WO2014021526A1 - 단맛이 증가된 신규 브라제인 다중 변이체 및 이의 제조방법 - Google Patents
단맛이 증가된 신규 브라제인 다중 변이체 및 이의 제조방법 Download PDFInfo
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- WO2014021526A1 WO2014021526A1 PCT/KR2013/000840 KR2013000840W WO2014021526A1 WO 2014021526 A1 WO2014021526 A1 WO 2014021526A1 KR 2013000840 W KR2013000840 W KR 2013000840W WO 2014021526 A1 WO2014021526 A1 WO 2014021526A1
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- brazein
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
- C07K14/43—Sweetening agents, e.g. thaumatin, monellin
-
- 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
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/09—Recombinant DNA-technology
- C12N15/11—DNA or RNA fragments; Modified forms thereof; Non-coding nucleic acids having a biological activity
-
- 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
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/09—Recombinant DNA-technology
- C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a novel brazein multiple variant with increased sweetness and a method for preparing the same. [Background technology]
- White sugar is one of the sugars, or more precisely, a simple carbohydrate called sucrose (sugar), a disaccharide, also called saccharose (chemical term for sugar).
- sucrose sucrose
- saccharose chemical term for sugar
- sugar has been commonly used as a sweetener.
- WHO World Health Organization
- the World Health Organization (WHO) recently issued a recommendation to limit the use of sugar to the current 10%, and the US government has banned the sale of sugar-based foods and high-content beverages.
- the National Obesity Countermeasure Committee was formed to announce a policy to label sugar risk warnings, and from 2010, food advertisements above the sugar standard will be regulated. Therefore, the emergence of new sweeteners that can replace sugar is required.
- saccharin which is 500 times sweeter than sugar. Saccharin has the advantage of being excreted without being broken down in the body, but it has caused controversy that it is carcinogenic. Eventually, it was concluded that it is harmless to the human body, but it is not used much recently because of the disadvantage of using aftertaste.
- U.S.A. discovered that sodium cyclonuclear sulfamate had a sweet taste. It was called cyclamate under the brand name and began to be used in the early 1950s, and won the world sweetener market in the I960s.
- Monellin is a protein derived from the fruit of the vine plant, Serendipiti berry, which grows in the rain forests of Africa. It is 3,000 times sweeter than sugar. Extraction is also difficult.
- the heat stability is low, the heat treatment during the food processing process loses the three-dimensional protein structure has a disadvantage that does not give a sweet taste.
- research is being conducted to improve thermal stability using protein engineering techniques to overcome these disadvantages.
- brazzein is a sweet protein first extracted from the fruit of Pentadipladra brazzeana Bail Ion of West Africa [Ming et al. , FEBS Letters, 355: 106-108, 1994]. Brazein has a sweet taste of about 500 to 2,000 times more than sucrose. Jin et al. , Chem. Senses. 28: 491-498, 2003]. There are two types, major type and minor type. The major type of plant-derived brazein has 54 amino acids, including pyrogkitamic acid residues at its amino terminus. On the other hand, minor types of brazein are 53 amino acids without pyroglutamic acid residues at the amino terminal sites.
- Brazein is the smallest sweet protein, has a molecular weight of about 6.5 kDa, and is a monomer composed of one subunit. It consists of a single polypeptide (single polypeptide) and consists of one a-helix and two ⁇ -sheets. Brazein has eight cysteine residues to form four disulfide bonds in the molecule, resulting in very high thermal stability. In addition, the solubility and pH stability in water are very high [Gao et al. , Int. J. Biol, macromol. 24: 351-359, 1999].
- brazein expressed by fusion with SNase produces an insoluble inclusion body, refolds it, and removes SNase and methionine by using cyanobromide (CNBr). Due to the separation and purification, it was technically difficult and difficult to commercialize by mass production. Accordingly, the present inventors have registered a patent for a polynucleotide containing Escherichia coli pelB signal sequence and brazein gene and a method for producing brazein using the same through prior studies (Korean Patent Registration No. 809100). have.
- the present inventors have tried to develop a new type of brazein mutant protein with increased sweetness compared to the wild type brazein. As a result, the present inventors have found that the multivariate having the amino acid variation at four different sites of the wild type brazein at the same time. The present invention was completed successfully by experimentally confirming that this variant has a much higher sweetness than wild-type brazein and previously developed variants.
