牛凝乳酶原基因在大肠杆菌中的高效表达及活性检测

以实验室保存的携带凝乳酶原前体基因的重组载体pMD 19-T/bPPC为模板克隆凝乳酶原基因,经双酶切后与载体pET-30a连接得到重组载体pET-30a/bPC,转化大肠杆菌BL21(DE3),经IPTG诱导后,采用SDS-PAGE检测目的蛋白表达情况。重组蛋白经变性/复性、DEAE-Sepharose Fast Flow纯化和自催化后检测凝乳活性。结果表明,重组凝乳酶原基因在大肠杆菌中高效表达,表达量占菌体总蛋白的68%,采用Arima K方法检测,其凝乳活力达到80 SU/mL。因此,通过大肠杆菌表达系统大量制备具有生物活性的重组牛凝乳酶原的策略是可行的,研究结果为弥补国内天然牛凝乳酶的短缺提供一种途径。     

玉米谷氨酰胺转胺酶基因的克隆及原核表达

从玉米嫩叶中提取总RNA,通过RT-PCR的方法扩增出玉米谷氨酰胺转胺酶(TGase)全长基因,回收目的片段并测序,该基因编码区全长1605bp,编码535个氨基酸残基,分子量为60.9kD,与GenBank(登录号：AJ421525)上已发表的序列同源性为100%。按正确的阅读框架将玉米TGase基因片段定向克隆到表达载体pET-28a上,将重组质粒转化到大肠杆菌Rosetta(DE3)菌株,1mmol/L IPTG诱导融合蛋白表达,经凝胶分析软件测得蛋白表达量约占总蛋白的15%,以His-Tag抗体作为一抗,采用Western-blot方法检测目的蛋白,结果证明所表达的特异蛋白是带有His-Tag的重组融合蛋白,利用Ni2+-NTA琼脂糖树脂亲和层析柱纯化目的蛋白,SDS-PAGE鉴定为单一条带,测得纯化后的TGase酶活力达到16U/mg。     

编码米曲霉果糖基转移酶基因在大肠杆菌中的重组表达

为了大量获得果糖基转移酶,本文通过RT-PCR扩增获得米曲霉果糖基转移酶基因,连接到大肠杆菌pEASY-E1质粒上,并转化到大肠杆菌BL21-DE3菌株中成功表达,通过对重组菌诱导表达条件的优化,最终确定在诱导温度为25℃,诱导剂异丙基硫代半乳糖苷(IPTG)浓度为1.0μmol/mL的条件下,该重组酶可以顺利表达。利用重组质粒PEASY-S1上的6×组氨酸标签,用亲和层析的方法纯化能够得到较高纯度的果糖基转移酶。以蔗糖为底物,用该酶进行果糖基转化生产低聚果糖的实验结果表明:重组果糖基转移酶具有一定催化能力,其酶活力达到59.0 U/g,且在低温诱导时稳定表达,具备一定的潜在开发利用价值。本实验成功在大肠杆菌中重组表达出果糖基转移酶,并且能够短时间内、大量表达具有催化活性的果糖基转移酶,可望为果糖基转移酶的工业化提供理论基础。     

Cloning and Expression of a Limonene Degradation Pathway from Bacillus stearothermophilus in Escherichia coli

The pathway encoding limonene catabolism was cloned as a 9.6kb chromosomal fragment from Bacillus stearothermophilus strain BR388 into Escherichia coli. It conferred growth on limonene as a sole carbon source and bioproduction of α-terpineol, perillyl alcohol, and perillyl aldehyde. Incubation of the recombinant with perillyl alcohol resulted in formation of perillyl aldehyde and perillic acid. Catabolic pathways apparently affected the microbial toxicity of limonene.     

噬菌体基因Ⅴ蛋白基因的合成、重组表达及功能分析

目的:研究丝状噬菌体基因V蛋白(gene V protein,GVP)基因的合成、重组表达及其功能。方法:根据GVP的基因序列,选择大肠杆菌偏爱的密码子,设计合成了8个寡核苷酸片段,利用重叠延伸PCR合成GVP基因序列,将其与原核表达载体pET-28a-c(+)质粒重组,转化大肠杆菌,获得GVP蛋白阳性表达菌株,异丙基-β-D-硫代吡喃半乳糖苷(IPTG)诱导表达,产物经Ni+-NTA琼脂糖凝胶层析纯化,获得目的蛋白GVP,DNA结合实验检测其功能。结果:成功合成出GVP基因,重组体在大肠杆菌BL21(DE3)中诱导获得高效表达,DNA结合实验表明GVP与单链DNA间解离平衡常数Kd=7.27×10-5mol/L。结论:重组构建并高效表达的GVP蛋白具有较高单链DNA结合能力,可用于食品病原微生物特定单链DNA分子的浓缩和分离。     

