Characterization and Secretory Expression of a Thermostable Tannase from Aureobasidium melanogenum T9: Potential Candidate for Food and Agricultural Industries

被引：9

作者：

Liu, Lu ^{[1
,2
]}

Guo, Jing ^{[1
]}

Zhou, Xue-Feng ^{[3
]}

Li, Ze ^{[4
]}

Zhou, Hai-Xiang ^{[1
]}

Song, Wei-Qing ^{[1
]}

机构：

[1] Qingdao Municipal Hosp, Dept Clin Lab, Qingdao, Peoples R China

[2] Ocean Univ China, Sch Med & Pharm, Qingdao, Peoples R China

[3] Qingdao Univ, Clin Trial Res Ctr, Affiliated Cent Hosp, Qingdao, Peoples R China

[4] Linyi Vocat Univ Sci & Technol, Coll Adv Agr Sci, Linyi, Shandong, Peoples R China

来源：

FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY | 2022年 / 9卷

关键词：

tannin; tannase; thermostability; Aureobasidium melanogenum; Yarrowia lipolytica; TANNIN ACYL HYDROLASE; SOLID-STATE FERMENTATION; ASPERGILLUS-NIGER; EXTRACELLULAR TANNASE; GROWTH-PERFORMANCE; GALLIC ACID; STRUCTURAL-CHARACTERIZATION; BACTERIAL TANNASE; SOLVENT-TOLERANT; GREEN TEA;

D O I：

10.3389/fbioe.2021.769816

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Being a key industrial enzyme, tannase is extensively applied in various fields. Despite the characterizations of a large number of tannases, there are hardly a few tannases with exceptional thermostability. In this detailed study, a tannase-encoding gene named tanA was identified from Aureobasidium melanogenum T9 and heterologously expressed in Yarrowia lipolytica host of food grade. The purified tannase TanA with a molecular weight of above 63.0 kDa displayed a specific activity of 941.4 U/mg. Moreover, TanA showed optimum activity at 60 degrees C and pH 6.0. Interestingly, TanA exhibited up to 61.3% activity after incubation for 12 h at 55 degrees C, signifying its thermophilic property and distinguished thermostability. Additionally, TanA was a multifunctional tannase with high specific activities to catalyze the degradation of various gallic acid esters. Therefore, this study presents a novel tannase, TanA, with remarkable properties, posing as a potential candidate for food and agricultural processing.

引用

页数：11