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Discovery and characterization of a stable lipase with preference toward long-chain fatty acids

  • Meiling Chen
  • Xiuzhen GaoEmail author
  • Wu Yang
  • Caili Sun
  • Junhuan Yang
  • Huaiyuan Zhang
  • Yuanda SongEmail author
Original Research Paper
  • 46 Downloads

Abstract

Objectives

To identify novel lipases with stability and long-chain fatty acids preference by phylogenetic evolution analysis methods from database.

Results

Thermo-stable Candida antarctica Lipase-A (CALA) was set as a template for gene mining by PSI-BLAST. Based on phylogenetic analysis, three candidate lipases exhibiting 97%, 55%, and 35% identities with CALA, respectively, were selected for overexpression and characterization. Lipase, PhLip from Pseudozyma hubeiensis SY62 showed highest activity towards long-chain fatty acids, and showed maximum activity at pH 9.0 and 60 °C, and stability between 40 and 50 °C for 4 h and at pH 7–10 for 12 h. Enzymatic hydrolysis of Mucor circinelloides WJ11 oils by PhLip was about twofold higher than that by CALA, with respect to hydrolysis of long-chain fatty acids. Besides, fatty acids with 18 carbons, including oleic acid, linoleic acid, and linolenic acid, were preferred as substrates.

Conclusion

The current investigation discovered a stable lipase PhLip with long-chain fatty acids preference. PhLip may be a potential candidate for producing polyunsaturated fatty acids from natural oils.

Keywords

CALA Enrichment Lipase Mucor circinelloides Phylogeny analysis Unsaturated fatty acid 

Notes

Acknowledgements

We would like to thank Editage (www.editage.com) for English language editing.

Funding

This work was supported by the National Natural Science Foundation of China (Grant Nos. 31670064, 31972851 and 21402109), Taishan Industry Leading Talent Project (Grant No. LJNY201606).

Compliance with ethical standards

Conflict of interest

All authors declare that they have no conflict of interest.

Supplementary material

10529_2019_2765_MOESM1_ESM.docx (41 kb)
Electronic supplementary material 1 (DOCX 41 kb)

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Colin Ratledge Center for Microbial Lipids, School of Agricultural Engineering and Food ScienceShandong University of TechnologyZiboPeople’s Republic of China
  2. 2.School of Life ScienceShandong University of TechnologyZiboPeople’s Republic of China

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