- Another object of the present invention is to provide a nucleic acid molecule encoding the brazein multiple variants.
- Another object of the present invention is to provide a recombinant vector comprising the nucleic acid molecule.
- Another object of the present invention is to provide a host cell transformed with the recombinant vector.
- Another object of the present invention is to provide a method for producing the brazein multiple variants.
- Another object of the present invention to provide a use of the brazein multiple variants for producing a sugar-enhancing food composition.
- the present invention provides a brazein multiple variant having any one amino acid sequence selected from the group consisting of SEQ ID NO: 11 to SEQ ID NO: 22.
- the brazine multiple variant of the present invention is the amino acid sequence of SEQ ID NO: 1, SEQ ID NO: 2, SEQ ID NO: 3, or SEQ ID NO: 4 brazein tertiary variants H30R_E35D_E40K, H30R_E35D_E40A, H30R_E35D_E40D, H30R_E35D_E40R, amino acid in the fourth position (lysine) is a multiple variant in which the residues are substituted with aspartic acid, glutamic acid or arginine, respectively.
- the brazein multiple variant protein of the present invention has an increased sweetness of about 2500 to 3500 times sweet compared to wild type brazein.
- the present invention provides a nucleic acid molecule encoding the brazein multiple variants.
- nucleic acid molecule is meant to encompass DNA (gDNA and cDNA) and RNA molecules inclusively, and the nucleotides that are the basic building blocks of nucleic acid molecules are naturally modified nucleotides, as well as modified sugar or base sites. Analogs are also included (Scheit, Nucleotide Analogs, John Wiley, New York (1980); Uhlman and Peyman, Chemical Reviews, 90: 543-584 (1990)).
- the nucleic acid molecule has any one nucleotide sequence selected from the group consisting of SEQ ID NO: 23 to SEQ ID NO: 34.
- the invention provides a recombinant vector comprising (i) a promoter and (ii) said braze mutant coding nucleic acid molecule operably linked with said promoter.
- the nucleic acid molecule encoding the brazein multiple variants in the recombinant vector may be linked to a nucleic acid molecule encoding the E. coli pelB signal sequence.
- the E. coli pelB signal sequence of the cell membrane gap signal sequence of E. coli As a kind (Rietsch et al., Proc. Natl. Acad. Sci. USA 93: 130408-13053, 1996, Raina et al., Ann. Rev. Microbiol. 51: 179—202, 1997, Sone et al., J Biol. Chem. 272: 10349-10352, 1997), the synthesis of the Brazain multiple variant protein transfers to the cell membrane gap of Escherichia coli to induce accurate disulfide bonds, inhibits the formation of insoluble aggregates of the Brazein protein, and unnecessary Escherichia coli. Minimize the protein of origin to facilitate the purification process.
- the pelB signal sequence is linked to have the same frame when translated into a protein on the 5 'top of a nucleic acid molecule encoding a brazein multiple variant of the present invention, and preferably has a DNA nucleic acid sequence of SEQ ID NO: 35.
- promoter refers to a DNA sequence that regulates the expression of a protein coding sequence or functional RNA.
- operatively linked refers to a functional linkage between a nucleic acid expression control sequence (eg, a promoter sequence, a signal sequence, or an array of transcriptional regulator binding sites) and another nucleic acid sequence, thereby Regulatory sequences will control the transcription and / or translation of said other nucleic acid sequences.
- a nucleic acid expression control sequence eg, a promoter sequence, a signal sequence, or an array of transcriptional regulator binding sites
- Vectors in the present invention can be constructed through a variety of methods known in the art, specific methods for this are described in Sambrook et al. , Molecular Cloning, A Laboratory Manual, Cold Spring Harbor Laboratory Press (2001), which is incorporated herein by reference.
- the recombinant vector of the present invention can be constructed as a vector for cloning or expression, and can be constructed with prokaryotic or eukaryotic cells as hosts.
- a strong promoter capable of promoting transcription for example, a ⁇ promoter, a trp promoter, a lac promoter, a T7 promoter, a tac promoter, etc.
- E. coli is used as the host cell, the promoter and operator sites of the E.
