Glycosylated β -galactosidase composition with improved transgalactosylating activity
阅读说明：本技术 具有改进的转半乳糖基活性的糖基化β-半乳糖苷酶组合物 (Glycosylated β -galactosidase composition with improved transgalactosylating activity ) 是由 J·W·塔姆斯 于 2018-05-15 设计创作，主要内容包括：本发明涉及包含具有β-半乳糖苷酶活性的多肽的组合物,特别是液体组合物；制备所述组合物的方法；以及这些组合物用于制备例如乳制品的用途。这些具有β-半乳糖苷酶活性的多肽是通过如下方式来修饰：通过将该酶在还原糖的存在下孵育来糖化赖氨酸和/或精氨酸残基,任选地结合热处理。由此,提高了转半乳糖基活性。(The present invention relates to compositions, in particular liquid compositions, comprising polypeptides having β -galactosidase activity, methods of preparing said compositions, and the use of these compositions for the preparation of e.g. dairy products these polypeptides having β -galactosidase activity are modified by saccharifying lysine and/or arginine residues by incubating the enzyme in the presence of a reducing sugar, optionally in combination with a heat treatment, whereby the transgalactosylating activity is increased.)
1. A formulation comprising a polypeptide having β -galactosidase activity and at least 30 wt% of a reducing sugar, preferably fructose, galactose, glucose or lactose, wherein the polypeptide having β -galactosidase activity has been modified by saccharification of at least one lysine and/or arginine residue.
2. The formulation of claim 1, wherein the polypeptide having β -galactosidase activity has been modified by saccharification of at least 1%, preferably at least 3%, more preferably at least 5% of lysine and arginine residues of the polypeptide.
3. The formulation of any one of claims 1 or 2 having an activity of 200 and 20,000LAU (C)/g.
4. The formulation as claimed in any of claims 1 to 3, which is a liquid formulation and preferably has an activity of 200-.
5. The formulation of any one of claims 1-4, comprising 40-65 wt% sugar, wherein the sugar is preferably glucose.
6. The formulation of any one of claims 1-5, which is substantially free of glycerin, and further optionally comprises sodium chloride or potassium chloride, preferably in the range of 0.01-5 wt%, preferably 0.01-3 wt%, more preferably 0.01-2 wt%.
7. The formulation as defined in any of claims 1 to 6, wherein the polypeptide having β -galactosidase activity has an amino acid sequence which is at least 50% identical to amino acids 1-1304 of SEQ ID NO:1 or a fragment thereof having β -galactosidase activity, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1931 of SEQ ID NO:2 or a fragment thereof having β 0-galactosidase activity, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1331 of SEQ ID NO:3 or a fragment thereof having β -galactosidase activity, such as at least 60%, such as at least 70%, such as at least 80%, at least 90%, at least 95% or at least 98%, at least 50% identical to amino acids 28-1331 of SEQ ID NO:4 or a fragment thereof having β -galactosidase activity, such as at least 60%, such as at least 80%, such as at least 90%, at least 95% or at least 80%, at least 95% identical to at least 80%, at least 90%, at least 95% identical to at least 80%, at least 95% or at least 80%, at least 95% identical to at least 80%, at least 80% or at least 80%, at least 80% identical to at least 80%, at least 80% or at least 80%, at least 50% identical to at least 80%, at least 50% or at least 50% of a fragment thereof, at least 50% identical to at least 50% of the same as at least 60% of the same amino acid sequence of the sequence of a fragment of SEQ ID NO: 7%, at least 60% of a fragment of SEQ ID NO 10%, at least 60%, or at least 80%, or at least 80%, at least 80% of a fragment of SEQ ID NO 10% of a fragment of SEQ ID NO 10% of a fragment of SEQ ID NO: 7-80%, or at least 80%.
8. The formulation of any one of claims 1-7, wherein the polypeptide having β -galactosidase activity has an amino acid sequence that is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 1-1304 of SEQ ID NO:1 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 28-1931 of SEQ ID NO:2 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 28-1331 of SEQ ID NO:3 or a fragment thereof having 25-galactosidase activity, at least 50%, such as at least 60%, such as at least 70%, such as at least 80%, at least 90%, at least 95%, or at least 98%, at least 50%, such as at least 60%, at least 90%, at least 95%, or at least 95%, at least 50%, such as at least 50%, or at least 50% identical to amino acids 3970%, such as at least 70%, or at least 95%, or at least 95% identical to a fragment thereof of SEQ ID NO:3, or at least 98% identical to a fragment thereof having 25-galactosidase activity, or at least 50% identical to amino acids 3970%, such as at least 70%, or at least 90%, or at least 95%.
9. The formulation as claimed in any of claims 1 to 8, wherein the polypeptide having β -galactosidase activity has an amino acid sequence which is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98% or 100% identical to amino acids 1-1304 of SEQ ID NO 1 and has a length of 900-1350 amino acids, preferably 1300-1305 amino acids, more preferably 1302 or 1304 amino acids.
10. A method of modifying a polypeptide having β -galactosidase activity by saccharification, the method comprising contacting the polypeptide with 30 wt% to 90 wt% reducing sugar, preferably fructose, glucose, galactose or lactose, for a time and at a temperature sufficient to produce a polypeptide modified by saccharification.
11. The method of claim 10, wherein the polypeptide having β -galactosidase activity modified by saccharification has improved transgalactosylating activity compared to a polypeptide having β -galactosidase activity that is not modified by saccharification.
12. The method of any one of claims 10-11, wherein the polypeptide having β -galactosidase activity is modified by saccharification of at least 1%, preferably at least 3%, more preferably at least 5% of lysine and arginine residues of the polypeptide.
13. The method of any one of claims 10-12, comprising contacting the polypeptide having β -galactosidase activity at a pH of 5-8, preferably pH6-7, at a temperature of 50-80 ℃, preferably 50-70 ℃, for a time of 3-100 hours, preferably 15-80 hours.
14. The method according to any of claims 10 to 13, wherein the polypeptide having β -galactosidase activity is at least 50% identical to amino acids 1-1304 of SEQ ID NO:1 or a fragment thereof having β -galactosidase activity, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98%, at least 50% identical to amino acids 28-1931 of SEQ ID NO:2 or a fragment thereof having β -galactosidase activity, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98%, at least 50% identical to amino acids 28-1931 of SEQ ID NO:3 or a fragment thereof having β -galactosidase activity, such as at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98%, at least 50% identical to amino acids 28-galactosidase activity of SEQ ID NO:4 or a fragment thereof having β -galactosidase activity, such as at least 60%, such as at least 80%, at least 90%, at least 95% or at least 80%, at least 90%, at least 95% identical to at least 80%, at least 95% or at least 80%, at least 80% identical to at least 80%, at least 80% identical to a fragment thereof, at least 80%, at least 95% identical to at least 80%, at least 80% or at least 80%, at least 80% identical to a fragment of the polypeptide having 4680% or at least 80% of the same as a polypeptide having 4660-60% or at least 80%, at least 80% of the same or at least 80% of the same activity of SEQ ID NO-80%, at least 80% of a polypeptide having 4660% of the same or at least 80% of a polypeptide having β -60% of the same or at least 80%, at least 80% of SEQ ID NO-60% of the same or at least 80% of SEQ ID NO:7 or at least 80%, at least 80% of the same or at least 80% of SEQ ID NO 10-80% of SEQ ID NO: 1% of the same or at least 80%.
15. A method for producing Galactooligosaccharides (GOS), comprising contacting the formulation of any one of claims 1-9 or the polypeptide having β -galactosidase activity that has been modified by the method of any one of claims 10-14 with lactose.
Technical Field
The present invention relates to compositions, in particular liquid compositions, comprising an enzyme; methods of making these compositions; and the use of these compositions for the preparation of, for example, dairy products.
Background
β -galactosidase, also known as lactase, is an enzyme known to hydrolyze the terminal non-reducing β -D-galactose residues in β -D-galactosidase, more particularly, under normal reaction conditions, the enzyme hydrolyzes its lactose substrate into the monosaccharide components D-glucose and D-galactose, under certain conditions, certain β -galactosidases have the ability to transfer galactose to the hydroxyl group of glucose or galactose to form Galactooligosaccharides (GOS) in a process known as transgalactosylation.
Lactase from Bifidobacterium bifidum has been described as having high transgalactosylating activity, both in full-length form and especially truncated from the C-terminus (see e.g.for
In WO 2009/071539, we describe the reaction of
WO 2013/182686 also describes
WO 2015/132349 describes a liquid lactase composition comprising lactase and further comprising sodium, calcium or potassium-L-lactate or a combination thereof and optionally a sugar.
There is still a need to develop enzymes and their industrially important formulations as efficient producers of GOS.
Disclosure of Invention
In one embodiment, the present invention provides a formulation comprising a polypeptide having β -galactosidase activity and at least 30 wt% reducing sugar, preferably fructose, galactose, glucose or lactose.
In another embodiment, the invention provides a polypeptide having β -galactosidase activity, which polypeptide has been modified by saccharification of at least one lysine and/or arginine residue.
In another embodiment, the invention provides a method of modifying a polypeptide having β -galactosidase activity, the method comprising contacting the polypeptide with a reducing sugar, preferably fructose, glucose, galactose or lactose, for a time and at a temperature sufficient to produce a polypeptide modified by saccharification.
In another embodiment, the invention provides a method for producing Galactooligosaccharides (GOS), the method comprising contacting a formulation of the invention or a polypeptide having β -galactosidase activity which has been modified by a method of the invention with lactose.
In yet another embodiment, the present invention provides a method for producing galactooligosaccharides, the method comprising contacting a polypeptide having a sequence comprising or consisting of amino acids 1-1304 of SEQ ID NO:1 with lactose at elevated temperature and high initial lactose concentration.
Detailed Description
We have surprisingly found that enzymes with a predominant hydrolysis can be converted to transferases when pre-incubation is performed, which enzymes are also able to efficiently produce GOS at lower temperatures than unprocessed enzymes, thus pre-incubation surprisingly results in a more robust GOS-producing enzyme due to the enhanced transferability (transgalactosylase activity) of the enzyme.
Without wishing to be bound by theory, it is believed that these incubation conditions lead to saccharification of β -galactosidase, which results in increased transfer characteristics β -galactosidase is converted from a hydrolase to a transferase having transgalactosylase activity with covalent attachment of the sugar moiety.
β -galactosidase
β -galactosidase from glycoside hydrolase family 2(GH2) is an exo-acting enzyme that hydrolyses β -D-galactose residues at the terminal non-reducing β -D-galactose residues, e.g. hydrolysis of lactose to galactose and glucose, they belong to the enzyme class EC 3.2.1.23, with the official name β -D-galactosigalactosan hydrolase, the common name for this enzyme is lactase, since lactose is a common industrial substrate, this class of enzymes is able to transfer galactose to other sugars in addition to hydrolysis, thus producing Galactooligosaccharides (GOS). different GH2 enzymes have different preferences for hydrolysis or β -galactosidase and transgalactosylase activities, and this preference can be expressed by their GOS-producing capacity, e.g. by the ratio of transgalactosidase activity to β -galactosidase activity.
In the present context, the term "β -galactosidase" means any glycoside hydrolase having the ability to hydrolyze the disaccharide lactose into its component galactose and glucose monomers the enzyme designated as subclass EC 3.2.1.108 is also known as lactase, which in the context of the present invention is also known as β -galactosidase, in the context of the present invention the lactose hydrolyzing activity of this β -galactosidase can be referred to as its lactase activity or its β -galactosidase activity.
In the context of the present invention, a polypeptide having β -galactosidase activity preferably belongs to the enzyme class 3.2.1.23 or EC 3.2.1.108, preferably 3.2.1.23. a polypeptide having β -galactosidase activity preferably belongs to glycoside hydrolase family 2(GH2), more preferably to glycoside hydrolase family GH2_ 5.
This may be particularly useful when it is desired to reduce residual lactose after treatment with a polypeptide having β -galactosidase activity (e.g., at low lactose levels).
When considering the reaction of polypeptides in, for example, milk, the carbohydrate is initially present in the form of lactose, a disaccharide made of galactose and glucose found in milk. In GOS formation, successive galactose molecules are added to lactose, and then after prolonged incubation, a mixture of various carbohydrates (glucose, galactose and about 30 different disaccharides and polysaccharides) is present.
