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Gene cloning and characterization of a trehalose synthase from Corynebacterium glutamicum ATCC13032

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dc.contributor.authorKim, Tae-Kyun-
dc.contributor.authorJang, Jun-Hyuck-
dc.contributor.authorCho, Hong-Yeon-
dc.contributor.authorLee, Heung-Shick-
dc.contributor.authorKim, Young-Wan-
dc.date.accessioned2021-09-08T04:02:20Z-
dc.date.available2021-09-08T04:02:20Z-
dc.date.created2021-06-11-
dc.date.issued2010-04-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/116669-
dc.description.abstractTrehalose synthase (TreS) is an enzyme which produces trehalose from maltose through intramolecular transglycosylation. In this study, a gene (cg2529) encoding for TreS from Corynebacterium glutamicum (CgTS) was cloned and expressed in Escherichia coli. The hexahistidinetagged CgTS showed an optimum temperature and pH of 35A degrees C and pH 7.0, respectively. This enzyme was not thermostable, but stable in a broad pH range from pH 5.0 to 8.5. Its activity slightly increased by 5 mM Mg2+ and Fe2+, while it was strongly inhibited by 5 mM sodium dodecyl sulfate (SDS). CgTS catalyzed the conversion from maltose into trehalose, and vice versa. Lowering reaction temperature by 5A degrees C from the optimum temperature significantly reduced hydrolysis activity to produce glucose as a by-product compared to transglycosylation activity to produce trehalose, leading to increase in the conversion yields from maltose into trehalose. Consequently, the maximum conversion yield by CgTS reached 69% at 25A degrees C after 9 hr of reaction.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.subjectESCHERICHIA-COLI-
dc.subjectEXPRESSION-
dc.subjectEVOLUTION-
dc.titleGene cloning and characterization of a trehalose synthase from Corynebacterium glutamicum ATCC13032-
dc.typeArticle-
dc.contributor.affiliatedAuthorLee, Heung-Shick-
dc.contributor.affiliatedAuthorKim, Young-Wan-
dc.identifier.doi10.1007/s10068-010-0079-x-
dc.identifier.scopusid2-s2.0-79957666610-
dc.identifier.wosid000277239600039-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.19, no.2, pp.565 - 569-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume19-
dc.citation.number2-
dc.citation.startPage565-
dc.citation.endPage569-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART001441122-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusESCHERICHIA-COLI-
dc.subject.keywordPlusEXPRESSION-
dc.subject.keywordPlusEVOLUTION-
dc.subject.keywordAuthortrehalose-
dc.subject.keywordAuthorCorynebacterium glutamicum-
dc.subject.keywordAuthortrehalose synthase-
dc.subject.keywordAuthorintramolecular transglycosylation-
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