Microbial transglutaminase (TGase) is a protein that is secreted in a mature form and finds wide applications in meat products, tissue scaffold crosslinking, and textile engineering. is the only licensed producer of TGase. However, increasing the production of TGase using metabolic engineering and heterologous expression approaches has encountered challenges in meeting industrial demands. Therefore, it is necessary to identify the regulatory networks involved in TGase biosynthesis to establish a stable and highly efficient TGase cell factory. In this study, we employed a DNA-affinity capture assay and mass spectrometry analysis to discover several transcription factors. Among the candidates, eight were selected and found to impact TGase biosynthesis. Notably, SMDS_4150, an AdpA-family regulator, exhibited a significant influence and was hence named AdpA . Through electrophoretic mobility shift assays, we determined that AdpA regulates TGase biosynthesis by directly repressing the transcription of and indirectly inhibiting the transcription of . The latter gene encodes a LytR-family positive regulator of TGase biosynthesis. Additionally, AdpA exhibited negative regulation of its own transcription. To further enhance TGase production, we combined the overexpression of with the repression of , resulting in a remarkable improvement in TGase titer from 28.67 to 52.0 U/mL, representing an 81.37% increase. This study establishes AdpA as a versatile regulator involved in coordinating enzyme biosynthesis in species. Furthermore, we elucidated a cascaded regulatory network governing TGase production.
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http://dx.doi.org/10.1016/j.engmic.2023.100098 | DOI Listing |
Food Res Int
December 2024
Department of Food Science, Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China. Electronic address:
This study aimed to prepare novel nanocomplexes for delivery of lutein using transglutaminase (TGase)-type glycation of casein. The effect of glycated casein nanoparticles on the environmental stability, bioavailability, and antioxidant properties of lutein was investigated. Glycated casein nanoparticles with uniform distribution and small particle size were successfully prepared by ultrasound technology.
View Article and Find Full Text PDFFood Chem
February 2025
College of Pharmacy, Jiamusi University, Jiamusi, Heilongjiang 154007, PR China; Heilongjiang Provincial Key Laboratory of New Drug Development and Pharmacotoxicological Evaluation, Jiamusi University, Jiamusi 154007, PR China. Electronic address:
The microencapsulation of essential oils by complex coacervation technology has attracted considerable attention. This paper deals with the preparation of gelatin-chitosan microcapsules through dual cross-linking using transglutaminase (TGase) and tannic acid (TA). Lemon essential oil (LEO) was successfully encapsulated with 82.
View Article and Find Full Text PDFJ Colloid Interface Sci
February 2025
Hubei Provincial Museum, Wuhan 430077, China.
The reinforcement and preservation of historical silk are crucial for its continued research, heritage, and display. Herein, silk fibroin (SF) and carboxymethyl chitosan (CMCS) were utilized as raw materials to reinforce aged silk via two reinforcement methods, with transglutaminase (TGase) serving as a catalytic cross-linking agent. The covalent and non-covalent bond network formed by TGase catalytic cross-linking significantly improved the mechanical properties of aging silk, and CMCS as an antibacterial material gave excellent antibacterial properties of the aged silk.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address:
Herein, we developed a novel Streptomyces mobaraensis genomic mutant library construction method, GHR/Sml, to directly and significantly enhance the thermal stability and catalytic efficiency of TGase in the genome of S. mobaraensis. First, 13 key amino acid residues and their mutations for enhanced thermal stability were identified using error-prone PCR and site-directed mutagenesis.
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February 2025
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China. Electronic address:
Epigallocatechin gallate (EGCG) and transglutaminase (TGase) can improve the structure of surimi gels, and have a significant impact on their texture and flavor quality. The formation and release of volatile odors due to EGCG, TGase and EGCG/TGase synergistic cross-linking of surimi gels were investigated. The characteristic flavor components of the surimi gels were aldehydes.
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