Insights into hydrolysis versus transfructosylation: Mutagenesis studies of a novel levansucrase from Brenneria sp. EniD312.

Levan is a kind of fructan that composing of fructose by β-(2, 6) linkage and has been already applied as thickening agent and colloidal stabilizer in the cosmetic, medicinal and food industries. Microbial levansucrase is a key enzyme catalyzing the formation of levan from sucrose by transfructosylation. Here, a gene encoding levansucrase from Brenneria sp. EniD312 was cloned and expressed in Escherichia coli. The recombinant levansucrase showed the optimal pH and temperature at pH 6.5 and 45 °C. The enzyme produced 85 g/L levan from 250 g/L sucrose at pH 6.5 and 45 °C for 6 h. The residues D68, D225 and E309 of this levansucrase were speculated to be the nucleophile, the transition stabilizer and the general acid respectively by homology modelling, site-directed mutagenesis and molecular docking. Particularly, the residues in position 154 and 327 were found to play a significant role in determining the ratio of hydrolysis activity to transfructosylation activity.