WO2009101762A1 - 安定型トランスグルタミナーゼ及びその製造法 - Google Patents
安定型トランスグルタミナーゼ及びその製造法 Download PDFInfo
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- WO2009101762A1 WO2009101762A1 PCT/JP2009/000221 JP2009000221W WO2009101762A1 WO 2009101762 A1 WO2009101762 A1 WO 2009101762A1 JP 2009000221 W JP2009000221 W JP 2009000221W WO 2009101762 A1 WO2009101762 A1 WO 2009101762A1
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- transglutaminase
- tgase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
- C12N9/1025—Acyltransferases (2.3)
- C12N9/104—Aminoacyltransferases (2.3.2)
- C12N9/1044—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/96—Stabilising an enzyme by forming an adduct or a composition; Forming enzyme conjugates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
Definitions
- the present invention relates to transglutaminase. Specifically, the present invention relates to a stable transglutaminase excellent in oxidation stability and temperature stability.
- Transglutaminase is an enzyme that catalyzes the acyl transfer reaction of the ⁇ -carboxylamido group of a glutamine residue in a peptide chain.
- ⁇ -amino group of a lysine residue in a protein acts as an acyl acceptor
- An ⁇ - ( ⁇ -Gln) -Lys crosslink is formed within or between molecules.
- transglutaminase see Patent Document 1 using a microbial enzyme derived from the genus Streptomyces is used for meat binding, sausage, tofu. , Used in the manufacture of bread and noodles.
- Transglutaminase is a thiol enzyme that uses cysteine, which is converted into a mature form via a pro form during fermentation, as an active central residue, so it is not stable and suppresses inactivation during the manufacturing process or during product storage. It was necessary to add a stabilizer.
- As a method for improving the stability during storage of transglutaminase it has been proposed to add organic acids, inorganic acids, polyphenols, thiols, sugar alcohols, etc. (Patent Document 1).
- a method for improving stability by adding protein (such as wheat protein or soybean protein) or a partial hydrolyzate of protein has been developed (Patent Document 2).
- the technique which stabilizes using trehalose was also developed (patent document 3). JP-A-4-207194 Japanese Patent No. 3655103 JP 2004-305010 A
- an object of the present invention is to provide a transglutaminase excellent in stability, a production method thereof, and a use thereof.
- the present inventors have conducted intensive studies in view of the above problems. As a result, the presence of a transglutaminase intermediate was observed in the culture solution of the transglutaminase producing bacterium, and it was successfully recovered. As a result of further investigation, it was revealed that the recovered intermediate was obtained by binding the prosequence peptide to mature transglutaminase (mature TGase). On the other hand, as a result of evaluating the stability of the intermediate, it was found that all of pH stability, temperature stability, oxidation stability, and storage stability surpass that of mature TGase. The present invention has been completed based on the above findings, and is as follows.
- [10] One or more stability selected from the group consisting of pH stability, temperature stability, oxidative stability, and storage stability, compared to mature transglutaminase to which no transglutaminase prosequence peptide is bound The stable transglutaminase according to any one of [1] to [9], which is high.
- An enzyme preparation comprising the stable transglutaminase according to any one of [1] to [10].
- [12] culturing a microorganism capable of producing transglutaminase under conditions for producing transglutaminase; Separating and recovering mature transglutaminase bound to the prosequence peptide from the culture medium;
- a process for producing a stable transglutaminase comprising: [13] The method for producing a stable transglutaminase according to [12], wherein the microorganism is a Streptomyces microorganism. [14] The method for producing a stable transglutaminase according to [12], wherein the microorganism is Streptomyces mobaraensis.
- the horizontal axis represents pH, and the vertical axis represents residual activity (%).
- the horizontal axis is the treatment time (minutes), and the vertical axis is the residual activity (%).
- the horizontal axis is the hydrogen peroxide concentration (%), and the vertical axis is the residual activity (%).
- the horizontal axis is the storage period (months), and the vertical axis is the residual activity (%).
- the horizontal axis is the treatment time (minutes), and the vertical axis is the residual activity (%).
- the horizontal axis is the hydrogen peroxide concentration (%), and the vertical axis is the residual activity (%).
- the horizontal axis is the treatment time (minutes), and the vertical axis is the residual activity (%).
- the stable transglutaminase (stable TGase) of the present invention has a structure in which a transglutaminase pro-sequence peptide is bound to a mature TGase. That is, the essential constituent elements are a transglutaminase pro-sequence peptide and mature TGase, and these elements are combined. Due to this feature, the stable TGase of the present invention exhibits higher stability than the mature TGase.
- the term “stability” is used as a comprehensive expression of pH stability, temperature stability, oxidation stability, and storage stability.
- the stable TGase of the present invention is superior to the mature TGase with respect to one or more stability selected from the group consisting of pH stability, temperature stability, oxidation stability and storage stability.
- the stable TGase of the preferred embodiment is superior to the mature TGase in terms of pH stability, temperature stability, oxidation stability, and storage stability.
- transglutaminase which is a secreted protein
- transglutaminase which is a secreted protein
- prepro-type transglutaminase in which a signal sequence (pre-sequence) and a pro-sequence are linked
- the signal sequence is cleaved and converted to pro-type transglutaminase.
- the sequence is cleaved to become mature transglutaminase (mature TGase).
