Literature DB >> 31766946

Molecular insights into the mechanism of substrate recognition of Streptomyces transglutaminases.

Shota Tokai1, Misugi Uraji2, Tadashi Hatanaka1.   

Abstract

The microbial TGase from Streptomyces mobaraensis has used in various food industries. However, the detailed substrate specificities of TGases from the Streptomyces species toward the natural peptides remains to be unclear. In this study, we conducted the comparison of two different TGases from Streptomyces mobaranensis (SMTG) and n class="Species">Streptomyces cinnamoneus (SCTG). To clarify the region associated with the characteristics of enzymes, we constructed a chimeric enzyme of CM, of which is consisted of N-terminal half of SCTG and C-terminal half of SMTG. To reveal the differences in the substrate specificity between SCTG and SMTG toward natural peptides, we investigated the time dependence of TGase activity on the productivity of cross-linking peptide with tryptic casein and lysine by using LC-MS. We identified two peptides of "VLPVPQK" and "AVPYPQR" as substrates for both of the TGases.

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Keywords:  Streptomyces; cross-linking; transglutaminase

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Year:  2019        PMID: 31766946     DOI: 10.1080/09168451.2019.1697198

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN: 0916-8451            Impact factor:   2.043


  1 in total

1.  Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles.

Authors:  Mikkel Madsen; Sanaullah Khan; Sonja Kunstmann; Finn L Aachmann; Richard Ipsen; Peter Westh; Cecilia Emanuelsson; Birte Svensson
Journal:  Food Chem (Oxf)       Date:  2022-09-19
  1 in total

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