恶臭假单胞菌产精氨酸脱亚胺酶发酵条件及特性的研究

对恶臭假单胞菌N0705产精氨酸脱亚胺酶的发酵条件及部分酶学性质进行了研究.结果表明,在培养温度28℃,培养基初始pH值为6.6,接种量4%,装液量40mL/250mL,发酵时间50h时,精氨酸脱亚胺酶酶活最大.精氨酸脱亚胺酶发酵粗酶液在温度37℃及pH 6.0～7.0时有较好的稳定性.     

粪肠球菌SK32.001精氨酸脱亚胺酶的分离纯化及酶学性质研究

对Enterococcus faecalis SK32.001所产的精氨酸脱亚胺酶(ADI)进行分离纯化并对其酶学性质进行研究。实验结果表明,通过细胞破碎,硫酸铵沉淀,Hi Prep Q FF 16/10阴离子交换层析,Sephadex G-75等纯化方法获得电泳纯精氨酸脱亚胺酶,分子量约为42ku,催化最适温度和p H分别为50℃和6.5,在30~40℃和p H5.5~7.5时较稳定。不同浓度的Zn2+对酶活性影响较大。1mmol/L的Zn2+和10mmol/L的Co2+、Ca2+、Mg2+对酶活有较大的促进作用,10mmol/L的Cu2+对酶的抑制作用最强。精氨酸脱亚胺酶在最适反应条件测定其米氏常数为1.33mmol/L,最大反应速度为2.41μmol/min。     

理性设计提高奥氏嗜热盐丝菌精氨酸脱亚胺酶的热稳定性

奥氏嗜热盐丝菌(Halothermothrix orenii)来源的精氨酸脱亚胺酶具有催化精氨酸水解生成瓜氨酸的活性，但其热稳定性有待进一步提升。为此，该研究对此来源的精氨酸脱亚胺酶进行三维结构分析和理性设计，选择了10个单点突变体。通过分子克隆、表达纯化和变性温度(T_m)测定，获得了2个酶活力稍降低但热稳定性提高的突变体T180Y和A190P,有序叠加后获得双点突变体T180Y/A190P,3个突变体的T_m值分别提高了2.5、1.9、5.2℃,相比于野生酶，3个正向突变体在50℃下保温180 min后，残余酶活力分别提高了30%、23%和41.8%。三维结构分析表明表面空穴填充和芳香环作用可能是T180Y热稳定性增强的原因，而A190P推测是由于脯氨酸的吡咯环刚性结构以及与空间相邻残基之间的疏水相互作用增强了其热稳定性。随后，将突变体应用于瓜氨酸的生产，双点突变体T180Y/A190P的生产速率和瓜氨酸产量均高于野生型。该研究为其他工业酶的理性设计提供了一定参考依据。     

填充床反应器中固定化假单胞菌细胞连续制备L-瓜氨酸

对实验室筛选的产精氨酸脱亚胺酶的假单胞菌( Pseudomonas sp.)进行了固定化,以及对固定化细胞转化L-精氨酸生产L-瓜氨酸进行了研究.比较4种不同固定化方法,确定卡拉胶包埋结合戊二醛后处理为假单胞菌的细胞固定化方法.固定化反应的最适pH值为6.5,细胞固定化后细胞精氨酸脱亚胺酶的热稳定性增加.在50 mm×240 mm固定填充床反应器中,底物浓度为0.5 mol/L L-精氨酸盐酸盐,pH值6.5,温度37 ℃,稀释速率为0.147/h的条件下,连续运转54 d,固定化细胞对底物的摩尔转化率在95%以上,平均生产强度 0.010 8 g/(h*g)(每单位质量的固定化细胞每小时生产的瓜氨酸质量).转化液经732阳离子树脂吸附,氨水洗脱,及浓缩、结晶,得到纯度为99%的L-瓜氨酸晶体,提取总收率约为87%.     

