8I99 image
Deposition Date 2023-02-06
Release Date 2023-03-22
Last Version Date 2024-05-29
Entry Detail
PDB ID:
8I99
Keywords:
Title:
N-carbamoyl-D-amino-acid hydrolase mutant - M4Th3
Biological Source:
Source Organism:
Method Details:
Experimental Method:
Resolution:
3.17 Å
R-Value Free:
0.27
R-Value Work:
0.20
R-Value Observed:
0.20
Space Group:
P 1
Macromolecular Entities
Structures with similar UniProt ID
Protein Blast
Polymer Type:polypeptide(L)
Molecule:N-carbamoyl-D-amino-acid hydrolase
Gene (Uniprot):NA8A_19058
Mutagens:S202P, E208D, R277L
Chain IDs:A, B, C, D
Chain Length:307
Number of Molecules:4
Biological Source:Nitratireductor indicus C115
Ligand Molecules
Primary Citation
Engineering the Thermostability of a d-Carbamoylase Based on Ancestral Sequence Reconstruction for the Efficient Synthesis of d-Tryptophan.
J.Agric.Food Chem. 71 660 670 (2023)
PMID: 36541894 DOI: 10.1021/acs.jafc.2c07781

Abstact

Employing ancestral sequence reconstruction and consensus sequence analysis, the thermostability of a novel d-carbamoylase derived from Nitratireductor indicus (NiHyuC) was engineered through greedy-oriented iterative combinatorial mutagenesis. A mutant S202P/E208D/R277L (M4Th3) was obtained with significantly elevated thermostability. M4Th3 has a half-life of 36.5 h at 40 °C, about 28.5 times of 1.3 h of its parent M4. For the reaction at 40 °C, M4Th3 can catalyze 10 mM N-carbamoyl-d-tryptophan to produce d-tryptophan with a conversion ratio of 96.4% after 12 h, which is significantly higher than 64.1% of M4. MD simulation reveals that new hydrogen bonds emerging from E208D on the surface can increase the hydrophobicity of the protein, leading to improved stability. More importantly, R277L could contribute to enhanced interface stability of homodimeric M4. This study provides a thermostable d-carbamoylase for the "hydantoinase process", which has potential in the industrial synthesis of optically pure natural and non-natural amino acids.

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Protein

Chemical

Disease

Primary Citation of related structures
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