A recombinant beta-amylase

Abstract: A recombinant β-amylase which is superior to the original recombinant β-amylase in thermostability has been obtained by a site-directed mutagenesis with the recombinant β-amylase gene coding 531 amino acid residues. Substitutions were MET 181 of said enzyme with Leu, Ser 291 with Ala, Ile 293 with Val, Ser 346 with Pro, Ser 347 with Pro Gln 348 with Asp and Ala 372 with Ser.

Description: This invention relates to a β-amylase with an improved thermostability as well as an improved enzyme stability in the alkaline pH region, DNA molecules coding the enzyme and an expression vector containing the gene. Barley β-Amylase Barley β-amylase is a β-amylase (1,4-α-D-glucan maltohydrolase [EC 3.2.1.2]) obtained from barley seeds and is well known along with soybean β-amylase, as a useful enzyme for the industrial maltose production used for transfusional solutions and foodstuffs. However, since barley is one of the principal agricultural products for the production of livestock feeds and beverages (such as beer and whisky), from the viewpoint of the global food situation in the future it is not advisable to consume the harvested barley as a source of β-amylase. Therefore, the method for producing β-amylase in microorganisms using genetic engineering techniques has been given attention as another source of this enzyme than the barley. If the efficient expression of the barley β-amylase gene in a microorganism is accomplished, the steady supply of inexpensive β-amylase will become possible, obviously contributing a great deal to the maltose production. Gene of Barley β-Amylase As to the barley β-amylase gene, the cDNA consisting of 1754 base pairs of cultivar Hiproly has been reported, and also the amino acid sequence consisting of 535 residues has been deduced (Eur. J. Biochem., 169, 517 (1987)). In addition, the cDNA consisting of 1775 base pairs of cultivar Haruna Nijo has been reported, and also the amino acid sequence consisting of 535 residues has been established (J. Biochem., 115, 47 (1994)). In studies on β-amylase of cultivar Haruna Nijo, the expression vector (pBETA92) was already constructed by inserting a DNA fragment, which was prepared by deleting 55 base pairs of a full-length cDNA from its 5'-terminus and linking a SmaI linker, into the SmaI site of plasmid pKK223-3 (Pharmacia Biotech). Also the production of recombinant β-amylase has been accomplished by transforming Escherichia coli JM109 (Toyobo) with said expression vector and expressing the recombinant β-amylase gene therein. Furthermore, it was reported that the recombinant β-amylase comprising 531 amino acids showed almost the same properties as barley β-amylase (JP Hei6-58119; JP Hei6-303988). However, a production of recombinant β-amylase in microorganisms which shows almost the same properties to those of β-amylase from barley seeds is not sufficient for the purpose. It is because of the fact that, since soybean β-amylase is superior a little more to barley β-amylase with respect to thermostability, soybean β-amylase is more widely used in practice. Therefore, in order to improve the utility value of the barley β-amylase, it is necessary to provide it at least with the similar function (thermostability) to that of soybean β-amylase. As to the barley recombinant β-amylases with improved thermostability by protein engineering, it has been proved that double-mutant β-amylase wherein Ser 291 of the enzyme is replaced with Ala and Ser 346 with Pro by site-directed mutagenesis is superior to the original recombinant β-amylase (JP Hei6-126151). To further improve the utility value of recombinant β-amylase, it is necessary to construct β-amylase with a further improved thermostability by protein engineering. The present invention aims to construct DNA molecules encoding recombinant β-amylase with a further improved thermostability by site-directed mutagenesis, provide