A multidomain xylanase from a Bacillus sp with a region homologous to thermostabilizing domains of thermophilic enzymes

被引:66
|
作者
Blanco, A
Díaz, P
Zueco, J
Parascandola, P
Pastor, FIJ
机构
[1] Univ Barcelona, Fac Biol, Dept Microbiol, E-08028 Barcelona, Spain
[2] Univ Valencia, Fac Pharm, Dept Microbiol, Valencia, Spain
[3] Univ Salerno, Dept Chem & Food Engn, Fisciano, Italy
来源
MICROBIOLOGY-SGM | 1999年 / 145卷
关键词
xylanase; multidomain; thermostabilizing domain; Bacillus;
D O I
10.1099/13500872-145-8-2163
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
The gene xynC encoding xylanase C from Bacillus sp, BP-23 was cloned and expressed in Escherichia coli. The nucleotide sequence of a 3538 bp DNA fragment containing xynC gene was determined, revealing an open reading frame of 3258 bp that encodes a protein of 120 567 Da, A comparison of the deduced amino acid sequence of xylanase C with known beta-glycanase sequences showed that the encoded enzyme is a modular protein containing three different domains. The central region of the enzyme is the catalytic domain, which shows high homology to family 10 xylanases, A domain homologous to family IX cellulose-binding domains is located in the C-terminal region of xylanase C, whilst the N-terminal region of the enzyme shows homology to thermostabilizing domains found in several thermophilic enzymes, Xylanase C showed an activity profile similar to that of enzymes from mesophilic microorganisms. Maximum activity was found at 45 degrees C, and the enzyme was only stable at 55 degrees C or lower temperatures. Xylotetraose, xylotriose, xylobiose and xylose were the main products from birchwood xylan hydrolysis, whilst the enzyme showed increasing activity on xylo-oligosaccharides of increasing length, indicating that the cloned enzyme is an endoxylanase, A deletion derivative of xylanase C, lacking the region homologous to thermostabilizing domains, was constructed. The truncated enzyme showed a lower optimum temperature for activity than the full-length enzyme, 35 degrees C instead of 45 degrees C, and a reduced thermal stability that resulted in a complete inactivation of the enzyme after 2 h incubation at 55 degrees C.
引用
收藏
页码:2163 / 2170
页数:8
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