精氨酸脱亚胺酶基因在大肠杆菌中的克隆、表达及纯化

通过PCR扩增得到菌株编码ADI的arcA基因,并构建表达载体pET24a-ADI。将该载体导入大肠杆菌BL21(DE3),获得高效表达ADI基因的重组菌。对ADI诱导表达条件进行优化,结果发现宿主菌在A600达到1.0时加入0.2 mmol/L异丙基-β-D-硫代半乳糖苷(IPTG),在30℃诱导4 h酶活最高,为2.04 U/mL发酵液。经超声波破碎、HiPrep DEAE FF阴离子交换层析、SuperdexTM200凝胶过滤层析,可获得SDS-PAGE电泳纯重组精氨酸脱亚胺酶(rADI)。rADI相对分子质量大小为92 600,由两个相同亚基组成,纯化后的rADI比酶活达20.9 U/mg。     

钝齿棒杆菌产精氨酸关键酶分析

采用亲和层析和SDS-PAGE方法分析钝齿棒杆菌产精氨酸关键酶。实验表明此菌产精氨酸关键酶之一是乙酰谷氨酸激酶，其分子量为34kD：同时另一分子量为49kD的蛋白质亦对精氨酸有较高的亲和性，揭示钝齿棒杆菌产精氨酸的代谢途径中受精氨酸抑制的酶不是唯一的。实验对限速酶之一——乙酰谷氨酸激酶的酶学性质做了初步研究，结果显示，此酶的最适反应温度为49℃，最适pH为8．0；金属离了Pb^2 、Cu^2 、Mn^2 和Fe^2 对乙酰谷氨酸激酶有强烈的抑制作用：DTT对该酶的活力有一定的影响。     

固定化精氨酸脱亚胺酶的制备与性质研究

从7种大孔型离子交换树脂中筛选出固定化效果最好的弱碱性苯乙烯系阴离子交换树脂D301-G,通过先吸附后交联的方法对精氨酸脱亚胺酶进行固定化条件及固定化酶性质研究。经单因素实验,结果表明,最佳固定化条件为每克树脂加入156 U精氨酸脱亚胺酶液,p H4.0,28℃条件下吸附4 h后,在4℃冷却,加入戊二醛溶液至体系内戊二醛体积分数为0.07%,4℃下交联4 h,最优条件下固定化酶活回收率可达85%以上。固定化酶的最适温度和p H分别为50~60℃和5.0~5.5,较游离酶具有更高的温度稳定性,同时固定化酶的米氏常数Km值比游离酶高。固定化酶在重复使用8次后仍保留57.7%的酶活,表明该固定化酶具有较好的操作稳定性,可为连续生产瓜氨酸提供技术依据。     

酶法转化精氨酸生产胍基丁胺

生物法合成胍基丁胺具有成本低、绿色高效等优点,开发微生物发酵法产精氨酸脱羧酶,利用该酶催化精氨酸生成胍基丁胺具有重要意义。该实验以重组大肠杆菌为研究对象,进行单因素实验考察了不同诱导培养温度对菌体细胞表达重组蛋白的影响,不同pH条件对精氨酸脱羧酶活性的影响。然后采用实验设计优化培养基组成,分析各种成分对重组蛋白生产的影响。通过将抑制性成分去除,对蛋白表达有促进作用成分加量,使得精氨酸脱羧酶的酶活提高了2.23倍。优化了转化过程中辅酶的添加量,降低了胍基丁胺的生产成本。15 L发酵罐发酵与转化放大实验,硫酸胍基丁胺产量达到了279.21 g/L,转化率98%。该研究为胍基丁胺的工业化生产奠定了基础。     

米曲霉外切β-D-氨基葡萄糖苷酶的化学修饰

采用化学修饰剂对采源于米曲霉(Aspergillus Oryzae)的外切β-D-氨基葡萄糖苷酶(GlcNase)进行修饰.氯胺-T(Ch-T)和碳二亚胺(EDAC)的修饰结果表明甲硫氨酸残基和羧基是GlcNase的必需基团.用化学修饰剂对GlcNase的羟基、精氨酸残基、酪氨酸残基、巯基和二硫键进行修饰,结果表明:修饰剂在较高的浓度范围内均没有引起酶活的显著降低,因此羟基、精氨酸残基、酪氨酸残基、巯基和二硫键都不是维持GlcNase酶活的必需基团.     

