Optimizing conditions for expression of cellobiose phosphorylase and determining its enzymatic properties

  • PENG Nian ,
  • CHEN Tingting ,
  • WANG Lu ,
  • FAN Junping ,
  • GAO Yushan ,
  • RAN Xiaoqin ,
  • LIU Lulu ,
  • LI Yonghao
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  • (School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China)

Received date: 2023-08-28

  Revised date: 2023-10-10

  Online published: 2024-09-19

Abstract

Cellobiose phosphorylase (CBP) phosphorolyzes cellobiose into glucose-1-phosphate and plays a crucial role in the conversion of lignocellulose to starch.The cbp gene derived from Clostridium thermocellum YM4 was utilized to express CBP by engineering the recombinant Escherichia coli, Rosetta(DE3)/pET-28a-CBP, with the aid of a pET-28a(+) expression vector.After the induced expression conditions were optimized, the enzyme activity increased from 0.18 IU/mL to 0.47 IU/mL when the induction temperature, isopropylthio-β-D-galactoside (IPTG) concentration, and induction time were set at 15 ℃, 0.2 mmol/L, and 12 h, respectively.Subsequently, the His-tagged CBP was isolated and purified using a Ni column.Results revealed that the recombinant enzyme had a molecular mass of 95 kDa, a specific enzyme activity of 1.03 IU/mL, an optimal reaction temperature of 60 ℃, an optimal reaction pH of 6, and a half-inactivation time of 60 min.Furthermore, Cu2+ exhibited the greatest inhibitory effect on the enzyme, followed by Zn2+, Fe3+, Ca2+, and Mn4+ in descending order (P<0.05).In contrast, no significant difference in enzyme activity was observed with K+, Mg2+, and Na+ (P>0.05).Finally, the kinetic parameters of the recombinant CBP were determined, with a Km value of 19.61 μmol/mL, a Vmax value of 1.19 μmol/(mL·min), and a Kcat value of 21.38 s-1.

Cite this article

PENG Nian , CHEN Tingting , WANG Lu , FAN Junping , GAO Yushan , RAN Xiaoqin , LIU Lulu , LI Yonghao . Optimizing conditions for expression of cellobiose phosphorylase and determining its enzymatic properties[J]. Food and Fermentation Industries, 2024 , 50(16) : 125 -131 . DOI: 10.13995/j.cnki.11-1802/ts.037187

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