Microbial transglutaminase for biotechnological and biomedical engineering

2019 ◽  
Vol 400 (3) ◽  
pp. 257-274 ◽  
Author(s):  
Lukas Deweid ◽  
Olga Avrutina ◽  
Harald Kolmar

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.

2004 ◽  
Vol 52 (5) ◽  
pp. 1170-1176 ◽  
Author(s):  
Van-Den Truong ◽  
Debra A. Clare ◽  
George L. Catignani ◽  
Harold E. Swaisgood

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1508
Author(s):  
Yang Tian ◽  
Chenglong Liu ◽  
Wentong Xue ◽  
Zhongfu Wang

As the one of the major allergens in peanut, the allergenicity of Ara h 1 is influenced by its intrinsic structure, which can be modified by different processing. However, molecular information in this modification has not been clarified to date. Here, we detected the influence of microbial transglutaminase (MTG) catalyzed cross-linking on the recombinant peanut protein Ara h 1 (rAra h 1). Electrophoresis and spectroscopic methods were used to analysis the structural changes. The immunoreactivity alterations were characterized by enzyme linked immunosorbent assay (ELISA), immunoblotting and degranulation test. Structural features of cross-linked rAra h 1 varied at different reaction stages. Hydrogen bonds and disulfide bonds were the main molecular forces in polymers induced by heating and reducing. In MTG-catalyzed cross-linking, ε-(γ-glutamyl) lysine isopeptide bonds were formed, thus inducing a relatively stable structure in polymers. MTG catalyzed cross-linking could modestly but significantly reduce the immunoreactivity of rAra h 1. Decreased content of conserved secondary structures led to a loss of protection of linear epitopes. Besides, the reduced surface hydrophobic index and increased steric hindrance of rAra h 1 made it more difficult to bind with antibodies, thus hindering the subsequent allergic reaction.


2009 ◽  
Vol 112 (2) ◽  
pp. 354-361 ◽  
Author(s):  
Abdulatef Mrghni Ahhmed ◽  
Rumiko Kuroda ◽  
Satoshi Kawahara ◽  
Kazuyoshi Ohta ◽  
Koji Nakade ◽  
...  

Meat Science ◽  
2009 ◽  
Vol 82 (2) ◽  
pp. 170-178 ◽  
Author(s):  
Abdulatef Mrghni Ahhmed ◽  
Tetsuo Nasu ◽  
Dang Quang Huy ◽  
Yoshito Tomisaka ◽  
Satoshi Kawahara ◽  
...  

1992 ◽  
Vol 114 (12) ◽  
pp. 4939-4941 ◽  
Author(s):  
D. Subhas Bose ◽  
Andrew S. Thompson ◽  
Jingshan Ching ◽  
John A. Hartley ◽  
Mark D. Berardini ◽  
...  

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