The term "disaccharide" as used herein means two monosaccharide units joined together by a covalent bond known as a glycosidic bond, which is formed via a dehydration reaction, resulting in one monosaccharide losing a hydrogen atom and the other monosaccharide losing a hydroxyl group. In one aspect, the disaccharide is cellobiose, fucose, lactose, lactulose, maltose, rhamnose or sucrose, most preferably lactose.
As used herein, the term "transgalactosylase" means an enzyme capable of transferring galactose to a hydroxyl group of D-galactose (Gal) or D-glucose (Glc) to produce galactooligosaccharides. In one embodiment, transgalactosylase activity is identified by the reaction of the enzyme to lactose, wherein the amount of galactose produced at a given time is less than the amount of glucose produced.
More particularly, the transgalactosylase activity or preference for enzymes to hydrolyze lactose or produce GOS can be assessed as the amount of glucose minus galactose produced at any given time during the reaction, or by directly quantifying the GOS produced during the reaction. This measurement can be made in one of several ways, including the method shown in the examples herein.
When assessing the transgalactosylation activity of the enzyme with β -galactosidase activity, β -galactosidase activity was measured as the concentration of galactose produced at any time point during the reaction.
In this context, GOS production of a polypeptide is measured as
I.e., the ratio of transgalactosylating activity to β -galactosidase activity.
Preferably, the ratio of transgalactosylating activity to β -galactosidase activity is at least 1, at least 2.5, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 11, or at least 12, as measured under high lactose conditions.
The polypeptide having β -galactosidase activity useful according to the invention may be of animal, plant or microbial origin preferred polypeptides are obtained from microbial sources, in particular from filamentous fungi or yeasts, or from bacteria.
The polypeptide may for example be derived from: strains of the genus Agaricus (Agaricus), such as Agaricus bisporus (A. bisporus); ascovaginospora; aspergillus genus (Aspergillus), such as Aspergillus niger (a. niger), Aspergillus awamori (a.awamori), Aspergillus foetidus (a.foetidus), Aspergillus japonicus (a.japonica), Aspergillus oryzae (a.oryzae); candida (Candida); chaetomium (Chaetomium); chaetotomastia; dictyostelium (dictyyostelium), such as Dictyostelium discodermatum (d.discoidea); kluyveromyces (Kluveromyces), such as kluyveromyces fragilis (k.fragilis), kluyveromyces lactis (k.lactis); mucor (Mucor), such as Mucor javanicus (m.javanicus), Mucor magnus (m.mucedo), Mucor mucedo (m.subtilissimas); neurospora (Neurospora), such as Neurospora crassa (n.crassa); rhizomucor (Rhizomucor), such as Rhizomucor pusillus (r.); rhizopus (Rhizopus), such as Rhizopus arrhizus (r), Rhizopus japonicus (r), Rhizopus stolonifer (r); sclerotinia (sclerotiotinia), such as Sclerotinia rot (s.libertiana); torula (Torula); torulopsis (Torulopsis); trichophyton (Trichophyton), such as Trichophyton rubrum (t. rubrum); sclerotinia sclerotiorum (Whetzelinia), e.g. w.sclerotiorum; bacillus (Bacillus), for example Bacillus coagulans (b.coemulans), Bacillus circulans (b.circulans), Bacillus megaterium (b.megaterium), b.novalis, Bacillus subtilis (b.subtilis), Bacillus pumilus (b.pumilus), Bacillus stearothermophilus (b.stearothermophilus), Bacillus thuringiensis (b.thuringiensis); bifidobacteria, such as bifidobacterium animalis (b.animalis), bifidobacterium bifidum (b.bifidum), bifidobacterium breve (b.breve), bifidobacterium infantis (b.infarnatis), bifidobacterium lactis (b.lactis), bifidobacterium longum (b.longum); chryseobacterium (Chryseobacterium); citrobacter (Citrobacter), such as Citrobacter freundii (c.freundii); clostridium (Clostridium), such as Clostridium perfringens (c.perfringens); chromodiplospora (Diplodia), such as chromodiplospora gossypii (d.gossypina); enterobacter (Enterobacter), such as Enterobacter aerogenes (e.aerogenes), Enterobacter cloacae (e.cloacae); edwardsiella (Edwardsiella), Edwardsiella tarda (e.tarda); erwinia (Erwinia), such as Erwinia herbicola (e.herbicola); escherichia (Escherichia), such as Escherichia coli; klebsiella (Klebsiella), such as Klebsiella pneumoniae (k.pneumoniae); miriococcus; myrothecium; mucor; neurospora (Neurospora), such as Neurospora crassa (n.crassa); proteobacteria (Proteus), such as proteobacteria vulgaris (p. vulgaris); providencia (Providencia), such as Providencia stuartii (p.stuartii); pycnoporus (Pycnoporus), such as Pycnoporus cinnabarinus (Pycnoporus cinnabrinus), Pycnoporus sanguineus (Pycnoporus sanguineus); ruminococcus (Ruminococcus), such as Ruminococcus streptococci (r.torques); salmonella (Salmonella), such as Salmonella typhimurium (s.typhimurium); serratia (Serratia), such as Serratia liquefaciens (s.liquefasciens), Serratia marcescens (s.marcocens); shigella (Shigella), e.g., Shigella flexneri(s); streptomyces species, such as Streptomyces antibioticus (s.antibioticus), Streptomyces castanensis (s.castanoglobisporus), Streptomyces violaceus (s.violecorber); trametes (Trametes); trichoderma (Trichoderma), such as Trichoderma reesei (t.reesei), Trichoderma virens (t.viride); yersinia (Yersinia), for example Yersinia enterocolitica (y. enterocolitica).
In a preferred embodiment, the polypeptide is β -galactosidase from a bacterium, e.g. from the family bifidobacterium, such as from the genus bifidobacterium, such as from a strain of bifidobacterium animalis, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium lactis or bifidobacterium longum, in a more preferred embodiment the polypeptide is β -galactosidase from bifidobacterium bifidum.
In a preferred embodiment, the polypeptide is β -galactosidase from a bacterium, e.g. from the family Bacillaceae, such as from the genus Bacillus, such as Bacillus coagulans, Bacillus circulans, Bacillus megaterium, B.novalis, Bacillus subtilis, Bacillus pumilus, Bacillus stearothermophilus, Bacillus thuringiensis, Bacillus bifidus, such as Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum strains, in a more preferred embodiment the polypeptide is β -galactosidase from Bacillus circulans or Bacillus infantis.
A preferred polypeptide is β -galactosidase having a sequence which is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 1-1304 of SEQ ID NO:1 or a fragment thereof having β -galactosidase activity such fragment of SEQ ID NO:1 can be any fragment of SEQ ID NO:1 having β -galactosidase activity.
In a preferred embodiment, the polypeptide having β -galactosidase activity used in the method of the invention comprises an amino acid sequence which is at least 50% identical to amino acids 28-1931 of SEQ ID NO:2 or a fragment thereof having β -galactosidase activity in a more preferred embodiment, the enzyme comprises an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1931 of SEQ ID NO: 2.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to amino acids 28-1331 of SEQ ID NO. 3 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1331 of SEQ ID NO. 3.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO. 4 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO. 4.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO. 5 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO. 5.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO 6 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO 6.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO. 7 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO. 7.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO 8 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO 8.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO 9 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO 9.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO 10 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO 10.
In another embodiment, the polypeptide having β -galactosidase activity used in the methods of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO. 11 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO. 11.
In another embodiment, the polypeptide having β -galactosidase activity used in the methods of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO 12 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO 12.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO 13 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO 13.
In another embodiment, the polypeptide having β -galactosidase activity used in the methods of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO:14 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO: 14.
In another embodiment, the polypeptide having β -galactosidase activity used in the method of the invention has an amino acid sequence which is at least 50% identical to SEQ ID NO. 15 or a fragment thereof having β -galactosidase activity preferably, the polypeptide has an amino acid sequence which is at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to SEQ ID NO. 15.
For The purposes of The present invention, The sequence identity between two amino acid sequences is determined as The output of "longest identity" using The Needman-Wunsch algorithm (Needleman and Wunsch,1970, J.Mol.biol. [ J. mol. biol. ]48:443-453) as implemented in The Needle program of The EMBOSS Software package (EMBOSS: European Molecular Biology Open Software Suite, Rice et al, 2000, Trends Genet. [ genetic Trends ]16:276-277) (preferably version 6.6.0 or more). The parameters used are the gap opening penalty of 10, the gap extension penalty of 0.5, and the EBLOSUM62 (EMBOSS version of BLOSUM 62) substitution matrix. For the Nedel program to report the longest identity, a non-shortfall (nobrief) option must be specified in the command line. The output of the "longest identity" of the nidel label is calculated as follows:
(same residue x 100)/(alignment Length-total number of vacancies in alignment)
β -galactosidases may be extracellular they may contain a signal sequence at their N-terminus which is cleaved off during secretion.
The term "derived from" in the context of the present invention means that the polypeptide can be isolated from an organism in which it naturally occurs, i.e. the identity (identity) of the amino acid sequence of the enzyme is the same as the native polypeptide.
A polypeptide having β -galactosidase can be obtained from a microorganism by using any suitable technique.A preparation of β -galactosidase polypeptide can be obtained by fermenting a suitable microorganism and then isolating a preparation of lactase from the resulting fermentation broth or microorganism by methods well known in the art.A polypeptide having β -galactosidase can also be obtained by using recombinant DNA techniques.
The term "purified" as used herein also includes a β -galactosidase protein that is substantially free of insoluble components from the native organism from which the enzyme was obtained.
The term "purified" as used herein also refers to the removal of other components, in particular other proteins present in the source cell of β -galactosidase and most particularly other enzymes present in the source cell of β -galactosidase the polypeptide having β -galactosidase can be "substantially pure", i.e. free of other components from the organism producing the enzyme (i.e. e.g. the host organism used for recombinant production of β -galactosidase), preferably β -galactosidase is an enzyme protein preparation which is at least 40% (w/w) pure, more preferably at least 50%, 60%, 70%, 80% or even at least 90% pure.
The term polypeptide having β -galactosidase activity includes any auxiliary compound necessary for the catalytic activity of the enzyme, such as, for example, a suitable receptor or cofactor, which may or may not be naturally present in the reaction system.
The polypeptide may be in any form suitable for the use, such as, for example, in the form of a dry powder or granulate, a dust-free granulate, a liquid, a stabilized liquid, or a protected enzyme.
The polypeptide is added in an appropriate amount to achieve the desired degree of lactose hydrolysis under the selected reaction conditions. The polypeptide may be added at a concentration between 100 and 15,000LAU (C) per liter of milk-based substrate, preferably between 100 and 10,000LAU (C) per liter of milk-based substrate. Further preferred concentrations include, for example, 100LAU (C)/L, 250LAU (C)/L, 500LAU (C)/L, 750LAU (C)/L, 1000LAU (C)/L, 1500LAU (C)/L, 2000LAU (C)/L, 5000LAU (C)/L, 6000LAU (C)/L, 7000LAU (C)/L, 8000LAU (C)/L, 9000LAU (C)/L, 10,000LAU (C)/L, 11,000LAU C)/L, 12,000LAU (C)/L, 13,000LAU (C)/L, 14,000LAU (C)/L, or 15,000LAU (C)/L.
The activity in lau (c) of a particular β -galactosidase can be determined by direct measurement of glucose released from lactose the skilled person knows how to determine such activity alternatively the activity can be determined by using the activity assay described in the methods and examples of the present application here the activity can be obtained by comparing a standard curve run with β -galactosidase of known activity with the activity of an unknown sample calculated therefrom.
