Characterization of a thermostable kappa-carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product

doi:10.1002/jsfa.9374

	Characterization of a thermostable kappa-carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product
	Li, Jiang 1; Pan, Aihong 2; Xie, Maisheng 1; Zhang, Pingping 3; Gu, Xiaoqian 1
刊名	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
	2019-03-15
卷号	99 期号:4 页码:1812-1819
关键词	kappa-carrageenase thermostability carrageenan oligosaccharide cucumber mosaic virus antioxidant enzymes
ISSN号	0022-5142
DOI	10.1002/jsfa.9374
英文摘要	Background Seaweed oligosaccharides are environmentally-friendly natural products and their use for disease control in sustainable agriculture is extremely promising. Enzymatic digestion to prepare seaweed oligosaccharides has drawn considerable interest. However, the study of enzymatically degraded products of carrageenan is still in its infancy compared with that of other hydrocolloids such as agar and alginate. To prepare degraded carrageenan on a commercial scale, it is necessary to select superior producer bacterial strains to improve the yield and thermostability of carrageenases. Results The carrageenan-degrading bacterium Bacillus sp. HT19 was isolated from sediment of a hot spring in Indonesia, and a kappa-carrageenase with high activity was purified from the culture supernatant. The purified enzyme, named Car19, had maximum activity (538 U mg(-1)) at 60 degrees C and pH 7.0. Notably, the enzyme retained >90% of its initial activity after incubation at 60 degrees C for 24 h. The Ca2+ obviously improved the thermostability of Car19 at 70 degrees C. The K-m and V-max values of purified Car19 were 0.061 mg mL(-1) and 115.13 U mg(-1), respectively, with kappa-carrageenan as substrate. Thin-layer chromatography and electrospray ionization mass-spectrometry analysis of hydrolysates indicated that the enzyme exolytically depolymerized kappa-carrageenan to neo-carrabiose. The hydrolysate enhanced the resistance of cucumber to cucumber mosaic virus and increased the activity of antioxidant enzymes in infected plants. Conclusion To our knowledge, Car19 is the most thermostable kappa-carrageenase reported so far. Its high optimal reaction temperature and thermostability, and unitary hydrolysate constituent, makes Car19 a promising candidate for the preparation of carrageenan oligosaccharides with plant protection activity. (c) 2018 Society of Chemical Industry
资助项目	Key Laboratory of Marine Bioactive Substances and Modern Analytical Techniques, State Oceanic Administration, China[MBSMAT-2015-2106]
WOS关键词	ALGA TICHOCARPUS-CRINITUS ; MARINE BACTERIUM ; RED ALGA ; LAMBDA-CARRAGEENAN ; MOLECULAR-WEIGHT ; ACID-HYDROLYSIS ; MOSAIC-VIRUS ; PURIFICATION ; DEGRADATION ; EXPRESSION
WOS研究方向	Agriculture ; Chemistry ; Food Science & Technology
语种	英语
出版者	WILEY
WOS记录号	WOS:000458300500042
内容类型	期刊论文
源URL	[http://ir.fio.com.cn:8080/handle/2SI8HI0U/26666]
专题	自然资源部第一海洋研究所
通讯作者	Li, Jiang
作者单位	1.State Ocean Adm, Inst Oceanog 1, Key Lab Marine Bioact Subst, Qingdao 266061, Peoples R China 2.Qingdao Univ Sci & Technol, Coll Chem Engn, Qingdao, Peoples R China 3.Hebei Univ Sci & Technol, Coll Biol Sci & Engn, Shijiazhuang, Hebei, Peoples R China
推荐引用方式 GB/T 7714	Li, Jiang,Pan, Aihong,Xie, Maisheng,et al. Characterization of a thermostable kappa-carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(4):1812-1819.
APA	Li, Jiang,Pan, Aihong,Xie, Maisheng,Zhang, Pingping,&Gu, Xiaoqian.(2019).Characterization of a thermostable kappa-carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,99(4),1812-1819.
MLA	Li, Jiang,et al."Characterization of a thermostable kappa-carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 99.4(2019):1812-1819.