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Huang Q, Zhu C, Hong T, Li H, Li L, Zheng M, Li Z, Jiang Z, Ni H, Zhu Y. Characterization of a Na +-stimulated acidic hyaluronate lyase from Microbulbifer sp. ALW1 and the antioxidant activity of its hydrolysates. World J Microbiol Biotechnol 2025; 41:94. [PMID: 40045116 DOI: 10.1007/s11274-025-04315-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2024] [Accepted: 02/28/2025] [Indexed: 03/29/2025]
Abstract
Hyaluronic acid (HA) is a natural polymer that can be degraded by hyaluronate lyase into oligomers with diverse biological activities. In this study, a novel hyaluronate lyase (named HCLase6) of polysaccharide lyase family 6 from Microbulbifer sp. ALW1 was cloned and characterized. Optimal temperature and pH for HCLase6 was determined to be 40 ℃ and 5.0, respectively. It displayed good stability at temperature up to 45 ℃ and in the pH range of 4.0-9.0. In addition, HCLase6 demonstrated good tolerance to detergents of Tween 20, Tween 80 and SDS, and was halophilic and halotolerant to Na+. Molecular dynamics simulations indicated that the presence of Na+ increased the flexibility of the loop region adjacent to the active pocket of HCLase6, altered the surface hydrophobicity and electrostatic potential, and strengthened the motion correlation between amino acid residues. Notably, the enzymatic products of HA oligosaccharides (O-HA) produced by HCLase6 showed significantly enhanced free radical scavenging activities and iron reducing power. They also exhibited the antioxidant activity in human keratinocytes cells after exposure to PM SRM 1648a. This study provides the knowledge of the enzymatic properties of HCLase6 and a reference for its industrial application.
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Affiliation(s)
- Qianli Huang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
| | - Chunhua Zhu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
| | - Tao Hong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, China
| | - Hebin Li
- Department of Pharmacy, Xiamen Medical College, Xiamen, 361008, China
| | - Lijun Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, China
| | - Mingjing Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, China
| | - Zhipeng Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, China
| | - Zedong Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, China
- Xiamen Ocean Vocational College, Xiamen, 361102, China
| | - Yanbing Zhu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, China.
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The synthesis of hyaluronic acid related oligosaccharides and elucidation of their antiangiogenic activity. Carbohydr Res 2022; 522:108701. [DOI: 10.1016/j.carres.2022.108701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/19/2022] [Accepted: 10/03/2022] [Indexed: 11/17/2022]
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