- mature transglutaminase mature transglutaminase
- the stable TGase of the present invention is typically obtained as an intermediate produced in the above process, but has a structure in which a prosequence peptide is bound to mature TGase and is more stable than mature TGase.
- the manufacturing method acquisition method
- a product obtained by separately preparing a prosequence peptide and a mature TGase and combining them corresponds to the stable TGase of the present invention as long as an improvement in stability is observed.
- prosequence peptide refers to a part or all of a peptide constituting a prosequence (ie, a sequence existing between a presequence and a mature protein sequence). Three examples of prosequence peptides are shown below.
- pro-sequence peptide 1 PNG consisting of the sequence of DNGAGEETKSYAETYRLTADDVANINALNESAPAA (SEQ ID NO: 1)
- pro-sequence peptide Peptide consisting of the sequence of DNGAGEETKYAETYRTLTVD VINANALNESAPAAS (SEQ ID NO: 2)
- pro-sequence peptide 3 LNADGET Peptide consisting of sequence
- the origin (origin) of the prosequence peptide is not particularly limited.
- the prosequence peptide is derived from a microorganism.
- the “microorganism-derived prosequence peptide” includes, in addition to the prosequence peptide of transglutaminase produced by microorganisms such as Streptomyces (see, for example, JP-A No. 64-27471), the prosequence peptide (that is, the microorganism A peptide having the same amino acid sequence as the transglutaminase pro-sequence produced by the plant is partially or full-length.
- amino acid sequence of the full length pro-sequence of transglutaminase produced by a microorganism are shown in SEQ ID NO: 4 (Streptomyces mobaraensis) and SEQ ID NO: 5 (Streptomyces cinnamoneus).
- the origin (origin) of mature TGase which is one of the components of stable TGase of the present invention, is not particularly limited.
- mature TGase produced by microorganisms such as Streptomyces (see, for example, JP-A No. 64-27471), mature TGase produced by a mammal (see, for example, JP-B-1-50382), Recombinant (recombinant) mature TGase (eg, Japanese Patent Application Laid-Open Nos. 5-199883 and 2004-97099) obtained by using recombinant DNA technology can be used.
- the mature TGase is derived from a microorganism.
- the “mature TGase derived from microorganisms” includes natural mature TGase produced by microorganisms such as Streptomyces (see, for example, Japanese Patent Application Laid-Open No. 64-27471), as well as transglutaminase genes produced by microorganisms. Recombinant mature TGase obtained by culturing a transformant introduced with. Examples of amino acid sequences of mature TGase derived from microorganisms are shown in SEQ ID NO: 6 (Streptomyces mobaraensis) and SEQ ID NO: 7 (Streptomyces cinnamoneus).
- the microorganism from which the prosequence peptide and / or mature TGase is derived is preferably a microorganism belonging to the genus Streptomyces.
- Streptomyces mobaraensis Streptomyces mobaraensis (Streptomyces) mobaraensis) (formerly Streptobercilium mobaraens) No. 140226 strain (Japanese Patent Laid-Open No. 2005-73628), Streptomyces lavendulae (Streptomyces) lavendulae) no. 466 (see Japanese Patent No. 2849773, Patent Document 1), Streptomyces sp. sp. ) No.
- recombinant DNA technology that is, when a genetically modified bacterium is used
- the origin of the prosequence peptide and the origin of the mature TGase are the same.
- a stable TGase in such a form is typically obtained as an intermediate by culturing a transglutaminase-producing bacterium (a bacterium that originally has a production ability or a recombinant bacterium into which a transglutaminase gene has been introduced). It is done.
- a transglutaminase-producing bacterium a bacterium that originally has a production ability or a recombinant bacterium into which a transglutaminase gene has been introduced.
- a microorganism belonging to the genus Streptomyces for example, Streptomyces mobaraensis No. 140226) having the ability to produce transglutaminase is prepared and cultured under conditions for producing transglutaminase.
- the culture conditions are not particularly limited as long as it is possible to produce transglutaminase. Specific examples of the culture conditions are shown in Examples described later. A person skilled in the art can appropriately change the culture conditions as necessary.
- Medium includes carbon sources such as starch, sucrose, lactose, glycerol, glucose, nitrogen sources such as peptone, meat extract, yeast extract, corn steep liquor, ammonium nitrate, ammonium chloride, ammonium sulfate, monopotassium phosphate, dipotassium phosphate Commonly used medium raw materials such as trace metal salts such as magnesium sulfate, manganese sulfate, and calcium carbonate can be used. Moreover, in order to suppress foaming, addition of an antifoamer can also be performed as needed.
- the culture temperature is generally 25 ° C to 35 ° C. Further, culture may be performed using various fermentation vessels, and aeration and agitation are usually performed for 2 to 6 days.
- the culture time may generally become longer.
- the medium pH is also controlled as necessary.
- the removal of cells and the like from the fermentation mixture after completion of the culture is performed by filtration or centrifugation.
- the filtration is preferably pressure filtration with diatomaceous earth added, and is preferably carried out at room temperature or lower.
- the obtained filtrate that is, the crude transglutaminase enzyme solution is cooled as necessary.
- transglutaminase is known to be produced as a precursor, and a fermentation mixture or peptidase is used for a certain period of time for conversion to stable TGase. These enzymes may be added for treatment.
- transglutaminase since transglutaminase is known to exist in part as an oxidized form having no enzyme activity, it is desirable to add cysteine, glutathione, or a substance containing them to convert to an active form.
