Search

Chronic hepatitis B virus (HBV) infection is one of the major global health problems. Although the small protein of hepatitis B virus surface antigen (HBsAg), SHBs, is the most abundant HBV viral protein, its pathogenic role and molecular mechanism in malignant progression of HBV-related hepatocellular carcinoma (HCC) remain largely unknown. Here we reported that SHBs expression induced epithelial-mesenchymal transition (EMT) process in HCC cells and significantly increased their migratory and invasive ability as well as metastatic potential. Mechanistically, SHBs expression in HCC cells induced endoplasmic reticulum (ER) stress that activated the activating transcription factor 4 (ATF4) to increase the expression and secretion of fibroblast growth factor 19 (FGF19). The autocrine released FGF19 in turn activated JAK2/STAT3 signaling for induction of EMT process in HCC. Notably, SHBs was positively correlated with the expression of mesenchymal markers, the phosphorylation status of JAK2 and STAT3 as well as FGF19 levels in human HCC samples. HCC patients with SHBs positive had a more advanced clinical stage and worse prognosis. These results suggest an important role of SHBs in the metastasis and progression of HCC and may highlight a potential target for preventive and therapeutic intervention of HBV-related HCC and its malignant progression.

This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydrolysis (ET) and enzymatic hydrolysis combined with mild thermal (ETT) treatment. Results showed that all these oxidized tallow contained more types of volatile compounds than those of untreated tallow. Moreover, the composition of almost all types of volatile substances was greatly increased with the addition of the oxidized beef tallow into the hydrolyzed soybean meal-based Maillard reaction system. More importantly, the composition of oxygen-containing heterocycles (63.89 μg/mL), sulfur-containing compounds (76.64 μg/mL), and nitrogen-containing heterocycles (19.81 μg/mL) that contribute positively to sensory properties in ETT-MRPs was found to be the highest among all the MRPs. Correlation assessment revealed that ETT was closely related to the most typical volatile products and sensory attributes, indicating this approach can effectively enhance the sensory and flavor of hydrolyzed soybean meal derived MRPs.

Phenylalanine hydroxylase from Chromobacterium violaceum (CvPAH) is a monomeric enzyme that converts phenylalanine to tyrosine. It shares high amino acid identity and similar structure with a subunit of human phenylalanine hydroxylase that is a tetramer, resulting in the latent application in medications. In this study, semirational design was applied to CvPAH to improve the catalytic ability based on molecular dynamics simulation analyses. Four Nterminal truncated variants and one single point variant were constructed and characterized. The D267P variant showed a 2.1-fold increased thermal stability compared to the wild type, but lower specific activity was noted compared with the wild type. The specific activity of all truncated variants was a greater than 25% increase compared to the wild type, and these variants showed similar or slightly decreased thermostability with the exception of the N-Δ9 variant. Notably, the N-Δ9 variant exhibited a 1.2-fold increased specific activity, a 1.3-fold increased thermostability and considerably increased catalytic activity under the neutral environment compared with the wild type. These properties of the N-Δ9 variant could advance medical and pharmaceutical applications of CvPAH. Our findings indicate that the N-terminus might modulate substrate binding, and are directives for further modification and functional research of PAH and other enzymes.

HBx is a short-lived protein whose rapid turnover is mainly regulated by ubiquitin-dependent proteasomal degradation pathways. Our prior work identified BAF155 to be one of the HBx binding partners. Since BAF155 has been shown to stabilize other members of the SWI/SNF chromatin remodelling complex by attenuating their proteasomal degradation, we proposed that BAF155 might also contribute to stabilizing HBx protein in a proteasome-dependent manner. Here we report that BAF155 protected hepatitis B virus X protein (HBx) from ubiquitin-independent proteasomal degradation by competing with the 20S proteasome subunit PSMA7 to bind to HBx. BAF155 was found to directly interact with HBx via binding of its SANT domain to the HBx region between amino acid residues 81 and 120. Expression of either full-length BAF155 or SANT domain increased HBx protein levels whereas siRNA-mediated knockdown of endogenous BAF155 reduced HBx protein levels. Increased HBx stability and steady-state level by BAF155 were attributable to inhibition of ubiquitin-independent and PSMA7-mediated protein degradation. Consequently, overexpression of BAF155 enhanced the transcriptional transactivation function of HBx, activated protooncogene expression and inhibited hepatoma cell clonogenicity. These results suggest that BAF155 plays important roles in ubiquitin-independent degradation of HBx, which may be related to the pathogenesis and carcinogenesis of HBV-associated HCC.

Phenylalanine hydroxylase from

In proteins of thermophilic bacteria, Gly is tend to be replaced by Ala and Lys is tend to be replaced by Arg to adapt the high temperature. In order to improve the thermal stability of phenylalanine hydroxylase (PAH) from Chromobacterium violaceum, all the Gly on PAH were mutated to Ala and Lys to Arg. Positive mutant enzymes with improved thermal stability were selected, followed by combined mutation and characterization. The results revealed that half-lives of K94R and G221A mutants at 50 °C were 26.2 min and 16.8 min, which were increased by 1.9-times and 0.9-times than the parent enzyme (9.0 min). The residual activity of K94R/G221A mutant was improved to 65.6% after keeping at 50 °C for 1 h, which was 6.6 time higher than the parent enzyme (8.6%). Circular dichroism (CD) spectroscopy revealed that Tm values of the parent enzyme, K94R, G221A and K94R/G221A were 51.5 ℃, 53.8 ℃, 53.1 ℃ and 54.8 ℃, respectively. According to the protein structure simulation, the two mutations were located on flexible loop. In the K94R mutant, the mutated Arg94 on the surface of the enzyme formed an extra hydrogen bond with Ile95, which stabilized the located loop. In the G221A mutant, the mutated Ala221 formed hydrophobic interaction with Leu281, which could stabilize both the loop and flexible area of the C-terminus of G221A. The results not only provided a reference for protein modification on thermal stability, but also laid the foundation for application of phenylalanine hydroxylase in the field of functional foods.嗜热菌中，蛋白质存在Ala 替换Gly 以及Arg 替换Lys 的趋势。为了提高紫色色杆菌来源的苯丙氨酸羟化酶的热稳定性，将该酶中所有Gly 突变成Ala，Lys 突变成Arg，筛选获得热稳定性提高的突变体，并进行组合突变，对突变酶的酶学性质进行研究。结果表明，突变酶K94R 和G221A 在50 ℃的半衰期分别为26.2 min、16.8 min，比原始酶 (9.0 min) 分别提高了1.9 倍、0.9 倍，同时组合突变酶K94R/G221A 在50 ℃处理1 h 后仍保留65.6%的酶活，比原始酶 (8.6%) 高出6.6 倍。圆二色谱结果显示原始酶和突变酶K94R、G221A及K94R/G221A 的Tm 值分别为51.5 ℃、53.8 ℃、53.1 ℃和54.8 ℃。蛋白三维结构模拟推测突变体热稳定性提高机理为：突变体K94R 中Arg94 与Ile95 之间形成额外氢键，稳定其所在的柔性区域；突变体G221A 中Ala221 与Leu281 产生疏水作用，稳定酶分子C-端柔性区。该研究结果为蛋白质热稳定性改造提供了参考，也为苯丙氨酸羟化酶在功能性食品领域的应用奠定了基础。.