z-logo
Premium
Lysozyme activity of the R uminococcus champanellensis cellulosome
Author(s) -
Moraïs Sarah,
Cockburn Darrell W.,
BenDavid Yonit,
Koropatkin Nicole M.,
Martens Eric C.,
Duncan Sylvia H.,
Flint Harry J.,
Mizrahi Itzhak,
Bayer Edward A.
Publication year - 2016
Publication title -
environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.954
H-Index - 188
eISSN - 1462-2920
pISSN - 1462-2912
DOI - 10.1111/1462-2920.13501
Subject(s) - cellulosome , lysozyme , biology , biochemistry , glycoside hydrolase , bacterial cell structure , enzyme , cohesin , cellobiose , bacteria , clostridium thermocellum , cellulase , genetics , dna , chromatin
Summary Ruminococcus champanellensis is a keystone species in the human gut that produces an intricate cellulosome system of various architectures. A variety of cellulosomal enzymes have been identified, which exhibit a range of hydrolytic activities on lignocellulosic substrates. We describe herein a unique R. champanellensis scaffoldin, ScaK, which is expressed during growth on cellobiose and comprises a cohesin module and a family 25 glycoside hydrolase (GH25). The GH25 is non‐autolytic and exhibits lysozyme‐mediated lytic activity against several bacterial species. Despite the narrow acidic pH curve, the enzyme is active along a temperature range from 2 to 85°C and is stable at very high temperatures for extended incubation periods. The ScaK cohesin was shown to bind selectively to the dockerin of a monovalent scaffoldin (ScaG), thus enabling formation of a cell‐free cellulosome, whereby ScaG interacts with a divalent scaffodin (ScaA) that bears the enzymes either directly or through additional monovalent scaffoldins (ScaC and ScaD). The ScaK cohesin also interacts with the dockerin of a protein comprising multiple Fn3 domains that can potentially promote adhesion to carbohydrates and the bacterial cell surface. A cell‐free cellulosomal GH25 lysozyme may provide a bacterial strategy to both hydrolyze lignocellulose and repel eventual food competitors and/or cheaters.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here