B-factor-saturation mutagenesis as a strategy to increase the thermostability of α-L-rhamnosidase from Aspergillus terreus

Abstract

The α-L-Rhamnosidase is an important enzyme with applications in the food and pharmaceutical industries because it can release terminal L-rhamnose residues from various natural products. In this study, the B-factor-saturation mutagenesis strategy was used to increase the thermostability of α-L-rhamnosidase from Aspergillus terreus. The D594Q and G827K/D594Q mutant enzymes were obtained by screening a series of mutants; they prolonged the half-life of the enzyme at 70 °C by 2.1-fold and 2.3-fold, respectively. Analysis of the 3D structure showed that in the thermostable variants the number of hydrogen bonds and salt bridges was increased, explaining the enhanced thermostability. Kinetic studies showed that the K_M values for the D594Q and G827K/D594Q mutant enzymes decreased by 4.0% and 3.8%, respectively. Additionally, the kcat/K_M values for the D594Q and G827K/D594Q mutant enzymes increased by 15.5% and 9.2%, respectively. Moreover, the D594Q and G827K/D594Q mutant enzymes exhibited markedly improved isoquercitrin yield at 70 °C that increased by 13.5% and 11.0%, respectively. Therefore, the D594Q and G827K/D594Q mutant enzymes are more suitable for the industrial processes of isoquercitrin preparation.

Keywords: 3D structure model; B-factor-saturation mutagenesis; Isoquercitrin yield; Thermostability; α-L-rhamnosidase.