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Publishing Language: Chinese | Open Access

Mechanism of Selenoprotein Expression and Enzymatic Activity Characteristics in Natural Lactococcus lactis

Jingjing PENG1,2 Shiyang YUE2Lianghua LU2Xiaoling LIU2Chenghua WANG2 ( )
Guangxi Health Science College, Nanning 530023, China
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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Abstract

We aimed to investigate the expression of selenocysteine (Sec)-containing selenoproteins in natural Lactococcus lactis and to analyze the differences in glutathione peroxidase (GPx) activity among the recombinant L. lactis NZ9000/pNZ8148-GPx (NG1) and mutants specifically producing selenoproteins generated by introducing the stop codon UGA (encoding Sec) and the cis-acting selenocysteine insertion sequence (SECIS) into the three cysteine sites (C36, C63 and C81) and the penultimate lysine site (L156) of LlGPx (the glutathione peroxidase expressed by NG1) under non-induced conditions, under nisin induction and under Se-enriched conditions. The results showed that under Se-enriched conditions, the activity of LlGPx (89.10 mU/mg) was comparable to that of the mutants (56.17-84.45 mU/mg). NG1 showed a band of 17.8 kDa on sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), while none of the mutants showed complete or truncated bands corresponding to selenoproteins. This suggested that introduction of UGA and SECIS alone was insufficient for efficient read-through to detectable levels in L. lactis NZ9000 under the experimental conditions. This study lays a foundation for the construction of novel selenoproteins and their production in lactic acid bacterial cell factories.

CLC number: Q816 Document code: A Article ID: 1002-6630(2025)19-0116-08

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Food Science
Pages 116-123

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Cite this article:
PENG J, YUE S, LU L, et al. Mechanism of Selenoprotein Expression and Enzymatic Activity Characteristics in Natural Lactococcus lactis. Food Science, 2025, 46(19): 116-123. https://doi.org/10.7506/spkx1002-6630-20250203-004

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Received: 03 February 2025
Published: 15 October 2025
© Beijing Academy of Food Sciences 2025.

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