链轮丝菌属谷氨酰胺转氨酶的研究进展
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摘要
为了阐明链轮丝菌属谷氨酰胺转氨酶在食品、药品等领域的应用前景,归纳总结了谷氨酰胺转氨酶的催化活性、生理作用和理化特性,综述了链轮丝菌高产谷氨酰胺转氨酶菌株的选育,产谷氨酰胺转氨酶菌株发酵条件的优化,链轮丝菌属谷氨酰胺转氨酶的分离纯化,链轮丝菌属谷氨酰胺转氨酶基因的克隆、序列分析及转化、基因修饰,链轮丝菌属谷氨酰胺转氨酶的结构,链轮丝菌属谷氨酰胺转氨酶的应用等方面的最新研究进展,指出了链轮丝菌属谷氨酰胺转氨酶在商业化生产中存在的问题,并讨论了链轮丝菌属谷氨酰胺转氨酶在今后研究中的热点及发展趋势。
To illuminate the application prospects of transglutaminase in Streptoverticillium in the fields of food and medicine, the authors summarized catalytic activity, physiological function and physicochemical properties of transglutaminase; summed up the breeding of high-yield transglutaminase strain, the optimization of fermentation conditions of producing transglutaminase strain, isolation and purification of transglutaminase in Streptoverticillium, gene cloning of transglutaminase, sequence analysis and transformation, gene modification,the structure and application of transglutaminase in Streptoverticillium. The problems of transglutaminase in the commercial production were pointed out, and the future research hotspots and development trend of transglutaminase in Streptoverticillium were discussed.
To illuminate the application prospects of transglutaminase in Streptoverticillium in the fields of food and medicine, the authors summarized catalytic activity, physiological function and physicochemical properties of transglutaminase; summed up the breeding of high-yield transglutaminase strain, the optimization of fermentation conditions of producing transglutaminase strain, isolation and purification of transglutaminase in Streptoverticillium, gene cloning of transglutaminase, sequence analysis and transformation, gene modification,the structure and application of transglutaminase in Streptoverticillium. The problems of transglutaminase in the commercial production were pointed out, and the future research hotspots and development trend of transglutaminase in Streptoverticillium were discussed.
引文
[1] Luciano F B, Arntfield S D. Use of transglutaminases in foods and potential utilization of plants as a transglutaminase source—review[J]. Biotemas, 2012,25(4):1-11.
[2] Bernet E, Claparols I, Dondini L, et a1. Changes in polyamine content,arginineandornithinedecarboxylasesand transglutaminase activities during light/dark phases in maize callusesand their chloroplasts[J]. Plant Physiology and Biochemistry,1999,37:899-909.
[3] Del Duca S, Serafini-Fracassini D. Transglutaminases of higher,lower plants and fungi[J]. Progress in Experimental Tumor Research, 2005, 38:223-247.
[4] Serafini-Fracassini D, Del Duca S, Monti F, Poli, et a1.Transglutaminase activity during senescence and programmed cell death in the corolla of tobacco(Nicotiana tabacum)flowers[J]. Cell Death and Differentiation, 2002,9:309-321.
[5] Zhu Y, Rinzema A, Tramper J, et a1. Microbial transglutaminase-a review of its production and application in food processing[J].Applied Microbiology and Biotechnology, 1995,44:277-282.
[6] Ando H, Adachi M, Umeda K, et a1. Purification and characteristics of a novel transglutaminase derived from microrganisms[J]. Agricultural and Biological Chemistry, 1989,53(10):2613-2617.
[7] Washizu K, Ando K, Koikeda S, et al. Molecular cloning of the gene for microbial transglutaminase from Streptoverticillium and its expression in Streptomyces lividans[J].Bioscience Biotechnology and Biochemistry,1994,58:82287.
[8]祖海珍,陆兆新,陈义华.转谷氨酰胺酶产生菌的筛选和鉴定[J].淮海工业学院学报,2001,10(2):44-46.
