Thermal stability improvement for phenylalanine hydroxylase by site-directed mutagenesis.
- Author:
Shuangshuang YE
1
;
Li ZHOU
1
;
Zhemin ZHOU
1
Author Information
- Publication Type:Journal Article
- Keywords: alanine mutation; arginine mutation; phenylalanine hydroxylase; site-directed mutagenesis; thermal stability
- MeSH: Bacterial Proteins; biosynthesis; genetics; Chromobacterium; enzymology; Enzyme Stability; Hot Temperature; Kinetics; Mutagenesis, Site-Directed; Mutation; Phenylalanine Hydroxylase; biosynthesis; genetics; Protein Engineering
- From: Chinese Journal of Biotechnology 2016;32(9):1243-1254
- CountryChina
- Language:Chinese
- Abstract: In proteins of thermophilic bacteria, Gly is tend to be replaced by Ala and Lys is tend to be replaced by Arg to adapt the high temperature. In order to improve the thermal stability of phenylalanine hydroxylase (PAH) from Chromobacterium violaceum, all the Gly on PAH were mutated to Ala and Lys to Arg. Positive mutant enzymes with improved thermal stability were selected, followed by combined mutation and characterization. The results revealed that half-lives of K94R and G221A mutants at 50 °C were 26.2 min and 16.8 min, which were increased by 1.9-times and 0.9-times than the parent enzyme (9.0 min). The residual activity of K94R/G221A mutant was improved to 65.6% after keeping at 50 °C for 1 h, which was 6.6 time higher than the parent enzyme (8.6%). Circular dichroism (CD) spectroscopy revealed that Tm values of the parent enzyme, K94R, G221A and K94R/G221A were 51.5 ℃, 53.8 ℃, 53.1 ℃ and 54.8 ℃, respectively. According to the protein structure simulation, the two mutations were located on flexible loop. In the K94R mutant, the mutated Arg94 on the surface of the enzyme formed an extra hydrogen bond with Ile95, which stabilized the located loop. In the G221A mutant, the mutated Ala221 formed hydrophobic interaction with Leu281, which could stabilize both the loop and flexible area of the C-terminus of G221A. The results not only provided a reference for protein modification on thermal stability, but also laid the foundation for application of phenylalanine hydroxylase in the field of functional foods.