建鲤组织蛋白酶L的克隆表达、纯化及活性特征鉴定

首先采用TA克隆技术克隆建鲤组织蛋白酶L（Cathepsin L,CAT L）成熟肽基因片段并进行双酶切鉴定,进而构建表达载体CAT L-p ET-30a并转入宿主菌E.coli BL21,经1 mmol/L异丙基-β-D-硫代吡喃半乳糖苷（IPTG）在37℃诱导2 h表达重组CAT L蛋白。而后经尿素梯度洗涤和镍离子亲和层析纯化目的蛋白,并利用SDS-PAGE检测诱导效果和纯化过程。最后以荧光合成肽底物（Z-Phe-Arg-MCA）测活法鉴定建鲤重组CAT L的热稳定性、p H稳定性,以及鱼糜生产和冻藏中常用添加剂对其活性稳定性的影响。双酶切鉴定结果表明成功克隆了目的基因片段,与鲤鱼CAT L基因序列相似性为99.11%。SDS-PAGE分析表明经诱导、尿素梯度洗涤及亲和层析后,成功获得高度纯化目的蛋白,分子量约28 ku。活性鉴定结果表明重组CAT L在20⁵0℃及p H3.0⁶.5范围内稳定;氯化钠、焦磷酸钠对重组CAT L活性的抑制作用呈现剂量依赖关系,而各浓度蔗糖、山梨醇则对其活性无明显作用。本研究成功克隆、表达和纯化了建鲤CAT L,并阐明了热、p H及鱼糜生产和冻藏中常用添加剂对该酶稳定性的不同影响。      

High-Pressure Destruction Kinetics of E. coli(29055) in Apple Juice

High‐pressure (HP) destruction of Escherichia coli (29055) in apple juice was evaluated (150 to 400 MPa; 0 to 80 min at 25 °C) based on a dual destruction behavior consisting of pressure pulse and pressure hold (first order rate) effects. Enumeration was carried out in brain‐heart infusion agar (BHIA) and violet‐red bile agar (VRBA) to differentiate between surviving cells with and without injury. A pressure pulse at 400 MPa destroyed the entire population (10⁸ CFU/mL) of E. coli. During pressure‐hold, D values (decimal reduction time) of E. coli decreased with an increase in pressure, and D values from BHIA (survivors including injured cells) were higher than from VRBA (survivors excluding injured cells). Thus, an increasing number of cells were initially injured than killed with HP treatment until finally killed. Pressure dependency of D was described by z‐value model with associated z_p values (pressure range to result in a decimal change in D values) of 126 and 140 MPa on BHIA and VRBA.     

大肠杆菌苹果酸脱氢酶基因mdh的克隆、高效表达及酶学性质

以大肠杆菌基因组DNA为模板,扩增得到苹果酸脱氢酶(mdh)编码基因mdh,构建了重组菌pET-28a-mdh/BL21并成功表达了mdh,大小约36 000。选用Ni柱亲和层析法纯化具有活性的苹果酸脱氢酶(mdh),纯化后比酶活达到112.5 U/mg,纯化倍数达2.62倍,回收率为59%。并对该酶的酶学性质进行了初步研究,其中反应最适pH值为6.0,在pH值2.0~6.0范围内稳定;反应最适温度为37℃,在42℃以下酶的稳定性较好。K+对酶有明显的激活作用,Cu2+对酶有抑制作用,Hg2+和Zn2+对酶有很强的抑制作用。醇类对酶的活力影响不大,丙三醇可显著提高酶的热稳定性。酶动力学参数以草酰乙酸为底物的Km为0.235 mmol/L,Vmax为0.47μmol/(L.min)。     

Influence of Soluble Lysine Maillard Reaction Products on Escherichia coli Amino Acid Lysine Auxotroph Growth-Based Assay

ABSTRACT: Lysine Maillard reaction products (LMRP) were generated by autoclaving different concentrations and ratios glucose and lysine for 3 h. Effects of LMRP on the Escherichia coli lysine auxotroph (lys⁻) were examined in model systems. The slope and y-axis intercept of the standard curve in the absence of LMRP were significantly ( p < 0.05) greater than in the presence of LMRP. Our study shows that LMRP can decrease the growth extent of lys⁻. The E. coli available lysine assay may provide the food industry with a practical approach to rapid and accurate estimation of lysine for least cost formulation in foods.