- coli tryptophan biosynthetic pathway (Yanofsky, C., J. Bacteriol., 158: 1018-1024 (1984)) and the phage leftward promoter ( ⁇ promoter, Herskowitz, I. and Hagen, D ,, Ann. Rev. Genet., 14: 399—445 (1980)) can be used as regulatory sites.
- a promoter derived from the genome of the mammalian cell e.g., a metallothionine promoter
- a promoter derived from a mammalian virus e.g., adenovirus
- Late promoters vaccinia virus 7.5K promoter, SV40 promoter, cytomegalovirus promoter and tk promoter of HSV
- vaccinia virus 7.5K promoter vaccinia virus 7.5K promoter
- SV40 promoter vaccinia virus 7.5K promoter
- cytomegalovirus promoter and tk promoter of HSV can be used and generally have a polyadenylation sequence as a transcription termination sequence.
- the most preferred promoter in the vector of the invention is the E. coli pelB promoter.
- Vectors of the present invention may include antibiotic resistance genes commonly used in the art as optional markers, and include, for example, ampicillin, gentamicin, carbenicillin, chloramphenicol streptomycin, kanamycin, geneticin, neomycin and Genes resistant to tetracycline include, but are not limited to.
- the antibiotic resistance gene is operably linked with a promoter for its expression.
- Vectors that can be used in the present invention include plasmids often used in the art (eg pSClOl, ColEl, pB 322, pUC8 / 9, pHC79, pGEX series, pET series and pUC19, etc.), phage (eg gt4 ' ⁇ , ⁇ -Charon, ⁇ ⁇ , and M13) or viruses (eg SV40).
- plasmids often used in the art (eg pSClOl, ColEl, pB 322, pUC8 / 9, pHC79, pGEX series, pET series and pUC19, etc.)
- phage eg gt4 ' ⁇ , ⁇ -Charon, ⁇ ⁇ , and M13
- viruses eg SV40
- the vector of the present invention is preferably a vector for prokaryotic cells and comprises a nucleic acid sequence that allows replication in prokaryotic host cells, in particular E. coli.
- the vector of the present invention includes a replication origin of a bacteriophage such as the origin of replication of a bacterium of colEl or pl5A or fl origin.
- the present invention provides a host cell transformed with the recombinant vector.
- the host cell capable of continuously cloning and expressing the vector of the present invention in a stable manner can be used in any host cell known in the art.
- prokaryotic cells include E. coli JM109, E. coli BL21, and E. coli.
- Bacillus genus strains such as RR1, E. coli LE392, E. coli B, E. coli X 1776, E. coli W3110, Bacillus subtilis, Bacillus thuringiensis, and Enterobacteria and strains such as Salmonella typhimurium, Serratia marsonsons and various Pseudomonas species.
- the host cell When the vector of the present invention is transformed into a eukaryotic cell, the host cell includes yeast (Saccharomyce cerevisiae), insect cell human cell (e.g. CH0 cell line (Chinese hamster ovary), W138, ⁇ , C0S-7, 293, HepG2, 3 ⁇ 3, RIN and MDCK cell lines), plant cells and the like can be used.
- yeast Sacharomyce cerevisiae
- insect cell human cell e.g. CH0 cell line (Chinese hamster ovary)
- W138 ⁇ , C0S-7, 293, HepG2, 3 ⁇ 3, RIN and MDCK cell lines
- plant cells and the like can be used.
- the method of carrying the vector of the present invention into a host cell is performed by the CaC12 method (Cohen, SN et al., Proc. Natl. Acac. Sci. USA, 9: 2110-2114 (1973)) when the host cell is a prokaryotic cell. , One method (Cohen, SN et al., Proc. Natl. Acac. Sci. USA, 9: 2110-2114 (1973); and Hanahan, D., J. Mol. Biol., 166: 557-580 ( 1983)) and electroporation methods (Dower, WJ et al., Nucleic. Acids Res., 16: 6127-6145 (1988)) and the like.