L-精氨酸发酵代谢调控的初步研究

在时谷氨酸棒杆菌CSAH135代谢网络和发酵特性研究的基础上,通过添加适量的氨基酸、有机酸和维生素,对L-精氨酸发酵进行代谢调控.结果发现,大部分添加物对L-精氨酸的积累都有一定的影响,特别是L-谷氨酸、L-亮氨酸、L-天冬氨酸、L-缬氨酸、L-精氨酸、草酸、丙二酸、琥珀酸、烟酸、维生素B6、叶酸和硫胺素等添加物对菌株CSAH135合成L-精氨酸明显有促进作用,添加后产酸量最大比不添加任何物质提高10%左右.从代谢层面上分析,这些添加物除了促进菌体自身生长之外,同时防止了菌体对各添加物的过量合成,强化菌株CSAH135合成L-精氨酸的代谢途径.     

Wine composition plays an important role in the control of carcinogenic precursor formation by Lactobacillus hilgardii X1B

BACKGROUND: Lactobacillus hilgardii, a wine lactic acid bacterium, is able to use arginine, through the arginine deiminase pathway with the formation of citrulline, a precursor of the carcinogen ethyl carbamate. The influence of different Argentine wine varieties (Merlot, Cabernet Sauvignon and Malbec), on bacterial growth and arginine metabolism was examined. Furthermore, the effect of different components normally present in wines on the enzyme activities of the arginine deiminase system was determined. RESULTS: Malbec wine under all conditions assayed (33, 50 and 100% supplemented wine:basal media) showed higher arginine consumption and citrulline production than the other wines, as well as the highest bacterial growth and survival of Lactobacillus hilgardii X₁B. Glucose and L ‐malic inhibited both arginine deiminase enzymes while fructose and citric acid only inhibited arginine deiminase. The red wines assayed in this study had different composition, and this is an explanation for the different behavior of the bacterium. CONCLUSION: The highest citrulline production in Malbec wine could be correlated with its lower concentrations of glucose, fructose, citric and phenolic acid than the other wines. Therefore, a wine with lower concentration of these sugars and acids could be dangerous due to the formation of ethyl carbamate precursors. Copyright © 2012 Society of Chemical Industry     

响应面法优化重组大肠杆菌产ADI酶发酵培养基

在单因素优化的基础上,采用响应面分析方法对重组大肠杆菌生产精氨酸脱亚胺酶(ADI)的发酵培养基进行了优化。借助于SAS软件,结合Plackett-Burman和Box-Behnken实验设计对5种培养基组分进行优化。结果表明,最佳培养基组分为胰蛋白胨11.16 g/L,酵母提取物20 g/L,甘油6.3 g/L,磷酸氢二钾16.38 g/L,磷酸二氢钾2.31 g/L。采用优化后的培养基进行摇瓶发酵,ADI酶活达到5.7 U/m L发酵液,比初始培养基(3.72 U/m L发酵液)提高了1.53倍,比LB培养基(2.83 U/m L发酵液)提高了2.01倍。采用优化后的培养基在3 L发酵罐中进行发酵,ADI酶活达到15.17 U/m L发酵液,较LB培养基(4.32 U/m L发酵液)提高了3.51倍。     

精氨酸催化超临界甲醇法废油脂制备生物柴油

以废油脂为原料与超临界甲醇在精氨酸催化下,经酯交换得脂肪酸甲酯;再经分离、干燥得生物柴油;经GC-MS分析,测定产品理化指标。研究表明,相比传统工艺,该工艺对原料适应性强、转化率高、反应时间短、综合成本较低,可适于工业化生产。     