recombinant vectors containing said DNA molecules, get microorganisms transformed by the vector and eventually provide recombinant β-amylase with a further improved thermostability. As a result of ardent studies to further improve the thermostability of β-amylase without changing the enzymatic function thereof, the inventors of the present invention have found that a sevenfold-mutant enzyme comprising the substitutions of Met 181 by Leu, Ile 293 by Val, Ser 347 by Pro, Gln 348 by Asp and Ala 372 by Ser in addition to those of Ser 291 by Ala and Ser 346 by Pro (JP Hei6-126151) was much superior to the double-mutant enzyme in thermostability accomplishing the present invention. That is, the recombinant β-amylase according to the present invention is that comprising the amino acid sequence denoted by SEQ ID NO: 1. β-Amylase according to the present invention is a recombinant β-amylase which acts on polysaccharides having α-1,4-glucoside linkages such as soluble starch, amylose and amylopectin in addition to maltooligosaccharides with a degree of polymerization higher than 3 by liberating successively a β-maltose unit from the non-reducing ends thereof, shows more than 80% of the maximum enzymatic activity at the optimum pH range from pH 3.5 to 7.0 (37°C), retains more than 80% remaining activity after the treatment for 1 h at pH 3.5 to 12.5 (37°C), shows the maximum activity toward soluble starch at 65°C and 87% of the maximum activity at 70°c (pH 7.0), and is stable after treatment for 30 min at temperatures up to 62.5°C in the absence of substrate at pH 7.0. Furthermore, the present invention relates to DNA molecules encoding a recombinant β-amylase having the above described enzymatic characteristics and which has the amino acid sequence as depicted in SEQ ID NO:1. In a preferred embodiment this enzyme is encoded by a DNA molecule having the nucleotide sequence given in SEQ ID NO:2. The present invention relates also to DNA molecules coding for recombinant β-amylase with the above described enzymatic characteristics and which is derived from a DNA molecule encoding wild type barley β-amylase by modifying the coding sequence in order to replace in the encoded protein amino acid residues Met 181 by Leu, Ile 293 by Val, Ser 347 by Pro, Gln 348 by Asp, Ala 372 by Ser, Ser 291 by Ala and Ser 346 by Pro. Furthermore, the present invention relates to DNA molecules which encode a β-amylase with the above described enzymatic characteristics and the nucleotide sequences of which differ from the sequences of the above described DNA molecules due to the degeneracy of the genetic code. The present invention also relates to DNA molecules encoding the above described β-amylase and which hybridize with one of the above described DNA molecules. Such DNA molecules embrace, for example, fragments, modifications, derivatives and allelic variants of the above described DNA molecules. The term "hybridization" in this context means hybridization under conventional hybridization conditions, preferably under stringent conditions such as described by, for example, Sambrook et al. (Molecular Cloning, A Laboratory Manual, 2nd Edition, Cold Spring Harbor Laboratory Press, Cold Spring Harbor (1989), NY). Furthermore, the present invention relates to vectors containing a DNA molecule according to the invention. In a preferred embodiment the DNA molecule encoding the recombinant β-amylase is linked to regulatory DNA elements which allow expression of the β-amylase in procaryotic host cells. An expression vector of this sort is exemplified by the expression vector having the sequence as shown in SEQ ID NO:3. In another aspect the present invention relates to host cells containing a vector according to the invention. These can be cells of any procaryotic organism, preferably of bacteria and most preferably of the species Escherichia coli. The present invention also relates to methods for the production of