- the host cell is a eukaryotic cell
- fine injection method Capecchi, MR, Cell, 22: 479 (1980)
- calcium phosphate precipitation method Graham, FL et al., Virology, 52: 456 (1973)
- Electroporation Neuroporation
- liposome-mediated transfection Wong, TK et al., Gene, 10:87 (1980)
- DEAE- Dextran treatment Gopal, Mol. Cell Biol., 5: 1188-1190 (1985)
- gene balm Yamaang et al., Proc. Natl. Acad. Sci., 87: 9568-9572 (1990)
- the present invention provides a method for producing a brazein multiple variant comprising the steps of: (a) a host cell transformed with a recombinant vector expressing the brazein multiple variant described above Culturing; And (b) isolating brazein multiple variant proteins from the cultured host cell.
- Host cells transformed with the vector expressing the brazein multiple variant of the present invention are cultured under suitable culture conditions using an appropriate medium capable of inducing the expression of the brazein multiple variant.
- Media and culture conditions for host cell culture are known to those skilled in the art, and those skilled in the art can modify and use known media and culture conditions as appropriate for the present invention.
- the host cell expressing the brazein multiple variant of the present invention is E. coli.
- the brazein multiple variant is expressed by the nucleic acid expression control sequence in the expression vector.
- the brazein multiple variant of the present invention comprises a pelB signal sequence
- the brazein multiple variant protein is transferred to the cell membrane gap of Escherichia coli by the pelB signal sequence
- E. coli signal peptidase The signal peptidase removes the pelB signal sequence.
- Brazein multiple variants expressed in Escherichia coli are included in the cell membrane gap of Escherichia coli, and thus can be isolated using a known method for separating proteins from the cell membrane gap of Escherichia coli (Snyder et al., J. Bacteriology 177: 953963, 1995). Can be.
- the cultured Escherichia coli were collected and then suspended in a 30 mM Tris-HCl (Tr i-HCl, pH 8) solution containing 20% sucrose, EDTACpH 8) solution and MgS0 4 . It can be carried out by a method of eluting the protein of the cell membrane gap of E. coli.
- the method for separating the brazein multiple variant proteins of the present invention from the cell membrane gap protein of E. coli can be carried out through various separation and purification methods known in the art, for example, salting out (ammonium sulfate precipitation and sodium phosphate precipitation). , Solvent precipitation (protein fraction precipitation using acetone, ethanol and the like), dialysis, gel filtration, ion exchange chromatography, reverse phase column chromatography and affinity chromatography can be used alone or in combination.
- brazein protein is heat stable
- separation of the brazein multiple variant of the present invention can be carried out by heat treatment, for example, after heat-denatured proteins other than brazein by heating at 70-90 ° C. for 15-60 minutes. Only the brazein variant protein can be separated from the heat denatured protein by centrifugation at 18000 g for 30 minutes at 4 ° C.
- brazein multiple variant protein of the present invention The characteristics of the brazein multiple variant protein of the present invention are summarized as follows.
- the present invention provides a food composition for improving sugar content comprising the brazein multiple variants as an active ingredient.
- the food composition of the present invention includes all forms such as functional foods, nutritional supplements, health foods and food additives.
- Food compositions of this type can be prepared in various forms according to conventional methods known in the art. For example, beverages (including alcoholic beverages), fruits and processed foods (e.g. canned fruit, canned foods, jams, marmalade, etc.), fish, meat and processed foods (e.g. hams, sausage cornbeans, etc.) , Breads and noodles (e.g. udon, soba, ramen, spaghetti, macaroni, etc.), fruit juices, various drinks, cookies, malts, dairy products (e.g. butter, cheese), edible vegetable oils, margarine, vegetable protein, retort Foods, frozen foods, and various seasonings (e.g., miso, soy sauce, sauce, etc.).
- beverages including alcoholic beverages
- fruits and processed foods e.g. canned fruit, canned foods, jams, marmalade, etc.
- fish e.g. hams,
- the food composition containing the brazein multiple variant of the present invention in the form of a food additive, it may be prepared and used in powder or concentrate form.
- the brazein multiple variant of the present invention in the food composition of the present invention may be included in the content range of 0.01 to 10% by weight relative to the total composition weight.
- the present invention provides the use of the brazein multiple variant for producing a food composition for enhancing the sugar content.
