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Research Article | Open Access

PluxI mutants with different promoting period and their application for quorum sensing regulated protein expression

Zhuoning Caoa, Zhen Liua( ), Guilin Zhanga, Xiangzhao Maoa,b( )
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Quorum sensing (QS) system can dynamically control the expression of proteins along with the cell growth. The promoting period of QS system has been little focused on until now. In this study, a self-induced dynamic regulated expression (SIDRE) system was constructed in Escherichia coli. To enable the system suitable for the expression of enzymes, promoter engineering was used to obtain PluxI mutants. To test the SIDRE system, alginate lyase AL493 and esterase Est7 were used as target protein for expression. The enzyme activity of alginate lyase and esterase reached 96.38% and 106.71% of the control strains containing the T7 promoter. In high-density fermentation, the activity of alginate lyase expressed by the SIDRE system with PluxI(T-38C) as promoter was 4.34-fold of that expressed by the T7 promoter. Therefore, the PluxI mutants with different promoting periods and/or different strengths show great potential in both laboratory and industrial scale for protein expression.

Keywords

Quorum sensingPromoter engineeringEnzymesAlginate lyaseEsteraseHigh-density fermentation

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1841-1849
DOI: 10.1016/j.fshw.2023.02.048
Cite this article:
Cao Z, Liu Z, Zhang G, et al. PluxI mutants with different promoting period and their application for quorum sensing regulated protein expression. Food Science and Human Wellness, 2023, 12(5): 1841-1849. https://doi.org/10.1016/j.fshw.2023.02.048

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Received: 26 January 2022
Revised: 18 March 2022
Accepted: 01 April 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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