The LAU (B) -unit activity of a specific β -galactosidase can be determined by direct measurement of the o-nitrophenyl (ONP) released from o-nitrophenyl β -D-galactopyranoside (ONPG) in a buffer containing 1mM MgSO 1, 0.05M MES at pH 6.5 and 30 ℃47H2O, 450mg/L of 1.46mg/ml substrate in Brij 35. After 600 seconds of incubation, by addition of 0.2M Na2CO3The reaction was stopped and the released ONP was measured at 405nm after incubation for 126 seconds. The skilled person will know how to perform the assay and determine such activity. Here, the activity can be obtained by comparing a standard curve run with lactases of known activity with the activity of the unknown sample thus calculated. The lactase of known activity may be, for example, that obtained from Novitin, Denmark
The skilled person knows how to determine the lactase activity at different pH and temperature. Lactase activity at different pH and temperature is preferably determined by using the method described in the examples of the present application.
In one aspect, the polypeptide is a fragment having one or more (several) amino acids deleted from the amino or carboxy terminus of the polypeptide of SEQ ID NO 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15, wherein the fragment has β -galactosidase activity.
β -galactosidase fragments contain at least 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250 or 1300 amino acid residues.
In one aspect, the β -galactosidase is as described in WO 2013/182686.
In one aspect, the β -galactosidase is as described in WO 2015/132349.
In one aspect, the β -galactosidase comprises the polypeptide of SEQ ID NO 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 and one or more fragments, such as at least one, two, three, four or five fragments, having β -galactosidase activity.
Saccharification
In an embodiment, the polypeptide having β -galactosidase activity has been modified by saccharification.
Without wishing to be bound by theory, it was surprisingly found that saccharification by β -galactosidase converts the polypeptide from a more hydrolytic enzyme to a more metastatic enzyme with transgalactosylating activity.
As used herein, "glycation" refers to the covalent attachment of carbohydrates to proteins. Carbohydrate attachment may be via, for example, the arginine, lysine, or N-terminal side chain of the enzyme. Preferably, the carbohydrate attachment is via the side chain of arginine or lysine.
Saccharification is sometimes referred to as (non-enzymatic) glycosylation. In the context of the present invention, glycosylation and saccharification are used interchangeably, and glycosylation may be non-enzymatic.
In embodiments, a polypeptide having β -galactosidase activity has been modified by saccharification of at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60 residues of the polypeptide.
In embodiments, a polypeptide having β -galactosidase activity has been modified by saccharification of at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60 lysine and/or arginine residues of the polypeptide.
In an embodiment, a polypeptide having β -galactosidase activity has been modified by saccharification of at least 1%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% of the lysine and/or arginine residues of the polypeptide in one embodiment, a polypeptide having β -galactosidase activity has been modified by saccharification of at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60 lysine and/or arginine residues of the polypeptide.
In a preferred embodiment, a polypeptide having β -galactosidase activity is modified by saccharification of at least 1%, preferably at least 3%, more preferably at least 5%, even more preferably at least 10%, most preferably at least 20% of the lysine and arginine residues of the polypeptide.
In another preferred embodiment, tryptic digestion of a polypeptide having β -galactosidase activity will result in a percentage of glycated trypsinized peptides of at least 1%, preferably at least 3%, more preferably at least 5%, at least 10% or at least 20%.
Also, without wishing to be bound by theory, it is believed that some, substantially all, or even all of the glycated residues are located at the C-terminus of a polypeptide having β -galactosidase activity.
Incubation leads to saccharification
In an embodiment, the invention provides a method of modifying a polypeptide having β -galactosidase activity, the method comprising contacting the polypeptide with a sugar for a time and at a temperature sufficient to produce a polypeptide modified by saccharification.
In an embodiment, the polypeptide is contacted with a solution of 5 wt% to 90 wt% sugar at a pH of 5 to 10 at a temperature of 20 ℃ to 80 ℃ for a period of 3 to 20 hours. Preferred sugars are reducing sugars as described in more detail below, and glucose is particularly preferred.
Suitable conditions include contacting the polypeptide with a solution of 5 wt% to 90 wt% sugar (such as 30 wt% to 90 wt% and especially 30 wt% to 70 wt%), for example 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85% or 90% sugar.
Suitable conditions include contacting the polypeptide at a pH in the range of 5-10 (e.g., pH 5-8), e.g., pH5, pH 5.5, pH6, pH 6.5, pH 7, pH 7.5, pH 8, pH 8.5, pH 9, pH 9.5, or pH 10.
Suitable conditions include contacting the polypeptide for a time in the range of 3-20 hours, such as in the range of 6-16 hours, e.g., 3 hours, 3.5 hours, 4 hours, 4.5 hours, 5 hours, 5.5 hours, 6 hours, 6.5 hours, 7 hours, 7.5 hours, 8 hours, 8.5 hours, 9 hours, 9.5 hours, 10 hours, 10.5 hours, 11 hours, 11.5 hours, 12 hours, 12.5 hours, 13 hours, 13.5 hours, 14 hours, 14.5 hours, 15 hours, 15.5 hours, 16 hours, 16.5 hours, 17 hours, 17.5 hours, 18 hours, 18.5 hours, 19 hours, 19.5 hours, or 20 hours.
Suitable conditions include contacting the polypeptide at a temperature in the range of 20 ℃ to 80 ℃, such as in the range of 20 ℃ to 50 ℃, alternatively in the range of 40 ℃ to 80 ℃, in particular 50 ℃ to 70 ℃, or alternatively at a temperature of 20 ℃, 25 ℃, 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃ or 80 ℃.
In a preferred embodiment, the polypeptide having β -galactosidase activity is contacted with a reducing sugar at a pH of 5-8, preferably pH6-7, at a temperature of 50 ℃ -80 ℃, preferably 50 ℃ -70 ℃, for a period of 3-100 hours, preferably 15-80 hours.
The skilled person will know how to adjust the time of contact with the sugar depending on the amount of enzyme added and the temperature. In general, if more enzyme is added, the contact time can be reduced. And in general, if the reaction temperature is increased, the contact time can be reduced. The saccharification process can be continued on the shelf depending on the storage conditions of the enzyme after contact with the sugar. Thus, if the shelf temperature of the enzyme is relatively high, the reaction time with sugar at the specified high temperature can be shortened, since the saccharification process will continue during the transportation and storage of the enzyme before it is used by the end consumer, which may be e.g. a dairy company or a company producing GOS as an ingredient.
In another preferred embodiment, the polypeptide having β -galactosidase activity is contacted with 30 wt% to 90 wt%, preferably 40 wt% to 65 wt% reducing sugar.
Candy
β -the sugars in the galactosidase formulation may comprise mono-, di-or oligosaccharides blends of sugars are also contemplated.
Reducing sugars react with the amino acid residues of β -galactosidase via a Maillard reaction.
Exemplary reducing sugars include the monosaccharides fructose, galactose, glucose, glyceraldehyde, ribose, xylose. Preferably fructose, galactose and/or glucose, and most particularly fructose and/or glucose.
Other exemplary reducing sugars include disaccharides, such as cellobiose, lactose, and maltose, with lactose and/or maltose being preferred. Also exemplified are glucose polymers such as maltodextrin and glycogen.
The presence of reducing sugars can be detected by a number of well-known tests, including the use of Benedict's reagent and/or Tollen's reagent.
Formulations
Formulations according to embodiments of the invention may comprise liquid compositions. For ease of use, liquid compositions are preferred.
In alternative embodiments, the formulation comprises a solid composition, such as a powder or granules.
In embodiments, a formulation or composition according to the invention comprises a polypeptide having β -galactosidase activity and at least 30 wt%, 31 wt%, 32 wt%, 33 wt%, 34 wt%, 35 wt%, 36 wt%, 37 wt%, 38 wt%, 39 wt%, 40 wt%, 41 wt%, 42 wt%, 43 wt%, 44 wt%, 45 wt%, 46 wt%, 47 wt%, 48 wt%, 49 wt%, 50 wt%, 51 wt%, 52 wt%, 53 wt%, 54 wt%, 55 wt%, 56 wt%, 57 wt%, 58 wt%, 59 wt%, 60 wt%, 61 wt%, 62 wt%, 63 wt%, 64 wt%, 65 wt%, 66 wt%, 67 wt%, 68 wt%, 69 wt%, 70 wt%, 71 wt%, 72 wt%, 73 wt%, 74 wt%, 75 wt%, 76 wt%, 77 wt%, 78 wt%, 79 wt%, 80 wt%, 81 wt%, 82 wt%, 83 wt%, 84 wt%, 85 wt%, 86 wt%, 87 wt%, 88 wt%, 89 wt%, or 90 wt% of a sugar, preferably, β -200 g/20 g galactosidase composition.
In a suitable formulation, the composition comprises an enzyme polypeptide having β -galactosidase activity and at least 30 wt%, 31 wt%, 32 wt%, 33 wt%, 34 wt%, 35 wt%, 36 wt%, 37 wt%, 38 wt%, 39 wt%, 40 wt%, 41 wt%, 42 wt%, 43 wt%, 44 wt%, 45 wt%, 46 wt%, 47 wt%, 48 wt%, 49 wt%, 50 wt%, 51 wt%, 52 wt%, 53 wt%, 54 wt%, 55 wt%, 56 wt%, 57 wt%, 58 wt%, 59 wt%, 60 wt%, 61 wt%, 62 wt%, 63 wt%, 64 wt%, 65 wt%, 66 wt%, 67 wt%, 68 wt%, 69 wt%, 70 wt%, 71 wt%, 72 wt%, 73 wt%, 74 wt%, 75 wt%, 76 wt%, 77 wt%, 78 wt%, 79 wt%, or 80 wt% glucose.
A suitable β -galactosidase composition comprises 200-20,000LAU (C)/g and at least 35 wt%, 36 wt%, 37 wt%, 38 wt%, 39 wt%, 40 wt%, 41 wt%, 42 wt%, 43 wt%, 44 wt%, 45 wt%, 46 wt%, 47 wt%, 48 wt%, 49 wt%, 50 wt%, 51 wt%, 52 wt%, 53 wt%, 54 wt%, 55 wt%, 56 wt%, 57 wt%, 58 wt%, 59 wt%, 60 wt%, 61 wt%, 62 wt%, 63 wt%, 64 wt% or 65 wt% of a sugar, preferably in the range of 40 wt% to 80 wt% of a sugar preferred β -galactosidase composition comprises 200-20,000LAU (C)/g and preferably 40 wt%, 60 wt% or 80 wt% of glucose.
In one embodiment, the formulation is a liquid formulation comprising 200-.
In one embodiment, the formulation is a solid formulation comprising 1,000-.
In embodiments, the formulation further comprises glycerin.
However, in preferred embodiments, the formulation is free or at least substantially free of polyols or glycols, such as glycerol and/or sorbitol. The amount of polyol or diol, such as glycerol, is preferably less than 40 wt%, less than 30 wt%, less than 25 wt%, less than 20 wt%, less than 15 wt%, less than 10 wt%, most preferably less than 5 wt%. Most preferably, the formulation is free of polyols or glycols, such as glycerol.
In embodiments, the formulations herein are enzyme stable. Liquid enzyme formulations that are enzyme-stabilized are particularly preferred, and liquid enzyme formulations that are enzyme-stabilized without the use of glycerol are more particularly preferred. Enzyme stability is a measure of the rate at which the activity of an enzyme decreases over time.
Also preferred are microbiologically stable formulations, especially liquid formulations. Microbial stability is a measure of the rate at which unwanted microorganisms proliferate and grow in a composition.
In embodiments, the formulation also comprises sodium chloride or potassium chloride, preferably in the range of 0.01-5 wt%, preferably 0.01-3 wt%, more preferably 0.01-2 wt%.
In embodiments, the formulation further comprises a preservative. Food grade preservatives are preferred, with benzoate, sorbate, methylparaben, and propylparaben being exemplary.
In an alternative but preferred embodiment, the formulation is free of preservatives, such as benzoates, sorbates, methylparaben and/or propylparaben.
Use of
It is contemplated that galactooligosaccharides are produced from lactose already present in milk under in situ conditions, and galactooligosaccharides are produced under conditions of high initial lactose concentration (greater than 40% -50% lactose (w/w)).