- the present invention provides a novel Brazein multiple variant with increased sweetness, a nucleic acid molecule encoding the variant, a recombinant vector comprising the nucleic acid molecule, a host cell transformed with the recombinant vector, a method for producing the variant, and the variant. It relates to a food composition for enhancing sugar content as an active ingredient.
- Brazein multiple variants of the present invention may contain the same amount of Compared to sucrose (sugar), the sweetness is about 2 million times higher, and the increase in sweetness is much better than that of wild-type brazein and previously developed brazein variants.
- the brazein variant of the present invention can be used in very small amounts to achieve the desired sweetness and can be used in place of other sweeteners, including sugar, in food.
- FIG. 1 is a diagram schematically showing site-directed mutagenesis for producing brazein multiple variants of the present invention in Example 1 below.
- Figure 2 shows the results of the SDS-PAGE analysis of the brazein multiple variant of the present invention purified without heat treatment in E. coli (16.5% Tris- tricine gel).
- Lane M SDS-PAGE pulley peptide molecular weight marker; Lane 1 : wild type brazein (subtype); Lane 2: Brazein multiple variant K4D_H30R_E35D_E40A; Lane 3: Brazain multiple variant K4E_H30R_E35D_E40A; Lane 4: Brazein multiple variant K4R_H30R_E35D_E40A; Lane 5: Brazain multiple variant K4D_H30R_E35D_E40K; Lane 6 : Brazein multiple variant K4E_H30R_E35D_E40; Lane 7: Brazein multivariate K4R—H30R_E35D_E40K; Lane 8: Brazein multiple variant K4D_H30R_E35D_E40D; Lane 9: Brazein
- Figure 3 is the result of the SDS-PAGE analysis of the brazein multiple variant of the present invention purified by heat treatment (16.5% Tris-tricine gel).
- Lane M SDS-PAGE polypeptide molecular weight marker
- Lane 1 wild type brazein (subtype)
- Lane 2 Brazein multiple variant K4D_H30R_E35D_E40A
- Lane 3 Brazain multiple variant K4E_H30R_E35D_E40A
- Lane 4 Brazein multiple variant K4R_H30R_E35D_E40A
- Lane 5 Brazein multi variant K4D_H30R_E35D_E40K
- Lane 6 Brazein multi variant K4E_H30R_E35D_E40K
- Lane 7 Brazein multi variant K4R_H30R_E35D_E40K
- Lane 8 Brazein Multiple Variants K4D_H30R_E35D_E40D
- Lane 9 Brazin multi variant K4E_H30R_
- FIG. 4A-41 show the results of HPLC analysis of brazein multiple variants of the invention.
- the peak seen at the about 9 minute position indicates the brazein protein and the peak at 2.5-3.5 minutes indicates the buffer.
- Figure 4a is the HPLC analysis of the Brazain multivariate K4D_H30R_E35D_E40A
- Figure 4b is the HPLC analysis of the Brazain multivariate K4E_H30R_E35D_E40A
- Figure 4c HPLC analysis of the HPLC analysis of the multivariate KRKE variant of the variant VD40EKE of Figure 4D Results: HPLC analysis of 4e Brazain multivariate 4E_H30 _E35D_E40
- Figure 4f is HPLC analysis of Brazain multivariate K4R_H30R_E35D_E40K
- HPLC analysis of 4g Brazain multivariate 4D_H30R_E35D_E40D Figure 4H35E30ERVE HPLC analysis of FIG.
- FIG. 4I HPLC analysis of Brazain multivariate K4R_H30RJ: 35D_E40D, HPLC analysis of 4j Brazain multivariate K4D_H30R_E35D_E40R, FIG. 4K is HPLC analysis of Brazain multivariate K4E_H30R_E35D_E40R, 41K_R4R40_30H30R .
- the fourth amino acid lysine (K) residue in the amino acid sequence of the brazein tertiary variant (subtype basis) is mutated to aspartic acid, glutamic acid, and arginine, respectively.
- Toc oligonucleotide primers were designed, and the designed primers were synthesized by Cosmo Genet ech (Seoul, Korea) (Table 1).
- the oligonucleotide primers to be synthesized were designed to be less than 30 mer in length.
- the base sequences of brazein are listed on both sides of the base to be converted, and two oligonucleotide primers designed to make one variant are complementary to each single strand of brazein.
