Arxula adeninivorans recombinant adenine deaminase and its application in the production of food with low purine content

• Published in: Journal of applied microbiology Vol. 115; no. 5; pp. 1134 - 1146
• Main Authors: Jankowska, D.A., Faulwasser, K., Trautwein‐Schult, A., Cordes, A., Hoferichter, P., Klein, C., Bode, R., Baronian, K., Kunze, G.
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell 01-11-2013; Oxford University Press
• Subjects: Adenine - analysis; adenine deaminase; Aminohydrolases - chemistry; Aminohydrolases - genetics; Animals; Arxula adeninivorans; Biological and medical sciences; Biotechnology; Cattle; Enzymes; Food Microbiology; Food science; food treatment; Fundamental and applied biological sciences. Psychology; Genes, Fungal; gout; hyperuricemia; Microbiology; Organisms, Genetically Modified; Promoter Regions, Genetic; Recombinant Proteins - chemistry; Recombinant Proteins - genetics; Saccharomycetales - enzymology; Saccharomycetales - genetics; yeast; Yeast; food treatment; Enzyme; Applied microbiology; Gout; Foodstuff; Adenine deaminase; Arxula adeninivorans; Hyperuricemia; Treatment; Production; Hydrolases; Purine; Application; Food; hyperuricemia; yeast; gout; adenine deaminase
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/jam.12317

Aims
Construction of a transgenic Arxula adeninivorans strain that produces a high concentration of adenine deaminase and investigation into the application of the enzyme in the production of food with low purine content.
Methods and Results
The A. adeninivorans AADA gene, encoding adenine deaminase, was expressed in this yeast under the control of the strong inducible nitrite reductase promoter using the Xplor®2 transformation/expression platform. The recombinant enzyme was biochemically characterized and was found to have a pH range of 5·5–7·5 and temperature range of 34–46°C with medium thermostability. A beef broth was treated with the purified enzyme resulting in the concentration of adenine decreasing from 70·4 to 0·4 mg l−1.
Conclusions
It was shown that the production of adenine deaminase by A. adeninivorans can be increased and that the recombinant adenine deaminase can be used to lower the adenine content in the food.
Significance and Impact of the Study
Adenine deaminase is one component of an enzymatic system that can reduce the production of uric acid from food constituents. This study gives details on the expression, characterization and application of the enzyme and thus provides evidence that supports the further development of the system.