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Comparison of Acidic pH and Temperature Stabilities between Two Bacillus Mannanases Produced from Recombinant Escherichia coli

재조합 대장균으로부터 생산된 Bacillus 속 균주 유래 Mannanases의 내산성과 열안정성 비교

  • Jeon, Ho Jin (Department of Food Science and Biotechnology, Woosong University) ;
  • Yoon, Ki-Hong (Department of Food Science and Biotechnology, Woosong University)
  • 전호진 (우송대학교 바이오식품과학전공) ;
  • 윤기홍 (우송대학교 바이오식품과학전공)
  • Received : 2014.09.03
  • Accepted : 2014.09.29
  • Published : 2014.12.31

Abstract

Two genes encoding the mannanase of Bacillus sp. YB-1401 and B. amyloliquefaciens YB-1402, which had been isolated at acidic pH as mannanase producers, were each cloned into Escherichia coli, and sequenced. Both mannanase genes consisted of 1,080 nucleotides, encoding polypeptides of 360 amino acid residues. The deduced amino acid sequences of the two mannanase genes differed by four amino acid residues different, and were highly homologous to those of mannanases belonging to the glycosyl hydrolase family 26. Comparison of two mannanases produced from recombinant E. coli indicated that His-tagged mannanase of YB-1402 (HtMAN1402) was more stable than that of YB-1401 at acidic pH and high temperature. In particular, HtMAN1402 retained more than 50% of its activity at pH 3.0 after 4 h of pre-incubation, suggesting the enzyme is a valuable candidate for use as a feed additive. In addition, thermostability of the two mannanases was found to be enhanced by $Ca^{2+}$ ions.

Keywords

Bacillus;acidic pH;mannanase gene;stability

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