Search
- Page Path
-
HOME
> Search
Journal Articles
- Enhancement of the solubility of recombinant proteins by fusion with a short-disordered peptide
-
Jun Ren , Suhee Hwang , Junhao Shen , Hyeongwoo Kim , Hyunjoo Kim , Jieun Kim , Soyoung Ahn , Min-gyun Kim , Seung Ho Lee , Dokyun Na
-
J. Microbiol. 2022;60(9):960-967. Published online July 14, 2022
-
DOI: https://doi.org/10.1007/s12275-022-2122-z
-
-
14
View
-
0
Download
-
5
Citations
-
Abstract
- In protein biotechnology, large soluble fusion partners are
widely utilized for increased yield and solubility of recombinant
proteins. However, the production of additional large
fusion partners poses an additional burden to the host, leading
to a decreased protein yield. In this study, we identified
two highly disordered short peptides that were able to increase
the solubility of an artificially engineered aggregationprone
protein, GFP-GFIL4, from 0.6% to 61% (D3-DP00592)
and 46% (D4-DP01038) selected from DisProt database. For
further confirmation, the peptides were applied to two insoluble
E. coli proteins (YagA and YdiU). The peptides also
enhanced solubility from 52% to 90% (YagA) and from 27%
to 93% (YdiU). Their ability to solubilize recombinant proteins
was comparable with strong solubilizing tags, maltosebinding
protein (40 kDa) and TrxA (12 kDa), but much smaller
(< 7 kDa) in size. For practical application, the two peptides
were fused with a restriction enzyme, I-SceI, and they increased
I-SceI solubility from 24% up to 75%. The highly disordered
peptides did not affect the activity of I-SceI while I-SceI fused
with MBP or TrxA displayed no restriction activity. Despite
the small size, the highly disordered peptides were able to
solubilize recombinant proteins as efficiently as conventional
fusion tags and did not interfere with the function of recombinant
proteins. Consequently, the identified two highly disordered
peptides would have practical utility in protein biotechnology
and industry.
- Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food
-
Young Joon Oh , Joon Yong Kim , Hee Eun Jo , Hyo Kyeong Park , Seul Ki Lim , Min-Sung Kwon , Hak-Jong Choi
-
J. Microbiol. 2020;58(5):387-394. Published online April 11, 2020
-
DOI: https://doi.org/10.1007/s12275-020-9507-7
-
-
18
View
-
0
Download
-
10
Citations
-
Abstract
- Two bacterial strains designated NKC220-2T and NKC851-2
were isolated from commercial kimchi from different areas
in Korea. The strains were Gram-positive, aerobic, oxidaseand
catalase-positive, rod-shaped, spore-forming, non-motile,
and halophilic bacteria. Both strains grew without NaCl,
unlike type species in the genus Lentibacillus. The optimal
pH for growth was 8.0, higher than that of the type species
in the genus Lentibacillus, although growth was observed at
pH 5.5–9.0. 16S rRNA gene sequence-based phylogenetic analysis
indicated that the two strains (99.3–99.9% similarity)
are grouped within the genus Lentibacillus and most closely
related to Lentibacillus juripiscarius IS40-3T (97.4–97.6% similarity)
isolated from fish sauce in Thailand. OrthoANI value
between two novel strains and Lentibacillus lipolyticus SSKP1-
9T (79.5–79.6% similarity) was far lower than the species demarcation
threshold. Comparative genomic analysis displayed
differences between the two strains as well as among other
strains belonging to Lentibacillus. Furthermore, each isolate
had strain-specific groups of orthologous genes based on pangenome
analysis. Genomic G + C contents of strains NKC-
220-2T and NKC851-2 were 41.9 and 42.2 mol%, respectively.
The strains contained meso-diaminopimelic acid in their
cell walls, and the major menaquinone was menaquinone-7.
Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified
glycolipid, aminophospholipid, and phospholipid were
the major polar lipid components of both strains. The major
cellular fatty acids of the strains were anteiso-C15:0 and anteiso-
C17:0. Based on phenotypic, genomic, phylogenetic, and
chemotaxonomic features, strains NKC220-2T and NKC851-2
represent novel species of the genus Lentibacillus, for which
the name Lentibacillus cibarius sp. nov. is proposed. The type
strain is NKC220-2T (= KACC 21232T = JCM 33390T).
TOP