- these activation operations are not limited to the stage of the purification process, but are preferably performed at an early stage of purification.
- the crude enzyme solution is concentrated.
- the concentration method is not particularly limited, it is preferable to use ultrafiltration capable of simultaneous concentration and purification. Concentration can usually be performed up to about 10 to 100 times. However, the degree of concentration is not particularly limited as long as the next step is concentrated to a possible concentration.
- an ultrafiltration membrane such as ACP-13000 manufactured by Asahi Kasei Kogyo Co., Ltd. having an average pore diameter of 13,000 or less.
- ACP-13000 manufactured by Asahi Kasei Kogyo Co., Ltd. having an average pore diameter of 13,000 or less.
- Precipitation may occur during desalting and concentration, but it can be dissolved by adding an appropriate buffer or salt solution.
- the temperature at the time of concentration is not particularly limited, but is preferably 10 ° C to 30 ° C. Concentration can be carried out more efficiently as the temperature is higher, but there is a risk of deactivation.
- the concentrated solution contains target stable TGase (mature TGase with a prosequence peptide bound) and mature TGase. Therefore, the target stable TGase is recovered from the concentrate.
- the concentrated solution is partially purified by pretreatment using ethanol, polyethylene glycol or the like.
- the precipitate recovered by this pretreatment is dissolved in an appropriate buffer and then subjected to dialysis.
- salt such as ammonium sulfate or sodium chloride is added for salting out. This precipitates mature TGase.
- the stable TGase in the supernatant is separated and purified using salting out, column chromatography, centrifugation, or the like. Desalination, concentration, etc. are performed as necessary.
- Enzyme preparations can be constructed using stable TGase.
- the shape of the enzyme preparation of the present invention is not particularly limited and is, for example, powder, granule, liquid, capsule or the like.
- the enzyme preparation of the present invention contains stable TGase as an essential active ingredient. Other components are optional.
- the components that can be contained in the enzyme preparation of the present invention include food excipients, various proteins, various protein degradation products, various extracts, various salts, various antioxidants, cysteine, glutathione, sodium glutamate, sodium inosinate, Examples thereof include sodium guanylate, calcined shell calcium, and silicon dioxide.
- excipients for food include dextrin, branched dextrin, cyclodextrin, glucose, lactose, sucrose, trehalose, maltitol, mannitol, sorbitol, polysaccharide, starch (potato starch and corn starch), indigestible dextrin, These are gums, emulsifiers (sucrose fatty acid ester, lecithin, etc.), pectin and fats and oils.
- proteins are soy protein, wheat protein, corn protein, milk protein, animal-derived protein and the like.
- extracts are meat extract, plant extract, yeast extract and the like.
- salts are chloride, phosphate, polyphosphate, pyrophosphate, citrate, lactate, carbonate and the like.
- antioxidant are L-ascorbate, sodium bisulfite and the like.
- the crude enzyme solution was desalted and concentrated with an ultrafiltration membrane (ACP1010 manufactured by Asahi Kasei Co., Ltd.) to obtain a 200 mL concentrated solution.
- McIlvine buffer solution (pH 6.0) was added to and mixed with the concentrated solution so that the final concentration was 1/10, and fractionated with 50% cold ethanol.
- the collected precipitate was dissolved in 1/10 concentration McIlvine buffer (pH 6.0) containing 0.1 M sodium chloride, and then subjected to dialysis. Subsequently, sodium chloride was added to the dialysate until a saturated concentration was reached, and the mixture was allowed to stand at low temperature for 3 days, and then the supernatant was collected.
- the precipitate was a crystal of mature TGase (M-TGase), and purified M-TGase was obtained by recrystallization from a saturated saline solution.
- the specific activity (u / Abs 280 nm) of the purified M-TGase enzyme was 19.1.
- the amino acid sequence of M-TGase is shown in SEQ ID NO: 6.
- ammonium sulfate was added to the collected supernatant to a saturated concentration, and the precipitate was collected.
- the recovered precipitate was dissolved in 20 mM phosphate buffer (KPB; pH 7.2) and dialyzed against the same buffer.
- ammonium sulfate was added to the dialysate so as to have a concentration of 1.7 M, and the mixture was subjected to Phenyl-Sepharose 6 Fast Flow equilibrated with 20 mM phosphate buffer (KPB; pH 7.2) containing 1.7 M ammonium sulfate.
- transglutaminase activity was measured by the method described in JP-A No. 64-27471. Specifically, benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine are used as a substrate in the reaction in the absence of Ca 2+ to form an iron complex in the presence of trichloroacetic acid, and the absorption at 525 nm is measured. The amount of hydroxamic acid is obtained from a calibration curve, and the transglutaminase activity is calculated. Details of the measurement method will be described below. First, the following reagents A and B are prepared.
- Reagent A 0.2 M Tris-HCl buffer (pH 6.0), 0.1 M hydroxylamine, 0.01 M reduced glutathione, 0.03 M benzyloxycarbonyl-L-glutaminylglycine
- Reagent B 3 N hydrochloric acid, 12% trichloro acid, of 5% FeCl 3 ⁇ 6H 2 O ( dissolved in O.1N-HCl) 1: 1: 1 mixed solution
- the absorbance at 525 nm is measured.