- the variant was prepared using the QuikChange TM Site-Directed Mutagenesis Kit of Stratagene.
- PET-26b (+)-Brazezein H30R_E35D_E40K
- pET-26b (+)-Br azze in H30R_E35D_E40A
- pET- 26b (+)-Brazzein H30R_E35D_E40D
- pET-26b (+)-Brazzein H30R_E35D_E40R
- the template vector is a brazein tertiary variant H30R_E35D_E40K (SEQ ID NO: 1), H30R_E35D_E40A (SEQ ID NO: 2), H30R_E35D_E40D (SEQ ID NO: 3), wherein the 30th, 35th, and 40th amino acid is changed based on the brazein subtype amino acid sequence.
- a vector comprising a nucleic acid molecule encoding a H30R_E35D_E40R (SEQ ID NO: 4) protein.
- the amplified product was confirmed by 1.0% agarose gel electrophoresis.
- the identified product was treated with Dpnl restriction enzyme at 37 ° C. for 1 hour and then transformed into E. coli DH5a (see FIG. 1).
- Transformants were selected by transforming DH5a in LB-agar plates containing 30 // g / of kanamycin for 12 hours. Selected colonies were cultured to separate DNA from them.
- Genes identified as variants by sequencing were transformed into E. coli BL21 star (DE3) and used for mass expression. All three variants were successfully prepared and purified by the same method as recombinant brazein expressed in the pET-26b (+)-brazzein (Met-) gene.
- Variant vector pET—brazzein which contains a Braunan multiple variant gene comprising a mutated nucleotide sequence obtained by PCR, was purified from the transformed E. coli DH5a to confirm the gene sequence. Gene sequences were analyzed by Cosmo Genetech Co., Ltd. Example 2 Expression and Purification of Brazein Multiple Variants
- PET-Brazzein variant / BL21 star (DE3) prepared in Example 1 was stored in -70 ° C by making a 20% glycerol stock (glycerol stock) of the liquid culture sample for long-term storage.
- glycerol stock glycerol stock
- 1L LB medium containing 30 ⁇ kanamycin was cultured for at least 8 hours without addition of IPTG (isopropyl-i3-D-thiogalactopyranoside) as an expression inducing agent. Induced.
- Mass-expressed cultures were collected for 10 minutes at 4 ° C, 8,000 g using a frozen centrifuge, and then stored at -2CTC until used for purification. 2. Purification of Variant Proteins
- brazeinol per 1 L of culture was obtained and quantified by BCA assay.
- brazein variant protein Quantitative determination of brazein variant protein was performed according to the BCA assay (Pierce Chemical Co, Rockford IL, USA) method, after preparing a standard curve using BSA (bovine serum albumin) and wild-type brazein at 562 nm as a standard protein, Used to measure protein concentration. After reacting Bio-Rad's protein quantitative reagent with the purified brazein variant at 60 ° C for 30 minutes, 562 The absorbance was measured at nm to determine the concentration of the protein.
- BSA bovine serum albumin
- Tris-tricine gel was used to make 16.5% gel according to the Schagger and von Jagow (1987) method. The gels were electrophoresed and stained using coomassie brilliant blue R-250, and protein and purity were confirmed by layered bleaching.
- the molecular weight standard protein used was Bio-rad's Polypeptide SDS-PAGE Melocular Weight Standards, which included Triosephosphate isomerase (26.6 kDa), Myoglobin (17 kDa), a -Lactalbumin (14.4 kDa), and Aprotinin (6.5 kDa). Used. SDS-PAGE revealed a pure brazein variant protein band with about 6.5 kDa (see FIGS. 2 and 3). 5. High Performance Liquid Chromatography (HPLC) Analysis
- HPLC analysis was performed to confirm whether the purified brazein variant was active.
- the HPLC Giga was used as Gilson's 305 system, and the column for HPLC analysis was C18 5micron 150 X 4.6 column, the detection wavelength was 210 nm, the column temperature was room temperature, and the minute flow rate was 0.5 A solvent as the mobile phase solvent.
- % TFA-distilled water, 0.05% TFA-acetonitrile using a solvent B was analyzed by the concentration gradient conditions. As a result of HPLC analysis, it was confirmed that eluted with one large peak in about 9 components (see FIGS. 4A to 41).
