巨芽孢杆菌
酪氨酸酶
化学
茶黄素
基质(水族馆)
产量(工程)
催化作用
生物化学
活动站点
突变体
没食子酸
茶氨酸
野生型
酶
立体化学
食品科学
多酚
绿茶
抗氧化剂
生物
核化学
基因
细菌
遗传学
材料科学
冶金
生态学
作者
Jinghui Zhou,Changwei Liu,Shimin Zhao,Ya Liu,Sheng Zhang,Qiang Zhao,Li Wang,Gang Xu,Jianan Huang,Zhonghua Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-12-13
卷期号:375: 131848-131848
被引量:16
标识
DOI:10.1016/j.foodchem.2021.131848
摘要
Theaflavin-3,3'-digallate (TFDG) in black tea possesses several health benefits. However, low TFDG yields limit its application. Herein, tyrosinases from Bacillus megaterium (Bmtyrc) were used to synthesize TFDG. To improve the catalytic efficiency of tyrosinase, a directed evolution strategy and a high-throughput screening method was employed. Compared with the wild type, mutant Bmtyrc-3 (N205D/D166E/D167G/F197W) showed 6.46 and 4.91-folds higher specific activity and 51.97- and 1.95-folds higher Vmax values towards epigallocatechin gallate (EGCG) and epicatechin gallate (ECG), respectively. Moreover, Bmtyrc-3 displayed significantly enhanced catalytic efficiencies, and the space-time yield of TFDG was 35.35 g L-1d-1. Bmtyrc-3 presents a broader substrate binding area, caused by a mutation (N205D) encompassing the active site. Changes in the potential of the substrate binding site and hydrogen bonds, and the electrostatic effect on the protein surface resulted in an increased activity of the substrates EGCG and ECG.
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