In an embodiment, the method for producing galactooligosaccharides comprises contacting a polypeptide having β -galactosidase activity with lactose at a high temperature and a high initial lactose concentration, in particular, the temperature may be e.g. 40 ℃ to 80 ℃, such as 50 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃ or 80 ℃ furthermore, the initial lactose concentration may be higher than 40% (w/w), such as 40% -50% (w/w), 45% (w/w), 50% (w/w), 55% (w/w), 40% -60% (w/w), or even higher than 60% (w/w), such as 61% (w/w), 62% (w/w), 63% (w/w), 64% (w/w), 65% (w/w), 66% (w/w), 67% (w/w), 68% (w/w), 69% (w/w), 70% (w/w), 71% (w/w), 72% (w/w), 73% (w/w), 74% (w/w), 75% (w/w) or 80% (w/w).
Typically, the initial lactose concentration is about 3-10% (w/w) lactose, e.g. 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10% (w/w), most typically about 5% (w/w), under in situ conditions for applying a polypeptide having β -galactosidase activity in milk.
The term "milk", in the context of the present invention, is to be understood as a milky secretion obtained from the milking of any mammal, such as a cow, sheep, goat, buffalo or camel.
In the context of the present invention, a "milk-based substrate" may be any raw and/or processed milk material. Useful milk-based substrates include, but are not limited to, solutions/suspensions of any milk or milk-like product containing lactose, such as full or low fat milk, skim milk, buttermilk, reconstituted milk powder (reconstituted milk powder), condensed milk, solutions of dried milk (solutionins of dried milk), UHT milk, whey permeate (whey perme), acid whey (acid whey), or milk fat (cream).
Preferably, the milk-based substrate is an aqueous solution of milk or skim milk powder. The milk powder typically has an initial lactose concentration of 36-52% (w/w).
The milk-based substrate may be more concentrated than raw milk.
In one embodiment, the ratio of protein to lactose in the milk-based substrate is at least 0.2, preferably at least 0.3, at least 0.4, at least 0.5, at least 0.6 or most preferably at least 0.7.
The milk-based substrate may be homogenized and pasteurized according to methods known in the art.
"homogenizing" as used herein means mixing well to obtain a soluble suspension or emulsion. Homogenization may be performed to break down the milk fat into smaller sizes so that it is no longer separated from the milk. This can be done by forcing the milk through small holes at high pressure.
"pasteurization" as used herein means reducing or eliminating the presence of living organisms (such as microorganisms) in the milk-based substrate, preferably pasteurization is obtained by maintaining a specific temperature for a specific time, typically a specific temperature is obtained by heating, the temperature and duration may be selected so as to kill or inactivate certain bacteria, such as harmful bacteria, and/or inactivate enzymes in the milk.
The dairy product according to the invention may be, for example, skim milk, low fat milk, full fat milk, milk fat, UHT milk, milk with extended shelf life, fermented milk products, cheese, yoghurt, cream, milk spread (dairy spread), buttermilk, acidified milk drinks, sour cream, whey-based drinks, ice cream, condensed milk, milk syrup (dulce de leche) or flavoured milk drinks. The dairy product may be produced by any method known in the art.
The dairy product may additionally comprise non-dairy ingredients, e.g. vegetable ingredients, such as e.g. vegetable oils, vegetable proteins and/or vegetable carbohydrates. The dairy product may further comprise additives such as, for example, enzymes, flavors, microbial cultures (e.g., probiotic cultures), salts, sweeteners, sugars, acids, fruits, juices, or any other ingredient known in the art as a dairy product ingredient or additive.
In one embodiment of the invention, the one or more milk components (milk fractions) and/or milk fractions (milk fractions) comprise at least 50% (weight/weight) of the milk product, such as at least 70%, e.g. at least 80%, preferably at least 90%.
In one embodiment of the invention, the one or more milk-based substrates that have been treated with a lactase polypeptide having β -galactosidase activity according to the method of the invention comprise at least 50% (weight/weight) of the milk product, such as at least 70%, e.g. at least 80%, preferably at least 90%.
In one embodiment of the invention, the dairy product is a dairy product that has not been enriched by the addition of pre-produced galactooligosaccharides.
In one embodiment of the invention, the enzyme-treated milk-based substrate is not dried before use as an ingredient of a milk product.
In one embodiment of the invention, the dairy product is ice cream. In this context, the ice cream may be any kind of ice cream, such as full-fat ice cream, low-fat ice cream or ice cream based on yoghurt or other fermented milk products. The ice cream may be produced by any method known in the art.
In one embodiment of the invention, the dairy product is milk or condensed milk. Condensed milk typically has a lactose concentration of 10% -20% (w/w), such as 10% -16% (w/w), and in some embodiments 18% -18.5% (w/w).
In a preferred embodiment of the invention, the milk product is UHT milk. In the context of the present invention UHT milk is milk that has been subjected to a sterilization process that is intended to kill all microorganisms, including bacterial spores. The UHT (ultra high temperature) treatment may be, for example, heat treatment at 130 ℃ for 30 seconds, or at 145 ℃ for one second.
In a preferred embodiment of the invention, the milk product is ESL milk. In the context of the present invention, ESL milk is milk with an extended shelf-life due to microfiltration and/or heat treatment and which is capable of remaining fresh on the shelf at 2-5 ℃ for at least 15 days, preferably at least 20 days.
In another preferred embodiment of the invention, the dairy product is a fermented dairy product, such as yoghurt.
In the context of the present invention, "fermented dairy product" is to be understood as any dairy product, wherein any type of fermentation forms part of the production process. Examples of fermented dairy products are products such as yoghurt, buttermilk, creme fraiche, yogurt (quark) and yogurt (fromage frais). The fermented dairy product may be produced by any method known in the art.
In the process of the present invention, "fermentation" means the conversion of a carbohydrate into an alcohol or acid by the action of a microorganism. Preferably, the fermentation in the process of the invention comprises converting lactose to lactic acid.
In the context of the present invention, "microorganism" may comprise any bacterium or fungus capable of fermenting a dairy substrate.
The microorganisms used for most fermented milk products are selected from the group of bacteria commonly referred to as lactic acid bacteria. As used herein, the term "lactic acid bacterium" refers to gram-positive, microaerophilic or anaerobic bacteria that ferment sugars and produce acids, including lactic acid (as the predominantly produced acid), acetic acid and propionic acid. The lactic acid bacteria most commonly used in industry are found in the order "lactobacillales" and include Lactococcus species (Lactococcus spp.), Streptococcus species (Streptococcus spp.), Lactobacillus species (Lactobacillus spp.), Leuconostoc spp., Pseudoleuconostoc spp., Pediococcus species (Pediococcus spp.), Brevibacterium species (Brevibacterium spp.), Enterococcus species (Enterococcus spp.), and Propionibacterium species (Propionibacterium spp.). Furthermore, lactic acid producing bacteria belonging to the group of anaerobic bacteria bifidobacteria (i.e. bifidobacteria species) are often included in the group of lactic acid bacteria, which bifidobacteria are often used as food cultures, either alone or in combination with lactic acid bacteria.
Lactic acid bacteria are usually supplied to the dairy industry in the form of frozen or freeze-dried cultures for bulk starter propagation (bulkstarter propagation) or so-called "direct vat set" (DVS) cultures intended to be directly inoculated into fermentation vessels or vats for the production of fermented dairy products. Such cultures are commonly referred to as "starter cultures" or "starters".
Commonly used starter culture strains of lactic acid bacteria are generally divided into mesophilic organisms (whose optimal growth temperature is about 30 ℃) and thermophilic organisms (whose optimal growth temperature is in the range of about 40 ℃ to about 45 ℃). Typical organisms belonging to the mesophilic group include lactococcus lactis (lactococcus lactis), lactococcus lactis subspecies lactis (lactococcus lactis. cremoris), Leuconostoc mesenteroides (Leuconostoc mesenteroides. cremoris), Leuconostoc mesenteroides (Pseudoleuconostoc mesenteroides. cremoris), Pediococcus pentosaceus (Pediococcus pentosaceus), lactococcus lactis subspecies diacetyl mutant strain (lactococcus lactis. diacetyl), lactococcus casei subspecies casei (lactococcus casei subspecies. casei) and paracasei subspecies paracasei (lactococcus lactis. paracasei). Thermophilic lactic acid bacterial species include, for example, Streptococcus thermophilus (Streptococcus thermophilus), Enterococcus faecium (Enterococcus faecalis), Lactobacillus delbrueckii subsp.
Anaerobic bacteria belonging to the genus Bifidobacterium, including Bifidobacterium bifidum, Bifidobacterium animalis (Bifidobacterium animalis) and Bifidobacterium longum (Bifidobacterium longum), are also commonly used as dairy starter cultures and are commonly included in the group of lactic acid bacteria. Furthermore, strains of the genus propionibacterium may be used as dairy starter cultures, in particular in the production of cheese. In addition, organisms belonging to the genus bifidobacterium are commonly used as food starter cultures.
Another group of microbial starter cultures are fungal cultures, including yeast cultures and cultures of filamentous fungi, which are particularly useful in the production of certain types of cheese and beverages. Examples of fungi include Penicillium roqueforti, Penicillium candidum, Geotrichum candidum, Torula kefir, Saccharomyces kefir and Saccharomyces cerevisiae.
In one embodiment of the invention, the microorganism used for the fermentation of the milk-based substrate is Lactobacillus casei or a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.
The fermentation process used in the process of the invention is well known and the person skilled in the art knows how to select suitable process conditions, such as temperature, oxygen, amount and characteristics of microorganisms, additives (such as e.g. carbohydrates, flavourings, minerals, enzymes) and processing time. Obviously, fermentation conditions may be selected to support the practice of the present invention.
As a result of the fermentation, the pH of the milk-based substrate decreases. The pH of the fermented dairy product of the invention may be, for example, in the range of 3.5-6, such as in the range of 3.5-5, preferably in the range of 3.8-4.8.
In a preferred embodiment, the fermented dairy product is a yoghurt.
In one embodiment, a method is provided for producing oligosaccharides using a polypeptide having β -galactosidase activity described herein or a cell expressing such a polypeptide, oligosaccharides including, but not limited to, fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides, lactosucrose, maltooligosaccharides, oligomannose, and xylooligosaccharides.
In embodiments, the oligosaccharides are produced by contacting a polypeptide as described herein with a medium comprising a disaccharide substrate (including, for example, cellobiose, lactose, lactulose, maltose, rhamnose, sucrose and trehalose) and incubating under conditions to produce oligosaccharides. The medium comprising the polypeptide as described herein may be part of a product selected from the group consisting of: cheese, yoghurt and other fermented milk products as also described more particularly above as well as dietary supplements and probiotic edible products. Alternatively, the oligosaccharides may be recovered and then added to the product of interest either before or after preparation.
Similarly, in embodiments, the oligosaccharides are produced by contacting a cell expressing an enzyme polypeptide as described herein with a medium comprising a disaccharide substrate (including, for example, cellobiose, lactose, lactulose, maltose, rhamnose, sucrose and trehalose) and incubating under conditions to produce the oligosaccharides. The cells may be part of a product selected from the group consisting of: cheese, yoghurt and other fermented milk products as also described more particularly above as well as dietary supplements and probiotic edible products. Alternatively, the oligosaccharides may be recovered and then added to the product of interest either before or after preparation.
In one aspect, there is provided use of a cell for producing a product selected from the group consisting of: yoghurt, cheese, fermented milk products, dietary supplements and probiotic edible products.
In one aspect, the polypeptides described herein are useful in the preparation of cheese products and in methods for preparing cheese products. The cheese product may for example be selected from the group consisting of: cream cheese, soft cheese and processed cheese. By adding the polypeptide, the cheese may contain significantly increased levels of oligogalactans and decreased levels of lactose. In one aspect, the lactose level in the final cheese product can be reduced by at least about 25%, preferably at least about 50% and more preferably at least about 75%. The polypeptide can be used to reduce lactose in cheese products to less than about 1 gram per serving, which is an amount that most lactose intolerant individuals can tolerate.
The cheese products provided herein are nutritionally enhanced cheese products having increased soluble fiber content, reduced caloric content, excellent organoleptic properties, improved texture and flavor. In addition, since GOS is absorbed more slowly than lactose or its hydrolysates, the polypeptides described herein can reduce the glycemic index of cheese products. Finally, since GOS surprisingly provides an improved texture to cream cheese products allowing for reduced stabilizer use, or allowing for increased moisture content without syneresis, the polypeptide can reduce the production cost of cheese products, particularly cream cheese products.
