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Cloning and expression of the bacillus licheniformis a-amylase gene in saccharomyces cerevisiae

机译:地衣芽孢杆菌α-淀粉酶基因的克隆及其在酿酒酵母中的表达

摘要

The a-amylase gene from Bacillus licheniformis together withudits signal peptide seguence was cloned into a yeast expression vector under the control of the yeast ADH1 promoter and terminator. The resulting construct, pAAMY, when introduced into Saccharomyces cerevisiae cells which when subsequently grown under pH-controlled conditions, produced active a-amylase enzyme. At least 95% of the recombinant amylase is located extracellurarly. Temperature sensitive yeast mutants defective in the specific steps in the secretory pathway were used to show that the native Bacillus signal peptide is capable of effeciently directing the a-amylase through the yeast secretory pathway.ududThe extracellular amylase produced by the yeast was found toudhave similar pH and temperature profiles to the nativeudBacillus enzyme. Using Western blotting and activity gels,udthis extracellular a-amylase fraction was found to beudheterogeneous with respect to molecular weight, varying fromudapproximately 55 to 71 kilodaltons. After treatment withudendoglycosidaseHf the amylase specific bands were resolved to two bands, one major and one minor. The major band corresponded in size to the the control native bacterial enzyme, indicating that most of the heterogeniety in the band size originally observed was due to glycosylation. The second faint amylase band was approximately 3KD larger. This form of the enzyme is likely to represent the unprocessed form of the enzyme with its signal peptide still attached.ududSeveral approaches were taken in an attempt to improve bothudthe plasmid stability and the quantity of the active enzymeudproduced by the yeast cells. These included the isolation ofudyeast mutants using ethyl methane sulphonic acid(EMS), theudtargeted integration of the a-amylase gene into single andudreiterated regions of the yeast chromosomal DNA, and finallyudthe removal of part of the 3' untranslated region of the DNAudfragment carrying the Bacillus a-amylase gene.
机译:在酵母ADH1启动子和终止子的控制下,将地衣芽孢杆菌的α-淀粉酶基因与信号肽序列一起克隆到酵母表达载体中。当将所得的构建体pAAMY引入酿酒酵母细胞中时,其随后在pH控制的条件下生长,从而产生活性α-淀粉酶。至少95%的重组淀粉酶位于细胞外。在分泌途径的特定步骤中有缺陷的温度敏感性酵母突变体被用于显示天然芽孢杆菌信号肽能够有效地指导α-淀粉酶通过酵母的分泌途径。 ud ud发现了酵母产生的细胞外淀粉酶具有与天然 udBacillus酶类似的pH和温度曲线。使用蛋白质印迹和活性凝胶,发现该细胞外α-淀粉酶级分相对于分子量而言是不均质的,从约55至71千道尔顿不等。用糖苷糖苷酶Hf处理后,淀粉酶特异性条带被分解为两个条带,一个主要和一个次要。主条带的大小对应于对照天然细菌酶,表明最初观察到的条带大小中的大多数异质性是由于糖基化。第二条微弱的淀粉酶带大约大3KD。这种形式的酶很可能代表其信号肽仍附着的未加工形式。 ud ud采取了几种方法来尝试同时改善质粒的稳定性和由该酶产生的活性酶的数量。酵母细胞。这些包括使用乙基磺酸(EMS)分离 udyeast突变体,将α-淀粉酶基因非定向整合到酵母染色体DNA的单个和未重复区域中,最后去除部分3'带有芽孢杆菌α-淀粉酶基因的DNA /片段的非翻译区。

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    McMahon Hugh;

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  • 年度 1995
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  • 原文格式 PDF
  • 正文语种 en
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