食品科学 ›› 2017, Vol. 38 ›› Issue (22): 143-148.doi: 10.7506/spkx1002-6630-201722022

• 生物工程 • 上一篇    下一篇

酱油发酵醪中谷氨酰胺酶活性蛋白序列分析

邹谋勇,朱新贵   

  1. (李锦记(新会)食品有限公司,广东?江门 529100)
  • 收稿日期:2017-11-07 修回日期:2017-11-07 出版日期:2017-11-25 发布日期:2017-11-03

Sequence Analysis of Proteins with Glutaminase Activity in Fermented Mash of Soy Sauce

ZOU Mouyong, ZHU Xingui   

  1. (Lee Kum Kee (Xinhui) Foods Co. Ltd., Jiangmen 529100, China)
  • Received:2017-11-07 Revised:2017-11-07 Online:2017-11-25 Published:2017-11-03

摘要: 为研究酱油发酵醪中微生物菌群谷氨酰胺酶活性蛋白的分布和基本特性,采用生物信息学方法对发酵醪中已鉴定微生物种属的谷氨酰胺酶活性蛋白进行了分类、筛选、信号肽分析、系统进化树分析、理化特性预测和3-D结构同源建模。发现酱油发酵醪中具有谷氨酰胺酶活性的蛋白分为3?类,分别参与谷氨酰胺分解代谢、生物合成和谷氨酰胺转氨基作用。分析显示4?种谷氨酰胺酶具有信号肽,其余谷氨酰胺酶活性蛋白序列均不含信号肽。系统进化树分析显示细菌类谷氨酰胺酶与真菌类谷氨酰胺酶呈现两个不同的进化方向。分泌型谷氨酰胺酶均有一定的亲水性,等电点在4.81~5.99之间。3-D结构同源模建显示阴沟乳杆菌和弗氏柠檬酸杆菌分泌的谷氨酰胺酶与大肠杆菌、枯草芽孢杆菌谷氨酰胺酶具有结构相似性。

关键词: 谷氨酰胺酶, 酱油, 微生物菌群, 序列分析

Abstract: For a better understanding of the distribution and basic characteristics of the proteins with glutaminase activity from the microbial flora in the fermented mash of soy sauce, bioinformatics was used to conduct their classification, screening, signal peptides analysis, phylogenetic tree analysis, physicochemical properties prediction and homology modeling of 3-dimensional (3-D) structure. It was found that the proteins with glutaminase activity were divided into 3 categories, participating in glutamine catabolism, biosynthesis and transamination of glutamine, respectively. None of the proteins with glutaminase activity contained signal peptide sequence except 4 glutaminases. Two distinct evolutionary directions were found between bacterial and fungal glutaminase groups by phylogenetic tree analysis. Secretory glutaminases showed slight hydrophilicity with pIs of 4.81?5.99. The structural homology between glutaminases from Enterobacter lignolyticus, Citrobacter freundii and those from Escherichia coli and Bacillus subtilis was shown by 3-D homology modeling.

Key words: glutaminase, soy sauce, microbial flora, sequence analysis

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