In a further aspect, there is provided the use of a transgalactosyl polypeptide as disclosed herein or a cell as disclosed herein for the production of galactooligosaccharides. In one aspect, there is provided the use of a transgalactosyl polypeptide as disclosed herein or a cell as disclosed herein for the production of a galactooligosaccharide which is part of a product selected from the group consisting of: yoghurt, cheese, fermented dairy products, dietary supplements and probiotic edible products. In one aspect, the product is a yogurt, cheese or fermented dairy product. In one aspect, there is provided the use of a transgalactosyl polypeptide as disclosed herein or a cell as disclosed herein for the production of galactooligosaccharides to enhance the growth of bifidobacteria. In one aspect, there is provided the use of a transgalactosyl polypeptide as disclosed herein or a cell as disclosed herein for the production of galactooligosaccharides to enhance the growth of bifidobacteria in mixed culture fermentations.
In one aspect, a method for producing a transgalactosylation polypeptide as disclosed herein is provided, the method comprising culturing a cell as disclosed herein in a suitable medium under conditions allowing expression of said polypeptide, and recovering the resulting polypeptide from the culture. There is provided a method for producing galactooligosaccharides, the method comprising contacting a polypeptide as disclosed herein or a cell as disclosed herein with a milk-based solution comprising lactose.
There are several advantages to treating milk products with polypeptides that can convert lactose to monosaccharides or GOS. The product may be consumed by a person with lactose intolerance who otherwise exhibits symptoms such as flatulence and diarrhea. The sweetness of the dairy product treated with lactase is also higher than that of a similar untreated product, because the perceived sweetness of glucose and galactose is higher compared to lactose. This effect is of particular interest for applications where a high sweetness of the final product is desired, such as yoghurt and ice cream, and this allows a net reduction of carbohydrates in the edible product. A phenomenon known as grittiness is often seen in ice cream production, in which lactose molecules crystallize due to the relatively low solubility of lactose. When lactose is converted to monosaccharides or GOS, the mouthfeel of the ice cream is much better than that of an untreated product. The presence of sandy feeling due to lactose crystallization can be eliminated, and the raw material cost can be reduced by using whole milk powder instead of skim milk powder. The main function of the enzyme treatment is to increase sweetness.
Another interesting use of polypeptides having β -galactosidase activity is in infant, follow-on or baby formulas infant formulas are manufactured and marketed for infants under 12 months, usually prepared from powder (mixed with water) or liquid (with or without additional water) for bottle or cup feeding.
In many countries, legislation prohibits the addition or carriage of glycerol in infant, follow-up or toddler formulas, and therefore in applications directed to infant, follow-up or toddler formulas, formulations of polypeptides having β -galactosidase activity must be free of glycerol.
In one embodiment, the polypeptide having transgalactosylating activity can be used with other enzymes such as proteases (including chymosin-chymosin or rennin), lipases (such as phospholipases), amylases and transferases.
PREFERRED EMBODIMENTS
1. A formulation comprising a polypeptide having β -galactosidase activity and at least 30 wt% of a reducing sugar, preferably fructose, galactose, glucose or lactose.
2. The formulation of example 1, wherein the polypeptide having β -galactosidase activity has been modified by saccharification of at least one lysine and/or arginine residue.
3. The formulation of any one of the preceding embodiments, wherein the polypeptide having β -galactosidase activity has been modified by saccharification of at least 1%, preferably at least 3%, more preferably at least 5%, even more preferably at least 10%, most preferably at least 20% of the lysine and arginine residues of the polypeptide.
4. The formulation of any one of the preceding embodiments, which is an enzyme formulation.
5. The formulation as described in any of the preceding embodiments having an activity of 200-.
6. The formulation according to any of the preceding embodiments, which is a liquid formulation, preferably having an activity of 200-.
7. The formulation of any one of the preceding embodiments, which is a solid formulation, preferably having an activity of 1,000-.
8. The formulation of any one of the preceding embodiments, comprising 40 wt% -65 wt% sugar.
9. The formulation of any one of the preceding embodiments, wherein the sugar is glucose.
10. The formulation of any one of the preceding embodiments, which is substantially free of glycerol.
11. The formulation of any one of the preceding embodiments, further comprising sodium chloride or potassium chloride, preferably in the range of 0.01 wt% to 5 wt%, preferably 0.01 wt% to 3 wt%, more preferably 0.01 wt% to 2 wt%.
12. The formulation as described in any of the preceding embodiments, wherein the polypeptide having β -galactosidase activity has an amino acid sequence which is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acid 1-1304 of SEQ ID NO:1 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acid 28-1931 of SEQ ID NO:2 or a fragment thereof having β 0-galactosidase activity, at least 50%, such as at least 60%, such as at least 70%, such as at least 80%, at least 90%, at least 95% or at least 98% identical to amino acid 28-1331 of SEQ ID NO:3 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, such as at least 80%, such as at least 90%, at least 95% or at least 98%, at least 50%, such as at least 60%, such as at least 80%, at least 90%, at least 95% identical to at least 90%, at least 95% or at least 80%, at least 90%, at least 95% identical to at least 95% or at least 80%, at least 50% identical to amino acid 80%, at least 60%, at least 80%, at least 90%, at least 95% or at least 80%, at least 90% identical to amino acid 80%, at least 90% or at least 80% identical to a fragment of SEQ ID NO 1-80%, at least 95% or at least 80%, at least 95% identical to at least 80%, at least 90% or at least 80%, at least 95% of a fragment of SEQ ID NO 1-80%, at least 80% of a fragment of SEQ ID NO 1-80%, at least 90%, at least 80% of SEQ ID NO 1-80%, at least 90% of a fragment of SEQ ID NO: 7% of SEQ ID NO 1-80%, at least 80% of a fragment of SEQ ID NO 1% of a fragment of SEQ ID NO 1-80%, at least 90% of a fragment of SEQ ID NO 1% of a fragment of SEQ ID NO: 3.
13. The formulation of any one of the preceding embodiments, wherein the polypeptide having β -galactosidase activity has an amino acid sequence that is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 1-1304 of SEQ ID NO:1 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 28-1931 of SEQ ID NO:2 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 28-1331 of SEQ ID NO:3 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, such as at least 80%, such as at least 90%, at least 95%, or at least 98% identical to amino acids 28-1331 of SEQ ID NO:3 or a fragment thereof having β -galactosidase activity, such as at least 60%, such as at least 80%, at least 90%, at least 95%, at least 98% identical to a fragment thereof, at least 3875%, at least 60%, at least 90%, at least 95%, at least 90%, at least 98% identical to a fragment thereof, at least 60% identical to a fragment thereof, at least 90%, at least 60% identical to a fragment thereof, at least.
14. The formulation as claimed in any of the preceding embodiments, wherein the polypeptide having β -galactosidase activity has an amino acid sequence which is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98% or 100% identical to amino acids 1-1304 of SEQ ID NO 1 and has a length of 900-1350 amino acids, preferably 1300-1305 amino acids, more preferably 1302-1304 amino acids.
15. A polypeptide having β -galactosidase activity which has been modified by saccharification of at least one lysine and/or arginine residue.
16. The polypeptide of example 15 which has been modified by saccharification of at least 1%, preferably at least 3%, more preferably at least 5%, even more preferably at least 10%, most preferably at least 20% of the lysine and arginine residues of the polypeptide.
17. The polypeptide according to any of embodiments 15-16 having an amino acid sequence which is at least 50% identical to amino acids 1-1304 of SEQ ID NO. 1 or a fragment thereof having a β -galactosidase activity, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1931 of SEQ ID NO. 2 or a fragment thereof having an β -galactosidase activity, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1331 of SEQ ID NO. 3 or a fragment thereof having a β -galactosidase activity, such as at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 90-1331 of SEQ ID NO. 5 or a fragment thereof having a β -galactosidase activity, such as at least 50%, such as at least 60%, such as at least 70%, at least 90%, at least 95% or at least 80%, at least 90%, at least 80%, at least 95% identical to amino acid sequence of a fragment thereof, at least 80%, at least 60%, at least 80%, at least 95% identical to a fragment thereof, at least 60% identical to amino acid sequence of SEQ ID NO. 80%, at least 90%, at least 80%, at least 90% identical to a fragment thereof, at least 80%, at least 90% or at least 80%, at least 90% or at least 80%, at least 90% identical to a fragment thereof, or at least 80%, at least 90% of a fragment thereof, at least 90% of a fragment thereof, at least 80%, at least 90% of a fragment thereof, or at least 90% of a fragment thereof, at least 80%, at least 90% of a fragment thereof, at least 80%, at least 90% of a fragment thereof, at least 80%, at least 90% of a fragment thereof, at least 90%, at least 50% of a fragment thereof, at least 50% of a fragment thereof.
18. The polypeptide according to any of examples 15 to 17, which has an amino acid sequence which is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 1 to 1304 of SEQ ID NO. 1 or a fragment thereof having β -galactosidase activity, which is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28 to 1931 of SEQ ID NO. 2 or a fragment thereof having β -galactosidase activity, which is at least 50%, such as at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28 to 1331 of SEQ ID NO. 3 or a fragment thereof having β -galactosidase activity, such as at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95% or at least 98%, which is at least 50%, such as at least 60%, such as at least 80%, at least 90%, at least 95%, at least 90% or at least 98% identical to SEQ ID NO. 5 or a fragment thereof having β -galactosidase activity, such as at least 60%, at least 95%, at least 90% identical to a fragment thereof, at least 50% identical to at least 95% or at least 95% identical to a fragment thereof, at least 50% identical to a fragment thereof, such as at least 95% identical to amino acids 1% or at least 95% to a fragment thereof, at least 95% identical to.
19. The polypeptide according to any of embodiments 15 to 18 having an amino acid sequence which is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98% or 100% identical to amino acids 1 to 1304 of SEQ ID NO 1 and which has a length of 900-1350 amino acids, preferably 1300-1305 amino acids, more preferably 1302 or 1304 amino acids.
20. A method of modifying a polypeptide having β -galactosidase activity, comprising contacting the polypeptide with a reducing sugar, preferably fructose, glucose, galactose or lactose, for a time and at a temperature sufficient to produce a polypeptide modified by saccharification.
21. The method of example 20, which is a method of modifying a polypeptide having β -galactosidase activity by saccharification.
22. The method of any one of embodiments 20-21, wherein the polypeptide having β -galactosidase activity modified by saccharification has improved transgalactosylating activity compared to a polypeptide having β -galactosidase activity that is not modified by saccharification.
23. The method of any one of embodiments 20-22, wherein the polypeptide having β -galactosidase activity is modified by saccharification of at least 1%, preferably at least 3%, more preferably at least 5%, even more preferably at least 10%, most preferably at least 20% of the lysine and arginine residues of the polypeptide.
24. The method of any one of embodiments 20-23, comprising contacting the polypeptide having β -galactosidase activity with 30-90% by weight of a reducing sugar, preferably fructose, glucose, or galactose, at a pH of 5-8 at a temperature of 20 ℃ -80 ℃ for a period of 3-100 hours.
25. The method of any one of embodiments 20-24, comprising contacting the polypeptide having β -galactosidase activity at a pH of 5-8, preferably pH6-7, at a temperature of 50-80 ℃, preferably 50-70 ℃, for a time of 3-100 hours, preferably 15-80 hours.
26. The method of any one of embodiments 20-25, comprising contacting the polypeptide having β -galactosidase activity with 30 wt% -90 wt%, preferably 40 wt%, 60 wt%, or 80 wt% reducing sugar, preferably glucose.
27. The method of any one of embodiments 20-25, comprising contacting the polypeptide having β -galactosidase activity with 30 wt% -90 wt%, preferably 40 wt% -65 wt% reducing sugar.
28. The method of any one of embodiments 20-27, wherein the reducing sugar is fructose, glucose, or galactose, preferably glucose.
