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BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY · 2021 ·Vol. 69 ·期 6 ·2530-2539 · IF 2.431

Characterization of a putative tropinone reductase from Tarenaya hassleriana with a broad substrate specificity

Yixiang Li,Yajun Bai,Tai-Ping Fan,Xiaohui Zheng,Yujie Cai

A novel short-chain alcohol dehydrogenase from Tarenaya hassleriana labeled as putative tropinone reductase was heterologously expressed in Escherichia coli . Purified recombinant protein had molecular weight of approximately 30 kDa on 12% sodium dodecyl sulfate-polyacrylamide gel electrophoresis. T. hassleriana tropinone reductase-like enzyme (ThTRL) had not detected oxidative activity. The optimum pH for enzyme activity of ThTRL was weakly acidic (pH 5.0). 50°C was the optimum temperature for ThTRL. The highest catalytic efficiency and substrate affinity for recombinant ThTRL were observed with (+)-camphorquinone ( k cat / K m = 814.3 s –1 mM –1 , K m = 44.25 μM). ThTRL exhibited a broad substrate specificity and reduced various carbonyl compounds, including small lipophilic aldehydes and ketones, terpene ketones, and their structural analogs.

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE · 2019 ·Vol. 99 ·期 8 ·4123-4128 · IF 2.422

Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor

Fengchuan Yu,Yajun Bai,Tai-ping Fan,Xiaohui Zheng,Yujie Cai

BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five ADH genes in Proteus mirabilis JN458, and these genes were overexpressed and characterized in Escherichia coli BL21 (DE3). The optimum pH was 7.0 for the purified recombinant ADH-1, ADH-2, and ADH-3 and 8.0 for ADH-4 and ADH-5. The optimum temperature was 40 °C for ADH-1, ADH-3, and ADH-5 and 45 °C for ADH-2 and ADH-4. The K m value of ADH-1, ADH-2, and ADH-3 was 34.45, 16.90, and 10.01 µmol L −1 for phenylacetaldehyde, respectively. The K m value of ADH-4 and ADH-5 was 14.81 and 24.62 µmol L −1 for 2-methylbutanal, respectively. CONCLUSION Proteus species play important roles during cheese ripening. The results of our study are important for further research on cheese flavor and for quality control during cheese production. © 2019 Society of Chemical Industry

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Science China-Chemistry · 2012 ·Vol. 55 ·期 6 ·1167-1174 · IF 1.02

Preparation and synergetic catalytic effects of amino-functionalized MCM-41 catalysts

Lang WanZhong,Su Bo,Guo YaJun,Chu LianFeng

Four amine functionalized mesoporous catalysts were synthesized by grafting primary, dualistic and two secondary amines onto the channel walls of mesoporous silica, MCM-41. We examined the effects of organoamine loading amount on the acid-base synergism of the catalysts in the self-condensation reaction of n -butanal, a Knoevenagel condensation and a Henry reaction. We observed the balance of the amine and residual silanol amounts is crucial to the catalytic performances of the functionalized mesoporous catalysts. An optimum organoamine loading amount exists, which is dependent on the organoamine type. There is little difference in the optimum organoamine loading amount between different reactions. The secondary organoamine functionalized MCM-41 exhibits the best catalytic performance in the experimental range.

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