- the absorbance of an enzyme solution that has been reacted in the same manner using an enzyme solution that has been heat-inactivated in advance is measured to determine the difference in absorbance from the enzyme solution.
- a calibration curve is prepared using L-glutamic acid- ⁇ -monohydroxamic acid instead of the enzyme solution, and the amount of hydroxamic acid produced is determined from the absorbance difference.
- One unit is the enzyme activity that produces 1 ⁇ mol of hydroxamic acid per minute. Unless otherwise stated, transglutaminase activity was also measured by the measurement method in the following tests.
- the collected solution was centrifuged using Amicon Ultra (Ultracel-5K) at 4 ° C.
- the obtained concentrated liquid (sample) was subjected to N-terminal amino acid analysis and mass spectrometry.
- the results of N-terminal amino acid analysis revealed that the N-terminus of the peptide was DNGAGEETKS.
- mass spectrometry five peaks of m / z (1) 3623.938, (2) 3640.903, (3) 3710.780, (4) 3727.845, (5) 3813.735 were observed. It was done. (1) and (3) are considered to be deamidated products of (2) and (4), respectively.
- P-TGase stability test 1 The pH stability of P-TGase and M-TGase was compared. Each enzyme dilution was prepared using a citrate-hydrochloric acid buffer solution at pH 2-4 and a Britton-Robinson buffer solution at pH 4-11, treated at 50 ° C. for 1 hour, and then measured for transglutaminase activity. As a result, P-TGase had a residual activity of 93% even at pH 4, whereas the residual activity of M-TGase under the same conditions was 2% (FIG. 1). Thus, P-TGase showed high stability in the acidic region.
- P-TGase stability test 2 In order to evaluate the stability against oxidation in solution (resistance to oxidation deactivation), an inhibition test (versus hydrogen peroxide) was performed. Hydrogen peroxide water (reagent, 30% (w / v)) is appropriately diluted with 0.2 M Tris-HCl buffer (pH 6.0), added to the enzyme solution, treated at 37 ° C. for 30 minutes, and then transglutaminase. Activity was measured. The residual activity at a treatment concentration of 0.03% (w / v) was 3% for M-TGase and 54% for P-TGase (FIG. 3). Thus, P-TGase showed high oxidation stability in the solution.
- P-TGase stability test 3 The stability in the powder state was evaluated. P-TGase and M-TGase were each powdered by lyophilization. Dextrin was mixed with the M-TGase powder so that the transglutaminase activity per weight was the same as that of the P-TGase powder. The storage temperature was 44 ° C. The residual activity after 2 months was 79% for M-TGase, whereas it was 85% for P-TGase (FIG. 4). Thus, P-TGase showed high stability even in the powder state.
- the crude enzyme solution was concentrated with an ultrafiltration membrane (ACP1010 manufactured by Asahi Kasei Co., Ltd.) to obtain 300 mL of concentrated solution.
- the concentrate was salted out with 80% saturated ammonium sulfate, and the precipitate was collected.
- the collected precipitate was dissolved in 20 mM phosphate buffer (KPB; pH 7.2) and dialyzed against the same buffer. Insoluble matter was removed from the dialyzed sample, and the supernatant was subjected to Blue-Sepharose 6 Fast Flow equilibrated with 20 mM phosphate buffer (KPB; pH 7.2).
- the washed fraction in the same buffer was collected and dialyzed against 20 mM phosphate buffer (KPB; pH 6.8) containing 1.7 M ammonium sulfate.
- the dialyzed sample was subjected to Phenyl-Sepharose 6 Fast Flow equilibrated with 20 mM phosphate buffer (KPB; pH 6.8) containing 1.7 M ammonium sulfate.
- elution was performed with a linear gradient of ammonium sulfate concentration of 1.7 M to 0 M.
- P-TGase was eluted at an eluate ammonium sulfate concentration of about 1.0 M.
- M-TGase was eluted in the eluate ammonium sulfate concentration around 0.8M.
- Stability test 1 of P-TGase (Streptomyces lavendulae No. 466) The temperature stability of P-TGase and M-TGase was also compared. Each enzyme dilution was prepared with 0.2 M Tris-HCl buffer (pH 6.0), heat-treated at each temperature, and then transglutaminase activity was measured. As a result, the residual activity after treatment at 50 ° C. for 20 minutes was 12% for M-TGase and 29% for P-TGase (FIG. 5). Thus, Streptomyces ravendulae no. P-TGase derived from 466 strain showed higher thermal stability than M-TGase derived from the same strain.
- Stability test 2 of P-TGase (Streptomyces lavendulae No. 466) In order to evaluate the stability against oxidation in solution (resistance to oxidation deactivation), an inhibition test (versus hydrogen peroxide) was performed. Hydrogen peroxide water (reagent, 30% (w / v)) is appropriately diluted with 0.2 M Tris-HCl buffer (pH 6.0), added to the enzyme solution, treated at 37 ° C. for 15 minutes, and then transglutaminase. Activity was measured. The residual activity at a treatment concentration of 0.006% (w / v) was 35% for M-TGase and 62% for P-TGase (FIG. 6). Thus, Streptomyces ravendulae no. P-TGase derived from 466 strain showed high oxidative stability in solution.
- pro-type transglutaminase Contains 2% soluble starch, 5% sucrose, 2% polypeptone, 0.2% yeast extract, 0.1% magnesium sulfate, 0.2% dipotassium phosphate, 0.05% adecanol Using a culture medium, Streptomyces mobaraensis No. which is a transglutaminase-producing bacterium.
