L-PYROGLUTAMIC ACID RING-OPENING ENZYME

• Main Authors: OGASAWARA DAISUKE, ITO KOTARO, NATSUME RYO, KAWASAKI HISASHI, KAWAI KOYO, KATOU YUUKI, TAMAI KAICHI
• Format: Patent
• Language: English; Japanese
• Published: 17.01.2024
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

To provide an ATP-independent L-pyroglutamic acid ring-opening enzyme that can be used in the production of seasonings and preserved food.SOLUTION: A novel L-pyroglutamic acid ring-opening enzyme has following properties: optimal pH: 6.0-6.5, optimal temperature: 45-65°C, temperature stability: 50°C or lower, and molecular weight: 58-62 kDa. The novel L-pyroglutamic acid ring-opening enzyme further has an amino acid sequence of SEQ ID NO: 3, a sequence with at least 90% identical to the amino acid sequence of SEQ ID NO: 3, or an amino acid sequence derived by modifying the amino acid sequence of SEQ ID NO: 3 through substitution, deletion, or addition of one or several amino acids.SELECTED DRAWING: Figure 15 【課題】調味料や保存食品の製造において使用可能な、ＡＴＰ非依存性のＬ－ピログルタミン酸開環酵素の提供を目的とする。【解決手段】以下の特性：至適ｐＨ：６．０～６．５、至適温度：４５～６５℃、温度安定性：５０℃以下、分子量：５８～６２ｋＤａを有する、新規Ｌ－ピログルタミン酸開環酵素を提供する。さらにかかる新規Ｌ－ピログルタミン酸開環酵素は、配列番号３のアミノ酸配列、配列番号３のアミノ酸配列に、少なくとも９０％同一性を有する配列、又は配列番号３のアミノ酸配列に、１又は数個のアミノ酸が置換、欠失、又は付加された配列からなるアミノ酸配列を有することを特徴とする。【選択図】 図１５