29. The method as described in any of examples 20 to 28, wherein the polypeptide having β -galactosidase activity has an amino acid sequence which is at least 50% identical to amino acids 1-1304 of SEQ ID NO:1 or a fragment thereof having β -galactosidase activity, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1931 of SEQ ID NO:2 or a fragment thereof having β 0-galactosidase activity, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1331 of SEQ ID NO:3 or a fragment thereof having β -galactosidase activity, such as at least 60%, such as at least 70%, such as at least 80%, at least 90%, at least 95% or at least 98% identical to amino acids 28-1331, such as at least 60%, such as at least 80%, such as at least 90%, at least 95% or at least 98% identical to at least 80%, at least 90%, at least 95% or at least 80%, at least 50% identical to amino acids β -1331, such as at least 60%, such as at least 80%, at least 90%, at least 80%, at least 90%, at least 80%, at least 90%, at least 95% identical to at least 80%, at least 95% or at least 80%, at least 80% or at least 80%, at least 80% identical to at least 80%, at least 80% or at least 80%, at least 50% identical to at least 50% or at least 80%, at least 50% or at least 50% identical to at least 80%, at least 50% or at least 80%, at least 50% of a fragment of SEQ ID NO 10% of a fragment of the same sequence of SEQ ID NO: 7%, at least 80%, at least 50% of a fragment of SEQ ID NO 1% of a fragment of SEQ ID NO 10% of a fragment of SEQ ID NO 1% of a fragment of SEQ ID NO 10% of a fragment of SEQ ID NO:7, at least.
30. The method of any one of embodiments 20-29, wherein the polypeptide having β -galactosidase activity has an amino acid sequence that is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 1-1304 of SEQ ID NO:1 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 28-1931 of SEQ ID NO:2 or a fragment thereof having β -galactosidase activity, at least 50%, such as at least 60%, such as at least 70%, at least 80%, at least 90%, at least 95%, or at least 98% identical to amino acids 28-1331 of SEQ ID NO:3 or a fragment thereof having 25-galactosidase activity, at least 50%, such as at least 60%, such as at least 70%, such as at least 80%, at least 90%, at least 95%, or at least 98%, at least 50%, such as at least 60%, such as at least 90%, at least 95%, at least 50%, or at least 95%, at least 50%, such as at least 50%, or at least 50% identical to amino acids 3970%, such as at least 70%, or at least 95%, at least 98% identical to a fragment thereof having galactosidase activity of SEQ ID NO: 3%, or at least 90%, or at least 98%.
31. The method according to any one of embodiments 20 to 30, wherein the polypeptide having β -galactosidase activity has an amino acid sequence which is at least 50%, such as at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98% or 100% identical to amino acids 1 to 1304 of SEQ ID NO 1 and has a length of 900-1350 amino acids, preferably 1300-1305 amino acids, more preferably 1302 or 1304 amino acids.
32. A method for producing Galactooligosaccharides (GOS) comprising contacting the formulation of any one of examples 1-14 or the polypeptide of any one of examples 15-19 or the polypeptide having β -galactosidase activity that has been modified by the method of any one of claims 20-31 with lactose.
33. A method for producing Galactooligosaccharides (GOS) comprising contacting a polypeptide having a sequence comprising or consisting of amino acids 1-1304 of SEQ ID NO:1 with lactose under conditions of high temperature and high initial lactose concentration.
34. The method of embodiment 33, wherein the temperature is 40-80 ℃, such as 50 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃ or 80 ℃, and wherein the initial lactose concentration is higher than 40% (w/w), such as 40-50% (w/w), 45% (w/w), 50% (w/w), 55% (w/w), 40-60% (w/w), or even higher than 60% (w/w), such as 61% (w/w), 62% (w/w), 63% (w/w), 64% (w/w), 65% (w/w), 66% (w/w), 67% (w/w), 68% (w/w), 69% (w/w), 70% (w/w), 71% (w/w), 72% (w/w), 73% (w/w), 74% (w/w), 75% (w/w) or 80% (w/w) lactose.
Examples of the invention
Materials and methods
Activity assay (LAU (C))
The principle is as follows:
the enzyme lactase hydrolyses lactose to form α -D-glucose in a hexokinase catalysed reaction α -D-glucose is phosphorylated by ATP the formed glucose-6-phosphate is oxidised to 6-phosphogluconate by glucose-6-phosphate dehydrogenase.
Reagent:
15% (w/v) Brij L23: 508.0 + -0.4 g are weighedL23(Sigma B4184) was placed in a beaker. Approximately 300mL of ultrapure water was added and stirred. Will be provided with
A color developing reagent: (glucose kit (GHK) (0.1M Tris, 2.1mM ATP, 2.1mM NAD, 4mM Mg2+, < 0.1% NaN3, 4mM Mg2+, >7.5kU/L hexokinase, >7.5kU/L G-6-P-DH, pH 7.8)): a vial of glucose (HK) reagent A (Thermo Fisher Scientific (product No.: 981304 or 981779)) and a vial of glucose (HK) reagent B (Thermo Fisher Scientific (product No.: 981304 or 981779)) were opened. 1 vial of reagent B was poured into 1 vial of reagent A. The cover is covered. The vial was thoroughly mixed by slowly and gently rotating it up and down 10-15 times. The entire mixture in a vial of reagent a is used, or the required amount is poured into an appropriate container. Storability: in a refrigerator for 1 month.
Lysis buffer/dilution buffer (0.01M citric acid monohydrate, 0.0225% (w/v)
Substrate (31.6% w/w lactose monohydrate, 0.01M citric acid monohydrate, 0.0225(w/v) Brij L23, 1mM MgSO4,7H 2O): 7.9. + -. 0.2g lactose monohydrate (Cas number 10039-26-6) were weighed out and placed directly into a beaker. The total volume of the lysis buffer was 25.0. + -. 0.1 g. Heat and stir until completely dissolved without boiling the substrate. Storability: at room temperature for 6 hours.
And (3) standard substance: an enzyme-labeled standard (available from Novozymes A/S, Denmark) with the identified LAU (C)/g was used as the standard, diluted to a range of 0.197-0.7880LAU (C)/mL in lysis buffer.
The procedure is as follows:
1. 50uL of substrate was incubated at 50 ℃ for 540 seconds. Blank (50uL of lysis buffer) was subtracted.
2. 25uL of sample in lysis buffer was added.
3. The reaction was incubated for 1800 seconds and then 160uL of chromogenic reagent was added.
4.300 seconds later, the absorbance at 340nm was measured.
Calculation of enzyme Activity:
the enzyme activity of the diluted sample was read from the standard curve. The activity of the sample in LAU (C)/g was calculated as follows:
s-reading from the standard curve in LAU (C)/mL
V is the volume of the volumetric flask used, in mL
F-dilution of the second dilution
W-weight of sample, in g
Application in yoghourt
Commercial homogenized milk containing 1.5% fat was pasteurized at 90 ℃ for 20 min. 200ml of this milk was transferred to a baby bottle and adjusted to 43 ℃. The milk was inoculated with a frozen probiotic yogurt culture such as chr. hansen (F-DVS ABY-3) from denmark using an inoculation level of 0.02%. Simultaneously, enzymes are added to the milk. The milk samples were fermented at 43 ℃ until the pH reached 4.55 in about five hours. The yoghurt was then stirred, cooled to 25 ℃ and stored at 8 ℃. Samples were collected 2 hours after addition of culture and enzyme, at final pH (pH 4.55) and after storage at 8 ℃ for 20-24 hours (day 1). The biological activity is terminated by the addition of sulphuric acid. Proteins were precipitated by addition of perchloric acid, followed by addition of MQW-containing standards. Lactose hydrolysis was measured using a Dionnex ICS-3000 system equipped with Carbopac20 connected to an Electrochemical Detector (ED). Peaks were identified and quantified by comparison with known standards for lactose, glucose and galactose. The content of GOS in the form of DP2 sugar (lactose in particular) and DP3+ was identified and quantified. Vivinal GOS (Frieswan Kammana, Friesliand Campina) is a useful standard for GOS quantification.
Application in yoghourt
Commercial homogenized milk containing 1.5% fat was pasteurized at 90 ℃ for 20 min. 200ml of this milk was transferred to a baby bottle and adjusted to 43 ℃. The milk was inoculated with a frozen probiotic yogurt culture such as chr. hansen (F-DVS ABY-3) from denmark using an inoculation level of 0.02%. While enzymes are added to the milk. The milk samples were fermented at 43 ℃ until the pH reached 4.55 in about five hours. The yoghurt was then stirred, cooled to 25 ℃ and stored at 8 ℃. Samples were collected 2 hours after addition of culture and enzyme, at final pH (pH 4.55) and after 1, 2, 3 and 7 days of storage at 8 ℃. The biological activity is terminated by the addition of sulphuric acid. Proteins were precipitated by addition of perchloric acid, followed by addition of MQW-containing standards. Lactose hydrolysis was measured using a DionnexICS-3000 system equipped with Carbopac20 connected to an Electrochemical Detector (ED). Peaks were identified and quantified by comparison with known standards for lactose, glucose and galactose. The content of GOS in the form of DP2 sugar (lactose in particular) and DP3+ was identified and quantified. Vivinal GOS (Frieswan Kammana, Friesliand Campina) is a useful standard for GOS quantification.
Application in 1.5% milk
Commercial homogenized milk containing 1.5% fat was transferred to a tube (10ml) and heated to 40 ℃, 50 ℃ and 55 ℃ respectively in a water bath. The enzyme is then added to the milk sample. Samples were collected at 2 and 4 hours after enzyme addition. The biological activity is terminated by the addition of sulphuric acid. Proteins were precipitated by addition of perchloric acid, followed by addition of MQW-containing standards. Lactose hydrolysis was measured using a Dionnex ICS-3000 system equipped with Carbopac20 connected to an Electrochemical Detector (ED). Peaks were identified and quantified by comparison with known standards for lactose, glucose and galactose. The content of GOS in the form of DP2 sugar (lactose in particular) and DP3+ was identified and quantified. Vivinal GOS (Frieswan Kammana, Friesliand Campina) is a useful standard for GOS quantification.
Application in skim milk solution
100ml of a 9% skim milk solution with about 5% lactose was prepared by mixing 9g of skim milk powder (Kerry) in 91ml of ionized water. 10ml of the solution was transferred to a tube containing a magnetic stir bar and placed in a water bath at 37 ℃. Enzyme was added after 15 min. Milk samples were taken at regular intervals for up to 4 hours and the enzyme was inactivated by heating to 99 ℃ for 10min in a hot mixer. The samples were diluted appropriately and filtered through a 0.20um filter. Lactose hydrolysis was measured using a Dionex BioLC equipped with a Dionex PA1 column and a Pulsed Aminoperiometrik Detektor (PAD). Peaks were identified and quantified by comparison with known standards for lactose, glucose and galactose. The content of GOS in the form of DP2 sugar (lactose in particular) and DP3+ was identified and quantified. Vivinal GOS (Frieswan Kammana, Friesliand Campina) is a useful standard for GOS quantification.
Application in 1.5% milk-high temperature
Commercial homogenized milk containing 1.5% fat was transferred to a tube (10ml) and adjusted to 63 ℃. The enzyme is added to the milk sample. Samples were collected at 63 ℃ 15 minutes, 30 minutes, 2 hours and 4 hours after enzyme addition. The biological activity was stopped by adding sulfuric acid and the protein was precipitated by adding perchloric acid before HPLC analysis. Lactose hydrolysis was measured using a Dionnex ICS-3000 system equipped with Carbopac20 connected to an Electrochemical Detector (ED). Peaks were identified and quantified by comparison with known standards for lactose, glucose and galactose. The content of GOS in the form of DP2 sugar (lactose in particular) and DP3+ was identified and quantified. Vivinal GOS (Frieswan Kammana, Friesliand Campina) is a useful standard for GOS quantification.
Application in whey osmotic solution
100ml of a 15% or 30% (w/w) whey permeate comprising mainly lactose and ions was prepared by mixing 15g or 30g of spray-dried whey permeate powder (Variolac, Ara) in 85ml or 70ml of ionized water, respectively. The solution was poured into a flask containing a magnetic stir bar and placed in a 37 ℃ water bath. Enzyme was added after 15 min. Milk samples were taken at regular intervals up to 5.5 hours and the enzyme was inactivated by heating to 99 ℃ for 10min in a hot mixer. The samples were diluted appropriately and filtered through a 0.20um filter. Lactose hydrolysis was measured using a Dionex BioLC equipped with a Dionex PA1 column and a Pulsed Aminoperiometrik Detektor (PAD). Peaks were identified and quantified by comparison with known standards for lactose, glucose and galactose. The content of GOS in the form of DP2 sugar (lactose in particular) and DP3+ was identified and quantified. Vivinal GOS (Frieswan Kammana, Friesliand Campina) is a useful standard for GOS quantification.
