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Rational Design for Improved Enzymatic Activity and Thermostability of Streptococcus troglodytae Fructosyltransferase
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Mengli LI1, Liuhao ZHANG1, Xueyan HAN1, Jiawei YAO1, Tao ZHANG1, 2, *
Science and Technology of Food Industry | 2026, 47(17) : 244 - 252
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Science and Technology of Food Industry | 2026, 47(17): 244-252
• Bioengineering •
Rational Design for Improved Enzymatic Activity and Thermostability of Streptococcus troglodytae Fructosyltransferase
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Mengli LI1, Liuhao ZHANG1, Xueyan HAN1, Jiawei YAO1, Tao ZHANG1, 2, *
Affiliations
  • 1School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • 2Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Glycomics, Wuxi 214122, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025090360
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In this study, a novel fructosyltransferase (StFFase) was screened from Streptococcus troglodytae through gene mining. The enzyme was then engineered via computer-aided rational design to improve both its catalytic efficiency and thermostability. Based on EVCoupling predictions and experimental validation, three mutants (D104E, I232S, and S684P) with significantly enhanced enzymatic activity were selected from potential candidates. Their enzymatic activities were 2.20, 2.65, and 1.53 times that of the wild-type, respectively. Notably, the I232S mutant maintained high relative enzyme activity over a temperature range of 40~70 ℃, and its half-life at 50 ℃ was extended to 6.60 h, demonstrating superior thermostability. Kinetic analysis revealed that the I232S mutant exhibited improved affinity for the substrate sucrose, with the Km value decreasing to 171 mmol/L, and a significantly enhanced catalytic efficiency. Furthermore, a conversion rate of 42.17% for 1-kestose was achieved using this mutant under conditions of 50% sucrose concentration (w/w) and an enzyme dosage of 15 U/g sucrose. Structural simulations revealed that the mutations improved catalytic performance and thermostability by eliminating electrostatic repulsion (D104E), forming new hydrogen bonds (I232S), and stabilizing β-turn conformations (S684P). This study provides a new strategy for the rational design of fructosyltransferases and highlights the potential of the engineered enzyme for industrial fructooligosaccharide production.

fructosyltransferase  /  rational design  /  enzyme activity  /  thermostability  /  structural analysis  /  1-kestose
李梦丽, 张刘浩, 韩学艳, 姚佳微, 张涛. 理性设计提高Streptococcus troglodytae果糖基转移酶的酶活力及热稳定性. 食品工业科技, 2026 , 47 (17) : 244 -252 . DOI: 10.13386/j.issn1002-0306.2025090360
Mengli LI, Liuhao ZHANG, Xueyan HAN, Jiawei YAO, Tao ZHANG. Rational Design for Improved Enzymatic Activity and Thermostability of Streptococcus troglodytae Fructosyltransferase[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 244 -252 . DOI: 10.13386/j.issn1002-0306.2025090360
Year 2026 volume 47 Issue 17
98
45
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doi: 10.13386/j.issn1002-0306.2025090360
  • Receive Date:2025-10-10
  • Online Date:2026-10-24
  • Published:2026-09-01
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  • Received:2025-10-10
Affiliations
    1School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
    2Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Glycomics, Wuxi 214122, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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