Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases’ Thermostability
Due to their ability to produce isomaltulose, sucrose isomerases are enzymes that have caught the attention of researchers and entrepreneurs since the 1950s. However, their low activity and stability at temperatures above 40 °C have been a bottleneck for their industrial application. Specifically, t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/24/19/14513 |
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| author | Amado Javier Sardiña-Peña Liber Mesa-Ramos Blanca Flor Iglesias-Figueroa Lourdes Ballinas-Casarrubias Tania Samanta Siqueiros-Cendón Edward Alexander Espinoza-Sánchez Norma Rosario Flores-Holguín Sigifredo Arévalo-Gallegos Quintín Rascón-Cruz |
| author_facet | Amado Javier Sardiña-Peña Liber Mesa-Ramos Blanca Flor Iglesias-Figueroa Lourdes Ballinas-Casarrubias Tania Samanta Siqueiros-Cendón Edward Alexander Espinoza-Sánchez Norma Rosario Flores-Holguín Sigifredo Arévalo-Gallegos Quintín Rascón-Cruz |
| author_sort | Amado Javier Sardiña-Peña |
| collection | DOAJ |
| description | Due to their ability to produce isomaltulose, sucrose isomerases are enzymes that have caught the attention of researchers and entrepreneurs since the 1950s. However, their low activity and stability at temperatures above 40 °C have been a bottleneck for their industrial application. Specifically, the instability of these enzymes has been a challenge when it comes to their use for the synthesis and manufacturing of chemicals on a practical scale. This is because industrial processes often require biocatalysts that can withstand harsh reaction conditions, like high temperatures. Since the 1980s, there have been significant advancements in the thermal stabilization engineering of enzymes. Based on the literature from the past few decades and the latest achievements in protein engineering, this article systematically describes the strategies used to enhance the thermal stability of sucrose isomerases. Additionally, from a theoretical perspective, we discuss other potential mechanisms that could be used for this purpose. |
| first_indexed | 2024-03-10T21:44:08Z |
| format | Article |
| id | doaj.art-dd729083d9064e029afcea8cbc36683d |
| institution | Directory Open Access Journal |
| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-10T21:44:08Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-dd729083d9064e029afcea8cbc36683d2023-11-19T14:27:41ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672023-09-0124191451310.3390/ijms241914513Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases’ ThermostabilityAmado Javier Sardiña-Peña0Liber Mesa-Ramos1Blanca Flor Iglesias-Figueroa2Lourdes Ballinas-Casarrubias3Tania Samanta Siqueiros-Cendón4Edward Alexander Espinoza-Sánchez5Norma Rosario Flores-Holguín6Sigifredo Arévalo-Gallegos7Quintín Rascón-Cruz8Laboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, MexicoLaboratorio de Microbiología III, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, MexicoLaboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, MexicoLaboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, MexicoLaboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, MexicoLaboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, MexicoLaboratorio Virtual NANOCOSMOS, Departamento de Medio Ambiente y Energía, Centro de Investigación en Materiales Avanzados, Chihuahua 31136, MexicoLaboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, MexicoLaboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, MexicoDue to their ability to produce isomaltulose, sucrose isomerases are enzymes that have caught the attention of researchers and entrepreneurs since the 1950s. However, their low activity and stability at temperatures above 40 °C have been a bottleneck for their industrial application. Specifically, the instability of these enzymes has been a challenge when it comes to their use for the synthesis and manufacturing of chemicals on a practical scale. This is because industrial processes often require biocatalysts that can withstand harsh reaction conditions, like high temperatures. Since the 1980s, there have been significant advancements in the thermal stabilization engineering of enzymes. Based on the literature from the past few decades and the latest achievements in protein engineering, this article systematically describes the strategies used to enhance the thermal stability of sucrose isomerases. Additionally, from a theoretical perspective, we discuss other potential mechanisms that could be used for this purpose.https://www.mdpi.com/1422-0067/24/19/14513sucrose isomerasesprotein structureGH13 familyprotein engineeringthermostabilitythermostabilization |
| spellingShingle | Amado Javier Sardiña-Peña Liber Mesa-Ramos Blanca Flor Iglesias-Figueroa Lourdes Ballinas-Casarrubias Tania Samanta Siqueiros-Cendón Edward Alexander Espinoza-Sánchez Norma Rosario Flores-Holguín Sigifredo Arévalo-Gallegos Quintín Rascón-Cruz Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases’ Thermostability International Journal of Molecular Sciences sucrose isomerases protein structure GH13 family protein engineering thermostability thermostabilization |
| title | Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases’ Thermostability |
| title_full | Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases’ Thermostability |
| title_fullStr | Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases’ Thermostability |
| title_full_unstemmed | Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases’ Thermostability |
| title_short | Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases’ Thermostability |
| title_sort | analyzing current trends and possible strategies to improve sucrose isomerases thermostability |
| topic | sucrose isomerases protein structure GH13 family protein engineering thermostability thermostabilization |
| url | https://www.mdpi.com/1422-0067/24/19/14513 |
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