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101

Sourdough lactic acid bacteria (LAB) need to be adapted to a highly acidic and, therefore, challenging environment. Different mechanisms are employed to enhance competitiveness, among which conversion of arginine into ornithine through the arginine deiminase (ADI) pathway is an important one. A combined molecular and kinetic approach of the ADI pathway in Lactobacillus fermentum IMDO 130101, a highly competitive sourdough LAB strain, identified mechanisms with advantageous technological effects and quantified the impact of these effects. First, molecular analysis of the arcBCAD operon of 4.8 kb revealed the genes encoding the enzymes ornithine transcarbamoylase, carbamate kinase, arginine deiminase, and an arginine/ornithine (A/O) antiporter, respectively, with an additional A/O antiporter 702.5 kb downstream of the ADI operon. The latter could play a role in citrulline transport. Second, pH-controlled batch fermentations were carried out, generating data for the development of a mathematical model to describe the temporal evolution of the three amino acids involved in the ADI pathway (arginine, citrulline, and ornithine) as a result of the activity of these enzymes and transporter(s). Free arginine in the medium was converted completely into a mixture of citrulline and ornithine under all conditions tested. However, the ratio between these end-products and the pattern of their formation showed variation as a function of environmental pH. Under optimal pH conditions for growth, citrulline release and some further conversion into ornithine was observed. When growing under sub-optimal pH conditions, ornithine was the main product of the ADI pathway. These kinetic data suggest a role in adaptation of L. fermentum IMDO 130101 to growth under sub-optimal conditions.     

Arginine metabolism by wine Lactobacilli isolated from wine

Lactobacillus hilgardii is a very common heterofermentative bacterium found in wine, associated mainly with several kinds of negative alterations. It is also known as a spoilage organism in soft drinks and other fermented beverages. It is able to break down arginine, one of the most abundant amino acids in wine, through the arginine deiminase (ADI) pathway. The first step of this metabolism may lead to the excretion of citrulline. This feature has an important enological implication since citrulline can react spontaneously with ethanol to form ethyl carbamate. Carcinogenic effects of this compound have been observed when administrated at high concentrations to laboratory animals. To complete the understanding of this catabolic pathway in L. hilgardii, arginine and citrulline utilization were investigated under different conditions. Moreover, ATP production from these amino acids was also monitored. From these data, arginine degradation via the ADI pathway can be considered to be a mechanism of energy production and pH regulation. However, if arginine degradation is beneficial for the bacteria, improving its growing ability and its adaptability, this increases the risk of degradation of the organoleptic and hygienic properties of wine.     

产L-精氨酸基因工程菌的研究

较为详细地介绍了L 精氨酸生物合成途径 ,并就目前生产L 精氨酸基因工程菌的相关研究做一简要概述     

Both arginine and fructose stimulate pH-independent resistance in the wine bacteria Oenococcus oeni

The wine bacteria Oenococcus oeni has to cope with harsh environmental conditions including an acidic pH, a high alcoholic content, and growth inhibitory compounds such as fatty acids, phenolic acids and tannins. So how can O. oeni bacteria naturally present on the surface of grape berries acquire a natural resistance that will alleviate the effect of wine stresses? One mechanism displayed by O. oeni and many other bacteria against the damaging effects of acid environments is arginine consumption through the arginine deiminase pathway. Various studies have shown that the bacterial protection conferred by arginine depends on the rise in pH associated with ammonia production. However, many experimental results disagree with this point of view. The aim of this study was to clarify the protective effect of arginine on O. oeni stress adaptation. Is it only by increasing the pH through ammonia production that this effect is triggered, or does stimulation of appropriate cellular responses play an additional role? This study shows that: (a) arginine in combination with fructose triggers the expression of a subset of genes which are also stress-responsive; (b) cultivation of O. oeni in a fructose- and arginine-supplemented medium prior to wine exposure protects bacteria against subsequent wine shock, and (c) this acquired stress resistance is independent of pH.