[9] Duran R, Junqua M, Schmitter J M, et a1. Purification,characterisation, and gene cloning of transglutaminase from Streptoverticillium cinnamoneum CBS 683.68[J]. Biochimie, 1998,80:313-319
[10] Téllez-Luis S J, González-Cabriales J J, Ramírez J A, et a1.Production of transglutaminase by Streptoverticillium ladakanum NRRL-3191 grown on media made from hydrolysates of sorghum straw[J]. Food Technology and Biotechnology, 2004,42:1-4.
[11]夏书琴,刘龙,张东旭,等.大气压辉光放电低温等离子体诱变选育谷氨酰胺转胺酶高产菌株[J].微生物学通报,2010, 37(11):1642-1649.
[12]段宇珩.离子束诱变谷氨酞胺转胺酶高产菌株选育[D].郑州:郑州大学,2005.
[13]陈佳.产谷氨酰胺转胺酶茂源链轮丝菌的诱変选育[D].上海:华东师范大学,2013.
[14]陈国娟,张春红,刘长江.谷氨酰胺转胺酶高产菌株的选育[J].食品科技,2006, 2:15-17.
[15] Junqua M, Duran R, Gancet C, et a1. Optimization of microbial transglutaminase production using experimental designs[J]. Applied Microbiology and Biotechnology, 1997, 48:730-734.
[16] Téllez-Luis S J, Ramírez J A, Vázquez M, et a1. Production of transglutaminase by Streptoverticillium ladakanum NRRL-3191using glycerol as carbon source[J]. Food Technology and Biotechnology, 2004, 42:75-81.
[17] Zhu Y, Rizeman A, Tramper J, et a1. Medium design based on stoichiometric analysis of microbial transglutaminase, production by Streptoverticillium mobaraense[J]. Biotechnology and Bioengineering,1996,50:291-298.
[18] Guerra-Rodríguez E, Vázquez M. Evaluation of a novel low-cost culture medium containing exclusively milk, potato and glycerol for microbial transglutaminase production by Streptomyces mobaraensis[J]. ChemEngResDes.doi:10.1016/j.cherd,2013.06.027.
[19] Gerber U, Jucknischke U, Putzien S, et a1. A rapid and simple method for the purification of transglutaminase from Streptoverticillium mobaraense[J]. Biochemical Journal,1994,299:825-829.
[20] Pasternack R, Dorsch S, Robenek I R, et a1.Bacterial protransglutaminase from Streptoverticillium mobaraense Purification,characterisation and sequence of the zymogen[J]. European Journal of Biochemistry, 1998,257:570-576.
[21] Ho M L, Leu S Z, Hsieh J F, et a1. Technical approach to simplify the purification method and characterization of microbial transglutaminase produced form Streptoverticillium ladakanum[J].Journal of Food Science, 2000, 65:76-80.
[22] Takehana S, Washizu K, Ando K, et a1. Chemical synthesis of the gene for microbial transglutaminase from Streptoverticillium and its expression in Escherichia coli[J]. Bioscience Biotechnology and Biochemistry, 1994,58(1):88-92.
[23] Noda S, Ito Y, Shimizu N, et a1. Over-production of various secretory-form proteins in Streptomyces lividans[J].Protein Expression and Purification, 2010, 73:198-202.
[24] Lin Y S, Chao M L, Liu C H, et a1. Cloning and expression of the transglutaminase gene from Streptoverticillium ladakanum in Streptomyces lividans[J]. Process Biochemistry, 2004,39:591-598.
[25] Buettner K, Hertel T C, Pietzsch M, et a1. Increased thermostability of microbial transglutaminase by combination of several hot spots evolved by random and saturation mutagenesis[J]. Amino Acids,2012,42:987-996.
[26] Kanaji T, Ozaki H, Takao T, et a1. Crystal Structure of Microbial Transglutaminase from Streptoverticillium mobaraense[J]. The Journal of Biological Chemistry, 2002,277(46):44252-44260.
[27] Kanaji T, Ozaki H, Taka T, et a1. Primary Structure of Microbial Transglutaminase from Streptoverticillium sp. Strain s-8112.The Journal of Biological Chemistry, 1993, 268(16):11565-11572.
