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Enzymatic properties of TGase from Streptomyces mobaraensis XM4 and construction of a high-yield strain of TGase
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Han XIU1, 2, #, Zilong LI2, #, Fang YUAN3, 4, Guoying LI4, Weishan WANG2, *, Shuhong MAO1, *
Acta Microbiologica Sinica | 2024, 64(10) : 3735 - 3748
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Acta Microbiologica Sinica | 2024, 64(10): 3735-3748
• Research Articles •
Enzymatic properties of TGase from Streptomyces mobaraensis XM4 and construction of a high-yield strain of TGase
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Han XIU1, 2, #, Zilong LI2, #, Fang YUAN3, 4, Guoying LI4, Weishan WANG2, *, Shuhong MAO1, *
Affiliations
  • 1 School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300450, China
  • 2 State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
  • 3 Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China
  • 4 Jiangsu Yiming Biological Technology Co., Ltd., Taixing 225400, Jiangsu, China
Published: 2024-06-18 doi: 10.13343/j.cnki.wsxb.20240189
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[Objective] To systematically analyze the enzymatic properties of transglutaminase (TGase) from Streptomyces mobaraensis CGMCC 4.1851 (strain XM4) and subsequently develop a high-yielding strain by engineering for achieving efficient expression of TGase in Streptomyces with reduced fermentation duration and enhanced production efficiency. [Methods] The pH of the fermentation broth and TGase activity were measured to assess the fermentation characteristics of strain XM4. TGase from XM4 was purified by alcohol precipitation combined with ion-exchange chromatography. The reaction conditions (pH, temperature, metal ions) were optimized for the enzyme, and the enzymatic kinetics were tested. The catalytic efficiency was evaluated by casein cross-linking experiments. Subsequently, genetic engineering was employed to enhance the modified strain through heterologous expression and replacement of the ribosome-binding site (RBS), followed by measurement of TGase production. [Results] TGase from strain XM4 exhibited good activity and stability within the range of pH 4.0–11.0, with the highest activity at 50 ℃ and pH 10.0. The modification realized efficient expression of TGase in S. mobaraensis, inceasing the production by 103.3% compared with the original strain and reducing the fermentation time to 24 h. [Conclusion] TGase from strain XM4 demonstrates excellent acid-base tolerance and thermal stability, demonstrating broad application prospects in the food industry, especially dairy processing. Additionally, the engineered strain enables efficient production of TGase, providing new options for the industrial production and application of TGase.

Streptomyces mobaraensis  /  transglutaminase  /  casein cross-linking  /  enzymatic properties  /  food industry
Han XIU, Zilong LI, Fang YUAN, Guoying LI, Weishan WANG, Shuhong MAO. Enzymatic properties of TGase from Streptomyces mobaraensis XM4 and construction of a high-yield strain of TGase[J]. Acta Microbiologica Sinica, 2024 , 64 (10) : 3735 -3748 . DOI: 10.13343/j.cnki.wsxb.20240189
Funding
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  • National Key Research and Development Program of China(2022YFD2101403)
Appendix
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Year 2024 volume 64 Issue 10
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Article Info
doi: 10.13343/j.cnki.wsxb.20240189
  • Receive Date：2024-03-22
  • Online Date：2026-03-21
  • Published：2024-06-18
Article Data
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History
  • Received：2024-03-22
  • Accepted：2024-06-03
Funding
National Key Research and Development Program of China(2022YFD2101403)
Affiliations
    1 School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300450, China
    2 State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
    3 Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China
    4 Jiangsu Yiming Biological Technology Co., Ltd., Taixing 225400, Jiangsu, China

Corresponding:

*WANG Weishan, E-mail:
MAO Shuhong, E-mail:
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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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