Example 1
Production of polypeptides
Bifidobacterium bifidum β -galactosidase (BBB) with sequence shown as SEQ ID NO. 1 is expressed in Bacillus licheniformis
Example 2
Saccharification
BBB-un _1 according to example 1, untreated Bifidobacterium bifidum β -galactosidase (BBB-un _1) was expressed in B.licheniformis, concentrated using ultrafiltration (cut-off 10kDa), and finally formulated with 50% (w/w) glycerol, the activity of this sample was 7210LAU (C)/g.
To a 100ml Distec container, 100g of a 66% (w/w) sugar (glucose (Glc), galactose (Gal) or lactose (Lac)) solution containing 20mM succinic acid buffer pH 6.5 was added and pre-heated to 60 ℃ for 15 min. 10ml of BBB-un _1 without glycerol was then added and incubated at 60 ℃ with mixing for 16 hr. The solution was cooled to room temperature and dialyzed against 5mM pH 6.5 succinate buffer (cut-off 12kDa) at 5 ℃ for 16hr, then concentrated to about 5ml using an Amicon cell with a cut-off of 10kDa, and finally the same volume of glycerol was added to give a 50% glycerol concentration (v/v). The three samples produced from this procedure were designated BBB-Glc, BBB-Gal and BBB-Lac, indicating the sugars used for incubation.
Filter-assisted sample preparation (FASP) MS data from tryptic digests were obtained and glycated peptides were identified as Lys and Arg +1 hexoses, resulting in 1 missed cleavage site. The% glycated trypsinized peptides were estimated at 0.66%, 31%, 36% and 27% for untreated, lactose treated, glucose treated and galactose treated, respectively. Thus, mass spectrometry of peptides prepared from tryptic digests confirmed the glycation of lysine and arginine residues of BBB-Glc, BBB-Gal, and BBB-Lac, but these glycations were not present in BBB-un _ 1.
GOS production at 25 ℃
To evaluate the GOS produced at 25 ℃ 50ul 1280LAU (C)/g enzyme (BBB-un _1, BBB-Glc, BBB-Gal or BBB-Lac) was pre-incubated with 950ulHot 66.5% lactose x H2O (w/w), 20mM succinic acid (pH 6.5) were mixed in an Eppendorf tube to give lactose at a final concentration of 60%. The mixture was then incubated at 25 ℃ for 22hr at 1000rpm and placed on ice. The enzyme was then inactivated by diluting 1ml of GOS product with 49ml of 0.04M NaOH, 1mM EDTA and incubated for 5min at room temperature. An additional 40-fold dilution (i.e., a total of 2000-fold dilutions) was then prepared with Milli Q water and applied to a PA1 column (high performance anion exchange chromatography) (HPAEC-PAD) with pulsed amperometric detection.
GOS production at 65 ℃
To evaluate the GOS produced at 65 ℃, 50ul 192LAU (C)/g enzyme (BBB-un _1, BBB-Glc, BBB-Gal or BBB-Lac) was mixed with 950ul pre-heated 66.5% lactose H2O (w/w), 20mM succinic acid (pH 6.5) in Eppendorf tubes to give a final concentration of 60% lactose. The mixture was then incubated at 65 ℃ for 22hr at 1000rpm and placed on ice. The enzyme was then inactivated by diluting 1ml of GOS product with 49ml of 0.04M NaOH, 1mM EDTA and incubated for 5min at room temperature. An additional 40-fold dilution (i.e., a total of 2000-fold dilutions) was then prepared with Milli Q water and applied to a PA1 column (high performance anion exchange chromatography) (HPAEC-PAD) with pulsed amperometric detection.
Table 1.
As seen in table 1, untreated bifidobacterium bifidum β -galactosidase (BBB-un _1) had lower transgalactosylating activity at 25 ℃ compared to the glycated BBB forms (BBB-Glc, BBB-Gal and BBB-Lac) which had 7-10 fold higher (Glc-Gal)/Gal ratios when incubated under the same process conditions, the (Glc-Gal)/Gal ratio was 0.79. the difference between untreated and glycated BBB was less pronounced at 65 ℃ and only a 1.2-1.3 fold increase in the (Glc-Gal)/Gal ratio was observed, however, unexpectedly, the (Glc-Gal)/Gal ratios of all enzymes BBB-un _1, BBB-Glc, BBB-Gal and BBB-Lac were all markedly increased at elevated temperatures compared to 25 ℃.
Example 3
Sample preparation:
BBB-un _2 untreated Bifidobacterium bifidum β -galactosidase (BBB-un _2) was expressed in B.licheniformis according to example 1 and concentrated using ultrafiltration (cut-off 10kDa) and finally formulated with 40% (w/w), 60% (w/w) or 80% (w/w) glucose at enzyme concentrations of 7575LAU (C)/g, 9200LAU (C)/g and 4600LAU (C)/g, respectively.
Saccharification of the enzyme sample:
the enzyme solution formulated with glucose was incubated at three different temperatures of 50 ℃, 55 ℃ and 60 ℃ for 16h and 40h, see table 2.
GOS production at 25 ℃
To evaluate the GOS produced at 25 ℃, 50 μ l of the enzyme samples shown in table 2 were mixed with 950 μ l of pre-heated 66.5% lactose H2O (w/w), 20mM succinic acid (pH 6.5) in an Eppendorf tube to give a final concentration of 60% lactose. The mixture was then incubated at 25 ℃ for 22hr at 1000rpm and placed on ice. The enzyme was then inactivated by diluting 1ml of GOS product with 49ml of 0.04m naoh, 1mM EDTA and incubated for 5min at room temperature. An additional 40-fold dilution (i.e., a total of 2000-fold dilutions) was then prepared with Milli Q water and applied to a PA1 column (which is high performance anion exchange chromatography, HPAEC) and carbohydrate detected with Pulsed Amperometric Detection (PAD).
Results and discussion
TABLE 2
Table 2 shows that, as the temperature was increased from 50 ℃ to 60 ℃, the (Glc-Gal)/Gal ratio increased and was higher than the control that had not been heat-treated. Prolonged incubation times also increased the (Glc-Gal)/Gal ratio, i.e. higher values were obtained after 40h compared to the values obtained after 16 h. The effect of temperature and time was the same for enzymes formulated with 40%, 60% and 80% glucose.
Example 4
Saccharification of enzyme samples
According to example 1, untreated bifidobacterium bifidum β -galactosidase (BBB-un) was expressed in bacillus licheniformis and concentrated using ultrafiltration (cut-off 10kDa) and formulated with glucose at the levels shown in the table by incubation at 55 ℃ for 44h, then stored at 4 ℃.
GOS production in milk at 5 ℃
One ml of semi-skimmed milk was placed in a 2ml Eppendorf tube, heated to 90 ℃ for 5min, and cooled in an ice bath for at least 30 min. Then 10. mu.l of the diluted enzyme sample was added and incubated at 5 ℃ for 24 h. The reaction was stopped by adding 5. mu.l HAc, heated to 90 ℃ for 5min and centrifuged at 20,000g for 5 min. Then 50. mu.l of the supernatant was added to 500. mu.l Milli Q water + 10. mu.l Carrez I solution in a 5ml Eppendorf tube and mixed, and then 10. mu.l Carrez II solution was added and mixed. Then 4.43ml of milli Q water was added and centrifuged at 20,000g for 5min at room temperature. Then 1ml of supernatant was added to 4ml of water and filtered through a 0.20 μm filter into HPLC vials and applied to a PA1HPAEC column and carbohydrates were detected with PAD.
GOS production in milk at 42 ℃
One ml of semi-skimmed milk was placed in a 2ml Eppendorf tube, heated to 90 ℃ for 5min, and cooled in an ice bath for at least 30 min. Then 10. mu.l of the diluted enzyme sample was added and incubated at 42 ℃ for 6 h. The reaction was stopped by adding 5. mu.l HAc, heated to 90 ℃ for 5min and centrifuged at 20,000g for 5 min. Then 50. mu.l of the supernatant was added to 500. mu.l Milli Q water + 10. mu.l Carrez I solution in a 5ml Eppendorf tube and mixed, and then 10. mu.l Carrez II solution was added and mixed. Then 4.43ml of milli Q water was added and centrifuged at 20,000g for 5min at room temperature. Then 1ml of supernatant was added to 4ml of water and filtered through a 0.20 μm filter into HPLC vials and applied to a PA1HPAEC column and carbohydrates were detected with PAD.
GOS production in 35% reconstituted skim milk powder at 42 ℃
1ml of 35% (w/w) reconstituted skim milk powder was placed in a 2ml eppendorf tube, heated to 90 ℃ for 5min, and cooled in an ice bath for at least 30 min. Then 10. mu.l of the diluted enzyme sample was added and incubated at 42 ℃ for 6 h. The reaction was stopped by adding 5. mu.l HAc, heated to 90 ℃ for 5min and centrifuged at 20,000g for 5 min. Then 50. mu.l of the supernatant was added to 500. mu.l Milli Q water + 10. mu.l Carrez I solution in a 5ml Eppendorf tube and mixed, and then 10. mu.l Carrez II solution was added and mixed. Then 4.43ml of milli Q water was added and centrifuged at 20,000g for 5min at room temperature. Then 0.35ml of the supernatant was added to 4.65ml of water and filtered through a 0.20 μm filter into HPLC vials and applied to a PA1 column (which is high performance anion exchange chromatography, HPAEC) and carbohydrates were detected with Pulsed Amperometric Detection (PAD).
Results and discussion
Table 3 data from GOS production in milk at 5 ℃
Table 4 data from GOS production in milk at 42 ℃
TABLE 5 GOS production data from 35% (w/w) reconstituted skim milk powder at 42 ℃
Tables 3, 4 and 5 show that both the (Glc-Gal)/Gal ratios of the 40% and 60% glucose formulations increased when incubated at 55 ℃ for 44h compared to the 40% glucose control (no heat treatment). These results indicate that GOS can be produced in situ (in milk) at 5 ℃ (common storage temperature of milk) and also at 42 ℃ (useful for yogurt applications), since 42 ℃ is a common fermentation temperature. An even higher (Glc-Gal)/Gal ratio can be obtained in 35% (w/w) reconstituted skim milk powder (table 5), i.e. increasing the dry matter content and lactose concentration, thus increasing the transferase efficacy.
Example 5
Glycosylation of enzyme samples
Untreated Bifidobacterium bifidum β -galactosidase (BBB) having the sequence shown in SEQ ID NO:1 was expressed in B.licheniformis and concentrated to 23000LAU (B)/g using ultrafiltration (cut-off 10kDa), formulated with 60% (w/w) glucose (3 g glucose + 2g BBB-un) or 60% (w/w) glycerol (3 g glycerol + 2g BBB-un) and incubated for 66h at 50 ℃ or unformulated diluted with water at the same dilution (i.e. 3 g water + 2g BBB-un) and incubated for 30min at 50 ℃.
GOS production at 25 ℃
To evaluate the GOS produced at 25 ℃, 50ul 770lau (b)/g enzyme was mixed with 950ul pre-heated 66.5% lactose H2O (w/w), 20mM succinic acid (pH 6.5) in Eppendorf tubes to give a final concentration of 60% lactose. The mixture was then incubated at 25 ℃ for 22hr at 1000rpm and placed on ice. The enzyme was then inactivated by diluting 1ml GOS product with 9ml 0.04m naoh and incubating for 5min at room temperature. Additional 200-fold dilutions (i.e., total 2000-fold dilutions) were then prepared with Milli Q water and applied to a PA1 column (high performance anion exchange chromatography) (HPAEC-PAD) with pulsed amperometric detection.
TABLE 6
The "BBB treated in water" samples were incubated only at 50 ℃ for 66h to ensure saccharification of bifidobacterium bifidum β -galactosidase (BBB) in 60% glucose the incubation in 60% glycerol (not a reducing sugar) was included as a control the samples without formulation (BBB treated in water) were included as another control the enzyme would not be stable at 50 ℃ for 66h due to the instability of the enzyme when no stabilizer (e.g. glucose or glycerol) was added and so the "BBB treated in water" samples were only incubated at 50 ℃ for 0.5 h.