- Example 3 Determination of Activity of Brazein Multiple Variants
- brazein is a protein, not sugar, sweetness cannot be measured using a sugar meter. Therefore, activity was measured using human taste. Since the threshold value for the first sweet taste is different for each person, activity was measured by comparing the concentration of sugar solution, brazein solution and sweet taste for the first time.
- the test subjects consisted of 10 men and 10 women trained in advance. First, the standard sugar solution was tasted one by one, and the concentration of sweetness was first checked. Brazein was dissolved in distilled water (10.0 mg / mL).
- the activity was measured as follows. Subjects were informed of the date and time of the test prior to the activity measurement to taste in the best condition, and drinking and eating the food immediately before the test were prohibited the day before the test. The subjects marched into the prepared bottled water and tasted the samples according to the concentration of each type sequentially from low to high concentrations. The resulting data were discarded with suspicious values by the Q test, minimized the standard deviation, and obtained from the mean.
- K4D_H30R_E35D_E40D, K4E_H30R_E35D_E40D, K4R_H30R_E35D_E40D, K4D_H30R_E35D_E40R, K4E_H30R_E35D_E40R, K4R_H30R_E35D_E40R were compared to sucrose by weight compared to each of two million times, 2, 000, 000 times i 2, 900, 000 times, 1500, 000-fold, 1, 70 coming from 000-fold, 2,000,000 times, 1,300, 000 times, 1,250, 000 times, 1,700, 000 times, 1,800, 000 times, 1,800, 000 times, 2,000, 000 times sweetness was shown (see Table 3).
- Table 3 shows the relative activity of the variants relative to the activity of wild type brazein (100%). Brazain Multiple Variants K4D_H30R_E35D_E40A, K4E_H30R_E35D_E40A, K4R_H30R_E35D_E40A,
- K4D_H30R_E35D_E40R, K4E_H30R_E35D_E40R and K4R_H30R_E35D_E40R are 2, 500 times, 2, 500 times, 3, 570 times, 1,920 times, 2,080 times, 2,500 times, 1,670 times, respectively. 1,560, 2, 080, 2, 270, 2, 270, 2, 500 times sweet. [Table 3]
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US14/418,719 US9826773B2 (en) | 2012-07-30 | 2013-02-01 | Brazzen multiple variants of increased sweetness, and production method for same |
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US20040018290A1 (en) * | 2002-04-08 | 2004-01-29 | Zheyuan Jin | Protein sweetener |
US20080281077A1 (en) * | 2007-03-15 | 2008-11-13 | Assadi-Porter Fariba M | Protein Sweetener |
KR20090050525A (ko) * | 2007-11-16 | 2009-05-20 | 중앙대학교 산학협력단 | 높은 단맛을 가지는 신규한 브라제인 변이체 및 이의 용도 |
WO2011025077A1 (ko) * | 2009-08-28 | 2011-03-03 | 중앙대학교 산학협력단 | 높은 단맛을 가지는 신규한 브라제인 변이체 및 다중 변이체의 제조방법 |
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US6274707B1 (en) | 1999-04-14 | 2001-08-14 | Wisconsin Alumni Research Foundation | Protein sweetener |
US7811741B2 (en) | 2009-02-24 | 2010-10-12 | Xerox Corporation | Reverse write erasable paper |
WO2011105841A2 (ko) * | 2010-02-24 | 2011-09-01 | 중앙대학교 산학협력단 | 브라제인 발현용 재조합 발현벡터 및 높은 단맛을 가지는 신규한 브라제인 다중 변이체 |
KR101083040B1 (ko) * | 2010-02-24 | 2011-11-16 | 중앙대학교 산학협력단 | 높은 단맛을 가지는 신규한 브라제인 다중 변이체 및 이의 제조방법 |
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US20040018290A1 (en) * | 2002-04-08 | 2004-01-29 | Zheyuan Jin | Protein sweetener |
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KR20090050525A (ko) * | 2007-11-16 | 2009-05-20 | 중앙대학교 산학협력단 | 높은 단맛을 가지는 신규한 브라제인 변이체 및 이의 용도 |
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US9826773B2 (en) | 2017-11-28 |
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