[28] Porta R, Mariniello L, Di Pierro P, et al. Transglutaminase crosslinked pectin-and chitosan-based edible films:a review[J].Critical Reviews in Food Science Nutrition, 2011,51:223-238.
[29] Rossa P N, De Sa E M F, Burin V M, et al. Optimization of microbial transglutaminase activity in ice cream using response surface methodology[J]. Lwt-Food Science and Technology, 2011,44:29-34.
[30]?anli T, Lezgin E, Deveci O, et al. Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt[J].Food Hydrocoll, 2011, 25:1477-1481.
[31] Nonaka M, Tanaka H, Okiyama A, et al. Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms[J]. Agricultural and Biological Chemistry, 1989,53:2619-2623.
[32]江波,周红霞.谷氨酰胺转氨酶对大豆7S蛋白质及肌球蛋白质胶凝性质的影响[J].无锡轻工大学学报,2001,20(2):122-127.
[33] Nonaka M, Toiguchi S, Sakamoto H, et al. Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels[J]. Food Hydrocolloids,1994, 8:1-8.
[34] Seguro K, Kumazawa Y, Ohtsuka T, et al. Microbial transglutaminase andε-(g-glutamyl)lysine crosslink effects on elastic properties of kamaboko gels[J]. Journal of Food Science,1995,60:305-311.
[35] Sakamoto H, Kumazawa Y, Toiguchi S, et al. Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture[J]. Journal of Food Science, 1995,60:300-304.
[36] Tsai G J, Lin S M, Jiang S T. Transglutaminase from Streptoverticillium ladakanum and application to minced fish product[J]. Journal of Food Science, 2006, 61(6):1234-1238.
[37] Téllez-Luis S J, Uresti R M, Ramírez J A, et al. Low-salt restructured fish products using microbial transglutaminase[J].Journal of the Science of food and agriculture, 2002,82:953-959.
[38] Nonaka M, Sakamoto H, Toiguchi S, et al. Sodium caseinate and skim milk gels formed by incubation with microbial transglutaminase[J]. Journal of Food Science,1992,57:1214-1218,1241.
[39] Kuraishi C, Sakamoto J, Yamazaki K, et al. Production of restructured meat using microbial transglutaminase without salt or cooking[J]. Journal of Food Science, 1997,62:488-490.
[40] Sakamoto H, Kumazawa Y, and Motoki M. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions[J]. Journal of Food Science, 1994,59:866-871.
[41] Giosafatto C V L, Rigby N M, Wellner N, et al. Microbial transglutaminase-mediated modification of ovalbumin[J]. Food Hydrocoll, 2012, 26:261-267.
[42] Kieliszek M, Misiewicz A. Microbial transglutaminase and its application in the food industry. Folia Microbiologica, 2014, 59:241-250.
[43] Yokoyama K, Nio N, Kikuchi Y. Properties and applications of microbial transglutaminase[J]. Appl Microbiol Biotechnol, 2004,64:447-454.
[44] Zhu Y, Rinzema A, Tramper J, Bol J. Microbial transglutaminase—a review of its production and application in food processing[J].Appl Microbiol Biotechnol,1995, 44:277-282.
[2] Bernet E, Claparols I, Dondini L, et a1. Changes in polyamine content,arginineandornithinedecarboxylasesand transglutaminase activities during light/dark phases in maize callusesand their chloroplasts[J]. Plant Physiology and Biochemistry,1999,37:899-909.
[3] Del Duca S, Serafini-Fracassini D. Transglutaminases of higher,lower plants and fungi[J]. Progress in Experimental Tumor Research, 2005, 38:223-247.
[4] Serafini-Fracassini D, Del Duca S, Monti F, Poli, et a1.Transglutaminase activity during senescence and programmed cell death in the corolla of tobacco(Nicotiana tabacum)flowers[J]. Cell Death and Differentiation, 2002,9:309-321.
[5] Zhu Y, Rinzema A, Tramper J, et a1. Microbial transglutaminase-a review of its production and application in food processing[J].Applied Microbiology and Biotechnology, 1995,44:277-282.
