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PEDS Advance Access published online on November 5, 2004
Protein Engineering Design and Selection, doi:10.1093/protein/gzh081
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Received August 23, 2004
Revised October 12, 2004
Accepted October 13, 2004

Article

A thermostable variant of fructose bisphosphate aldolase constructed by directed evolution also shows increased stability in organic solvents

Jijun Hao 1 and Alan Berry 1*

1 School of Biochemistry & Microbiology and the Astbury Centre for Structural Molecular Biology, University of Leeds, Leeds LS2 9JT, UK

* To whom correspondence should be addressed.
Alan Berry, E-mail: a.berry{at}leeds.ac.uk


  Abstract

Thermostable variants of the Class II fructose bisphosphate aldolase have been isolated following four rounds of directed evolution using DNA shuffling of the fda genes from Escherichia coli (E. coli) and Edwardsiella ictaluri (Ed. ictaluri). Variants from all four generations of evolution have been purified and characterised. The variants show increased thermostability with no loss of catalytic function at room temperature. The temperature at which 50% of the initial enzyme activity is lost after incubation for 10 mins (T50) of the most stable variant, 4-43D6, is increased by 11-12°C over the wild-type enzymes and the half life of activity at 53°C is increased ~190-fold. In addition, variant 4-43D6 shows increased stability to treatment with organic solvents. DNA sequencing of the evolved variants has identified the mutations which have been introduced and which lead to increased thermostability and the role of the mutations introduced is discussed.

Keywords: Aldolase; Directed evolution; Solvent stability; Thermostability.
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