文献类型：期刊文献

中文题名：鞘氨醇单胞菌中威兰胶合成基因welS和welG的信息学研究

英文题名：Bioinformatics study on welS and welG key Genes involved in Welan Gum Synthesis in Sphingomonas sp.WG

作者：李丽[1];常爱平[1];钱锦[2];杨衍钰[1];何侨妹[1];沈亚领[2];王颖璐[1];朱虎[1]

机构：[1]福建师范大学工业生物催化福建省高校工程研究中心,福建省先进材料化工基础重点实验室,化学与材料学院,福州350007;[2]华东理工大学生物反应器工程国家重点实验室,上海200237

年份：2020

卷号：48

期号：2

起止页码：94

中文期刊名：河南师范大学学报（自然科学版）

外文期刊名：Journal of Henan Normal University(Natural Science Edition)

收录：CSTPCD;;北大核心:【北大核心2017】；

基金：国家863计划(2015AA020925);国家自然科学基金(U1805234 and 31800075);福建省自然科学基金(2019J01264).

语种：中文

中文关键词：威兰胶;welS;welG;结构特性;生物信息学

外文关键词：Welan gum;welS;welG;structure characteristic;bioinformatics

摘要：威兰胶是一种由微生物合成的天然高分子多聚糖,具有优异的流变性能和良好的稳定性,广泛应用于石油开采、建筑材料、日用化学品、食品、医药等领域.本论文运用生物信息学手段,对威兰胶合成过程中涉及到的关键基因welS和welG进行了研究,主要包括welS和welG基因序列及其编码蛋白WELS和WELG的性质及结构.结果表明WELS和WELG含有412和545个氨基酸,分子量分别为43.1 kDa和59.5 kDa,等电点分别为11.12和10.39,均为碱性疏水性蛋白.WELS和WELG在结构域组成类型上具有相似性,左右结构域形成大致平行的角度,并且在β-sheet部分具有相似的"环形"结构.这些研究结果为建立威兰胶代谢合成调控新策略,提高威兰胶的发酵产量奠定了基础.
Welan gum is a kind of natural polysaccharide produced by microbial metabolism.Due to its excellent rheological properties and stability,it has been widely used in petroleum exploitation,building materials,daily chemicals,food and medicine industry,etc.This study focusses on the bioinformatics analysis for the key gens welS and welG involved in the biosynthesis of welan gum,mainly including gene sequences and properties and structures of their coding proteins WELS and WELG.The results showed that the encoding proteins WELS and WELG contain 412 and 545 amino acids with molecular weigh 43.1 kDa and 59.5 kDa,respectively.The isoelectric point of WELS is 11.12,and of WELG is 10.39,combining with the hydrophilicity studies,suggesting that both of these proteins are basic hydrophobic proteins.The domain composition of WELS and WELG are similar,which form a proximal parallel angle between the left and right domains,and construct a similar "annular" structure in the beta-sheet moiety.These analyzed results will provide a new regulation strategy for biosynthesis of welan gum,and theoretical support for improving its fermentation yield.