Hydrogen peroxide enhances enterokinase-catalysed proteolytic cleavage of fusion protein.
The effects of hydrogen peroxide on enterokinase catalysis were studied using several fusion proteins recombinantly produced from E. coli. It was demonstrated that hydrogen peroxide enhanced the rate of enterokinase cleavage reaction, leading to a faster release of the target peptide as discussed in patent WO07149053. Among the conditions tested, we observed that hydrogen peroxide could exert its effect on the cleavage of fusion proteins over a wide range of pH and temperature. This finding might provide a simple solution for the accelerated enterokinase cleavage of thermolabile fusion proteins at low temperature.
Cui
Taian
T
School of Chemical and Life Sciences, Singapore Polytechnic, 500 Dover Road, Singapore 139651, Republic of Singapore. tacui@sp.edu.sg
Gao
Yaojun
Y
Ang
Cui X
CX
Puah
Chum M
CM
Gutte
Bernd
B
Lam
Yulin
Y
D001709:Biotechnology / Q000639:trends*; D002384:Catalysis; D004765:Enteropeptidase / Q000737:chemistry* / Q000235:genetics; D006861:Hydrogen Peroxide / Q000737:chemistry*; D010330:Patents as Topic; D010447:Peptide Hydrolases / Q000737:chemistry / Q000235:genetics; D015202:Protein Engineering / Q000639:trends*; D011993:Recombinant Fusion Proteins / Q000138:chemical synthesis*
D011993:Recombinant Fusion Proteins; D006861:Hydrogen Peroxide; D010447:Peptide Hydrolases; D004765:Enteropeptidase