A kind of ω-transaminase mutant based on co-evolution network and preparation method and application
A mutant and transaminase technology, applied in the field of molecular biology, can solve the problem that ω-transaminase needs to be further improved, and achieve the effect of increasing screening workload, increasing the probability of successful mutation, and improving experimental efficiency
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Embodiment 1
[0044] 1. Coevolutionary Network Prediction
[0045] Protein coevolution is of great significance for gaining insight into the action process and protein structure of functional proteins. Through the measurement of protein co-evolution, residue sites that play an important role in protein structure and function can be found.
[0046] Specific steps are as follows:
[0047] (1) The PDB file (PDB ID: 4CE5) of Aspergillus terreus (Aspergillus terreus) ω-transaminase was compared in the NCBI database (https: / / www.ncbi.nlm.nih.gov / ) through BLASTP multiple sequence alignment to obtain Related protein family number pfam:01063.
[0048] (2) Based on mutual information (Mutual Information, MI), through different biological characteristics, the protein co-evolution website MISTIC (Mutual Information Server To Infer Coevolution) is used to infer protein coevolution through mutual information, and an amino acid residue co-evolution network is generated;
[0049] Upload the protein famil...
Embodiment 2
[0070] 1. Site-directed mutagenesis and expression and purification stages
[0071] Design primers for the 118th amino acid residue site, site-directed mutation into threonine (T), the mutant primers are as follows:
[0072] L118T-F: 5'-GGGATGCATTTGTTGAA ACC ATAGTCACCCGCGGTC-3';
[0073] L118T-R: 5'-GACCGCGGGTGACTAT GGT TTCAACAAATGCATCCC-3'.
[0074] The steps of subsequent PCR amplification, expression and purification stages are exactly the same as those in Example 1.
[0075] 2. Investigation of the thermodynamic stability of mutants
[0076] 1) Half inactivation temperature (T 50 10 ) refers to the temperature at which half of the enzyme activity is lost after the enzyme is incubated at a specific temperature for 10 minutes, which is an important parameter to characterize the thermal stability of the enzyme.
[0077] The wild-type ω-transaminase and the mutant ω-transaminase were respectively placed in a water bath at 25, 30, 35, 40, 45, 50, and 55°C for 10 minutes...
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