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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

l-amino acid deaminases (LAADs) are flavoenzymes that catalyze the stereospecific oxidative deamination of l-amino acids into α-keto acids, which are widely used in the pharmaceutical, food, chemical, and cosmetic industries. However, the substrate specificity of available LAADs is limited, and most substrates are concentrated on several bulky or basic l-amino acids. In this study, we employed a LAAD from Proteus mirabilis (PmiLAAD) and broadened its substrate specificity using a semi-rational design strategy. Molecular docking and alanine scanning identified F96, Q278, and E417 as key residues around the substrate-binding pocket of PmiLAAD. Site-directed saturation mutagenesis identified E417 as the key site for substrate specificity expansion. Expansion of the substrate channel with mutations of E417 (E417L, E417A) improved activity toward the bulky substrate l-Trp, and mutation of E417 to basic amino acids (E417K, E417H, E417R) enhanced the universal activity toward various l-amino acid substrates. The variant PmiLAADE417K showed remarkable catalytic activity improvement on seven substrates (l-Ala, l-Asp, l-Ile, l-Leu, l-Phe, l-Trp, and l-Val). The catalytic efficiency improvement obtained by E417 mutation may be attributed to the expansion of the entrance channel and its electrostatic interactions. These PmiLAAD variants with a broadened substrate spectrum can extend the application potential of LAADs.

Details

Title
Semi-Rational Design of Proteus mirabilis l-Amino Acid Deaminase for Expanding Its Substrate Specificity in α-Keto Acid Synthesis from l-Amino Acids
Author
Fan, Anwen 1 ; Wang, Ziyao 1 ; Qu, Haojie 1 ; Nie, Yao 2   VIAFID ORCID Logo  ; Xu, Yan 3 

 Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; [email protected] (A.F.); [email protected] (Z.W.); [email protected] (H.Q.); [email protected] (Y.X.) 
 Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; [email protected] (A.F.); [email protected] (Z.W.); [email protected] (H.Q.); [email protected] (Y.X.); Suqian Industrial Technology Research Institute of Jiangnan University, Suqian 223814, China 
 Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; [email protected] (A.F.); [email protected] (Z.W.); [email protected] (H.Q.); [email protected] (Y.X.); State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China 
First page
175
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
20734344
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2632546507
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.