# Patent

## Title
Flavin-bound glucose dehydrogenases, a method for producing a flavin-bound glucose dehydrogenase, and yeast transformant used for the same

## Abstract

A heat-resistant flavin-bound glucose dehydrogenase having a high substrate specificity for D-glucose, an method for producing the same, and a transformant used for the same. A flavin-bound glucose dehydrogenase gene encoding a flavin-bound glucose dehydrogenase derived from Mucor is introduced into yeast, Zygosaccharomyces, to obtain a transformant. Subsequently, the yeast transformant is cultured to obtain a flavin-bound glucose dehydrogenase from the culture. The heat-resistant flavin-bound glucose dehydrogenase is less susceptible to the effects of dissolved oxygen and allows accurate measurement of glucose even in the presence of sugar compounds other than glucose in a sample.

## Background
CROSS-REFERENCE TO RELATED APPLICATION
This application is the United States national phase application of International Application PCT/JP2011/077607 filed Nov. 30, 2011.
TECHNICAL FIELD
The invention relates to a novel flavin-bound glucose dehydrogenase, a method for producing a flavin-bound glucose dehydrogenase, and yeast transformant used for the same.
BACKGROUND ART
Blood glucose levels (blood sugar levels) are an important marker of diabetes. An SMBG (self-monitoring of blood glucose) device using an electrochemical biosensor is widely used for managing blood glucose levels in patients with diabetes. Enzymes that catalyze glucose as a substrate, such as glucose oxidase (GOD), have conventionally been used for biosensors employed in SMBG devices. However, GOD is characterized by the use of oxygen as an electron acceptor. Thus, dissolved oxygen in a sample may influence the measurement in SMBG devices using GOD, precluding accurate measurement.
Other enzymes that use glucose as a substrate, but do not use oxygen as an electron acceptor include various glucose dehydrogenases (GDHs). Specifically, GDH (NAD (P)-GDH) that uses nicotinamide dinucleotide (NAD) or nicotinamide dinucleotide phosphate (NADP) as a coenzyme and GDH (PQQ-GDH) that uses pyrroloquinoline quinone (PQQ) as a coenzyme were found, and have been used for the biosensors of SMBG devices. However, NAD (P)-GDH has a problem that the enzyme is unstable and requires the addition of coenzyme. PQQ-GDH has a problem that sugar compounds other than glucose in a sample affect measurements, precluding accurate measurements, because it also reacts with sugar compounds other than glucose to be measured, such as maltose, D-galactose, and D-xylose, because of low substrate specificity.
According to a recent report, during the measurement of the blood glucose level of a patient with diabetes, who received infusion with an SMBG device using PQQ-GDH as a biosensor, PQQ-GDH also reacted with maltose contained in an infusion, raising a measured value as compared with the actual blood glucose level, and the patient developed hypoglycemia due to treatment based on this value. In addition, similar events may occur in patients who participate in a trial on galactose tolerance or xylose absorption (see, for example, Non-patent document 1). In response to this, the Pharmaceutical and Food Safety Bureau, Ministry of Health, Labour and Welfare conducted a cross-reactivity test to investigate the effects of the addition of each sugar into a glucose solution on blood glucose measurements. When maltose was added at 600 mg/dL, D-galactose at 300 mg/dL, and D-xylose at 200 mg/dL, measurements with a blood glucose measurement kit using the PQQ-GDH method were 2.5-3 times higher than the actual glucose level. Specifically, maltose, D-galactose, and D-xylose that may exist in a measurement sample preclude accurate measurement. The development of GDH that allows specific glucose measurement with high substrate specificity without being affected by sugar compounds that cause measurement errors is desired.
Under the above circumstances, GDHs using coenzymes other than those described above have attracted attention. For example, although the substrate specificity has not been described in detail, reports were published regarding a GDH derived from Aspergillus oryzae (see, for example, Non-patent documents 2-5). In addition, a glucose dehydrogenase using flavin adenine dinucleotide (FAD) from Aspergillus as a coenzyme (FAD-GDH) has been disclosed (see, for example, Patent documents 1-3). An FAD-GDH derived from Aspergillus, with reduced effects on D-xylose, has also been disclosed (see, for example, Patent document 4).
As described above, some FAD-GDHs having low reactivity with one or several sugar compounds other than D-glucose are known. However, no flavin-bound GDH having sufficiently low reactivity with all of maltose, D-galactose, and D-xylose is known. In addition, no flavin-bound GDH that allows accurate measurement of glucose levels in the presence of D-glucose, maltose, D-galactose, and D-xylose without being influenced by sugar compounds thereof is known. No flavin-bound GDH having such properties and excellent heat resistance is known, either. In addition, neither method nor means of efficiently producing a flavin-bound GDH having such excellent substrate specificity has been reported.
CITATION LIST
Patent Literature


    Patent document 1: Japanese Patent Application Kokai Publication No. 2007-289148
    Patent document 2: WO 04/058958
    Patent document 3: WO 07/139,013
    Patent document 4: Japanese Patent Application Kokai Publication No. 2008-237210


Non-Patent Documents


    Non-patent document 1: Pharmaceuticals and Medical Devices Safety Information No. 206, October 2004, Pharmaceutical and Food Safety Bureau, Ministry of Health, Labour and Welfare
    Non-patent document 2: Studies on the glucose dehydrogenase of Aspergillus oryzae. I. Induction of its synthesis by p-benzoquinone and hydroquinone, T. C. Bak, and R. Sato, Biochim. Biophys. Acta, 139, 265-276 (1967).
    Non-patent document 3: Studies on the glucose dehydrogenase of Aspergillus oryzae. II. Purification and physical and chemical properties, T. C. Bak, Biochim. Biophys. Acta, 139, 277-293 (1967).
    Non-patent document 4: Studies on the glucose dehydrogenase of Aspergillus oryzae. III. General enzymatic properties, T. C. Bak, Biochim. Biophys. Acta, 146, 317-327 (1967).
    Non-patent document 5: Studies on the glucose dehydrogenase of Aspergillus oryzae. IV. Histidyl residue as an active site, T. C. Bak, and R. Sato, Biochim. Biophys. Acta, 146, 328-335 (1967).


DISCLOSURE OF THE INVENTION
Problems to be Solved by the Invention
The purpose of the present invention is to provide heat-resistant flavin-bound glucose dehydrogenases having high substrate specificity for D-glucose, an efficient production method of the same, and a transformant used for the same.
Means for Solving the Problems
To solve the problem described above, the inventors conducted intensive investigations. As a result of screening microorganisms producing novel GDHs that allow accurate measurement of glucose, the inventors found novel GDHs having GDH activity from strains belonging to Mucoromycotina, which are specific for glucose and allows accurate measurement of glucose even in the presence of sugar compounds other than glucose.
The inventors purified these GDH and determined their properties, demonstrating that these enzyme is a novel flavin-bound GDHs. The inventors actually measured D-glucose in the presence of maltose, D-galactose, or D-xylose. The inventors obtained the amino acid sequence of one of the novel GDHs and the gene sequence information encoding the same. In addition, to solve the problem that it is difficult to obtain an enzyme in a sufficient amount from the culture of an original microorganism, intensive investigations were conducted.
As a result, a larger amount of a flavin-bound GDH could be efficiently obtained by introducing a gene encoding the flavin-bound GDH into yeast and culturing the yeast transformant, from the culture. Furthermore, surprisingly, the flavin-bound GDH obtained from the yeast transformant was found to have markedly improved heat resistance as compared with that produced in the original microorganism, thereby completing the invention.
Specifically, the invention relates to:
(1) a flavin-bound glucose dehydrogenase having the following properties (i) to (iv):
(i) action: glucose dehydrogenase activity in the presence of an electron acceptor;
(ii) molecular weight: approximately 80-kDa molecular weight of the polypeptide chain of the protein;
(iii) substrate specificity: lower reactivity to maltose, D-galactose, and D-xylose than that to D-glucose; and
(iv) 50% or above residual activity after heat treatment at 50° C. for 15 minutes;
(2) the flavin-bound glucose dehydrogenase of the above (1), consisting of the amino acid sequence of SEQ ID NO: 1 or 3, an amino acid sequence at least 85% identical to said amino acid sequence, or an amino acid sequence having one or several amino acids deleted, substituted, or added in said amino acid sequence;

(3) the flavin-bound glucose dehydrogenases of the above (1) and (2), characterized by that the flavin-bound GDHs derive from a microorganism classified as Mucoromycotina, preferably Mucoromycetes, more preferably Mucorales, further preferably Mucoraceae and are expressed using yeast as a host;

(4) a yeast transformant obtained by introducing into yeast a gene encoding a flavin-bound glucose dehydrogenase, consisting of the amino acid sequence of SEQ ID NO: 1 or 3, an amino acid sequence at least 85% identical to said amino acid sequence, or an amino acid sequence having one or several amino acids deleted, substituted, or added in said amino acid sequence;

(5) the yeast transformant of the above (4), characterized by that the yeast belongs to Zygosaccharomyces, Saccharomyces, Pichia, or Candida; 

(6) a method for producing a flavin-bound glucose dehydrogenase, characterized by culturing the yeast transformants of the above (4) and (5) and collecting a flavin-bound GDH from said culture; and

(7) a method for producing a flavin-bound glucose dehydrogenase, characterized by culturing a yeast transformant carrying DNA which encodes a protein having flavin-bound GDH enzyme activity and encoding a flavin-bound glucose dehydrogenase gene, consisting of any DNA selected from the group consisting of the following (A) to (E):

(A) DNA encoding the amino acid sequence of SEQ ID NO: 1;

(B) DNA consisting of the base sequence of SEQ ID NO: 2;

(C) DNA encoding the amino acid sequence of SEQ ID NO: 3;

(D) DNA consisting of the base sequence of SEQ ID NO: 4; and

(E) DNA having a base sequence at least 85% identical to the base sequence of SEQ ID NO: 2 or 4, and

collecting a flavin-bound glucose dehydrogenase from said culture.