the above described recombinant β-amylase comprising culturing a host cell according to the invention under conditions allowing expression of the β-amylase and isolating the produced β-amylase from the cells and/or culture medium. Furthermore, the present invention relates to proteins which are encoded by the above described DNA molecules and which have the enzymatic activity of a β-amylase. In another aspect the present invention relates to the use of a β-amylase according to the invention for the production of maltose. In the following, there will be described the practical method for preparing recombinant β-amylase according to the present invention, a gene coding the enzyme and an expression vector containing the gene. 1. Base substitution of β-amylase expression vector pBETA92 by site-directed mutagenesis The base substitution at the specific site of the gene sequence of β-amylase expression vector pBETA92 can be achieved by site-directed mutagenesis (Anal. Biochem., 200, 81 (1992)). 2. Transformation host microorganism with β-amylase expression vector Any microorganisms can be used as the host cell so far as the expression vector for β-amylase with the improved thermostability can proliferate stably and autonomously therein. As to the method to transform the host microorganism with the expression vector for recombinant β-amylase, any published method, for example, the competent cell method (J. Mol. Biol., 58, 159 (1970)) may be used in the case where the host microorganism is Escherichia coli. 3. Confirmation of DNA sequence DNA sequence can be performed by the chemical modification method according to Maxam-Gilbert (Methods in Enzymology, 65, 499 (1980)) or the dideoxynucleotide chain termination method (Gene, 19, 269 (1982)) or the like. Furthermore, the amino acid sequence of β-amylase according to the present invention can be deduced from the DNA sequence. 4. Production and purification of recombinant β-amylase After growing the host microorganism harboring the β-amylase expression vector for a certain period, the pure preparation of recombinant β-amylase can be obtained by cell lysis, if necessary, followed by a combination of ammonium sulfate fractionation and various chromatographies such as gel filtration or ion exchange. β-Amylase activity may be assayed using 2.4-dichlorophenyl β-maltopentaoside (Ono Pharmaceutical) as the substrate. In this case, one unit of enzyme is defined as the amount of enzyme which produces 1 µmol of dichlorophenol per min at 37°C. 5. Estimation of thermostability Aliquot of enzyme preparation (30 µl each) in 1.5-ml Eppendorf tubes was incubated at 50 to 72.5°C (with 2.5°C-intervals) in a water bath for 30 min. The remaining activity was assayed using 20 µl aliquot withdrawn from the tube. The remaining activity versus temperature curves were used to determine the temperature curves of enzyme relative at which 50% of the initial activity was lost during 30-min heating period and half-inactivation temperature values provided a parameter for the ranking of thermal stabilities of the enzyme. Soybean β-amylase used as a control is one purchased from Amano Pharmaceutical (trade name, Biozyme M-5). The enzyme preparation was diluted using a solution of 50 mM Good's buffer (pH 7.0)/1% bovine serum albumin. Studies of effects of temperature and pH on β-amylase activity were done by reacting the enzyme with soluble starch at pH 7.0. The amount of the reducing sugar produced was measured by the dinitrosalicylic acid method (Denpun Kagaku Handbook, Asakurashoten, p. 188-139 (1977)), and 1 unit of the enzyme was defined as the amount which liberates 1 µmol of maltose per min. 6. Determination of optimum pH The reaction mixture, 0.4 ml of 1% soluble starch solution, 0.2 ml of various buffers (described below) and 0.2 ml of enzyme preparation, was incubated at 37°C. The amount of reducing sugars produced was measured by the dinitrosalicylic acid