Enhancement of transglutaminase activity by NMR identification of its flexible residues affecting the active site.
Incorporation of inter- or intramolecular covalent cross-links into food proteins with microbial transglutaminase (MTG) improves the physical and textural properties of many food proteins, such as tofu, boiled fish paste, and sausage. By using nuclear magnetic resonance, we have shown that the residues exhibiting relatively high flexibility in MTG are localized in the N-terminal region; however, the N-terminal region influences the microenvironment of the active site. These results suggest that the N-terminal region is not of primary importance for the global fold, but influences the substrate binding. Therefore, in order to increase the transglutaminase activity, the N-terminal residues were chosen as candidates for site-directed replacement and deletion. We obtained several mutants with higher activity, del1-2, del1-3, and S2R. We propose a strategy for enzyme engineering targeted toward flexible regions involved in the enzymatic activity. In addition, we also briefly describe how the number of glutamine residues in a substrate protein can be increased by mixing more than two kinds of TGases with different substrate specificities.
Shimba
Nobuhisa
N
Central Research Laboratories, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Japan.
Shinohara
Mina
M
Yokoyama
Kei ichi
Ki
Kashiwagi
Tatsuki
T
Ishikawa
Kohki
K
Ejima
Daisuke
D
Suzuki
Ei ichiro
Ei
D001665:Binding Sites; D004789:Enzyme Activation; D004926:Escherichia coli / Q000235:genetics; D005511:Food Handling; D005973:Glutamine / Q000378:metabolism*; D009682:Magnetic Resonance Spectroscopy; D016297:Mutagenesis, Site-Directed; D015202:Protein Engineering; D017510:Protein Folding; D013379:Substrate Specificity; D011503:Transglutaminases / Q000737:chemistry / Q000235:genetics / Q000378:metabolism*
D005973:Glutamine; D011503:Transglutaminases