Chem. J. Chinese Universities ›› 2014, Vol. 35 ›› Issue (5): 1044.doi: 10.7503/cjcu20131144

• Physical Chemistry • Previous Articles     Next Articles

Effects of Temperature on the Antibacterial Activity and Structural Change of the C-terminal Polypeptide of the Sea Cucumber Lysozyme

WU Yao, LIANG Wenjing, LI Cheng, SHANG Xu, CONG Lina*()   

  1. Liaoning Key Laboratory of Fermentation Technology, Dalian Polytechnic University, Dalian 116034, China
  • Received:2013-11-25 Online:2014-05-10 Published:2014-04-18
  • Contact: CONG Lina E-mail:congln@dlpu.edu.cn
  • Supported by:
    † Supported by the Natural Science Foundation of China(No.31072224) and the Major Science and Technology Special Platform in Colleges and Universities of Liaoning Province, China(No.LT2011008)

Abstract:

The recombinant polypeptide derived from C-terminal domain of the lysozyme from the sea cucumber Stichopus japonicus(SjLys-C) was used to detect the effect of temperature variation on the antibacterial activity and its structural change. The E. coli Rosetta-gamiB(DE3) pLysS was chosen as the new expression host to gain the recombinant C-terminal polypeptide of sea cucumber lysozyme successfully. Based on the antibacterial test, the fusion protein SjLys-C produced by the new host displayed potent inhibitive effect on the growth of M. lysodeikticus, S. aureus, P. aeruginosa and V. parahaemolyticus. In addition, the inhibitive activities about three tested bacteria were enhanced about 5%—22% after the fusion protein heated in 100 ℃ for 40 min. The molecule dynamic(MD) simulation was made to discover the conformational changes of SjLys-C after the heated treatment. The molecule dynamic simulation demonstrated that SjLys-C remained a stable conformation under the higher temperature condition. But several parts of amino acid residues on the SjLys-C were rearranged and the space distance between two active sites of Ser18 and His48 was closer at 100 ℃. The results might discover a new interpretation of the antibacterial function under the heated treatment of the sea cucumber lysozyme polypeptide.

Key words: Lysozyme of sea cucumber, Recombinant protein SjLys-C, Antibacterial activity, Heated treatment, Molecule dynamic simulation

CLC Number: 

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