南极洲假丝酵母
脂肪酶
化学
酶
生物化学
定向进化
突变体
蛋白质工程
成对比较
风味
甘油三酯酶
残留物(化学)
酵母
生物
立体化学
活动站点
蛋白质设计
定点突变
催化作用
鉴定(生物学)
真菌蛋白
酶分析
作者
Qi Zhang,Luyao Tang,Yanbo Zhao,Zhengxin Li,Yanpeng Ran,Zaigao Tan,Haifeng Chen,Yan Fang Feng,Li Cui
标识
DOI:10.1021/acs.jafc.6c02612
摘要
The lipase enzyme shows great potential for catalyzing the synthesis of valuable food flavor compounds, such as γ- and δ-lactones, but natural lipases are limited by low conversion rates. In this study, we developed a computational-guided strategy named Synergistic Pairwise Residues Evolution for the efficient directed evolution of Candida antarctica lipase B (CalB). This approach identifies synergistic hotspot residues by combining substrate-contact information with evolutionarily coupled functional sectors. E188Q/I189F, the top-performing mutant with 2.75-fold improved activity, achieved over 99.5% conversion within 5 h at 37 °C, compared with only 49% for wild-type CalB in the synthesis of δ-dodecalactone. This study presents an efficient strategy for building functional enzyme toolkits and demonstrates their high catalytic performance in lactone synthesis.
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