Effect of the Invention
The yeast transformant of the invention and the method for producing a flavin-bound GDH using the same allow efficient production of a novel flavin-bound GDH having excellent heat resistance, and accurate measurement of D-glucose without being influenced by sugar compounds contained in a measurement sample, such as maltose, D-galactose, and D-xylose. Thus, a practical GDH that allows accurate measurement of blood glucose levels in samples from patients receiving a fluid containing maltose or participating in a trial on galactose load or xylose absorption can be efficiently provided.



BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 Absorption spectra of the flavin-bound GDHs used in the invention.
FIG. 2 Optimum pH of the flavin-bound GDHs used in the invention.
FIG. 3 Optimum temperature of the flavin-bound GDHs used in the invention.
FIG. 4 Thermal stability of the flavin-bound GDHs used in the invention.
FIG. 5 pH stability of the flavin-bound GDHs used in the invention.
FIG. 6 SDS-polyacrylamide gel electrophoresis of the flavin-bound GDHs used in the invention.
FIG. 7 Measurement of D-glucose using the flavin-bound GDHs used in the invention.
FIG. 8 SDS-polyacrylamide gel electrophoresis of the flavin-bound GDH produced by the yeast transformant of the invention.
FIG. 9 Thermal stability of any one of the flavin-bound GDH produced by the yeast transformant of the invention.
FIG. 10 A relationship between heat treatment time and residual activity, indicating the thermal stability of the flavin-bound GDH produced by the yeast transformant of the invention and the Aspergillus transformant of the comparative example.
FIG. 11 SDS-polyacrylamide gel electrophoresis of the flavin-bound GDHs derived from Mucor, produced by the Aspergillus transformants of the comparative example.



BEST MODE FOR CARRYING OUT THE INVENTION
Substrate Specificity of Flavin-Bound GDHs
The flavin-bound GDHs used in the invention are characterized by excellent substrate specificity and extremely high selectivity for D-glucose. Specifically, the flavin-bound GDHs used in the invention are poorly reactive to maltose, D-galactose, and D-xylose. Specifically, the flavin-bound GDHs used in the invention are characterized in that the reactivity to maltose, D-galactose, and D-xylose is less than or equal to 2% relative to 100% for reactivity to D-glucose. The flavin-bound GDHs used in the invention have such high substrate specificity. Thus, D-glucose can be accurately measured in samples from patients receiving a infusion containing maltose or undergoing in a galactose tolerance test load or xylose absorption test without being influenced by sugar compounds contained in a measurement sample, such as maltose, D-galactose, and D-xylose.
As described above, the flavin-bound GDHs used in the invention is characterized in that measurements obtained using sugar compounds, such as maltose, D-galactose, and D-xylose, instead of D-glucose, as substrates are very low and that glucose levels can be accurately measured even in the presence of contaminating sugar compounds, such as maltose, D-galactose, and D-xylose. Specifically, measurements obtained in the presence of one or several contaminating sugar compounds selected from maltose, D-galactose, and D-xylose are 96-103% and those obtained in the presence of all the contaminating sugar compounds, maltose, D-galactose, and D-xylose, are 96-104% relative to 100% for reactivity to D-glucose in the absence of these contaminating sugar compounds. Use of the flavin-bound GDHs having such properties preferably allows accurate measurement of glucose levels even in the presence of maltose, D-galactose, and D-xylose in a measurement sample.
(Enzymatic Properties of the Flavin-Bound GDHs Used in the Invention)
Exemplary enzymes preferred as the flavin-bound GDHs used in the invention include those having the following enzymatic properties:
(1) action: GDH activity in the presence of an electron acceptor;
(2) molecular weight: approximately 80-kDa molecular weight of the polypeptide chain of the protein;
(3) substrate specificity: lower reactivity to maltose, D-galactose, and D-xylose than that to D-glucose;
(4) optimum pH: pH 6.5-7.0;
(5) optimum temperature: 37-40° C.;
(6) stable pH range: pH 3.5-7.0
(7) 80% or above residual activity after heat treatment at 40° C. for 15 minutes;
(8) use of flavin compound as a coenzyme; and
(9) Km value: Km value for D-glucose is 26-33 mM.
GDHs having the above enzymatic properties allow accurate measurement of D-glucose without being influenced by sugar compounds contained in a measurement sample, such as maltose, D-galactose, and D-xylose. In addition, the GDHs can be preferably used as measurement reagents for diagnoses, because they act at pH and temperature ranges preferred for applications to clinical diagnoses, such as measurement of blood glucose levels.
Although the above parameters of properties are typical examples, they may vary in an acceptable range that allows achievement of the effects of the invention in measuring D-glucose levels under predetermined measurement conditions. For example, the parameters, such as stable and optimum pH ranges and optimum temperature range, may be slightly wider than the above typical ranges within a range including the predetermined measurement conditions. On the contrary, the parameters may be slightly narrower than the above typical ranges as far as sufficient activity and/or stability are ensured under the measurement conditions. Substrate specificity is generally higher at a smaller Km value. The enzyme of the invention may have a value within a range that substantially realizes satisfactory substrate selection under the predetermined conditions.
The above various enzymatic properties can be examined using known techniques to specify various enzymatic properties, for example, methods described in the Examples below. The various enzymatic properties can be examined to some extent using a culture medium of the flavin-bound GDH-producing microorganism used in the invention or during the intermediate step of a purification process, and can be examined in detail using a purified enzyme.
The purified enzyme is an enzyme isolated substantially free of components other than said enzyme, particularly, free of proteins other than said enzyme (contaminating proteins). Specifically, for example, the content of contaminating proteins on a weight basis is less than about 20%, preferably less than about 10%, more preferably less than about 5%, even more preferably less than about 1% of the total. MpGDH, MjGDH, and McGDH described herein below are purified enzymes, unless otherwise stated.
Electron acceptors utilized by the flavin-bound GDHs used in the invention are, but not particularly limited to, for example, any electron acceptor known as a preferred reagent component used for the measurement of blood glucose levels.
Coenzymes utilized by the flavin-bound GDHs used in the invention are characterized by being flavin compounds. Flavin compounds include, for example, flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN).
Exemplary enzymes preferred as the flavin-bound GDHs used in the invention include flavin-bound GDHs with approximately 80 kDa of the molecular weight of the polypeptide chain of the protein as measured by SDS-polyacrylamide gel electrophoresis. The flavin-bound GDHs used in the invention may be glycosylated. Thus, without deglycosylation, their molecular weights tend to be larger than their actual values as measured by SDS-polyacrylamide gel electrophoresis.
Exemplary enzymes preferred as the flavin-bound GDHs used in the invention include those with Km values for D-glucose ranging from 26 to 33 mM.
(Action Principle and Activity Assay of the Flavin-Bound GDHs)
The flavin-bound GDHs used in the invention catalyze a reaction for generating glucono-δ-lactone by oxidizing the hydroxyl group of glucose in the presence of an electron acceptor.
Thus, this principle can be employed, for example, to measure the activities of the flavin-bound GDHs used in the invention with the measurement system described below using phenazine methosulfate (PMS) and 2,6-dichloro-indophenol (DCIP) as electron acceptors.

D-glucose+PMS (oxidized form)→D-glucono-δ-lactone+PMS (reduced form)  (Reaction 1)

PMS (reduced form)+DCIP (oxidized form)→PMS+DCIP (reduced form)  (Reaction 2)

First, in the reaction 1, PMS (reduced form) is generated along with glucose oxidization. In the subsequent reaction 2, DCIP is reduced along with PMS oxidization, allowing measurement of disappeared oxidized DCIP from the amount of change in absorbance at 600-nm wavelength.
Specifically, the activities of the flavin-bound GDHs are measured according to the following procedures. To initiate a reaction, 1.79 mL of 100 mM phosphate buffer (pH7.0), 0.08 mL of 1.25 M D-glucose solution, and 0.01 mL of 20 mM DCIP solution are mixed, followed by incubation at 37° C. for 5 minutes, and, subsequently, 0.02 mL of 20 mM PMS solution and 0.1 mL of an enzyme sample solution are added. Absorbance is measured at the initiation of the reaction and over time to determine a decrease in the absorbance at 600 nm (ΔA600) per minute due to the progress of the enzyme reaction and calculate flavin-bound GDH activity according to the following formula. At that time, one unit of the flavin-bound GDH activity is defined as the amount of an enzyme that reduces 1 μmol of DCIP at 37° C. in one minute in the presence of 50 mM D-glucose.




