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中国精品科技期刊2020
李荷月,郭煜辉,裴雯雯,等. 半理性设计提升葡萄糖氧化酶活性与热稳定性J. 食品工业科技,2026,47(4):1−10. doi: 10.13386/j.issn1002-0306.2025010032.
引用本文: 李荷月,郭煜辉,裴雯雯,等. 半理性设计提升葡萄糖氧化酶活性与热稳定性J. 食品工业科技,2026,47(4):1−10. doi: 10.13386/j.issn1002-0306.2025010032.
LI Heyue, GUO Yuhui, PEI Wenwen, et al. Enhancing the Activity and Thermostability of Glucose Oxidase Through Semi-rational DesignJ. Science and Technology of Food Industry, 2026, 47(4): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025010032.
Citation: LI Heyue, GUO Yuhui, PEI Wenwen, et al. Enhancing the Activity and Thermostability of Glucose Oxidase Through Semi-rational DesignJ. Science and Technology of Food Industry, 2026, 47(4): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025010032.

半理性设计提升葡萄糖氧化酶活性与热稳定性

Enhancing the Activity and Thermostability of Glucose Oxidase Through Semi-rational Design

  • 摘要: 本研究旨在通过半理性设计策略同时提高黑曲霉(Aspergillus niger)来源葡萄糖氧化酶(AnGOD)酶活性与热稳定性。基于FireProt在线工具与序列一致性分析设计突变位点,通过定点突变及两阶段组合突变筛选最优突变体,并利用分子动力学模拟解析其性能提升机制。结果表明,从83个设计位点中筛选出12个单点优势突变体,经两阶段组合突变获得最优突变体M5(T276F/T34V/Q90R/S53F/S74T)。M5的比酶活较野生型(WT)提高4.2倍,kcat值为755.0 s−1,催化效率(kcat/Km)为34.52 L mmol−1 s−1,分别为WT的3.67、2.48倍。在65 ℃下,M5的半衰期为30 min,较WT(1 min)提高了30倍。分子动力学模拟表明,M5的RMSD均值与非催化区RMSF均值较WT分别降低了12.9%与12.4%,与底物及辅酶之间的氢键数量分别增加10.3%与8.8%,此外,S74T新增氢键网络,Q90R突变引入正电荷,增强表面静电互补,这些因素共同提升了AnGOD的热稳定性与催化活性。本研究通过半理性设计与组合突变策略,显著缓解了AnGOD酶改造中热稳定性与催化活性的权衡问题,为GOD的应用奠定了基础。

     

    Abstract: This study aimed to simultaneously enhance the enzymatic activity and thermostability of glucose oxidase (AnGOD) derived from Aspergillus niger through a semi-rational design strategy. Mutation sites were designed using the FireProt online tool and consensus sequences analysis, and the optimal mutant was screened via site-directed mutagenesis and a two-stage combinatorial mutation approach. Molecular dynamics simulations were then conducted to elucidate the mechanism of performance enhancement. Results showed that from the initial 83 designed sites, 12 single-point advantageous mutants were selected, and the optimal mutant M5 (T276F/T34V/Q90R/S53F/S74T) was obtained through two-stage combinatorial mutagenesis. Compared to the wild-type (WT), M5 exhibited a 4.2-fold increase in specific activity, with a kcat value of 755.0 s−1 and a kcat/Km value of 34.52 mmol−1s−1, representing 3.67- and 2.48-fold enhancements over WT, respectively. At 65 ℃, the half-life of M5 was 30 min, representing a 30-fold increase compared to WT (1 min). Molecular dynamics simulations revealed that the average RMSD of M5 and the RMSF in non-catalytic regions were reduced by 12.9% and 12.4%, respectively, compared to the wild-type (WT). Additionally, the number of hydrogen bonds between M5 and the substrate/coenzyme increased by 10.3% and 8.8%, respectively. Notably, the S74T mutation introduced a novel hydrogen bond network, while the Q90R mutation introduced a positive charge, enhancing surface electrostatic complementarity. These synergistic effects collectively improved both the thermostability and catalytic activity of AnGOD. Through semi-rational design and combinatorial mutagenesis, this study significantly alleviated the stability-activity trade-off in AnGOD enzyme engineering, laying a foundation for the application of GOD.

     

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