Mining and Modification of Key Functional Regions of the Nattokinase Propeptide

The nattokinase propeptide acts as an intramolecular chaperone that is essential for the correct folding of the mature peptide. Understanding key catalytic regions and sites in this propeptide is crucial for enhancing the nattokinase folding efficiency. Through bioinformatics and enzyme activity screening, we pinpointed critical sites affecting folding efficiency and identified mutants Y106V and A103T. In fermentation, their crude enzyme activities reached 277.83 and 205.63% of those of WT, respectively. Mutant Y106V exhibited a 19.2% increase in the specific enzyme activity, improving both the folding efficiency and peptide conformation. Molecular dynamics simulations elucidated the catalytic changes in Y106V and A103T. Optimization of fermentation processes for these mutants yielded nattokinase levels of 317.042 and 336.65 U/mL. This study lays a foundation for further research on nattokinase propeptide function and modification.

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Publication Details

Journal
Journal of Agricultural and Food Chemistry
Published
2025-02-04
DOI
https://doi.org/10.1021/acs.jafc.4c09651
Citations
2
Primary Topic
Enzyme Production and Characterization
Type
article
Field-Weighted Citation Impact
2.47
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article

Mining and Modification of Key Functional Regions of the Nattokinase Propeptide

Huiyang Jia, Sun‐Kyoung Yu, Jinyao Li, Hong Wang et al.
2 citations
Journal of Agricultural and Food Chemistry
Enzyme Production and Characterization
2.47
article

Mining and Modification of Key Functional Regions of the Nattokinase Propeptide

Huiyang Jia, Sun‐Kyoung Yu, Jinyao Li, Hong Wang, Wenhui Zhu, Mao Ye, Aixia Ma, Yuan Li, Kongfang Yu
article en
2 citations

Abstract

The nattokinase propeptide acts as an intramolecular chaperone that is essential for the correct folding of the mature peptide. Understanding key catalytic regions and sites in this propeptide is crucial for enhancing the nattokinase folding efficiency. Through bioinformatics and enzyme activity screening, we pinpointed critical sites affecting folding efficiency and identified mutants Y106V and A103T. In fermentation, their crude enzyme activities reached 277.83 and 205.63% of those of WT, respectively. Mutant Y106V exhibited a 19.2% increase in the specific enzyme activity, improving both the folding efficiency and peptide conformation. Molecular dynamics simulations elucidated the catalytic changes in Y106V and A103T. Optimization of fermentation processes for these mutants yielded nattokinase levels of 317.042 and 336.65 U/mL. This study lays a foundation for further research on nattokinase propeptide function and modification.

Journal of Agricultural and Food ChemistryVol. 73(7)
Xinjiang University (CN)
Openalex Percentile: Top 15%
Enzyme Production and Characterization
2.47
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