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Literature summary extracted from

  • Han, R.; Liu, L.; Shin, H.D.; Chen, R.R.; Du, G.; Chen, J.
    Site-saturation engineering of lysine 47 in cyclodextrin glycosyltransferase from Paenibacillus macerans to enhance substrate specificity towards maltodextrin for enzymatic synthesis of 2-O-D-glucopyranosyl-L-ascorbic acid (AA-2G) (2013), Appl. Microbiol. Biotechnol., 97, 5851-5860.
    View publication on PubMed

Protein Variants

EC Number Protein Variants Comment Organism
2.4.1.19 K47F improved synthesis of 2-O-D-glucopyranosyl-L-ascorbic acid with maltodextrin as glucosyl donor, 30% increase in yield. Mutation leads to relatively lower cyclization activities and higher disproportionation activities. The enhancement of maltodextrin specificity may be due to the short residue chain and the removal of hydrogen bonding interactions between the side chain of residue 47 and the sugar at -3 subsite Paenibacillus macerans
2.4.1.19 K47L improved synthesis of 2-O-D-glucopyranosyl-L-ascorbic acid with maltodextrin as glucosyl donor, highest titer of product among the mutants tested, 57% increase in yield. Mutation leads to relatively lower cyclization activities and higher disproportionation activities. The enhancement of maltodextrin specificity may be due to the short residue chain and the removal of hydrogen bonding interactions between the side chain of residue 47 and the sugar at -3 subsite Paenibacillus macerans
2.4.1.19 K47V improved synthesis of 2-O-D-glucopyranosyl-L-ascorbic acid with maltodextrin as glucosyl donor, 48% increase in yield. Mutation leads to relatively lower cyclization activities and higher disproportionation activities. The enhancement of maltodextrin specificity may be due to the short residue chain and the removal of hydrogen bonding interactions between the side chain of residue 47 and the sugar at -3 subsite Paenibacillus macerans
2.4.1.19 K47W improved synthesis of 2-O-D-glucopyranosyl-L-ascorbic acid with maltodextrin as glucosyl donor, 24% increase in yield. Mutation leads to relatively lower cyclization activities and higher disproportionation activities. The enhancement of maltodextrin specificity may be due to the short residue chain and the removal of hydrogen bonding interactions between the side chain of residue 47 and the sugar at -3 subsite Paenibacillus macerans

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.19 0.48
-
 maltodextrin mutant K47V, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 0.49
-
 maltodextrin mutant K47L, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 0.52
-
 maltodextrin mutant K47F, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 0.55
-
 maltodextrin mutant K47W, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 0.64
-
 maltodextrin wild-type, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 38.3
-
 L-ascorbic acid wild-type, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 44.7
-
 L-ascorbic acid mutant K47W, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 46.1
-
 L-ascorbic acid mutant K47F, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 46.9
-
 L-ascorbic acid mutant K47V, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 51.7
-
 L-ascorbic acid mutant K47L, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.19 75000
-
 x * 75000, SDS-PAGE Paenibacillus macerans

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.19 Paenibacillus macerans O52766
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.19 L-ascorbic acid + beta-cyclodextrin
-
 Paenibacillus macerans L-ascorbic acid-2-O-alpha-D-glucoside + ?
-
 ?
2.4.1.19 L-ascorbic acid + maltodextrin
-
 Paenibacillus macerans L-ascorbic acid-2-O-alpha-D-glucoside + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
2.4.1.19 ? x * 75000, SDS-PAGE Paenibacillus macerans

Synonyms

EC Number Synonyms Comment Organism
2.4.1.19 CGT
-
 Paenibacillus macerans

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.19 36
-
 optimum both for wild-type and mutant strains Paenibacillus macerans

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.4.1.19 28 44
-
 Paenibacillus macerans

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
2.4.1.19 0.004
-
 maltodextrin mutant K47W, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 0.004
-
 maltodextrin wild-type, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 0.005
-
 maltodextrin mutant K47F, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 0.005
-
 maltodextrin mutant K47V, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans
2.4.1.19 0.006
-
 maltodextrin mutant K47L, pH 5.5, 37°C, average molecular weight of 2150.68 Da for maltodextrin Paenibacillus macerans