  
    
      
        
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The formula indicates 2.0 as the liquid volume (mL) of reaction reagent plus enzyme reagent, 16.3 as millimolar extinction coefficient (cm2/μmol) under the activity assay conditions, 0.1 as the liquid volume (mL) of an enzyme solution, 1.0 as the optical path length (cm) of a cell, ΔA600blank as a decrease in the absorbance at 600 nm per minute when 10 mM acetate buffer, instead of an enzyme sample solution, is added to initiate a reaction, and df as a dilution factor.
(Derivations of the Flavin-Bound GDHs)
The flavin-bound GDHs having the above properties, used in the invention, can be obtained from a microorganism classified as Mucoromycotina, preferably Mucoromycetes, more preferably Mucorales, further preferably Mucoraceae. Microorganisms classified as Mucoromycotina, preferably Mucoromycetes, more preferably Mucorales, further preferably Mucoraceae include, for example, Mucor, Absidia, and Actinomucor. Specific examples of preferred microorganisms which are classified as Mucor and produce the flavin-bound GDHs used in the invention include Mucor prainii, Mucor javanicus, and Mucor circinelloides f. circinelloides. Specifically, they include Mucor prainii NISL0103, Mucor javanicus NISL0111, and Mucor circinelloides f. circinelloides NISL0117. Specific examples of preferred microorganisms which are classified as Absidia and produce the flavin-bound GDHs used in the invention include Absidia cylindrospora and Absidia hyalospora. Specifically, they include Absidia cylindrospora NISL0211 and Absidia hyalospora NISL0218. Specific examples of preferred microorganisms which are classified as Actinomucor and produce the flavin-bound GDHs used in the invention include Actinomucor elegans. Specifically, they include Actinomucor elegans NISL9082. The above strains are stored at the Noda Institute for Scientific Research (NISL) and are available through prescribed procedures.
As described above, the flavin-bound GDHs used in the invention are those that derive from a microorganism classified as Mucoromycotina, preferably Mucoromycetes, more preferably Mucorales, further preferably Mucoraceae and have the various properties described above. Furthermore, a recombinant flavin-bound GDH produced by using a gene encoding a flavin-bound GDH, obtained by a known genetic engineering technique from the flavin-bound GDH-producing microorganisms, partially modifying it as needed, and introducing it into a suitable host microorganism by known various techniques is also included in the flavin-bound GDHs that derive from a microorganism classified as Mucoromycotina, preferably Mucoromycetes, more preferably Mucorales, further preferably Mucoraceae and have the various properties described above, used in the invention. Similarly, regarding flavin-bound GDHs that derive from a microorganism classified as Mucor or are described with the strain name of a specific producer microorganism, flavin-bound GDHs that are obtained based on genetic information from each microorganism and have the various properties described above are also included in the invention.
(Amino Acid Sequences of Flavin-Bound GDHs)
The flavin-bound GDHs used in the invention are characterized by having the amino acid sequence of SEQ ID NO: 1 or 3, an amino acid sequence at least 85% identical to said amino acid sequence, or an amino acid sequence having one or several amino acids deleted, substituted, or added in said amino acid sequence. The flavin-bound GDH having the amino acid sequence of SEQ ID NO: 1 or 3 have the above various properties. In addition, GDHs having an amino acid sequence at least 85%, preferably 90%, most preferably 95% or above identical to the amino acid sequence of SEQ ID NO: 1 or 3 and having the same various properties as the flavin-bound GDH having the amino acid sequence of SEQ ID NO: 1 or 3 are also included in the flavin-bound GDHs of the invention.
(Gene Sequences Encoding Flavin-Bound GDHs)
The genes encoding the flavin-bound GDHs used in the invention refer to DNAs encoding flavin-bound GDHs having the amino acid sequence of SEQ ID NO: 1 or 3, an amino acid sequence at least 85% identical to said amino acid sequence, or an amino acid sequence having one or several amino acids deleted, substituted, or added in said amino acid sequence. The genes encoding the flavin-bound GDHs used in the invention refer to DNAs consisting of a base sequence of SEQ ID NO: 2 or 4. Alternatively, the genes encoding the flavin-bound GDHs used in the invention refer to DNAs having an base sequence at least 85%, preferably 90%, most preferably 95% or above identical to the base sequence of SEQ ID NO: 2 or 4 and encoding proteins having flavin-bound GDH enzyme activity.
(Vectors Containing Gene Sequences Encoding Flavin-Bound GDHs and Transformants)
The genes encoding the flavin-bound GDHs used in the invention may be inserted into known various suitable vectors. Furthermore, these vectors may be introduced into known various suitable hosts to generate transformants introduced with recombinant DNAs containing flavin-bound GDH genes. Methods for obtaining these genes, gene sequence information, and amino acid sequence information and generating various vectors and transformants are known to those skilled in the art. Some examples are described below.
A routine gene cloning methods are employed to obtain a flavin-bound GDH gene from a flavin-bound GDH-producing microorganism. For example, chromosomal DNA or mRNA can be extracted from microorganisms and cells with a flavin-bound GDH-producing ability using routine methods, such as those described in Current Protocols in Molecular Biology (WILEY Interscience, 1989). Furthermore, cDNA can be synthesized using in RNA as a template. The above chromosomal DNA or cDNA can be used to generate a chromosomal DNA or cDNA library.
Subsequently, an appropriate DNA probe is synthesized based on the amino acid sequence of a flavin-bound GDH. This probe is used to screen a chromosomal DNA or cDNA library. Alternatively, appropriate DNA primers are generated based on the above amino acid sequences to amplify DNA fragments containing gene fragments of interest using polymerase chain reaction (PCR), such as 5′ or 3′ RACE method. The DNA fragments, thus obtained, can be ligated to obtain a DNA fragment containing a full-length gene of interest.
Preferred examples of the genes encoding flavin-bound GDHs, thus obtained, include a flavin-bound GDH gene derived from Mucor. These genes are preferably ligated to various vectors using routine methods to facilitate handling. For example, a recombinant plasmid containing an isolated gene encoding a flavin-bound GDH derived from Mucor is generated. The gene can be extracted and purified from the plasmid using, for example, QIAGEN (QIAGEN). DNA vectors that can be used in the invention include, for example, DNA plasmid and bacteriophage vectors. Specifically, for example, pBluescriptII SK+ (STRATAGENE) is preferred.
The base sequence of the flavin-bound GDH gene, obtained by the above method, may be determined and confirmed using, for example, multi-capillary DNA analysis system CEQ2000 (Beckman Coulter, Inc.).
The resulting flavin-bound GDH gene can be transformed or introduced by a routine method. Specifically, for example, the flavin-bound GDH gene can be inserted directly into host chromosome using homologous recombination or transposon or ligated to plasmid, cosmid, phage, virus, or artificial chromosome vector to be introduced into a host.
The above inserted gene may contain a marker gene that allows selection of transformed cells. Marker genes include, for example, genes that complement host auxotrophy, such as URA3 and TRP1. Inserted genes desirably contain a promoter that facilitates the expression of the gene of the invention in host cells or other regulatory sequences (e.g., enhancer, terminator, and polyadenylation sequences). Specifically, promoters include, for example, GAL1 and ADH1 promoters.
(Hosts Used for the Transformant of the Invention)
Exemplary hosts used for the transformant of the invention include yeast. Microorganisms classified as yeast include, for example, yeasts belonging to Zygosaccharomyces, Saccharomyces, Pichia, or Candida. Specifically, preferred microorganisms that are classified in these genera and used in the invention to produce the flavin-bound GDHs include Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Saccharomyces pombe, Pichia pastoris, and Candida antarctica. More specifically, they include Zygosaccharomyces rouxii IFO1876.
(Transformation of Yeast)
The invention uses yeast as a host. Preferred methods for transforming yeast include, but are not limited to, known methods, such as a method with lithium acetate (Methods Mol. Cell. Biol., 5, 255-269 (1995)) and electroporation (J Microbial Methods 55 (2003) 481-484). Transformation may be performed using various techniques, including spheroplast and glass bead methods.
(Production of a Flavin-Bound GDH)
The transformant obtained by the above transformation is used to produce a flavin-bound GDH. Specifically, the yeast transformant obtained by the above transformation is cultured to obtain a flavin-bound glucose dehydrogenase from the culture.
A technique for producing a certain useful protein by introducing a gene encoding the protein into a heterologous host is theoretically known. However, in fact, its effectiveness varies with the kinds of genes and heterologous hosts used for introduction. Often, a gene cannot be introduced into or expressed in a heterologous host. Specifically, it is difficult to find a combination of gene, host, and introduction method to facilitate the production of substances. Thus, it is industrially useful to find a combination of gene, host, and introduction method to achieve efficient production.
Significantly more efficient enzyme production can be achieved by culturing the yeast transformant of the invention than by culturing the microorganism (i.e., Mucor) from which the flavin-bound GDH used in the invention derives. Specifically, the amounts of enzyme expression increase inside or outside of the cultured cell. Furthermore, the secretory pattern of an enzyme expressed varies with hosts, allowing efficient production. For example, a flavin-bound GDH produced through the culture of a yeast transformant obtained by transforming yeast, Zygosaccharomyces, with a gene expression cassette containing a flavin-bound GDH gene derived from Mucor is mostly excreted outside of the cell. Thus, it is a preferred effect of the invention to facilitate enzyme purification through secretory production of an enzyme of interest outside of the bacteria.
For example, the various flavin-bound GDHs derived from Mucor, used in the invention, are not produced in a sufficient amount when cultured in the original microorganism, requiring a larger scale of cultivation and an additional process to extract an enzyme from the cultured cell.
(Culture of Yeast Transformant)
The yeast transformant of the invention is preferably cultured in an YPD liquid medium (2% Bacto-peptone, 1% Bacto-yeast extract, and 2% glucose) widely used for the culture of Saccharomyces cerevisiae. In addition, nutrient sources or components, which can increase the production of the flavin-bound GDH used in the invention when added, may be used alone or in combination.
Assimilable carbon compounds (e.g., glucose, starch hydrolyzate, glycerin, fructose, and syrup) may be used as carbon sources. Available nitrogen compounds (e.g., yeast extract, peptone, meat extract, corn steep liquor, soy flour, malt extract, amino acids, ammonium sulfate, and ammonium nitrate) may be used as nitrogen sources. Inorganic substances include, for example, various salts, such as sodium chloride, potassium chloride, magnesium sulfate, manganese chloride, ferrous sulfate, monopotassium phosphate, dipotassium phosphate, sodium carbonate, and calcium chloride. In addition, vitamins and antifoaming agents may be added as needed.
Culture conditions may vary with microorganisms to be cultured. For example, the initial pH of medium may be adjusted to 5-10, culture temperature to 20-40° C., culture time to 15-25 hours, 1-2 days, or 10-50 hours as needed. Any culture methods, such as aeration-agitation submerged culture, shaking culture, and static culture, may be employed. One example of medium and culture conditions to culture yeast, Zygosaccharomyces, is shaking at 200 rpm at 30° C. for 24 hours in a medium (2% Bacto-peptone, 1% Bacto-yeast extract, and 2% glucose). An additional example of medium and culture conditions to culture the original Mucor strain, an original microorganism that produces the GDH used in the invention, is shaking at 130 rpm at 30° C. for 2-5 or 3-5 days in a medium (2.0% Yeast extract, 4% glucose, pH 6.0). Optimizing culture conditions depending on the transformants to be used in the invention shortens culture time and increases enzyme production, contributing to efficient enzyme production.
After the completion of the culture, routine procedures for enzyme collection may be employed to collect a flavin-bound GDH from the culture or the cultured cell. If the enzyme exists intracellularly, the cells are preferably separated by procedures, such as filtration and centrifugation, to extract the intracellular enzyme. For example, methods for crushing bacteria using routine procedures, such as sonicator, French press, and Dyno-Mill, and methods for lysing cell wall using cell wall lytic enzymes, such as lysozyme, and methods for extracting intracellular enzyme from bacteria using surfactants, such as Triton X-100, can be employed alone or in combination. If the enzyme exists outside of cells, the cells are preferably separated by procedures, such as filtration and centrifugation, to collect a supernatant.
Subsequently, insolubles are removed by filtration or centrifugation to obtain an enzyme extract. To isolate and purify a flavin-bound GDH from the obtained extract as needed, nucleic acid is removed as needed, and ammonium sulfate, alcohol, and acetone are added, followed by fractionation to obtain a precipitate. To obtain an enzyme preparation of higher purity, gel filtration using Sephadex, Ultra gel, or Bio-Gel, adsorption elution using ion exchanger or hydroxyapatite, affinity chromatography, fractionation using a molecular sieve or hollow fiber membrane, for example, are appropriately selected or combined.
The flavin-bound GDH used in the invention may be modified in its gene or amino acid sequence through partial deletion, substitution, addition, and/or insertion using known gene engineering techniques. Such flavin-bound GDHs to which desired properties are conferred can also be efficiently produced using the yeast transformant of the invention.
The flavin-bound GDHs produced as described above allow accurate measurement of glucose levels even in the presence of contaminating sugar compounds and, therefore, can be preferably applied to glucose sensors.
Hereinafter, the invention is more specifically described with Examples. However, they are not intended to limit the scope of the invention.
Example 1
Acquisition of a Flavin-Bound GDH Derived from Mucor 
1. Screening of GDH-Producing Cells
Strains isolated from natural environments and about 500 stored strains supplied by a culture collection institution (Noda Institute for Scientific Research) were screened for GDH production. Each bacterial strain under test was inoculated into 3 mL of malt extract medium (2.0% malt extract, 2.0% D-glucose, 0.1% polypeptone, pH 6.0), followed by shaking culture at 30° C. for 3-5 days. The culture medium was centrifuged at 800×g for 10 minutes to precipitate cells. Subsequently, the cells were suspended in 10 mM acetate buffer (pH 5.0) and homogenized using a Multi-beads Shocker (Yasui Kikai) (2,000 rpm, 60 seconds, 16 times). The supernatant collected by centrifugation at 20,000×g and 4° C. for 10 minutes was used as a crude enzyme solution.
2. Determination of GDH Activity
Solutions were mixed according to the following procedures, followed by absorbance measurement to examine GDH activity in the crude enzyme solution. To initiate a reaction, 1.79 mL of 100 mM phosphate buffer (pH 7.0), 0.08 mL of 1.25 M D-glucose solution, and 0.01 mL of 20 mM DCIP solution were mixed, followed by incubation at 37° C. for five minutes, and 0.02 mL of 20 mM PMS solution and 0.1 mL of an enzyme sample solution were added. A decrease in the absorbance at 600 nm (ΔA600) per minute due to the progress of the enzyme reaction after the initiation of the reaction was determined to calculate GDH activity according to the following formula. At that time, one unit of GDH activity is defined as the amount of an enzyme that reduces 1 μmol of DCIP at 37° C. within one minute in the presence of 50 mM D-glucose.




