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Publishing Language: Chinese | Open Access

High-Level Expression, Characterization and Application of a Novel Aspartic Protease from Aspergillus niger

Yibin XUE1 Longda ZENG1Qiaojuan YAN2Zhengqiang JIANG1 ( )
Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
College of Engineering, China Agricultural University, Beijing 100083, China
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Abstract

A novel aspartic protease (AnproA1) was cloned from Aspergillus niger in this study. Multiple amino acid sequence alignments revealed that the protease belonged to the pepsin-like aspartic protease A1 family and shared the highest amino acid sequence identity of 42.6% with the aspartic protease from Penicillium rubens. The high-level secretory expression of AnproA1 in Komagataella phaffii was successfully achieved using multiple strategies. After high-cell density fermentation in a 5 L fermenter, the fermentation supernatant showed a protease activity of 15250.0 U/mL and a protein concentration of 14.0 mg/mL. The optimum pH and temperature for the purified AnproA1 were 2.5 and 55 ℃, respectively. It was stable within the pH range of 2.5–5.5 and up to 50 ℃. AnproA1 displayed broad substrate specificity and the highest hydrolysis ability towards κ-casein followed by hemoglobin. Furthermore, AnproA1 could hydrolyze duck hemoglobin and plasma proteins into angiotensin-converting enzyme (ACE) inhibitory peptides with half maximal inhibitory concentration (IC50) values of 0.084 and 0.042 mg/mL, respectively. This study offers valuable theoretical insights for the high-level expression of aspartic proteases in K. phaffii and the high-value bioconversion of duck blood proteins.

CLC number: Q814 Document code: A Article ID: 1002-6630(2025)20-0100-11

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Food Science
Pages 100-110

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Cite this article:
XUE Y, ZENG L, YAN Q, et al. High-Level Expression, Characterization and Application of a Novel Aspartic Protease from Aspergillus niger. Food Science, 2025, 46(20): 100-110. https://doi.org/10.7506/spkx1002-6630-20250502-001

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Received: 02 May 2025
Published: 25 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/).