Enzyme and Microbial Technology, Vol.83, 48-56, 2016
Improvement of catalytical properties of two invertases highly tolerant to sucrose after expression in Pichia pastoris. Effect of glycosylation on enzyme properties
Zymomonas mobilis genes encoding INVA and INVB were expressed in Pichia pastoris, under the control of the strong AOX1 promoter, and the recombinant enzymes were named INVA(AOX1) and INVBAOX1. The expression levels of INVA(AOX1) (1660 U/mg) and INVBAOX1 (1993 U/mg) in P. pastoris were 9- and 7-fold higher than those observed for the native INVA and INVB proteins in 1 mobilis. INVA(AOX1) and INVBAOX1 displayed a 2- to 3-fold higher substrate affinity, and a 2- to 200-fold higher catalytic efficiency (k(cat)/K-M) than that observed for native INVA and INVB from Z mobilis. Positive Schiff staining of INVA(AOX1) and INVBAOX1 suggested a glycoprotein nature of both invertases. After deglycosylation of these enzymes, denoted D-INVA(AOX1) and D-INVBAoxi, they exhibited a 1.3- and 3-fold lower catalytic efficiency (107 and 164s(-1) mM(-1), respectively), and a 1.3- to 5-fold lower thermal stability than the glycosylated forms at temperatures of 35-45 degrees C. After deglycosylation no effect was observed in optimal pH, being of 5.5 for INVA(AOX1) INVBAOX1, D-INVA(AOX1) and D-INVBAOX1. The invertase activity of both enzymes increased in 80% (INVA(AOX1)) and 20% (INVBAOX1) in the presence of Mn2+ at 1 mM and 5 mM, respectively. INVA(AOX1) and INVBAOX1 were highly active at sucrose concentrations of up to 400 and 300 mM, respectively; however, the tolerance to sucrose decreased to 300 mM for D-INVA(AOX1). Our findings suggest that glycosylation of INVA(AOX1) and INVBAOX1 plays an important role in their thermal stability, catalytic efficiency, and tolerance to sucrose. In conclusion, the expression of INVA and INVB from Z mobilis in P. pastoris yields new catalysts with improved catalytic properties, making them suitable candidates for a number of industrial applications or for the improvement of ethanol production from cane molasses. (C) 2015 Elsevier Inc. All rights reserved.