[6] Ando H, Adachi M, Umeda K, et a1. Purification and characteristics of a novel transglutaminase derived from microrganisms[J]. Agricultural and Biological Chemistry, 1989,53(10):2613-2617.
[7] Washizu K, Ando K, Koikeda S, et al. Molecular cloning of the gene for microbial transglutaminase from Streptoverticillium and its expression in Streptomyces lividans[J].Bioscience Biotechnology and Biochemistry,1994,58:82287.
[8]祖海珍,陆兆新,陈义华.转谷氨酰胺酶产生菌的筛选和鉴定[J].淮海工业学院学报,2001,10(2):44-46.
[9] Duran R, Junqua M, Schmitter J M, et a1. Purification,characterisation, and gene cloning of transglutaminase from Streptoverticillium cinnamoneum CBS 683.68[J]. Biochimie, 1998,80:313-319
[10] Téllez-Luis S J, González-Cabriales J J, Ramírez J A, et a1.Production of transglutaminase by Streptoverticillium ladakanum NRRL-3191 grown on media made from hydrolysates of sorghum straw[J]. Food Technology and Biotechnology, 2004,42:1-4.
[11]夏书琴,刘龙,张东旭,等.大气压辉光放电低温等离子体诱变选育谷氨酰胺转胺酶高产菌株[J].微生物学通报,2010, 37(11):1642-1649.
[12]段宇珩.离子束诱变谷氨酞胺转胺酶高产菌株选育[D].郑州:郑州大学,2005.
[13]陈佳.产谷氨酰胺转胺酶茂源链轮丝菌的诱変选育[D].上海:华东师范大学,2013.
[14]陈国娟,张春红,刘长江.谷氨酰胺转胺酶高产菌株的选育[J].食品科技,2006, 2:15-17.
[15] Junqua M, Duran R, Gancet C, et a1. Optimization of microbial transglutaminase production using experimental designs[J]. Applied Microbiology and Biotechnology, 1997, 48:730-734.
[16] Téllez-Luis S J, Ramírez J A, Vázquez M, et a1. Production of transglutaminase by Streptoverticillium ladakanum NRRL-3191using glycerol as carbon source[J]. Food Technology and Biotechnology, 2004, 42:75-81.
[17] Zhu Y, Rizeman A, Tramper J, et a1. Medium design based on stoichiometric analysis of microbial transglutaminase, production by Streptoverticillium mobaraense[J]. Biotechnology and Bioengineering,1996,50:291-298.
[18] Guerra-Rodríguez E, Vázquez M. Evaluation of a novel low-cost culture medium containing exclusively milk, potato and glycerol for microbial transglutaminase production by Streptomyces mobaraensis[J]. ChemEngResDes.doi:10.1016/j.cherd,2013.06.027.
[19] Gerber U, Jucknischke U, Putzien S, et a1. A rapid and simple method for the purification of transglutaminase from Streptoverticillium mobaraense[J]. Biochemical Journal,1994,299:825-829.
[20] Pasternack R, Dorsch S, Robenek I R, et a1.Bacterial protransglutaminase from Streptoverticillium mobaraense Purification,characterisation and sequence of the zymogen[J]. European Journal of Biochemistry, 1998,257:570-576.
[21] Ho M L, Leu S Z, Hsieh J F, et a1. Technical approach to simplify the purification method and characterization of microbial transglutaminase produced form Streptoverticillium ladakanum[J].Journal of Food Science, 2000, 65:76-80.
[22] Takehana S, Washizu K, Ando K, et a1. Chemical synthesis of the gene for microbial transglutaminase from Streptoverticillium and its expression in Escherichia coli[J]. Bioscience Biotechnology and Biochemistry, 1994,58(1):88-92.
[23] Noda S, Ito Y, Shimizu N, et a1. Over-production of various secretory-form proteins in Streptomyces lividans[J].Protein Expression and Purification, 2010, 73:198-202.
