Thermostabilization of Bacterial Fructosyl-Amino Acid Oxidase by Directed Evolution
Open Access
- 1 January 2003
- journal article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 69 (1) , 139-145
- https://doi.org/10.1128/aem.69.1.139-145.2002
Abstract
We succeeded in isolating several thermostable mutant fructosyl-amino acid oxidase (FAOX; EC 1.5.3) without reduction of productivity by directed evolution that combined an in vivo mutagenesis and membrane assay screening system. Five amino acid substitutions (T60A, A188G, M244L, N257S, and L261M) occurred in the most thermostable mutant obtained by a fourth round of directed evolution. This altered enzyme, FAOX-TE, was stable at 45°C, whereas the wild-type enzyme was not stable above 37°C. The K m values of FAOX-TE for d -fructosyl- l -valine and d -fructosyl-glycine were 1.50 and 0.58 mM, respectively, in contrast with corresponding values of 1.61 and 0.74 mM for the wild-type enzyme. This altered FAOX-TE will be useful in the diagnosis of diabetes.Keywords
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