- the 140226 strain Japanese Patent Laid-Open No. 2005-73628, was cultured with shaking at 30 ° C. for 2 days to obtain 1500 mL of a crude enzyme solution.
- the crude enzyme solution was concentrated with an ultrafiltration membrane (ACP1010 manufactured by Asahi Kasei Co., Ltd.) to obtain 150 mL of concentrated solution.
- the concentrated solution was purified by a method based on literature information (Eur. J. Biochem. 257, 570-576 (1998)) to obtain pro-type transglutaminase.
- P-TGase conversion from pro-type transglutaminase by protease treatment
- Dispase II manufactured by Roche was added to the dialyzed sample so that the final concentration of the treatment solution was 0.08 u / mL, followed by treatment at 30 ° C. for 60 minutes to prepare P-TGase.
- the reaction was stopped by diluting to a working concentration of “11.” below with 0.2 M Tris-HCl buffer (pH 6.0) containing 5 mM EDTA.
- M-TGase used in the following “11.” was also treated with dispase II in the same manner as P-TGase.
- P-TGase (protease-treated product) stability test The temperature stability of P-TGase and M-TGase was also compared. Each enzyme dilution was prepared with 0.2 M Tris-HCl buffer (pH 6.0), heat-treated at each temperature, and then transglutaminase activity was measured. As a result, the residual activity after treatment at 50 ° C. for 60 minutes was 41% for M-TGase and 76% for P-TGase (FIG. 7). Thus, P-TGase obtained by protease treatment also showed higher thermal stability than M-TGase. From this, it was considered that the above-mentioned “10.” P-TGase obtained by protease treatment was the same substance as the above-mentioned “1.” P-TGase.
- the stable transglutaminase of the present invention is superior to mature transglutaminase in terms of pH stability and temperature stability.
- Examples of uses of the stable transglutaminase of the present invention are production of meat binding, sausage, tofu, bread and noodles.
Abstract
Description
トランスグルタミナーゼの保存中の安定性を改善するための方法として、有機酸、無機酸、ポリフェノール、チオール、糖アルコールなどを添加することが提案された(特許文献1)。また、タンパク質(小麦タンパク質や大豆タンパク質など)やタンパク質の部分加水分解物を添加して安定性を高める方法も開発された(特許文献2)。さらには、トレハロースを利用して安定化する技術も開発された(特許文献3)。
以上の背景の下、本発明は、安定性に優れたトランスグルタミナーゼ、その製造法、並びにその用途を提供することを課題とする。
本発明は以上の知見に基づき完成されたものであり、次の通りである。
[1]トランスグルタミナーゼのプロ配列ペプチドが成熟型トランスグルタミナーゼに結合した構造からなる、安定型トランスグルタミナーゼ。
[2]成熟型トランスグルタミナーゼが微生物由来である、[1]に記載の安定型トランスグルタミナーゼ。
[3]微生物がストレプトミセス属微生物である、[2]に記載の安定型トランスグルタミナーゼ。
[4]微生物がストレプトミセス・モバラエンシスである、[2]に記載の安定型トランスグルタミナーゼ。
[5]成熟型トランスグルタミナーゼが、配列番号6に示すアミノ酸配列を有する、[1]に記載の安定型トランスグルタミナーゼ。
[6]プロ配列ペプチドが微生物由来である、[1]に記載の安定型トランスグルタミナーゼ。
[7]微生物がストレプトミセス属微生物である、[6]に記載の安定型トランスグルタミナーゼ。
[8]微生物がストレプトミセス・モバラエンシスである、[6]に記載の安定型トランスグルタミナーゼ。
[9]プロ配列ペプチドが、以下の(1)~(3)のいずれかの配列を有する、[1]に記載の安定型トランスグルタミナーゼ:
(1)DNGAGEETKSYAETYRLTADDVANINALNESAPAA(配列番号1);
(2)DNGAGEETKSYAETYRLTADDVANINALNESAPAAS(配列番号2);
(3)DNGAGEETKSYAETYRLTADDVANINALNESAPAASS(配列番号3)。
[10]トランスグルタミナーゼのプロ配列ペプチドが結合していない成熟型トランスグルタミナーゼと比較して、pH安定性、温度安定性、酸化安定性及び保存安定性からなる群より選択される一以上の安定性が高い、[1]~[9]のいずれかに記載の安定型トランスグルタミナーゼ。
[11][1]~[10]のいずれかに記載の安定型トランスグルタミナーゼを含有する酵素製剤。
[12]トランスグルタミナーゼ産生能を有する微生物を、トランスグルタミナーゼを産生する条件下で培養するステップ、
培養液より、プロ配列ペプチドが結合した成熟型トランスグルタミナーゼを分離・回収するステップ、
を含む、安定型トランスグルタミナーゼの製造法。
[13]微生物が、ストレプトミセス属微生物である、[12]に記載の安定型トランスグルタミナーゼの製造法。
[14]微生物が、ストレプトミセス・モバラエンシスである、[12]に記載の安定型トランスグルタミナーゼの製造法。
本発明の安定型トランスグルタミナーゼ(安定型TGase)は、トランスグルタミナーゼのプロ配列ペプチドが成熟型TGaseに結合した構造を有する。即ち、必須の構成要素はトランスグルタミナーゼのプロ配列ペプチドと成熟型TGaseであり、これらの要素が結合していることが特徴となる。この特徴によって、本発明の安定型TGaseは、成熟型TGaseよりも高い安定性を示す。本明細書において用語「安定性」は、pH安定性、温度安定性、酸化安定性、保存安定性を包括する表現として使用される。従って、本発明の安定型TGaseは、pH安定性、温度安定性、酸化安定性及び保存安定性からなる群より選択される一以上の安定性について成熟型TGaseよりも優れることになる。好ましい態様の安定型TGaseは、pH安定性、温度安定性、酸化安定性、及び保存安定性の全てについて成熟型TGaseよりも優れる。
プロ配列ペプチドの例2:DNGAGEETKSYAETYRLTADDVANINALNESAPAAS(配列番号2)の配列からなるペプチド
プロ配列ペプチドの例3:DNGAGEETKSYAETYRLTADDVANINALNESAPAASS(配列番号3)の配列からなるペプチド
mobaraensis)(旧ストレプトベルチシリウム・モバラエンス)No.140226株(特開2005-73628号公報)、ストレプトミセス・ラベンデュラエ(Streptomyces
lavendulae)No.466(特許第2849773号明細書、特許文献1参照)、ストレプトミセス・エスピー(Streptomyces
sp.)No.83(特許第2849773号明細書、特許文献1参照)等を挙げることができる。また、紫外線照射やNTG(N-methyl-N’-nitrosoguanidine)等の常法を用いて生産性を高めたり、プロテアーゼやアミラーゼなどの夾雑蛋白の生成を減らしたり、抗生物質などの生理活性物質を抑制又は欠如させたような変異株を使用することもでき、更には、遺伝子組換え菌等の使用もできる。
まず、トランスグルタミナーゼ産生能を有するストレプトミセス属微生物(例えばストレプトミセス・モバラエンシスNo.140226株)を用意し、トランスグルタミナーゼを産生する条件下で培養する。トランスグルタミナーゼを産生することが可能である限り、培養条件は特に限定されない。培養条件の具体例は、後述の実施例に示される。当業者であれば、必要に応じて培養条件を適宜変更可能である。
安定型TGaseを用いて酵素製剤を構成することができる。本発明の酵素製剤の形状は特に限定されず、例えば粉末状、顆粒状、液体状、カプセル状等である。本発明の酵素製剤は、必須の有効成分として安定型TGaseを含有する。その他の成分は任意である。本発明の酵素製剤が含有可能な成分として、食品用賦形剤、各種タンパク質、各種タンパク質の分解物、各種エキス類、各種塩類、各種酸化防止剤、システイン、グルタチオン、グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム、貝殻焼成カルシウム、二酸化ケイ素を例示することができる。尚、食品用賦形剤の例は、デキストリン、分岐デキストリン、サイクロデキストリン、グルコース、乳糖、蔗糖、トレハロース、マルチトール、マンニトール、ソルビトール、多糖類、澱粉(馬鈴薯澱粉やコーンスターチ)、難消化性デキストリン、ガム類、乳化剤(ショ糖脂肪酸エステル、レシチンなど)、ペクチン、油脂である。タンパク質の例は、大豆タンパク質、小麦タンパク質、トウモロコシタンパク質、乳タンパク質、動物由来タンパク質などである。エキス類の例は肉エキス、植物エキス、酵母エキスなどである。塩類の例は、塩化塩、リン酸塩、ポリリン酸塩、ピロリン酸塩、クエン酸塩、乳酸塩、炭酸塩などである。酸化防止剤の例は、L-アスコルビン酸塩、亜硫酸水素ナトリウムなどである。
可溶性デンプン2%、ショ糖5%、ポリペプトン2%、酵母エキス0.2%、硫酸マグネシウム0.1%、リン酸二カリウム0.2%、アデカノール0.05%を含む培地を用い、トランスグルタミナーゼ生産菌であるストレプトミセス・モバラエンシス(Streptomyces mobaraensis)No.140226株(特開2005-73628号公報を参照)を30℃で2日間振とう培養し、粗酵素液4000mLを得た。尚、特に言及しない限り、%は重量%を意味する(以下の各実施例においても同様)。
試薬A:0.2Mトリス塩酸緩衝液(pH6.0)、0.1Mヒドロキシルアミン、0.01M還元型グルタチオン、0.03Mベンジルオキシカルボニル-L-グルタミニルグリシン
試薬B:3N塩酸、12%トリクロロ酢酸、5%FeCl3・6H2O(O.1N-HClに溶解)の1:1:1の混合液