method, and results were expressed as the value relative to the maximum activity (100%). As a result of measuring the optimum pH in this manner, the optimum pH at which the enzyme shows more than 80% of the maximum activity was found to be in the range of 3.5 to 7.0. Buffers used were as follows: pH 2.5 to 3.0 Citrate buffer pH 3.5 to 5.5 Acetate buffer pH 6.0 to 8.0 Good's buffer pH 8.5 Tris-maleate buffer pH 9.0 to 11.0 Glycine buffer 7. Determination of pH stability To the enzyme preparation (50 µl) was added 100 mM various buffers (50 µl) and the mixture was incubated at 37°C for 1 h. Then 0.9 ml of 500 mM Good's buffer (pH 7.0)/1% bovine serum albumin solution was added. To 0.4 ml aliquot withdrawn was added 0.4 ml of 1% soluble starch solution (pH 7.0), and the mixture was incubated at 37°C and the remaining enzymatic activity was measured. As a result of measuring pH stability in this manner, the pH range where more than 80% of the original activity was stably retained was found to be 3.5 to 12.5. Buffers used were as follows: pH 3.0 Citrate buffer pH 3.5 to 5.5 Acetate buffer pH 6.0 to 8.0 Good's buffer pH 8.5 Tris-maleate buffer pH 9.0 to 11.5 Glycine buffer pH 12.0 to 13.0 KCl-NaOH buffer Brief Description of the Drawings Fig. 1 is a drawing showing the optimum temperature of each preparation. In the figure, ( □ ... □ ) indicates sevenfold-mutant β-amylase according to the present invention, ( ― ) barley β-amylase, ( ○―○ ) original recombinant β-amylase and ( ▪ ... ▪ ) soybean β-amylase. Fig. 2 is a drawing showing the thermostability of each preparation. In the figure, ( □ ... □ ) indicates sevenfold-mutant β-amylase according to the present invention, ( ― ) barley β-amylase, ( ○―○ ) original recombinant β-amylase and ( ▪ ... ▪ ) soybean β-amylase. Fig. 3 is a drawing showing the pH stability of each preparation. In the figure, ( □ ... □ ) indicates sevenfold-mutant β-amylase according to the present invention, ( ― ) barley β-amylase and ( ○―○ ) original recombinant β-amylase. The invention will now be described in further detail with reference to specific examples, however, it is understood that the scope of the present invention is not to be construed as being limited to them in any way. Example 1 Base substitution of the recombinant β-amylase expression vector by the site-directed mutagenesis The site-directed mutagenesis was done using a Transfer Site-directed Mutagenesis kit (Clontech Laboratories). Using the following four mutagenesis primers 5'-AGCTGGAGAGTTGAGGTACCC-3' (for Met 181 to Leu; SEQ ID NO: 4), 5'-AATCAAGATCGCTGGCGTTCACTGGTG-3' (for Ser 291 to Ala and Ile 293 to Val; SEQ ID NO: 5), 5'-TTCGGAGCAACCCCCGGACGCGATGAGCGCA-3' (for Ser 346 to Pro, Ser 347 to Pro and Gln 348 to Asp; SEQ ID NO: 6) and 5'-CCTAAATGTGTCATGCGAAAA-3' (for Ala 372 to Ser; SEQ ID NO: 7) and the selection primer 5'-GGTTGAGTATTCACCAGTC-3' (SEQ ID NO: 8), the site-directed mutagenesis was done according to the manual provided with the kit to obtain the recombinant β-amylase (sevenfold-mutant β-amylase) expression vector (pBETA92/sevenfold-mutant) as shown in SEQ ID NO: 3. Example 2 Determination of DNA sequence DNA sequence confirmed that, as shown in SEQ ID NO: 2 in the sequence list, A 541 was substituted with T, T 871 with G, A 877 with G, AG 1036-1037 with CC, T 1039 with C, C 1042 with G, G 1044 with C and G 1114 with T. Consequently, it was confirmed that the expression vector pBETA92/sevenfold-mutant is coding the recombinant β-amylase as shown in SEQ ID NO: 1 of the sequence list. Example 3 Production and purification of recombinant β-amylase Escherichia coli JM109 harboring the expression vector pBETA92/sevenfold-mutant was grown in a liquid medium (containing 1% Tryptone, 0.5% yeast extract, 1% NaCl, 0.005% Ampicillin Na and 0.1 mM isopropyl β-D-thiogalactopyranoside in 400 ml of water, pH 7.0) at 37°C for 24 h. After centrifugation to remove the culture medium, packed