  
    
      
        
          GDH
          ⁢
          
            
          
          ⁢
          
            activity
            ⁡
            
              (
              
                U
                /
                ml
              
              )
            
          
        
        =
        
          
            
              -
              
                (
                
                  
                    Δ
                    ⁢
                    
                      
                    
                    ⁢
                    A
                    ⁢
                    
                      
                    
                    ⁢
                    600
                  
                  -
                  
                    Δ
                    ⁢
                    
                      
                    
                    ⁢
                    A
                    ⁢
                    
                      
                    
                    ⁢
                    
                      600
                      blank
                    
                  
                
                )
              
            
            ×
            2.0
            ×
            df
          
          
            16.3
            ×
            0.1
            ×
            1.0
          
        
      
    
    
      
        [
        
          Formula
          ⁢
          
            
          
          ⁢
          2
        
        ]
      
    
  




The formula indicates 2.0 as the liquid volume (mL) of reaction reagent plus enzyme reagent, 16.3 as millimolar extinction coefficient (cm2/μmol) under the activity assay conditions, 0.1 as the liquid volume (mL) of an enzyme solution, 1.0 as the optical path length (cm) of a cell, ΔA600blank as a decrease in the absorbance at 600 nm per minute when 10 mM acetate buffer, instead of an enzyme sample solution, is added to initiate a reaction, and df as a dilution factor.
The presence or absence of GDH activity was investigated in the crude enzyme solutions from each strain according to the above activity assay. Table 1 shows the results.







TABLE 1







GDH activity detected in the crude enzyme solution










Strain
Activity (U/mL)







Mucor prainii NISL0103
0.187



Mucor javanicus NISL0107
0.476



Mucor javanicus NISL0108
0.023



Mucor javanicus NISL0111
0.714



Mucor javanicus NISL0112
0.282



Mucor javanicus NISL0115
0.116



Mucor circinelloides
0.033



f. circinelloides NISL0116



Mucor circinelloides
0.136



f. circinelloides NISL0117



Mucor hiemalis
0.001



f. silvaticus NISL0118



Absidia cylindrospora NISL0211
0.007



Absidia hyalospora NISL0218
0.006



Actinomucor elegans NISL9082
0.012










As a result, GDH activity was detected in the crude enzyme solutions derived from Mucor prainii NISL0103, Mucor javanicus NISL0107, Mucor javanicus NISL0108, Mucor javanicus NISL0111, Mucor javanicus NISL0112, Mucor javanicus NISL0115, Mucor circinelloides f. circinelloides NISL0116, Mucor circinelloides f. circinelloides NISL0117, Mucor hiemalis f. silvaticus NISL0118, Absidia cylindrospora NISL0211, Absidia hyalospora NISL0218, and Actinomucor elegans NISL9082.
Example 2
Purification of a Flavin-Bound GDH Derived from Mucor 
To a 0.5 L Sakaguchi flask, 0.1 L of preculture medium (2.0% yeast extract, 4% glucose, pH 6.0) was added. Into the flask, about 1 cm2 each of a preculture of Mucor prainii NISL0103, Mucor javanicus NISL0111, or Mucor circinelloides f. circinelloides NISL0117 on a plate was inoculated, followed by shaking culture at 130 rpm and 30° C. for two days. This was used as a seed culture. Into 20 L of the above medium in a 30 L jar fermenter (two jar fermenters), 0.2 L each of the seed culture was inoculated, followed by culture at 200 rpm, 30° C., and 0.5 vvm for three days. After the completion of the culture, 40 L of culture medium was filtered through a filter cloth to collect cells. Subsequently, the obtained cells were suspended in 10 mM acetate buffer (pH 5.0).
The above cells suspension was sent to a Dyno-Mill (150 mL/min) and homogenized. The supernatant was collected by centrifugation at 6,000×g for 30 minutes. This supernatant was concentrated using a hollow fiber membrane AIP2013 (Asahi Kasei Chemicals) with 6,000 molecular weight cut off. The concentrated enzyme solution was gradually added to achieve 70% saturation of ammonium sulfate to precipitate excess proteins. This was allowed to stand overnight at 4° C., followed by centrifugation (20,000×g, 60 minutes) to collect a supernatant.
The supernatant was subjected to a Toyopearl Butyl-650 (Tosoh) column (26φ×28.5 cm), pre-equilibrated with buffer A (10 mM acetate buffer, 2 M ammonium sulfate, pH 5.0), for elution by linear gradient from buffer A to B (10 mM acetate buffer, pH 5.0). The eluted active fraction was concentrated using a Centricon Plus-70 (Millipore), dialyzed using buffer C (10 mM acetate buffer, pH 4.5), and was subjected to an SP Sepharose FastFlow (GE Healthcare) column (26φ×28.5 cm), pre-equilibrated with buffer C, for elution by linear gradient from buffer C to D (10 mM acetate buffer, 200 mM potassium chloride, pH 4.5). The eluted active fraction was concentrated to obtain purified enzyme.
Hereinafter, regarding the purified enzymes, GDHs derived from Mucor prainii NISL0103, Mucor javanicus NISL0111, and Mucor circinelloides f. circinelloides NISL0117 are referred to as MpGDH, MjGDH, and McGDH, respectively.
Example 3
Investigation of the Enzymatic Properties of Flavin-Bound GDH Derived from Mucor 
The properties of the purified GDHs obtained in Example 2 were investigated.
(a) Measurement of Absorption Spectra
MpGDH, MjGDH, and McGDH were dialyzed using 10 mM acetate buffer (pH 5.0), followed by the measurement of absorption spectra at 250-800 nm using a spectrophotometer U-3010 (Hitachi High-Technologies Co., Ltd.). FIG. 1 shows the measurement results (FIGS. 1 (A), (B), and (C) show the absorption spectra of MpGDH, MjGDH, and McGDH, respectively.). All the GDHs showed two maximal peaks at around 340-350 and 420-430 nm wavelengths, strongly suggesting that the GDHs of the invention are flavin-bound proteins because these absorption spectra are specific to a flavin enzyme.
(b) Measurement of GOD Activity
MpGDH, MjGDH, and McGDH obtained in Example 2 and a commercial glucose oxidase derived from Aspergillus niger (GOD, biozyme laboratories) were used to measure GDH and GOD activities. Table 2 shows the results.
GDH activity was measured as described in Example 1. GOD activity was measured using 4-aminoantipyrine (4-AA) and N-ethyl-N-(2-hydroxy-3-sulfopropyl)-3-methylaniline (TOOS) as described below. To initiate a reaction, 30.0 mL of 100 mM phosphate buffer (pH 7.0), 6.0 mL of 833 mM D-glucose solution, 0.3 mL of 25 mM 4-AA solution, 0.3 mL of 40 mM TOOS solution, and 0.3 mL of 500 U/mL POD solution were mixed, of which 3.0 mL was transferred into a test tube and incubated at 37° C. for five minutes, and 0.1 mL of an enzyme sample solution was added. An increase in the absorbance at 555 nm (ΔA555) per minute due to the progress of the enzyme reaction was determined to calculate GOD activity according to the following formula. At that time, one unit of the GOD activity is defined as the amount of an enzyme that generates 1 μmol of H2O2 at 37° C. within one minute in the presence of 131 mM D-glucose.




