-beta-Gal were acquired via hanging-drop vapor-diffusion method, and the X-ray crystal structure of the native R-beta-Gal was determined at a 2.5 angstrom resolution. It is the first structure of a cold-adapted GH42 enzyme. In the crystallographic asymmetric unit, there were two homotrimers of the enzyme. Each monomer consists of three domains, an N-terminal catalytic domain which is a (beta/alpha) 8 barrel, a mixed beta-sheet and a-helices domain, and a C-terminal beta-sandwich domain. Two putative residues might be involved in catalysis, a proton donor E157 and a nucleophile E314, were superimposed well with the catalytic residues of other beta-galactosidases. Site-directed mutagenesis targeting these residues abolished the activity of the enzyme. Structure and sequence comparison of R-beta-Gal with two mesophilic beta-gals and a thermophilic beta-gal indicated that intramolecular force and higher structural flexibility might result in the cold-adaptation of R-beta-Gal.
机译:β-半乳糖苷酶从心理萎缩细菌中分离,Rahnella sp。 R3(R-Beta-Gal),在低温下表现出高活性,并且在乳制品中具有潜力。 R-Beta-gal是糖苷水解酶系列42(GH42)的构件,它在溶液中形成225kDa三聚体结构。通过悬浮蒸气扩散方法获得R-Beta-Gal的晶体,并且天然R-Beta-Gal的X射线晶体结构以2.5埃分辨率测定。它是冷适应GH42酶的第一种结构。在结晶不对称单元中,有两个酶的同型同型同源体。每种单体由三个结构域组成,N-末端催化结构域是一种(β/α)8桶,混合β-片和螺旋结构域,以及C末端β-夹心结构域。两个推定的残留物可能涉及催化作用,质子供体E157和亲核试剂E314与其他β-半乳糖苷酶的催化残余物叠加。靶向靶向这些残留物的诱变消除了酶的活性。 R-Beta-gal的结构和序列比较与两个嗜苯胺β-GALS和嗜热β-GAL表示,分子内力和较高的结构柔韧性可能导致R-Beta-Gal的冷适应。

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  • 来源
    《RSC Advances》 |2016年第44期|共8页
  • 作者单位

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Shenzhen Univ Coll Chem &

    Environm Engn Shenzhen 518060 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    ARS USDA Western Reg Res Ctr Pacific West Area Albany CA 94710 USA;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 化学;
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