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Hereditas(Beijing) ›› 2019, Vol. 41 ›› Issue (8): 736-745.doi: 10.16288/j.yczz.19-087

• Research Article • Previous Articles     Next Articles

Heterogenous expression and enzymatic property analysis of microbial-derived pectinases in pig PK15 cells

Jianxin Mo1,Haoqiang Wang2,Guangyan Huang2,Gengyuan Cai1,2,Zhenfang Wu1,2,Xianwei Zhang1,2()   

  1. 1. Wens Foodstuff Group Co. LTD, Xinxing 527400, China
    2. National Engineering Research Center for Swine Breeding Industry, South China Agricultural University, Guangzhou 510642, China
  • Received:2019-03-27 Revised:2019-07-18 Online:2019-08-20 Published:2019-08-01
  • Contact: Zhang Xianwei E-mail:zxianw@163.com
  • Supported by:
    Supported by the National Transgenic Major Projects(2016ZX08006002);Guangdong Provincial Science and Technology Department Platform Condition Construction Project(2013B070702003)

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Abstract:

As one of plant cell wall components, pectin is the main anti-nutritional factor in livestock and poultry feeds and has an adverse effect on utilization efficiency of feed energy and nitrogen. Pectinases, which are widely found in microorganisms such as bacteria, yeast and filamentous fungi in nature,can improve feed efficiency by relieving the anti-nutritional effect of pectin through promoting the hydrolysis reaction of feed pectin. To explore the feasibility of expressing microbial-derived pectinase genes in pig cells, we introduced microbial-derived pectinase genes pg5a, pgI, pga3A, and pgaA into porcine PK 15 cells by lipofection for heterogenous expression. Enzymatic activities of the pectinases encoded by these genes were analyzed using the 3,5 dinitrosalicylic acid (DNS) method. Results showed that all four pectinase genes were able to be transcribed into mRNAs in porcine PK 15 cells, but only pg5a and pgI were adapted to the porcine cell expression system. Among them, the maximum activity of pectinase PG5A was 0.95 U/mL, the optimum pH was pH 4.0, and the enzymatic activity was maintained above 46% in the range of pH 4.6 to 6.0. Pectinase PGI obtained the highest enzymatic activity at pH 5.0, which was 0.30 U/mL, and maintained more than 35% of the activity in the range of pH 4.0 to 6.0. The results of digestive protease tolerance test showed that PG5A and PGI were highly resistant to pepsin and trypsin. After treatment with 1 mg/mL pig pepsin for two hours, the residual enzymatic activities of PG5A and PGI were 76% and 71%, respectively. And after two hours treatment with 1 mg/mL of pig trypsin, the remaining enzymatic activities of PG5A and PGI were 44% and 93%, respectively. In summary, pectinase PG5A and PGI can be effectively expressed in pig cells, and have strong tolerance to pig intestinal pH environment and digestive proteases. Therefore, both pg5a and pgI can be used as candidate genes for production of transgenic pigs.

Key words: pectinases, pectin, anti-nutritional factors, transgene, pigs