  
    
      
        
          GOD
          ⁢
          
            
          
          ⁢
          
            activity
            ⁡
            
              (
              
                U
                /
                ml
              
              )
            
          
        
        =
        
          
            
              -
              
                (
                
                  
                    Δ
                    ⁢
                    
                      
                    
                    ⁢
                    A
                    ⁢
                    
                      
                    
                    ⁢
                    555
                  
                  -
                  
                    Δ
                    ⁢
                    
                      
                    
                    ⁢
                    A
                    ⁢
                    
                      
                    
                    ⁢
                    
                      555
                      blank
                    
                  
                
                )
              
            
            ×
            3.1
            ×
            df
          
          
            32.8
            ×
            0.5
            ×
            0.1
            ×
            1.0
          
        
      
    
    
      
        [
        
          Formula
          ⁢
          
            
          
          ⁢
          3
        
        ]
      
    
  




The formula indicates 3.1 as the liquid volume (mL) of reaction reagent plus enzyme reagent, 32.8 as millimolar extinction coefficient (cm2/μmol) under the activity assay conditions, 0.5 as the number of quinoneimine dye molecules generated when one H2O2 molecule is reduced, 0.1 as the liquid volume (mL) of an enzyme solution, 1.0 as the optical path length (cm) of a cell, ΔA555blank as an increase in the absorbance at 555 nm per minute when 10 mM acetate buffer, instead of an enzyme sample solution, is added to initiate a reaction, and df as a dilution factor.







TABLE 2







Comparison between the GDH and GOD activities of each enzyme










GDH activity
GOD activity













MpGDH
8.80 U/mL
0.00 U/mL


MjGDH
9.90 U/mL
0.00 U/mL


McGDH
9.42 U/mL
0.00 U/mL


GOD derived from Aspergillus niger
3.50 U/mL
9.38 U/mL









As shown in Table 2, MpGDH, MjGDH, and McGDH showed no GOD activity and showed exclusively GDH activity. On the other hand, GOD was demonstrated to show mainly GOD activity and simultaneously have GDH activity. Specifically, the GDH of the invention utilizes no oxygen as an electron acceptor and, therefore, is unlikely to be influenced by the dissolved oxygen of the reaction system in the measurement of D-glucose.
(c) Optimum pH
The optimum pH of the above flavin-bound GDH was investigated. FIG. 2 shows the results (FIGS. 2 (A), (B), and (C) show the results of MpGDH, MjGDH, and McGDH, respectively.). Specifically, 100 mM potassium acetate buffer (pH 5.0-5.5, plotted with triangle mark), 100 mM MES-NaOH buffer (pH 5.5-6.5, plotted with diamond mark), 100 mM potassium phosphate buffer (pH 6.0-8.0, plotted with circle mark), and 100 mM Tris-HCl buffer (pH 7.5-9.0, plotted with cross mark) were used to carry out enzyme reactions at 37° C. at each pH in order to compare relative activities.
As a result, all the above flavin-bound GDHs showed the highest activity at pH 6.5 or 7.0 and had optimum pH at around 7.0. Individually, MpGDH and McGDH showed the highest relative activity at pH 7.0 and 80% or above of the maximum relative activity at pH 6.5-7.5, allowing preferable use in this range. MjGDH showed the highest relative activity at pH 6.5 and 80% or above of the maximum relative activity at pH 6.0-7.0, allowing preferable use in this range.
(d) Optimum Temperature Range
The activity of the enzyme was measured at various temperatures according to the activity assay described in Example 1. Specifically, to initiate a reaction at each temperature, 1.79 mL of 100 mM phosphate buffer (pH 7.0), 0.08 mL of 1.25 M D-glucose solution, and 0.01 mL of 20 mM DCIP solution were mixed, followed by incubation at each temperature, instead of 37° C., for five minutes, and 0.02 mL of 20 mM PMS solution and 0.1 mL of an enzyme sample solution were added. Absorbance was measured at the initiation of the reaction and two minutes later to determine a decrease in the absorbance at 600 nm per minute due to the progress of the enzyme reaction. FIG. 3 shows the results (FIGS. 3 (A), (B), and (C) show the results of MpGDH, MjGDH, and McGDH, respectively.). All of them showed the maximum activity at around 37° C. The temperature range that showed 80% or above activity relative to the maximum one was 30-40° C. Thus, the optimum temperature range of the flavin-bound GDH of the invention was 30-40° C. The most preferable temperature was 37° C.
(e) Km Values for D-Glucose
In the above activity assay, activity was measured by changing the concentration of D-glucose as a substrate to determine the Michaelis constant (Km) from a Lineweaver-Burk plot. As a result, the Km values for D-glucose were 31.1 mM for MpGDH, 26.4 mM for MjGDH, and 33.2 mM for McGDH.
(f) Thermal Stability
FIG. 4 shows the results of the thermal stability of the flavin-bound GDHs of the invention, treated with 100 mM potassium acetate buffer (pH 5.0) at each temperature for 15 minutes (FIGS. 4 (A), (B), and (C) show the results of MpGDH, MjGDH, and McGDH, respectively.). The flavin-bound GDHs of the invention had 80% or above residual activity after heat treatment at 40° C. for 15 minutes, demonstrating that they were stable up to about 40° C.
(g) Range of Stable pH
Subsequently, the stable pH of these flavin-bound GDHs was examined. FIG. 5 shows the results (FIGS. 5 (A), (B), and (C) show the results of MpGDH, MjGDH, and McGDH, respectively.). Specifically, 100 mM glycine-HCl buffer (pH 2.5-3.5, plotted with square mark), 100 mM potassium acetate buffer (pH 3.5-5.5, plotted with triangle mark), 100 mM MES-NaOH buffer (pH 5.5-6.5, plotted with diamond mark), 100 mM potassium phosphate buffer (pH 6.0-8.0, plotted with circle mark), and 100 mM Tris-HCl buffer (pH 7.5-9.0, plotted with cross mark) were used to carry out treatment at each pH and at 25° C. for 16 hours, followed by measurement of the residual activity of the flavin-bound GDH. As a result, the pH range that showed 80% or above activity relative to the activity at around pH 5.0 that showed maximum residual activity was pH 3.5-7.0. Thus, the stable pH range of these flavin-bound GDHs was demonstrated to be pH 3.5-7.0.
(h) Molecular Weight
The molecular weights of MpGDH, MjGDH, and McGDH were determined by SDS-polyacrylamide electrophoresis with SuperSep Ace 10-20% (Wako Pure Chemical Industries, Ltd.). Each flavin-bound GDH was deglycosylated using a deglycosylation kit (Enzymatic Deglycosylation Kit, PZM) and electrophoresed in the same manner. FIG. 6 shows the results. The electrophoresed samples are as follows:
Lane 1: Molecular weight markers (New England Biolabs, Inc., protein ladder (10-250 kDa), 250 kDa, 150 kDa, 100 kDa, 80 kDa, 60 kDa, 50 kDa, 40 kDa, 30 kDa, 25 kDa, 20 kDa, and 15 kDa from the top)
Lane 2: MpGDH
Lane 3: Deglycosylated MpGDH
Lane 4: MjGDH
Lane 5: Deglycosylated MjGDH
Lane 6: McGDH
Lane 7: Deglycosylated McGDH
Lane 8: Enzyme used for deglycosylation
As shown in FIG. 6, the molecular weights of these flavin-bound GDHs are about 90-130 kDa for MpGDH, about 100-150 kDa for MjGDH, and about 130-200 kDa for McGDH. The molecular weight after deglycosylation using a deglycosylation kit (Enzymatic Deglycosylation Kit, PZM) was about 80 kDa for all of MpGDH, MjGDH, and McGDH.
(i) Substrate Specificity
According to the enzyme activity assay of Example 1, D-glucose, maltose, D-galactose, D-xylose, mannose, sucrose, trehalose, maltotriose, and maltotetraose were used as substrates to measure the activities of the flavin-bound GDHs for each substrate. Substrate specificity was determined to be 50 mM. Table 3 shows the results.







