Extracellular production of lipoxygenase from Anabaena sp. PCC 7120 in Bacillus subtilis and its effect on wheat protein

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• 作者：Chong Zhang (1)
  Tingting Tao (1)
  Qi Ying (1)
  Dongliang Zhang (1)
  Fengxia Lu (1)
  Xiaomei Bie (1)
  Zhaoxin Lu (1) fmb@njau.edu.cn
• 关键词：Anabaena sp. PCC 7120 – ; Recombinant lipoxygenase (ana ; rLOX) – ; Bacillus subtilis – ; Dough protein
• 刊名：Applied Microbiology and Biotechnology
• 出版年：2012
• 出版时间：May 2012
• 年：2012
• 卷：94
• 期：4
• 页码：949-958
• 全文大小：385.9 KB
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• 作者单位：1. Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095 People鈥檚 Republic of China
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Biotechnology
  Microbiology
  Microbial Genetics and Genomics
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1432-0614

文摘

In this study, the lipoxygenase (ana-LOX) gene from Anabaena sp. PCC 7120 was successful expressed and secreted in Bacillus subtilis. Under the control of the P43 promoter, with a signal peptide from the B. subtilis 168 nprB gene, and facilitated by the molecular chaperone PrsA, the production of the recombinant ana-LOX (ana-rLOX) reached 76 U/mL (171.9 μg/ml) in the supernatant. The purified ana-rLOX was investigated for its effect on dough protein. Ana-rLOX treatment decreased free sulfhydryl groups, increased glutenin macropolymer content, promoted the formation of covalent bonds between gluten protein, and affected protein crosslinking. The results indicated that large aggregates involving gliadin and glutenin were formed. The glutenin macropolymer played a role in the formation of the dough network structure through the exchange of thiol disulfide bonds and the formation of hydrogen or hydrophobic bonds with other proteins.