1.で得られたP-TGase溶液1.8mLに5.0mgの炭酸ナトリウムを添加・溶解した後、10%(w/v)SDS(ドデシル硫酸ナトリウム)溶液を0.2mL混合し、37℃で30分処理した。処理液2.0mLを、0.1%SDSを含む20mMKPB(pH7.2)で平衡化したSephacryl S-100(カラム体積160mL)に供した。吸光度280nmをモニタリングし、移動相量123mL付近に見られるピークを回収した。回収した溶液をAmicon Ultra(Ultracel-5K)を用い、4℃の条件下、遠心濃縮した。得られた濃縮液(サンプル)をN末端アミノ酸解析及び質量分析に供した。N末端アミノ酸分析の結果から、ペプチドのN末端がDNGAGEETKSであることが明らかになった。一方、質量分析の結果、m/z (1)3623.938、(2)3640.903、(3)3710.780、(4)3727.845、(5)3813.735の5つのピークが観測された。(1)と(3)はそれぞれ(2)と(4)の脱アミド体と考えられる。N末端アミノ酸解析の結果と質量分析の結果より、その他の3ピークのアミノ酸配列は(1)DNGAGEETKSYAETYRLTADDVANINALNESAPAA(配列番号1)、(2)DNGAGEETKSYAETYRLTADDVANINALNESAPAAS(配列番号2)、(3)DNGAGEETKSYAETYRLTADDVANINALNESAPAASS(配列番号3)と同定された。尚、これらの配列は、プロ配列全長(配列番号4)の一部に相当する。
P-TGaseとM-TGaseのpH安定性を比較した。pH2~4はクエン酸-塩酸緩衝液、pH4~11はユニバーサル(Britton-Robinson)緩衝液を用いて各酵素希釈液を調製し、50℃、1時間処理した後、トランスグルタミナーゼ活性を測定した。その結果、P-TGaseはpH4でも93%の残存活性を有しているのに対して、同条件でのM-TGaseの残存活性は2%であった(図1)。このように、P-TGaseは酸性域で高い安定性を示した。
溶液中の酸化に対する安定性(酸化失活のしにくさ)を評価するため、阻害試験(対過酸化水素)を実施した。過酸化水素水(試薬、30%(w/v))を適宜0.2Mトリス塩酸緩衝液(pH6.0)で希釈して酵素溶液に添加し、37℃で30分処理した後、トランスグルタミナーゼ活性を測定した。処理濃度0.03%(w/v)の場合の残存活性は、M-TGaseが3%であるのに対して、P-TGaseは54%であった(図3)。このように、P-TGaseは溶液中において高い酸化安定性を示した。
粉末状態での安定性を評価した。凍結乾燥によりP-TGaseとM-TGaseをそれぞれ粉末化した。M-TGase粉末にはデキストリンを混合し、P-TGase粉末と重量あたりのトランスグルタミナーゼ活性が同一となるようにした。保存温度は44℃とした。2ヶ月後の残存活性は、M-TGaseが79%であるのに対して、P-TGaseは85%であった(図4)。このように、粉末状態の場合もP-TGaseは高い安定性を示した。
可溶性デンプン2%、ショ糖5%、ポリペプトン2%、酵母エキス0.2%、硫酸マグネシウム0.1%、リン酸二カリウム0.2%、アデカノール0.05%を含む培地を用い、トランスグルタミナーゼ生産菌であるストレプトミセス・ラベンデュラエ(Streptomyces lavendulae)No.466(特許第2849773号公報、特開平4-207194号公報を参照)を30℃で3日間振とう培養し、粗酵素液1500mLを得た。
P-TGaseとM-TGaseの温度安定性も比較した。0.2Mトリス塩酸緩衝液(pH6.0)で各酵素希釈液を調製し、各温度で熱処理した後、トランスグルタミナーゼ活性を測定した。その結果、50℃で20分処理した場合の残存活性は、M-TGaseが12%であるのに対して、P-TGaseは29%であった(図5)。このように、ストレプトミセス・ラベンデュラエ No.466株由来のP-TGaseは同株由来のM-TGaseよりも高い熱安定性を示した。
溶液中の酸化に対する安定性(酸化失活のしにくさ)を評価するため、阻害試験(対過酸化水素)を実施した。過酸化水素水(試薬、30%(w/v))を適宜0.2Mトリス塩酸緩衝液(pH6.0)で希釈して酵素溶液に添加し、37℃で15分処理した後、トランスグルタミナーゼ活性を測定した。処理濃度0.006%(w/v)の場合の残存活性は、M-TGaseが35%であるのに対して、P-TGaseは62%であった(図6)。このように、ストレプトミセス・ラベンデュラエ No.466株由来のP-TGaseは溶液中において高い酸化安定性を示した。
可溶性デンプン2%、ショ糖5%、ポリペプトン2%、酵母エキス0.2%、硫酸マグネシウム0.1%、リン酸二カリウム0.2%、アデカノール0.05%を含む培地を用い、トランスグルタミナーゼ生産菌であるストレプトミセス・モバラエンシス(Streptomyces mobaraensis)No.140226株(特開2005-73628)を30℃で2日間振とう培養し、粗酵素液1500mLを得た。粗酵素液を限外濾過膜(旭化成社製ACP1010)により濃縮し、150mLの濃縮液を得た。濃縮液を文献情報(Eur.J.Biochem.257,570-576(1998))に基づいた方法で精製し、プロ型トランスグルタミナーゼを得た。
プロ型トランスグルタミナーゼ溶液を150mM塩化ナトリウムを含む50mM Hepes緩衝液(pH7.4)で透析して透析サンプル(Abs.280nm=1.8)を得た。透析サンプルにディスパーゼII(ロシェ製)を処理液終濃度0.08u/mLとなるように添加後、30℃で60分処理してP-TGaseを調製した。反応停止は5mM EDTAを含む0.2M トリス塩酸緩衝液(pH6.0)で下記「11.」の使用濃度まで希釈することにより行った。一方、下記「11.」で使用するM-TGaseもP-TGaseと同様にディスパーゼII処理したサンプルを用いた。
P-TGaseとM-TGaseの温度安定性も比較した。0.2Mトリス塩酸緩衝液(pH6.0)で各酵素希釈液を調製し、各温度で熱処理した後、トランスグルタミナーゼ活性を測定した。その結果、50℃で60分処理した場合の残存活性は、M-TGaseが41%であるのに対して、P-TGaseは76%であった(図7)。このように、プロテアーゼ処理によって得られたP-TGaseもM-TGaseよりも高い熱安定性を示した。このことから、プロテアーゼ処理によって得られた上記「10.」のP-TGaseは上記「1.」のP-TGaseと同じ物質であると考えられた。