TABLE 3







Relative activities for the substrates of each GDH









Relative activity (%)
















Patent
Patent






document
document






2
3


Substrate
MpGDH
MjGDH
McGDH
GDH
GDH















D-Glucose
100
100
100
100
100


Maltose
1.09
0.72
1.25
1.4
0.00


D-Galactose
0.44
0.54
1.25
1.2
—


D-Xylose
1.53
1.43
2.00
9.1
17.6


Mannose
0.66
0.36
1.00
2.8
1.40


Sucrose
0.00
0.36
0.25
0.1>
—


Trehalose
0.22
0.00
0.25
1.7
—


Maltotriose
0.88
0.54
1.00
—
—


Maltotetraose
0.66
0.54
1.50
—
—









As a result, these flavin-bound GDHs were demonstrated to have very low reactivity to each sugar compound, relative to 100% of the activity to D-glucose. Activities to maltose, D-galactose, D-xylose were all 2% or below.
(j) Inhibitory Effects of 1,10-phenanthroline
The inhibitory effects of 1,10-phenanthroline on the activities of these flavin-bound GDHs were examined by the following method. According to the enzyme activity assay of Example 1, the enzyme activities when 1,10-phenanthroline was added at final concentrations of 1, 5, 10, 25, and 50 mM were determined to calculate the inhibitory rates relative to 0% of the inhibitory rate when no 1,10-phenanthroline was added. Table 4 shows the results.







TABLE 4







Inhibitory effects of 1,10-phenanthroline








Final concentration of
GDH inhibition rate (%)










1,10-phenanthroline (mM)
MpGDH
MjGDH
McGDH













0
0
0
0


50
68.6
88.9
68.5


25
44.1
64.7
36.2


10
23.9
23.5
12.8


5
10.1
13.1
8.23


1
3.72
3.27
1.95









The inhibitory effects of 1,10-phenanthroline on the flavin-bound GDHs of the invention were as low as about 2-4% when 1,10-phenanthroline was added at 1 mM and about 10% even when 1,10-phenanthroline was added at 5 mM.
Example 4
Investigation 1 of the Quantitative Properties of Glucose Levels Using the Flavin-Bound GDHs Derived from Mucor 
Glucose levels were measured using the above flavin-bound GDHs. Specifically, to initiate a reaction, 1.79 mL of 100 mM phosphate buffer (pH 7.0), 0.08 mL of D-glucose solution (250, 750, 1,250, 1,750, 2,500, 3,250, 4,000, and 5,000 mg/dL), and 0.01 mL of 20 mM DCIP solution were mixed, followed by incubation at 37° C. for five minutes, and 0.02 mL of 20 mM PMS solution and 0.1 mL of 0.8 U/mL GDH solution were added. The relationship between a decrease in the absorbance at 600 nm (ΔA600) per minute due to the progress of the enzyme reaction and the final concentration of glucose is shown in FIG. 7 (FIGS. 7 (A), (B), and (C) show the measurement results of MpGDH, MjGDH, and McGDH, respectively.).
As shown in FIG. 7, it was demonstrated that glucose levels in measurement samples could be accurately measured at a final concentration of 200 mg/dL or below using the flavin-bound GDHs derived from Mucor. 
Example 5
Investigation 2 of the Quantitative Properties of Glucose Levels Using the Flavin-Bound GDHs Derived from Mucor 
To initiate a reaction, 1.77 mL of 100 mM phosphate buffer (pH 7.0), 0.02 mL of D-glucose solution (10,000 and 16,000 mg/dL), and 0.01 mL of 20 mM DCIP solution were mixed, and, subsequently, 0.08 mL of maltose solution (3,000, 6,000, 9,000, 12,000, and 15,000 mg/dL), D-galactose solution (1,500, 3,000, 4,500, 6,000, and 7,500 mg/dL), or D-xylose solution (1,000, 2,000, 3,000, 4,000, and 5,000 mg/dL) was added, followed by incubation at 37° C. for five minutes, and 0.02 mL of 20 mM PMS solution and 0.1 mL of 2.0 U/mL GDH solution were added. The relationship between a decrease in the absorbance at 600 nm (ΔA600) per minute due to the progress of the enzyme reaction and the final concentration of glucose is shown in Table 5-7.







TABLE 5





Comparison of glucose measurements in samples with the


addition of various sugar compounds (Enzyme: MpGDH)
















D-Glucose
100


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


ΔA600
0.394
0.393
0.398
0.398
0.399
0.401


Relative
100
100
101
101
101
102


value (%)








D-Glucose
160


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


ΔA600
0.534
0.535
0.540
0.540
0.542
0.535


Relative
100
100
101
101
102
100


value (%)








D-Glucose
100


concentration


(mg/dL)













D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


ΔA600
0.394
0.392
0.393
0.393
0.393
0.394


Relative
100
100
100
100
100
100


value (%)








D-Glucose
160


concentration


(mg/dL)













D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


ΔA600
0.534
0.513
0.530
0.535
0.529
0.533


Relative
100
96
99
100
99
100


value (%)








D-Glucose
100


concentration


(mg/dL)













D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
0.394
0.388
0.390
0.389
0.386
0.386


Relative
100
100
99
99
98
98


value (%)








D-Glucose
160


concentration


(mg/dL)













D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
0.534
0.530
0.529
0.525
0.527
0.522


Relative
100
99
99
98
99
98


value (%)
















TABLE 6





Comparison of glucose measurements in samples with the


addition of various sugar compounds (Enzyme: MjGDH)
















D-Glucose
100


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


ΔA600
0.857
0.861
0.867
0.864
0.871
0.868


Relative
100
101
101
101
102
101


value (%)








D-Glucose
160


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


ΔA600
1.222
1.230
1.222
1.234
1.228
1.238


Relative
100
101
100
101
101
101


value (%)








D-Glucose
100


concentration


(mg/dL)













D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


ΔA600
0.857
0.863
0.864
0.865
0.863
0.854


Relative
100
101
101
101
101
100


value (%)








D-Glucose
160


concentration


(mg/dL)













D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


ΔA600
1.222
1.226
1.222
1.224
1.216
1.214


Relative
100
100
100
100
100
99


value (%)








D-Glucose
100


concentration


(mg/dL)













D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
0.857
0.869
0.851
0.847
0.857
0.856


Relative
100
101
99
100
100
100


value (%)








D-Glucose
160


concentration


(mg/dL)













D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
1.222
1.234
1.212
1.222
1.212
1.218


Relative
100
101
99
100
99
100


value (%)
















TABLE 7





Comparison of glucose measurements in samples with the


addition of various sugar compounds (Enzyme: McGDH)
















D-Glucose
100


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


ΔA600
0.431
0.434
0.443
0.444
0.443
0.444


Relative
100
101
103
103
103
103


value (%)








D-Glucose
160


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


ΔA600
0.637
0.646
0.649
0.654
0.652
0.653


Relative
100
101
102
103
102
103


value (%)








D-Glucose
100


concentration


(mg/dL)













D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


ΔA600
0.431
0.437
0.438
0.439
0.443
0.441


Relative
100
101
102
102
103
102


value (%)








D-Glucose
160


concentration


(mg/dL)













D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


ΔA600
0.637
0.644
0.646
0.639
0.645
0.640


Relative
100
101
101
100
101
101


value (%)








D-Glucose
100


concentration


(mg/dL)













D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
0.431
0.439
0.440
0.443
0.442
0.435


Relative
100
102
102
103
103
101


value (%)








D-Glucose
160


concentration


(mg/dL)













D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
0.637
0.644
0.645
0.643
0.646
0.642


Relative
100
101
101
101
101
101


value (%)









As shown in Table 5-7, it was demonstrated that glucose levels in samples containing maltose at a final concentration of 600 mg/dL or below, D-galactose at a final concentration of 300 mg/dL or below, or D-xylose at a final concentration of 200 mg/dL or below could be accurately measured using these flavin-bound GDHs derived from Mucor. 
Example 6
Investigation 3 of the Quantitative Properties of Glucose Levels Using the Flavin-Bound GDHs
To initiate a reaction, 1.61 mL of 100 mM phosphate buffer (pH 7.0), 0.02 mL of D-glucose solution (10,000 and 16,000 mg/dL), and 0.01 mL of 20 mM DCIP solution were mixed, and, subsequently, 0.08 mL each of maltose solution (3,000, 6,000, 9,000, 12,000, and 15,000 mg/dL), D-galactose solution (1,500, 3,000, 4,500, 6,000, and 7,500 mg/dL), and D-xylose solution (1,000, 2,000, 3,000, 4,000, and 5,000 mg/dL) was added, followed by incubation at 37° C. for five minutes, and 0.02 mL of 20 mM PMS solution and 0.1 mL of 2.0 U/mL flavin-bound GDH solution were added. The relationship between a decrease in the absorbance at 600 nm (ΔA600) per minute due to the progress of the enzyme reaction and the final concentration of glucose is shown in Table 8-9.







TABLE 8





Comparison of glucose measurements in samples with the addition


of three kinds of sugar compounds (Enzyme: MpGDH)
















D-Glucose
100


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
0.637
0.640
0.644
0.650
0.652
0.647


Relative
100
101
101
102
102
102


value (%)








D-Glucose
160


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
0.726
0.747
0.750
0.750
0.748
0.755


Relative
100
103
103
103
103
104


value (%)
















TABLE 9





Comparison of glucose measurements in samples with the addition


of three kinds of sugar compounds (Enzyme: MjGDH)
















D-Glucose
100


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
0.746
0.722
0.728
0.734
0.725
0.734


Relative
100
97
98
98
97
98


value (%)








D-Glucose
160


concentration


(mg/dL)













Maltose
0
120
240
360
480
600


concentration


(mg/dL)


D-Galactose
0
60
120
180
240
300


concentration


(mg/dL)


D-Xylose
0
40
80
120
160
200


concentration


(mg/dL)


ΔA600
1.076
1.049
1.052
1.058
1.067
1.070


Relative
100
97
98
98
99
99


value (%)









