Expression and enzymatic characterization of rice α-galactosidase II displayed on yeast cell surface. (June 2019)

• Record Type: Journal Article
• Authors: Dong, Mosi; Li, Tuoping; Li, Suhong; Guo, Jia; Gong, Yun; Qi, Xin
• Is Part Of: Process biochemistry. Volume 81(2019)
• Page Start: 57
• Page End: 62
• Publication Date: 2019-06
• Subjects: α-Galactosidase -- Ascorbic acid -- Yeast-Surface display -- Defatted soybean meal -- Guar gum; Biochemical engineering -- Periodicals; Biotechnology -- Periodicals; Biochemistry -- periodicals; Biotechnology -- periodicals; Chemical Engineering -- periodicals; Génie biochimique -- Périodiques; Biotechnologie -- Périodiques; Biochemical engineering; Biotechnology; Periodicals; 660.63
• DOI: 10.1016/j.procbio.2019.03.016
• Languages: English
• ISSNs: 1359-5113

Abstract

Graphical abstract: Highlights: Yeast surface display (YSD) rice α- Gal II was constructed. Ascorbic acid significantly increased YSD rice α-Gal II expression efficiency and activity. YSD rice α-Gal II exhibited higher thermal, pH, and storage stability and hydrolytic activity. Abstract: A yeast ( Saccharomyces cerevisiae EBY100) surface displayed rice α-galactosidase II (YSD rice α-Gal II) was constructed. The optimum temperature and pH of YSD rice α-Gal II were 45 °C and 4.0–5.5, respectively. Ascorbic acid significantly increased the expression level of YSD rice α-Gal II by 5.7-fold, compared to control, indicating its importance in the production and application of YSD rice α-Gal II. Meanwhile, protective agents including Fe 3+, EDTA, urea, andl -arginine also enhanced YSD rice α-Gal II activity by a certain extent (15–78%). Furthermore, YSD rice α-Gal II exhibited higher thermal, pH, and storage stability, and remarkable hydrolytic activity toward defatted soybean meal and guar gum. Hence, YSD rice α-Gal II has great potential for degradation of the non-digestible and flatulence-causing oligo- or poly-saccharides and could be a commendable candidate for extensive application in food and feed industries.