Production of a thermo-tolerant kappa-carrageenase via a food-grade host and anti-oxidant activity of its enzymatic hydrolysate

文献类型： 外文期刊

第一作者： Li, Shangyong

作者： Li, Shangyong;He, Ningning;Han, Qi;Li, Xiao;Li, Shangyong;Jung, Samil;Lee, Beom Suk;Mongre, Raj Kumar;Lee, Myeong-Sok;Wang, Zhi-Peng;Wang, Linna;Wang, Zhi-Peng

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关键词： kappa-Carrageenase; Thermo-tolerance; kappa-Carradiaose; Anti-oxidant activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 339 卷

页码：

收录情况： SCI

摘要： kappa-Carrageenase cleaves the beta-(1-4) linkages of kappa-carrageenan into kappa-carrageenan oligosaccharides (kappa-COS), which exhibit various biological activities. In this study, a glycoside hydrolase (GH) family 16 kappa-carrageenase gene, cgkA, was cloned from the marine bacterium Vibrio sp. SY01 and secretory expressed in a food-grade host, Yarrowia lipolytica. The specific activity of the purified CgkA was 12.5 U/mg. Determination of biochemical properties showed that CgkA was a thermo-tolerant enzyme, and 59.9% of the initial enzyme activity was recovered by immediately placing the sample at 20 degrees C for 30 min after enzymatic inactivation by boiling for 5 min. The recombinant CgkA was an endo-type enzyme, the main enzymatic product was kappa-carradiaose (accounting for 87.6% of total products), and kappa-carratetraose was the minimum substrate. Additionally, in vitro and in vivo analyses indicated that enzymatic kappa-carradiaose possesses anti-oxidant activity. These features make CgkA as a promising candidate for biotechnological applications in the production of anti-oxidant kappa-COS.

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