Table 8-9 demonstrate that MpGDH or MjGDH allows extremely accurate measurement of glucose levels in samples containing maltose at a final concentration of 600 mg/dL or below, D-galactose at a final concentration of 300 mg/dL or below, or D-xylose at a final concentration of 200 mg/dL or below.
Example 7
Cloning of a Flavin-Bound GDH Gene Derived from Mucor and Preparation of the Yeast Transformant
(1) Preparation of mRNA
Mucor prainii NISL0103 was inoculated into 3 mL of malt extract medium (2.0% malt extract, 4.0% glucose, 0.1% polypeptone, pH 6.0), followed by shaking culture at 30° C. for 2 days. This culture medium was filtered through a filter paper to collect mycelia. The obtained mycelia were frozen in liquid nitrogen and homogenized using a mortar. Subsequently, mRNA was obtained from the homogenized mycelia using ISOGEN (Nippon Gene) according to the protocol of the kit.
(2) Determination of the Partial Amino Acid Sequence of GDH
The MpGDH obtained in Example 2 was subjected to SuperSep Ace 10-20% (Wako Pure Chemical Industries, Ltd.) and electrophoresed. The electrophoresed gel was stained using Quick-CBB (Wako Pure Chemical Industries, Ltd.). A band portion corresponding to the molecular weight of the enzyme was excised. The excised gel was outsourced to an outside agency to obtain the internal amino acid sequence information of the protein contained in the gel. The resulting amino acid sequences were LVENFTPPTPAQIE (SEQ ID NO: 5) and IRNSTDEWANYY (SEQ ID NO: 6).
(3) Determination of the GDH Gene Sequences
Degenerate primers containing mixed bases (exemplary primers are shown in SEQ ID NO: 7 (forward primer) and SEQ ID NO: 8 (reverse primer)) were prepared based on the above partial amino acid sequence information. In the single character codes of SEQ ID NO: 7 and 8, mixed bases are represented as h=a+c+t, r=a+g, y=c+t, and d=a+g+t. The mRNA of Mucor prainii NISL0103, prepared in the above (1), was used as a template to conduct RT-PCR using PrimeScript RT-PCR Kit (Takara Bio) according to the protocol of the kit. The oligo dT primer supplied with the kit was used for reverse transcription reaction. The degenerate primers of SEQ ID NO: 7 and 8 were used for cDNA amplification by PCR. The reaction solution was subjected to agarose gel electrophoresis. A single band corresponding to about 800-bp length was detected. The amplified DNA fragment contained in this band was purified and ligated to pT7Blue (Novagen) using Ligation Convenient Kit (Nippon Gene), constructing a recombinant plasmid, pTMGD-1.
Subsequently, the resulting pTMGD-1 was used to transform E. coli JM109 competent cells (Nippon Gene) by known heat shock method. Plasmids were extracted and purified from the resulting transformant using GenElute Plasmid Miniprep Kit (Sigma) to determine the base sequence of the amplified DNA fragment (767 bp) contained in the plasmids.
Based on the sequence information of the resulting amplified DNA fragment, the unknown 3′ and 5′ regions of the GDH gene were determined using 3′- and 5′-Full RACE Core Sets (Takara Bio), respectively. The 3-site adaptor-primer supplied with the kit and the primer of SEQ ID NO: 9 were used for 3′-Full RACE Core Set, while the primers of SEQ ID NO: 10, 11, 12, 13, and 14 were used for 5′-Full RACE Core Set, according to the protocols of the kits. The base sequences of the DNA fragments contained in the multiple plasmids obtained according to the above method were determined, revealing a GDH gene sequence with an entire length of 1,926 bp, derived from Mucor prainii NISL0103, as shown in SEQ ID NO: 2 and 4. The amino acid sequences of the enzyme gene, predicted from the gene sequences, are shown in SEQ ID NO: 1 and 3.
(4) Preparation and Culture of a Yeast Transformant and Detection of GDH Activity
Double-joint PCR (Fungal Genetics and Biology, 2004, Volume 41, p973-981) was conducted to construct a gene expression cassette with 5′-arm region, URA5 gene (uracil auxotrophic marker), TDH1 promoter, GDH gene, and 3′-arm region tandemly linked. The 5′- and 3′-arm regions refer to about 1 kb regions upstream and downstream of the TDH1 gene of Zygosaccharomyces rouxii IFO1876, respectively. This was transformed into the competent cells of Z. rouxii IFO1876 by electroporation. The electroporation was conducted as reported in J Microbiol Methods 55 (2003) 481-484. The cells, thus obtained, are spread onto a minimal medium in a plate to obtain a yeast transformant using uracil non-requirement.
The yeast transformant of the invention with the above GDH gene expression cassette inserted and the control strain without insertion were inoculated into 1 ml of YPD liquid medium (2% Bacto-peptone, 1% Bacto-yeast extract, and 2% glucose) in a test tube, followed by pre-culture at 200 rpm at 30° C. for 24 hours. The preculture is inoculated at 1% (v/v) into 50 mL of YPD medium in a 300 mL-volume Erlenmeyer flask with baffles, followed by shaking culture at 200 rpm at 30° C. for 24 hours.
The resulting culture was transferred into a 50-ml Falcon tube, followed by centrifugation at 8,000×g at 4° C. for 5 minutes to separate cells and a supernatant. The GDH activities in the cells and the supernatant were determined. Specifically, the resulting cells were suspended in 50 mL of 10 mM acetate buffer (pH 5.0) and homogenized using a Multi-beads Shocker (Yasui Kikai) (2,000 rpm, 60 seconds, 8 times). The enzyme activity of the supernatant collected by centrifugation at 14,000×g for 10 minutes was determined as GDH activity inside of the cell. To remove components in the medium supernatant, the medium supernatant was subjected to a PD-10 column (GE Healthcare, Sweden) to determine the enzyme activity of a GDH fraction, obtained by elusion in 10 mM acetate buffer (pH 5.0), as GDH activity outside of the cell.
(5) GDH Production by the Yeast Transformant of the Invention
As a result of the above enzyme activity assay, the GDH activity inside of the cell was 4.6 U/mL, while that outside of the cell was 27.6 U/mL. Specifically, when the transformant of the invention was cultured, the GDH produced was mostly excreted into the culture supernatant. This demonstrates that the signal sequence, derived from Mucor, in the GDH of the invention also functions in the heterologous host, yeast, allowing more efficient GDH excretion into the culture supernatant than that achieved for the original microorganism.
In general, the functions of a signal peptide are often limited to a host producing the protein. A signal peptide effective in a certain host rarely exerts the same effects in heterologous hosts. Thus, the above results were completely unexpected effects.
As described above, GDH activity was detected at 27.6 U/mL in the culture supernatant of the yeast transformant of the invention at 24 hours after inoculation. This GDH exists in a high-purity form in the culture supernatant as almost a single band, allowing efficient purification. As listed in Table 1 of Example 1, the production levels of an enzyme obtained by culturing the original GDH-producing microorganism derived from mucor (e.g., Mucor, Absidia, and Actinomucor) were less than 0.001 U/mL, mostly 0.1-0.2 U/mL, and up to 0.714 U/mL. Specifically, the use of the yeast transformant of the invention provides a 40-200-fold or higher enzyme activity in culture medium and allows efficient production in smaller facilities. Furthermore, the culture process of these original GDH-producing microorganisms included long-term culture (3-5 days), cell homogenization after collecting cells by centrifugation (enzyme extraction), and preparation of a crude enzyme solution through second centrifugation. However, the use of the yeast transformant of the invention significantly shortens the culture time and reduces the burden of cell homogenization (enzyme extraction), allowing efficient GDH production.
(6) Molecular Weight and Glycosylation of the GDH Produced by the Yeast Transformant of the Invention
The culture supernatant of the invention was 50-fold concentrated using Microcon YM-50 (Millipore, U.S.) and subjected to SDS-polyacrylamide electrophoresis (SuperSep Ace 10-20%, Wako Pure Chemical Industries, Ltd.). The electrophoresed samples are as follows. FIG. 8 shows the results.
Lane 1: Molecular weight marker (New England Biolabs, Inc., protein ladder (10-250 kDa), 250 kDa, 150 kDa, 100 kDa, 80 kDa, 60 kDa, 50 kDa, 40 kDa, and 30 kDa from the top)
Lane 2: Culture supernatant of the control strain (50-fold concentrated sample)
Lane 3: Culture supernatant of the yeast transformant of the invention (50-fold concentrated sample)
As shown in FIG. 8, a band undetectable in the culture supernatant of the control strain was detected in that of the yeast transformant of the invention. This band corresponds to the GDH of the invention, with a molecular weight of about 200 kDa, a broad single band ranging from about 150 to 250 kDa in the molecular weight from the top to the bottom of the band. Such broad band strongly suggests the addition of a large amount of sugar chains to this protein.
The GDH produced by Mucor, the original microorganism from which the GDH used in the invention derives, also shows such addition of sugar chains. As shown in FIG. 6, the molecular weight of the band to be detected changes before and after the removal of sugar chains from the GDH. The GDH derived from Mucor before the removal of sugar chains has a molecular weight of about 100-150 kDa, corresponding to the center of the band width, although it varies with the kinds of microorganisms. The MpGDH used for the yeast transformant described in Example 7 has a molecular weight of about 100 kDa. On the other hand, the GDH found in the culture supernatant of the yeast transformant of the invention, prepared using the genetic information of the MpGDH, has a molecular weight of about 200 kDa, corresponding to the center of the band width before the removal of sugar chains, suggesting an about 2-fold increase as compared with the expression in the original microorganism.
The specific addition state of sugar chains will be revealed in detail using various known analytical methods. As readily presumed from the above molecular weight changes, the use of the yeast transformant of the invention was demonstrated to allow the production of a novel GDH with a markedly different addition state of sugar chains, although the GDH has the same polypeptide sequence as the GDH derived from Mucor. The changes in the addition state of sugar chains in the GDH of the invention markedly changes the enzyme properties of GDH, providing a more practical GDH. This is a completely unexpected effect.
(7) Various Properties of the GDHs Produced by the Yeast Transformant of the Invention
According to Example 3, various properties, such as optimum pH, optimum temperature range, thermal stability, stable pH range, and substrate specificity, of the flavin-bound GDHs of the invention, obtained from the culture supernatant of the yeast transformant of the invention, were examined. As a result, the flavin-bound GDHs of the invention, produced by the yeast transformant of the invention, showed higher thermal stability than that of the GDH derived from Mucor. FIG. 9 shows the results.
As shown in FIG. 4, the GDHs produced by Mucor, an original microorganism, are barely inactivated at up to 35° C., and are characterized by having residual activity of 80% or above after treatment at 40° C. for 15 minutes. Then, the residual activity became 40-60% after treatment at 45° C. for 15 minutes. Two of three GDHs were completely inactivated when treated at 50° C. for 15 minutes. The activity of a GDH with the highest heat resistance was decreased to about 40%. All the GDHs were completely inactivated when heat-treated at 55° C. or above.
In contrast, as shown in FIG. 9, the flavin-bound GDHs of the invention, obtained from the culture supernatant of the yeast transformant of the invention, had almost 100% residual activity after treatment at 40° C. for 15 minutes. Furthermore, they had more than 80% residual activity even after treatment at 45° C. for 15 minutes and 50% or above or nearly 60% residual activity even after treatment at 50° C. for 15 minutes. Furthermore, the GDH produced by Mucor was completely inactivated after heat treatment for 15 minutes, but had about 10% residual activity even when subjected to heat treatment at 55° C. or above.
The plots of black circles in FIG. 10 indicate the relationship between heat treatment time and residual activity when the GDH produced by the yeast transformant of the invention was subjected to heat treatment at 50° C. The results demonstrate that the GDH produced by the yeast transformant of the invention had 20% or above residual activity even after heat treatment at 50° C. for 30 minutes. The thermal stability of the GDH produced by the yeast transformant of the invention is significantly higher than that of the GDH produced by the original microorganism. Such high heat resistance, which could not be achieved by the original GDH produced by Mucor, could be achieved using the yeast transformant. This finding of the invention is very useful for manufacture and distribution. In addition, a novel useful enzyme can be provided to facilitate applications at a wide range of temperature, contributing to the added values of the GDHs.
The properties other than heat resistance of the flavin-bound GDH of the invention, obtained from the culture supernatant of the yeast transformant of the invention, were demonstrated to be similar to those of the purified GDH obtained in Example 2.
(8) Comparison of the Heat Resistance of the GDHs Produced by the Transformant Generated by Using Aspergillus as a Host
Transformants were prepared using hosts other than yeast of the invention to compare the heat resistance of the resulting GDHs. Aspergillus, the same kind of fungus as the original microorganism, was used as a host for comparison.
Specifically, double-joint PCR (Fungal Genetics and Biology, 2004, Volume 41, p973-981) was conducted to construct a cassette consisting of 5′-arm region, PyrG gene (uracil auxotrophic marker), TEF1 promoter, flavin-bound GDH gene, and 3′-arm region. The cassette was transformed into Aspergillus sojae K. K. 1-2 strain as a host using protoplast-PEG method. Among the resulting strains, an Aspergillus transformant of interest was selected by PCR.
Subsequently, 5 g of wheat bran was dispersed in water at 0.8% in a 150-mL Erlenmeyer flask. The flask was cotton-plugged, followed by autoclave sterilization at 121° C. for 50 minutes. The conidium suspension of the above Aspergillus transformant was inoculated at 1×105/g koji and cultured at 30° C. for 64 hours. A nontransformed Aspergillus host was used as a control strain.
To 2 g of bran koji after culture, five volumes of 10 mM acetate buffer (pH 5.0) were added, followed by homogenization for 30 seconds eight times using a Polytron PT3000 homogenizer (Kinematica). After the homogenization, the homogenate was centrifuged at 14,000 rpm for 30 minutes. The resulting supernatant fraction was used as a crude enzyme solution. The GDH activities in these crude enzyme solutions were measured by the above enzyme activity assay. The GDH activity in the crude enzyme solution obtained using the control strain was 0.3 U/mL, while that in the crude enzyme solution obtained using the Aspergillus transformant was 14.0 U/mL, demonstrating that the flavin-bound GDH of the invention was expressed in the Aspergillus transformant.
The purified flavin-bound GDH derived from Mucor, produced by the above Aspergillus transformant obtained according to Example 2, was subjected to SDS-polyacrylamide electrophoresis according to the above method (6). The electrophoresed samples are as follows. FIG. 11 shows the results. The samples in Lanes 2 and 3 are GDHs produced by different transformants.
Lane 1: Molecular weight marker (New England Biolabs, Inc., protein ladder (10-250 kDa), 250 kDa, 150 kDa, 100 kDa, 80 kDa, 60 kDa, 50 kDa, 40 kDa, and 30 kDa from the top)
Lanes 2 and 3: GDHs produced by the Aspergillus transformant obtained
As shown in FIG. 10, this band corresponds to the GDH derived from Mucor, produced by the Aspergillus transformant of the invention, with a molecular weight of about 90 kDa, a broad single band ranging from about 80 to 100 kDa in the molecular weight from the top to the bottom of the band.
A comparison of the bands among FIGS. 6, 8, and 11 demonstrates that the molecular weight of the GDH derived from Mucor, produced by the Aspergillus transformant, was very close to that of the GDH produced by Mucor, the original microorganism and was significantly different from that of the GDH derived from Mucor, produced by the yeast transformant of the invention. Specifically, these results strongly suggested that the addition state of sugar chains in the GDH derived from Mucor, produced by the Aspergillus transformant, was close to that in the GDH produced by Mucor, the original microorganism and was significantly different from that of the GDH derived from Mucor, produced by the yeast transformant of the invention.
FIG. 10 shows the heat resistance data of the GDH derived from Mucor actually produced by the Aspergillus transformant. The plots of white triangles in FIG. 10 indicate the relationship between heat treatment time and residual activity when the GDH produced by the Aspergillus transformant was subjected to heat treatment at 50° C. As a result, the residual activity of the GDH produced by the Aspergillus transformant was decreased to less than 20% by heat treatment at 50° C. for 15 minutes. The residual activity was decreased to less than 10% by treatment for 30 minutes. The thermal stability seemed to be decreased as compared with the GDH produced by the original microorganism.
Specifically, when the GDH gene derived from Mucor is introduced into various hosts, the activity cannot necessarily be expressed with its original enzyme properties maintained and, furthermore, the activity cannot readily be expressed as an enzyme with more excellent properties than the original enzyme. This could be achieved using the yeast transformant. This finding of the invention is very useful for manufacture and distribution. In addition, a novel useful enzyme can be provided to facilitate applications in a wider range of temperature, contributing to the added values of the GDHs.
The thermal stability of the GDH derived from Mucor, produced by the Aspergillus transformant, was relatively closer to that of the GDH produced by Mucor, the original microorganism, as shown in FIG. 6, than that of the GDH derived from Mucor, produced by the yeast transformant of the invention. These results suggest a correlation between the addition of sugar chains and thermal stability in the GDHs. Specifically, it was presumed that the GDHs produced by the yeast transformant of the invention have sugar chains added in a large amount and, thus, achieved higher heat resistance than that produced by Mucor, the original microorganism.
INDUSTRIAL APPLICABILITY
A heat-resistant flavin-bound glucose dehydrogenase that is less susceptible to the effects of dissolved oxygen and allows accurate measurement of glucose even in the presence of sugar compounds other than glucose in a sample can be efficiently produced.

