Cross-linking of Hen Egg White Lysozyme by Microbial Transglutaminase under High Hydrostatic Pressure: Localization of Reactive Amino Acid Side Chains

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

  • Susanne Schuh - , Dresden University of Technology (Author)
  • Uwe Schwarzenbolz - , Dresden University of Technology (Author)
  • Thomas Henle - , Dresden University of Technology (Author)

Abstract

After incubation of hen egg white lysozyme (HEWL) with microbial transglutaminase (mTG) under high pressure (400-600 MPa for 30 min at 40 degrees C), the formation of HEWL oligomers was observed via SDS electrophoresis. At atmospheric pressure, HEWL represents no substrate for mTG. Likewise, enzymatic treatment following a pretreatment with high pressure did not lead to oligomerization. Reactive amino acid side chains were identified by peptide mapping after tryptic digestion using RP-HPLC with ESI-TOF-MS. Isopeptide-containing peptide fragments were found only in HEWL samples simultaneously treated with enzyme and pressure. It was found that mTG exclusively cross-links HEWL under high pressure by formation of an isopeptide between lysine at position 1 and glutamine at position 121 in the peptide chain. Therefore, a pressure-induced partial and reversible unfolding of the protein with exposure of lysine and glutamine side chains has to occur, resulting in a site-directed oligomerization of HEWL by mTG. The enzymatic modification of HEWL by mTG under high pressure offers interesting perspectives for further functionalization reactions.

Details

Original languageEnglish
Pages (from-to)12749-12752
Number of pages4
JournalJournal of agricultural and food chemistry
Volume58
Issue number24
Publication statusPublished - 22 Dec 2010
Peer-reviewedYes
Externally publishedYes

Keywords

Keywords

  • Microbial transglutaminase, lysozyme, glutamine, lysine, isopeptide, protein modification, high pressure treatment, BETA-LACTOGLOBULIN, CHEMISTRY, RESIDUES