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Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins

Until now, Streptoverticillium mobaraense transglutaminase (TG) is the only commercialized TG, but limited information is known about its selection tendency on crosslinking sites at the protein level, restricting its application in the food industry. Here, four recombinant Bacillus TGs were stable i...

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Autores principales: Wang, Hongbin, Zhang, Yuanfu, Yuan, Zhaoting, Zou, Xiaotong, Ji, Yuan, Hou, Jiayi, Zhang, Jinfang, Lu, Fuping, Liu, Yihan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689123/
https://www.ncbi.nlm.nih.gov/pubmed/36429314
http://dx.doi.org/10.3390/foods11223722
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author Wang, Hongbin
Zhang, Yuanfu
Yuan, Zhaoting
Zou, Xiaotong
Ji, Yuan
Hou, Jiayi
Zhang, Jinfang
Lu, Fuping
Liu, Yihan
author_facet Wang, Hongbin
Zhang, Yuanfu
Yuan, Zhaoting
Zou, Xiaotong
Ji, Yuan
Hou, Jiayi
Zhang, Jinfang
Lu, Fuping
Liu, Yihan
author_sort Wang, Hongbin
collection PubMed
description Until now, Streptoverticillium mobaraense transglutaminase (TG) is the only commercialized TG, but limited information is known about its selection tendency on crosslinking sites at the protein level, restricting its application in the food industry. Here, four recombinant Bacillus TGs were stable in a broad range of pH (5.0–9.0) and temperatures (<50 °C), exhibiting their maximum activity at 50–60 °C and pH 6.0–7.0. Among them, TG of B. cereus (BCETG) demonstrated the maximal specific activity of 177 U/mg. A structural analysis indicated that the Ala147-Ala156 region in the substrate tunnel of BCETG played a vital role in catalytic activity. Furthermore, bovine serum albumin, as well as nearly all protein ingredients in soy protein isolate and whey protein, could be cross-linked by BCETG, and the internal crosslinking paths of three protein substrates were elucidated. This study demonstrated Bacillus TGs are a candidate for protein crosslinking and provided their crosslinking mechanism at the protein level for applications in food processing.
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spelling pubmed-96891232022-11-25 Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins Wang, Hongbin Zhang, Yuanfu Yuan, Zhaoting Zou, Xiaotong Ji, Yuan Hou, Jiayi Zhang, Jinfang Lu, Fuping Liu, Yihan Foods Article Until now, Streptoverticillium mobaraense transglutaminase (TG) is the only commercialized TG, but limited information is known about its selection tendency on crosslinking sites at the protein level, restricting its application in the food industry. Here, four recombinant Bacillus TGs were stable in a broad range of pH (5.0–9.0) and temperatures (<50 °C), exhibiting their maximum activity at 50–60 °C and pH 6.0–7.0. Among them, TG of B. cereus (BCETG) demonstrated the maximal specific activity of 177 U/mg. A structural analysis indicated that the Ala147-Ala156 region in the substrate tunnel of BCETG played a vital role in catalytic activity. Furthermore, bovine serum albumin, as well as nearly all protein ingredients in soy protein isolate and whey protein, could be cross-linked by BCETG, and the internal crosslinking paths of three protein substrates were elucidated. This study demonstrated Bacillus TGs are a candidate for protein crosslinking and provided their crosslinking mechanism at the protein level for applications in food processing. MDPI 2022-11-19 /pmc/articles/PMC9689123/ /pubmed/36429314 http://dx.doi.org/10.3390/foods11223722 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Hongbin
Zhang, Yuanfu
Yuan, Zhaoting
Zou, Xiaotong
Ji, Yuan
Hou, Jiayi
Zhang, Jinfang
Lu, Fuping
Liu, Yihan
Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins
title Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins
title_full Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins
title_fullStr Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins
title_full_unstemmed Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins
title_short Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins
title_sort crosslinking mechanism on a novel bacillus cereus transglutaminase-mediated conjugation of food proteins
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689123/
https://www.ncbi.nlm.nih.gov/pubmed/36429314
http://dx.doi.org/10.3390/foods11223722
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