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
作者： Li, Shangyong 1 ; He, Ningning 1 ; Han, Qi 1 ; Li, Xiao 1 ; Jung, Samil 2 ; Lee, Beom Suk 2 ; Mongre, Raj Kumar 2 ; Wang, 1 ;
作者机构： 1.Qingdao Univ, Coll Basic Med, Qingdao, Peoples R China
2.Sookmyung Womens Univ, Cellular Heterogene Res Ctr, Dept Biosyst, Mol Canc Biol Lab, Seoul, South Korea
3.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao, Peoples R China
4.Qingdao Agr Univ, Marine Sci & Engn Coll, Qingdao, Peoples R China
关键词： kappa-Carrageenase; Thermo-tolerance; kappa-Carradiaose; Anti-oxidant activity
期刊名称：FOOD CHEMISTRY （ 2020影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 339 卷
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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