cells were suspended in a lysozyme solution (0.025% lysozyme, 20 mM Tris-HCl and 30 mM NaCl, pH 7.5) for 30 min on ice, and disrupted by sonication (50 W, 30 sec) followed by centrifugation. To the above crude extract was added solid ammonium sulfate to 30% saturation. After the precipitate was removed by centrifugation, the supernatant was loaded onto a Butyl Toyopearl 650S (Toso) column (2.5 x 18.5 cm). The active fractions which were eluted with 50 mM acetate buffer (pH 5.5) were collected and dialyzed against 15 mM Tris-HCl (pH 8.0). The dialyzed solution was centrifuged to remove insoluble materials and then loaded onto a DEAE-Toyopearl 650S (Toso) column (2.5 x 18.5 cm). The active fractions which were eluted with 15 mM Tris-HCl (pH 8.0)/50 mM NaCl were collected, and added solid ammonium sulfate to 70% saturation. The precipitate formed were collected by centrifugation, dissolved in 50 mM acetate buffer (pH 5.5) and then dialyzed against the same buffer. Then the dialyzed solution was loaded onto a Toyopearl HW-50S (Toso) column (1.5 x 48.5 cm). The active fractions which were eluted with 50 mM acetate buffer (pH 5.5) were combined as the purified preparation of the recombinant β-amylase. On SDS-polyacrylamide gel electrophoresis the purified preparation showed a single protein band at an apparent molecular weight of 56,000 which migrated to almost the same position as the original recombinant β-amylase. Example 4 Enzymatic properties of sevenfold-mutant β-amylase Comparison of the enzymatic properties of the sevenfold-mutant β-amylase with those of the original recombinant β-amylase revealed that both enzymes were almost similar except for the optimum temperature, thermostability and pH stability. Results of studies on the optimum temperature are shown in Fig. 1. In contrast to the barley β-amylase and the original recombinant β-amylase which showed the maximum activity at 55°C and almost no activity at 65 to 70°C, the sevenfold-mutant β-amylase was found to show the maximum activity at 65°C and a significant activity even at 70°C. It was also confirmed that the sevenfold-mutant β-amylase was significantly improved in thermostability as compared with the soybean β-amylase which showed the maximum activity at 60°C. From heat-inactivation curves shown in Fig. 2, temperatures at which 50% of the initial activity was lost during a 30 min heating time were found as follows: barley β-amylase → 56.8°C original recombinant β-amylase → 57.4°C sevenfold-mutant β-amylase → 69.0°C soybean β-amylase → 63.2°C The results indicate that the thermostability of the sevenfold-β-amylase was improved by 11.6°C than that of the original recombinant β-amylase, and furthermore by 5.8°C than that of the soybean β-amylase. A great deal improvement of the sevenfold-mutant β-amylase in the thermostability was confirmed by the fact that, while the original recombinant β-amylase was almost completely inactivated by treatment at 62.5°C for 30 min, the sevenfold-mutant β-amylase was not inactivated at all by the same treatment. As to the pH stability, as shown in Fig. 3, while the barley β-amylase and the original recombinant β-amylase were stable in the pH range of 3.5 to 9.5, the sevenfold-mutant β-amylase was stable in the pH range of 3.5 to 12.5, indicating a significant improvement in the stability of the latter β-amylase in the alkaline pH range. The present invention has made it possible to produce a recombinant β-amylase with improved thermostability as well as improved enzyme stability in the alkaline pH range. SEQUENCE LISTING SEQ ID NO:1 SEQUENCE LENGTH: 531 SEQUENCE TYPE: amino acid TOPOLOGY: linear MOLECULE TYPE: protein SEQUENCE DESCRIPTION: SEQ ID NO:2 SEQUENCE LENGTH: 1596 SEQUENCE TYPE: nucleic acid STRANDEDNESS: double TOPOLOGY: linear MOLECULE TYPE: DNA SEQUENCE DESCRIPTION: SEQ ID NO:3 SEQUENCE LENGTH: 6312 SEQUENCE TYPE: nucleic acid STRANDEDNESS: double TOPOLOGY: circular MOLECULE TYPE: DNA SEQUENCE DESCRIPTION: SEQ ID NO:4 SEQUENCE LENGTH: 21 SEQUENCE TYPE: nucleic acid STRANDEDNESS: single TOPOLOGY: linear MOLECULE TYPE: other nucleic acid (synthetic DNA) SEQUENCE DESCRIPTION: SEQ ID NO:5 SEQUENCE LENGTH: 27 SEQUENCE TYPE: nucleic acid STRANDEDNESS: single TOPOLOGY: linear MOLECULE TYPE: other nucleic acid (synthetic DNA) SEQUENCE DESCRIPTION: SEQ ID NO:6 SEQUENCE LENGTH: 31 SEQUENCE TYPE: nucleic acid STRANDEDNESS: single TOPOLOGY: linear MOLECULE TYPE: other nucleic acid (synthetic DNA) SEQUENCE DESCRIPTION: SEQ ID NO:7 SEQUENCE LENGTH: 21 SEQUENCE TYPE: nucleic acid STRANDEDNESS: single TOPOLOGY: linear MOLECULE TYPE: other nucleic acid (synthetic DNA) SEQUENCE DESCRIPTION: SEQ ID NO:8 SEQUENCE LENGTH: 19 SEQUENCE TYPE: nucleic acid STRANDEDNESS: single TOPOLOGY: linear MOLECULE TYPE: other nucleic acid (synthetic DNA) SEQUENCE DESCRIPTION:

Claims: A DNA molecule encoding a protein having a thermostable β-amylase activity, selected from the group consisting of: (a) DNA molecules encoding a β-amylase having the amino acid sequence as depicted in SEQ ID NO:1; (b) DNA molecules having the nucleotide sequence as depicted in SEQ ID NO:2; (c) DNA molecules which are derived from a DNA molecule encoding wild type barley β-amylase by modifying the coding sequence in order to replace in the encoded protein amino acid residues Met 181 , by Leu, Ile 293 by Val, Ser 347 by Pro, Gln 348 by Asp, Ala 372 by Ser, Ser 291 by Ala and Ser 346 by Pro; (d) DNA molecules the sequence of which differs from that of the molecules as defined in (a), (b) or (c) due to the degeneracy of the genetic code; and (e) DNA molecules hybridizing with DNA molecules as defined in (a), (b), (c) or (d) which still encode a protein having a thermostable P-amylase activity with the amino acid modifications as defined in (c). The DNA molecule of claim 1, wherein said protein is further characterized by the following features: activity to liberate successively a β-maltose unit from the nonreducing ends when acting on α-1,4-glucans; substrate specificity to hydrolyse polysaccharides having α-1,4-glucoside linkages such as soluble starch, amylose and amylopectin as well as maltooligosaccharides with a degree of polymerization higher than 3; optimum pH ranging from 3.5 to 7.0 where said enzyme shows more than 80% of the maximum activity at 37°C.; pH range for the enzyme stability of 3.5 to 12.5 where said enzyme retains more than 80% of the maximum activity after the treatment at 37°C for 1 hour; optimum temperature indicating that said enzyme shows the maximum activity towards soluble starch as substrate at 65°C and 87% of the maximum activity of 70°C (pH 7.0); and temperature for the enzyme stability indicating that in the absence of substrate, said enzyme is stable for 30 minutes at temperatures of up to 62.5°C (pH 7.0). A vector comprising a DNA molecule of claim 1 or 2. The vector of claim 3 in which the DNA molecule is linked to regulatory DNA elements which allow expression of the β-amylase in prokaryotic host cells. A host cell containing a vector of claim 3 or 4. A method for producing β-amylase which comprises culturing a host cell of claim 5 under conditions allowing expression of the β-amylase and isolating the produced β-amylase from the cells and/or culture medium. A protein having the enzymatic activity of a β-amylase which is encoded by a DNA molecule of claim 1 or 2. Use of the protein having the enzymatic activity of a β-amylase of claim 7 for the production of maltose.

Inventors: MAEBA HIDEO, OKADA YUKIO, YOSHIGI NAOHIRO, MAEBA, HIDEO, OKADA, YUKIO, YOSHIGI, NAOHIRO, Maeba, Hideo, c/o Sapporo Breweries Limited, Okada, Yukio, c/o Sapporo Breweries Limited, Yoshigi, Naohiro, c/o Sapporo Breweries Limited
Applicants: SAPPORO BREWERIES, SAPPORO BREWERIES LTD.
Application year: 1995
Main classification: C12N15
IPC codes: C12N1, C12R1, C07H21, C12N15, C12N9