[24] Lin Y S, Chao M L, Liu C H, et a1. Cloning and expression of the transglutaminase gene from Streptoverticillium ladakanum in Streptomyces lividans[J]. Process Biochemistry, 2004,39:591-598.
[25] Buettner K, Hertel T C, Pietzsch M, et a1. Increased thermostability of microbial transglutaminase by combination of several hot spots evolved by random and saturation mutagenesis[J]. Amino Acids,2012,42:987-996.
[26] Kanaji T, Ozaki H, Takao T, et a1. Crystal Structure of Microbial Transglutaminase from Streptoverticillium mobaraense[J]. The Journal of Biological Chemistry, 2002,277(46):44252-44260.
[27] Kanaji T, Ozaki H, Taka T, et a1. Primary Structure of Microbial Transglutaminase from Streptoverticillium sp. Strain s-8112.The Journal of Biological Chemistry, 1993, 268(16):11565-11572.
[28] Porta R, Mariniello L, Di Pierro P, et al. Transglutaminase crosslinked pectin-and chitosan-based edible films:a review[J].Critical Reviews in Food Science Nutrition, 2011,51:223-238.
[29] Rossa P N, De Sa E M F, Burin V M, et al. Optimization of microbial transglutaminase activity in ice cream using response surface methodology[J]. Lwt-Food Science and Technology, 2011,44:29-34.
[30]?anli T, Lezgin E, Deveci O, et al. Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt[J].Food Hydrocoll, 2011, 25:1477-1481.
[31] Nonaka M, Tanaka H, Okiyama A, et al. Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms[J]. Agricultural and Biological Chemistry, 1989,53:2619-2623.
[32]江波,周红霞.谷氨酰胺转氨酶对大豆7S蛋白质及肌球蛋白质胶凝性质的影响[J].无锡轻工大学学报,2001,20(2):122-127.
[33] Nonaka M, Toiguchi S, Sakamoto H, et al. Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels[J]. Food Hydrocolloids,1994, 8:1-8.
[34] Seguro K, Kumazawa Y, Ohtsuka T, et al. Microbial transglutaminase andε-(g-glutamyl)lysine crosslink effects on elastic properties of kamaboko gels[J]. Journal of Food Science,1995,60:305-311.
[35] Sakamoto H, Kumazawa Y, Toiguchi S, et al. Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture[J]. Journal of Food Science, 1995,60:300-304.
[36] Tsai G J, Lin S M, Jiang S T. Transglutaminase from Streptoverticillium ladakanum and application to minced fish product[J]. Journal of Food Science, 2006, 61(6):1234-1238.
[37] Téllez-Luis S J, Uresti R M, Ramírez J A, et al. Low-salt restructured fish products using microbial transglutaminase[J].Journal of the Science of food and agriculture, 2002,82:953-959.
[38] Nonaka M, Sakamoto H, Toiguchi S, et al. Sodium caseinate and skim milk gels formed by incubation with microbial transglutaminase[J]. Journal of Food Science,1992,57:1214-1218,1241.
[39] Kuraishi C, Sakamoto J, Yamazaki K, et al. Production of restructured meat using microbial transglutaminase without salt or cooking[J]. Journal of Food Science, 1997,62:488-490.
[40] Sakamoto H, Kumazawa Y, and Motoki M. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions[J]. Journal of Food Science, 1994,59:866-871.
[41] Giosafatto C V L, Rigby N M, Wellner N, et al. Microbial transglutaminase-mediated modification of ovalbumin[J]. Food Hydrocoll, 2012, 26:261-267.
[42] Kieliszek M, Misiewicz A. Microbial transglutaminase and its application in the food industry. Folia Microbiologica, 2014, 59:241-250.
[43] Yokoyama K, Nio N, Kikuchi Y. Properties and applications of microbial transglutaminase[J]. Appl Microbiol Biotechnol, 2004,64:447-454.
[44] Zhu Y, Rinzema A, Tramper J, Bol J. Microbial transglutaminase—a review of its production and application in food processing[J].Appl Microbiol Biotechnol,1995, 44:277-282.