## Claims

1. A flavin-bound glucose dehydrogenase having the amino acid sequence of SEQ ID NO: 3, and having the following properties (i) to (iv):
(i) action: glucose dehydrogenase activity in the presence of an electron acceptor;
(ii) molecular weight: the molecular weight of the polypeptide chain portion of the protein is approximately 80 kDa;
(iii) substrate specificity: lower reactivity to maltose, D-galactose, and D-xylose than that to D-glucose; and
(iv) 50% or above residual activity after heat treatment at 50° C. for 15 minutes, wherein the flavin-bound glucose dehydrogenase is produced by a yeast transformant.

2. A flavin-bound glucose dehydrogenase having an amino acid sequence having at least 85% sequence identity to SEQ ID NO: 3, and having the following properties (i) to (iv):
(i) action: glucose dehydrogenase activity in the presence of an electron acceptor;
(ii) molecular weight: the molecular weight of the polypeptide chain portion of the protein is approximately 80 kDa;
(iii) substrate specificity: lower reactivity to maltose, D-galactose, and D-xylose than that to D-glucose; and
(iv) 50% or above residual activity after heat treatment at 50° C. for 15 minutes, wherein the flavin-bound glucose dehydrogenase is produced by a yeast transformant.

3. The flavin-bound glucose dehydrogenase of claim 1, wherein said flavin-bound glucose dehydrogenase is obtained from a microorganism classified as Mucoromycotina.

4. The flavin-bound glucose dehydrogenase of claim 2, wherein said flavin-bound glucose dehydrogenase is obtained from a microorganism classified as Mucoromycotina.

5. The flavin-bound glucose dehydrogenase of claim 1, wherein said glucose dehydrogenase is obtained from a microorganism classified as Mucoromycetes.

6. The flavin-bound glucose dehydrogenase of claim 1, wherein said glucose dehydrogenase is obtained from a microorganism classified as Mucorales.

7. The flavin-bound glucose dehydrogenase of claim 1, wherein said glucose dehydrogenase is obtained from a microorganism classified as Mucoraceae.

8. The flavin-bound glucose dehydrogenase of claim 2, wherein said glucose dehydrogenase is obtained from a microorganism classified as Mucoromycetes.

9. The flavin-bound glucose dehydrogenase of claim 2, wherein said glucose dehydrogenase is obtained from a microorganism classified as Mucorales.

10. The flavin-bound glucose dehydrogenase of claim 2, wherein said glucose dehydrogenase is obtained from a microorganism classified as Mucoraceae.