Effect of introducing a disulfide bridge on the thermostability of microbial transglutaminase from Streptomyces mobaraensis

2021 ◽  
Author(s):  
Keiichi Yokoyama ◽  
Daisuke Ogaya ◽  
Hiroe Utsumi ◽  
Mototaka Suzuki ◽  
Tatsuki Kashiwagi ◽  
...  
Keyword(s):  
Disulfide Bridge ◽  
Microbial Transglutaminase ◽  
Streptomyces Mobaraensis

A point mutant in the promoter of transglutaminase gene dramatically increased yield of microbial transglutaminase from Streptomyces mobaraensis TX1

2022 ◽  
Vol 112 ◽  
pp. 92-97
Author(s):  
Yimin Huang ◽  
Minfei Jin ◽  
Wenjun Yan ◽  
Qihan Wu ◽  
Yanning Niu ◽  
...  
Keyword(s):  
Microbial Transglutaminase ◽  
Point Mutant ◽  
Streptomyces Mobaraensis

scholarly journals Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 517-521
Author(s):  
Castillejos Guadalupe Rodríguez ◽  
León José Ramírez de ◽  
Vázquez Guadalupe Bustos ◽  
Ruíz Octelina Castillo
Keyword(s):  
Mechanical Properties ◽  
Microbial Transglutaminase ◽  
Lower Amount ◽  
Fish Products ◽  
Enzymatic Hydrolysates ◽  
Streptomyces Mobaraensis ◽  
Sorghum Grain ◽  
Restructured Meat

The efficiency of microbial transglutaminase (MTG) obtained from Streptoverticillum ladakanaum fermentation of sorghum grain and DDGS hydrolysates (HMTG) in increasing the mechanical properties of restructured meat and fish products was evaluated in this study. Gels were obtained by adding HMTG or commercial MTG at 0.3 U/g, and controls lacked enzyme. All treatments were supplemented with 2.0% NaCl. The gels with enzyme showed a lower amount of expressible water, similar to those obtained with CMTG (6% for fish gels and 8% for beef gels). Texture values were also similar. The results showed the feasibility of employing MTG obtained from sorghum hydrolysates.

Purification and characterization of a high-salt-resistant microbial transglutaminase from Streptomyces mobaraensis

2016 ◽  
Vol 133 ◽  
pp. 6-11 ◽  
Author(s):  
Mingfei Jin ◽  
Jinge Huang ◽  
Zhengpei Pei ◽  
Jing Huang ◽  
Hongliang Gao ◽  
...  
Keyword(s):  
Microbial Transglutaminase ◽  
High Salt ◽  
Purification And Characterization ◽  
Streptomyces Mobaraensis

Microbial transglutaminase for biotechnological and biomedical engineering

2019 ◽  
Vol 400 (3) ◽  
pp. 257-274 ◽  
Author(s):  
Lukas Deweid ◽  
Olga Avrutina ◽  
Harald Kolmar
Keyword(s):  
Biomedical Engineering ◽  
Rational Design ◽  
Pharmaceutical Research ◽  
Microbial Transglutaminase ◽  
Cross Linking ◽  
Food Manufacturing ◽  
Excellent Activity ◽  
Versatile Tool ◽  
Heterogeneous Polymers ◽  
Streptomyces Mobaraensis

Abstract Research on bacterial transglutaminase dates back to 1989, when the enzyme has been isolated from Streptomyces mobaraensis. Initially discovered during an extensive screening campaign to reduce costs in food manufacturing, it quickly appeared as a robust and versatile tool for biotechnological and pharmaceutical applications due to its excellent activity and simple handling. While pioneering attempts to make use of its extraordinary cross-linking ability resulted in heterogeneous polymers, currently it is applied to site-specifically ligate diverse biomolecules yielding precisely modified hybrid constructs comprising two or more components. This review covers the extensive and rapidly growing field of microbial transglutaminase-mediated bioconjugation with the focus on pharmaceutical research. In addition, engineering of the enzyme by directed evolution and rational design is highlighted. Moreover, cumbersome drawbacks of this technique mainly caused by the enzyme’s substrate indiscrimination are discussed as well as the ways to bypass these limitations.

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