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Biotechnology Letters

, Volume 41, Issue 11, pp 1333–1341 | Cite as

A kinetic model to optimize and direct the dose ratio of Dsz enzymes in the 4S desulfurization pathway in vitro and in vivo

  • Lu Li
  • Lei Ye
  • Zhijie Guo
  • Wei Zhang
  • Xihao Liao
  • Ying LinEmail author
  • Shuli LiangEmail author
Original Research Paper
  • 68 Downloads

Abstract

Objective

To enhance the biodesulfurization rate using a kinetic model that directs the ratio of Dsz enzymes.

Results

This study established a kinetic model that predicted the optimal ratio of Dsz enzymes in the 4S biodesulfurization system to be A:B:C = 1:2:4 and 1:4:2. When BCAD+1A+4B+2C, the conversion rate of dibenzothiophene (DBT) to 2-hydroxybiphenyl (HBP) was close to 100% in vitro. When the gene dose of dszC was increased, the HBP yield of the recombinant strain BL21(DE3)/BCAD + C reached approximately 0.012 mM in vivo, which was approximately 6-fold higher than that of the BCAD strain.

Conclusions

According to the results predicted by the enzyme kinetic model, maintaining higher concentrations of DszC and DszB in the desulfurization system can effectively improve the desulfurization efficiency.

Keywords

Biodesulfurization Kinetic model Dsz enzyme ratio Gene dosagen 

Abbreviations

HDS

Hydrodesulfurization

BDS

Biodesulfurization

DBT

Dibenzothiophene

HBP

2-Hydroxybiphenyl

DBTO2

Dibenzothiophene sulfone

HBPS

2-(2-Hydroxybiphenyl) 2 sulfinic acid salt

HPLC

High-performance liquid chromatography

Notes

Supporting information

Supplementary Figure 1. The rate of conversion of DBT to HBP by BL21(DE3)/BADC+C.

Funding

This research was financially supported by the National Natural Science Foundation of China (Grant No. 31470159), the National Science Foundation for Young Scientists of China (Grant No. 31400062).

Compliance with ethical standards

Conflict of interest

The authors declare no competing financial interest.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed consent

Informed consent was obtained from all individual participants included in the study.

Supplementary material

10529_2019_2730_MOESM1_ESM.docx (175 kb)
Supplementary file1 (DOCX 175 kb)

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological EngineeringSouth China University of TechnologyGuangzhouChina
  2. 2.Guangdong Research Center of Industrial Enzyme and Green Manufacturing Technology, School of Biology and Biological EngineeringSouth China University of TechnologyGuangzhouChina
  3. 3.College of Science and EngineeringJinan UniversityGuangzhouChina

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