本明細書の中で明示した論文、公開特許公報、及び特許公報などの内容は、その全ての内容を援用によって引用することとする。
Claims (14)
- トランスグルタミナーゼのプロ配列ペプチドが成熟型トランスグルタミナーゼに結合した構造からなる、安定型トランスグルタミナーゼ。
- 成熟型トランスグルタミナーゼが微生物由来である、請求項1に記載の安定型トランスグルタミナーゼ。
- 微生物がストレプトミセス属微生物である、請求項2に記載の安定型トランスグルタミナーゼ。
- 微生物がストレプトミセス・モバラエンシスである、請求項2に記載の安定型トランスグルタミナーゼ。
- 成熟型トランスグルタミナーゼが、配列番号6に示すアミノ酸配列を有する、請求項1に記載の安定型トランスグルタミナーゼ。
- プロ配列ペプチドが微生物由来である、請求項1に記載の安定型トランスグルタミナーゼ。
- 微生物がストレプトミセス属微生物である、請求項6に記載の安定型トランスグルタミナーゼ。
- 微生物がストレプトミセス・モバラエンシスである、請求項6に記載の安定型トランスグルタミナーゼ。
- プロ配列ペプチドが、以下の(1)~(3)のいずれかの配列を有する、請求項1に記載の安定型トランスグルタミナーゼ:
(1)DNGAGEETKSYAETYRLTADDVANINALNESAPAA(配列番号1);
(2)DNGAGEETKSYAETYRLTADDVANINALNESAPAAS(配列番号2);
(3)DNGAGEETKSYAETYRLTADDVANINALNESAPAASS(配列番号3)。 - トランスグルタミナーゼのプロ配列ペプチドが結合していない成熟型トランスグルタミナーゼと比較して、pH安定性、温度安定性、酸化安定性及び保存安定性からなる群より選択される一以上の安定性が高い、請求項1~9のいずれかに記載の安定型トランスグルタミナーゼ。
- 請求項1~10のいずれかに記載の安定型トランスグルタミナーゼを含有する酵素製剤。
- トランスグルタミナーゼ産生能を有する微生物を、トランスグルタミナーゼを産生する条件下で培養するステップ、
培養液より、プロ配列ペプチドが結合した成熟型トランスグルタミナーゼを分離・回収するステップ、
を含む、安定型トランスグルタミナーゼの製造法。 - 微生物が、ストレプトミセス属微生物である、請求項12に記載の安定型トランスグルタミナーゼの製造法。
- 微生物が、ストレプトミセス・モバラエンシスである、請求項12に記載の安定型トランスグルタミナーゼの製造法。
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2009
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- 2009-01-22 ES ES09711348.4T patent/ES2616020T3/es active Active
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- 2009-01-22 DK DK09711348.4T patent/DK2251421T3/en active
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2015
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WO2012076284A1 (de) | 2010-12-08 | 2012-06-14 | Evonik Goldschmidt Gmbh | Hydrophobisiertes proteinhydrolysat |
DE102010062600A1 (de) | 2010-12-08 | 2012-06-14 | Evonik Goldschmidt Gmbh | Hydrophobisiertes Proteinhydrolysat |
WO2013027813A1 (ja) | 2011-08-25 | 2013-02-28 | 天野エンザイム株式会社 | 泡沫安定性の向上した組成物及びその用途 |
JP2014532421A (ja) * | 2011-11-01 | 2014-12-08 | ヴァリオ・リミテッドValio Ltd. | 液体酵素製剤及びその調製方法 |
CN111593011A (zh) * | 2020-07-07 | 2020-08-28 | 上海东之汇生物科技有限公司 | 一种转谷氨酰胺酶生产菌 |
CN111593011B (zh) * | 2020-07-07 | 2021-12-24 | 上海东之汇生物科技有限公司 | 一种转谷氨酰胺酶生产菌 |
Also Published As
Publication number | Publication date |
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US20100297726A1 (en) | 2010-11-25 |
EP2251421A4 (en) | 2011-08-31 |
DK2251421T3 (en) | 2017-02-06 |
JPWO2009101762A1 (ja) | 2011-06-09 |
US20160040141A1 (en) | 2016-02-11 |
US9487765B2 (en) | 2016-11-08 |
US9217141B2 (en) | 2015-12-22 |
US20150176000A1 (en) | 2015-06-25 |
ES2616020T3 (es) | 2017-06-09 |
EP2251421A1 (en) | 2010-11-17 |
CN101945995A (zh) | 2011-01-12 |
JP5580056B2 (ja) | 2014-08-27 |
EP2251421B1 (en) | 2016-11-16 |
CN101945995B (zh) | 2013-06-12 |
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