Semi-rational chemical modification of endoinulinase by pyridoxal 5′-phosphate and ascorbic acid

Abstract

It is important to improve the quality of the enzyme inulinase used in industrial applications without allowing the treatment to have any adverse effects on enzyme activity. We achieved preferential chemical modification of the non-catalytic domain of endoinulinase (EC 3.2.1.7) to enhance the thermostability of the enzyme. We used pyridoxal 5′-phosphate (PLP) to modify the more accessible lysine residues at the surface of endoinulinase and then performed a necessary step of reduction with ascorbate. Endoinulinase was incubated in the presence of PLP at various concentrations; this step was followed by reduction of the resulting Schiff base and dialysis. The effects of different PLP concentrations and incubation times on enzyme modification were evaluated. Enzyme deactivation was observed immediately after treatment, even at low PLP concentrations, while reactivation was observed for samples treated with low PLP concentrations after a period of time. Structural analysis revealed that the α-helix content increased from 13.60% to 17.60% after applying the modification strategy; consequently, enzyme stabilization was achieved. The melting temperature ( T m ) of the modified enzyme increased from 64.1 °C to 72.2 °C, and a comparative study of thermal stability at 25 °C, 45 °C, and 50 °C for 150 min confirmed that the enzyme was stabilized because of increase in its half-life ( t 1/2) after PLP modification/ascorbate reduction. The modification process was optimized to achieve the optimum mole ratio for the PLP/endoinulinase (1.37). Excess moles of the modifier are thought to be responsible for enzyme deactivation through unwanted/nonspecific and noncovalent interactions, and the optimization ensured that there was no excess modifier after the desired covalent reaction was complete.