Table 6 shows that a high (Glc-Gal)/Gal ratio (5.5) is only obtained by incubating bifidobacterium bifidum β -galactosidase (BBB) with glucose, but not with a control formulated in glycerol or a control without formulation (water) therefore, these results show that heating of the enzyme sample does not convert the enzyme as such to obtain a high (Glc-Gal)/Gal ratio.
Example 6
Sample preparation:
BBB-1 Bifidobacterium bifidum β -galactosidase with the sequence shown in SEQ ID NO:1 had been expressed in B.licheniformis and column purified, then finally formulated with 60% glucose (BBB-1-G) and incubated at 50 ℃ for 66h as shown in Table 6, then stored at-20 ℃ the control sample (BBB-1-C) was not formulated with glucose and was stored only at-20 ℃.
Kluyveromyces lactis β -galactosidase (C: (C))
Bacillus circulans β -galactosidase having the sequence shown by amino acids 28-1737 of SEQ ID NO. 14 had been expressed in Bacillus subtilis and column purified, then finally formulated with 60% glucose at the same enzyme protein concentration ([ ep ]) as BBB-1-G and incubated at 50 ℃ for 66h as shown in Table 6, followed by storage at-20 ℃.
BBB-2 Bifidobacterium bifidum β -galactosidase with the sequence shown in SEQ ID NO:1 had been expressed in B.licheniformis and concentrated using UF (cut-off of 10kDa), finally formulated with 50% glycerol and incubated at 40 ℃ for 4 weeks (672h) as shown in Table 6, followed by storage at-20 ℃ the control samples were not incubated at 40 ℃ but only at-20 ℃ for 4 weeks.
BBB-3 Bifidobacterium bifidum β -galactosidase with the sequence shown in SEQ ID NO:1 had been expressed in B.licheniformis and concentrated using UF (cut-off of 10kDa), finally formulated with 40% glucose and incubated at 40 ℃ for 4 weeks (672h) as shown in Table 6, then stored at-20 ℃ the control samples were not incubated at 40 ℃ but only stored at-20 ℃ for 4 weeks.
GOS production in regular milk
At 5 ℃ for 24h (results are shown in Table 6).
Two ml of semi-skimmed milk (purchased by alao, one supermarket local, denmark, containing 4.7g lactose and 3.5g protein per 100 g) were transferred to 5ml Eppendorf tubes (two measurements were performed for each dose (including control)). Then 20. mu.l of enzyme dilution (see Table 6) were added and mixed, followed by incubation at 5 ℃ for 24 h. After incubation, 10 μ l of concentrated acetic acid was added to each sample and the solution was heated to 90 ℃ for 5 min. After inactivation, the samples were centrifuged at 14,000rpm for 5min at room temperature. 1ml of supernatant was transferred to another tube and kept frozen until analysis by HPLC.
Determination of the (Glc-Gal)/Gal ratio
High performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) using a PA1 column was performed as follows to quantify galactose (Gal) and glucose (Glc).
Mu.l of the sample was mixed with 500. mu.l of Milli Q water + 10. mu.l of Carrez I solution in a 5ml Eppendorf tube and then with 10. mu.l of Carrez II solution. Then 4.43ml of milli Q water was added and centrifuged at 14,000rpm for 5min at room temperature. 1ml of the supernatant was mixed with 4ml of Milli-Q water and filtered through a 0.2 μm filter into an HPLC vial and applied to a PA1 column. Quantitative determinations of Glc and Gal were performed using known standards for Glc and Gal, respectively.
TABLE 6
When bifidobacterium bifidum β -galactosidase and bacillus circulans β -galactosidase, both GH2_5, were incubated with 60% glucose for 66h at 50 ℃, a significant increase in the (Glc-Gal)/Gal ratio was observed, with the (Glc-Gal)/Gal ratios being 3.39 and 4.09, respectively, whereas for kluyveromyces lactis β -galactosidase (GH2_6) a smaller increase in the (Glc-Gal)/Gal ratio was observed, indicating that for subfamily 5 of glycosyl hydrolase family 2(GH 2_5), glycation had a more pronounced effect on the conversion of the enzyme molecule from having hydrolytic activity to having transferase activity than for subfamily 6 of GH 2(GH 2_ 6).
All control samples BBB-1-C, Kluyveromyces lactis and Bacillus circulans had (Glc-Gal)/Gal ratios close to zero. When compared to the small positive value of the control of example 5, as expected, there was only about 5% lactose in the milk, whereas the control in table 5 was incubated at 60% lactose (high lactose concentration favoured transferase activity).
As seen in Table 6, saccharification at lower glucose concentrations and lower temperatures can also be obtained at extended incubation times, where incubation of 672h at 40 ℃ in 40% glucose of BBB-3 results in a (Glc-Gal)/Gal ratio of 0.75 relative to a control with a zero value the further control was made of incubation of 672h of Bifidobacterium bifidum β -galactosidase at 40% glycerol, which had no detectable effect on the (Glc-Gal)/Gal ratio as the control obtained a zero value.
The invention described and claimed herein is not to be limited in scope by the specific aspects herein disclosed, since these aspects are intended as illustrations of several aspects of the invention. Any equivalent aspects are intended to be within the scope of the present invention. Indeed, various modifications of the invention in addition to those shown and described herein will become apparent to those skilled in the art from the foregoing description. Such modifications are also intended to fall within the scope of the appended claims. In case of conflict, the present disclosure, including definitions, will control.
Sequence listing
<110> Novozymes corporation (Novozymes A/S)
Tams, Jeppe Wegener
<120> β -galactosidase composition
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<170> PatentIn 3.5 edition
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Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
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Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
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Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
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Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asn Val Thr Met
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Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
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Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
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Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
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Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
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Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
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Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
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Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
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Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
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Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
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Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
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Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
405 410 415
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
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Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
435 440 445
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
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Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
465 470 475 480
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
485 490 495
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
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Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
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Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
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Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
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Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
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Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
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Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
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Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
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Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
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Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
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Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
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Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
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Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
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Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ala Asp Lys Asp Ser
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Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
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Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
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Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
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Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
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Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
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Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
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Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
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Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
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Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
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Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
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Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
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Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
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Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp
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Glu Ile Gly Ala Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr
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Pro Ala Val Leu Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly Thr
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Val Thr Ser Ala Asn Phe Ala Val Asp Trp Thr Lys Pro Ala Asp Thr
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Val Tyr Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr Ala Thr
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Val Phe Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg Val Gln
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Arg Ser Gln Val Thr Ile Gly Ser Ser Val Ser Gly Asn Ala Leu
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Arg Leu Thr Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp Thr Leu
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Asp Ala Ile Lys Asp Gly Ser Thr Thr Val Asp Ala Asn Thr Gly
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Gly Gly Ala Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr Ser Lys
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Ala Gly His Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala Thr Glu
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Gln Gln Leu Gly Gln Ile Val Met Tyr Phe Phe Arg Asp Ser Asn
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Ala Val Arg Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln Ile Ser
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Ala Asp Gly Lys Asn Trp Thr Asp Leu Ala Ala Thr Glu Thr Ile
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Ala Ala Gln Glu Ser Ser Glu Arg Val Lys Pro Tyr Thr Tyr Asp
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Phe Ala Pro Val Gly Ala Thr Phe Val Lys Val Thr Val Thr Asn
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Ala Asp Thr Thr Thr Pro Ser Gly Val Val Cys Ala Gly Leu Thr
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Glu Ile Glu Leu Lys Thr Ala Thr Ser Lys Phe Val Thr Asn Thr
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Ser Ala Ala Leu Ser Ser Leu Thr Val Asn Gly Thr Lys Val Ser
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Asp Ser Val Leu Ala Ala Gly Ser Tyr Asn Thr Pro Ala Ile Ile
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Ala Asp Val Lys Ala Glu Gly Glu Gly Asn Ala Ser Val Thr Val
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Leu Pro Ala His Asp Asn Val Ile Arg Val Ile Thr Glu Ser Glu
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Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr Ser Asp Phe Asp
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Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln Ala Gln Asp Pro
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Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu Pro His Asp Tyr
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Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe Thr Ile Asp Arg
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Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp Gly Val Tyr Met
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Asn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly Thr His Pro Tyr
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Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn Ala Lys Phe Gly
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Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg Leu Pro Ser Ser
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Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val Thr Leu Thr Val
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Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala Ile Lys Thr Pro
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Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met Asn Leu Thr Thr
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Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile Thr Leu Lys Gln
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Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala Ile Gly Thr Val
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Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser Ala Asp Val Thr
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Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser Ile Lys Asn Pro
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Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly Gly Lys Val Leu
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Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr Gly Phe Asp Ala
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Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys Leu Lys Gly Val
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Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val Ala Asn Arg Arg
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Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met Gly Val Asn Ser
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Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu Ile Asp Val Cys
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Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe Asp Met Trp Asn
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Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys Trp Phe Gly Gln
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Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp Lys Asp Glu Thr
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Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg Asp Arg Asn Ala
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Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met Met Glu Gly Ile
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Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala Lys Leu Val Ala
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Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr Tyr Gly Asp Asn
500 505 510
Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met Gly Asp Asn Leu
515 520 525
Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser Asp Gly Ala Asn
530 535 540
Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala Ile Tyr Gly Ser
545 550 555 560
Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr Asn Arg Thr Thr
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Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser Tyr Asp Asn Ser
580 585 590
Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp Tyr Asp Val Val
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Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr Gly Phe Asp Tyr
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Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser Gly Ala Val Gly
625 630 635 640
Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile Val Asp Thr Ala
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Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser Gln Trp Asn Asp
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Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn Glu Asn Val Val
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Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val Tyr Thr Asp Ala
690 695 700
Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser Thr Glu Lys Arg
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Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr Ala Ala Gly Tyr
725 730 735
Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser Thr Ala His Lys
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Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu Gly Thr Ile Ser
755 760 765
Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro Glu Gly Ser Thr
770 775 780
Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala Ala Lys Leu Lys
785 790 795 800
Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly Lys Asp Leu Ser
805 810 815
Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His Ile Val Pro Asp
820 825 830
Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala Gly Lys Leu Val
835 840 845
Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser Tyr Gln Ala Asp
850 855 860
Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile Val Gln Ser Thr
865 870 875 880
Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala Asp Gly Leu Gln
885 890 895
Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro Gly Thr Ser Thr
900 905 910
Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn Tyr Tyr Val Lys
915 920 925
Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu Val Arg Tyr Ser
930 935 940
Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp Ala Val Ser Asp
945 950 955 960
Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala Gly Thr Val Ala
965 970 975
Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp Glu Ile Gly Ala
980 985 990
Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr Pro Ala Val Leu
995 1000 1005
Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly Thr Val Thr Ser
1010 1015 1020
Ala Asn Phe Ala Val His Trp Thr Lys Pro Ala Asp Thr Val Tyr
1025 1030 1035
Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr Ala Thr Val Phe
1040 1045 1050
Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg Val Gln Arg Ser
1055 1060 1065
Gln Val Thr Ile Gly Ser Ser Val Ser Gly Asn Ala Leu Arg Leu
1070 1075 1080
Thr Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp Thr Leu Asp Ala
1085 1090 1095
Ile Lys Asp Gly Ser Thr Thr Val Asp Ala Asn Thr Gly Gly Gly
1100 1105 1110
Ala Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr Ser Lys Ala Gly
1115 1120 1125
His Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala Thr Glu Gln Gln
1130 1135 1140
Leu Gly Gln Ile Val Met Tyr Phe Phe Arg Asp Ser Asn Ala Val
1145 1150 1155
Arg Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln Ile Ser Ala Asp
1160 1165 1170
Gly Lys Asn Trp Thr Asp Leu Ala Ala Thr Glu Thr Ile Ala Ala
1175 1180 1185
Gln Glu Ser Ser Asp Arg Val Lys Pro Tyr Thr Tyr Asp Phe Ala
1190 1195 1200
Pro Val Gly Ala Thr Phe Val Lys Val Thr Val Thr Asn Ala Asp
1205 1210 1215
Thr Thr Thr Pro Ser Gly Val Val Cys Ala Gly Leu Thr Glu Ile
1220 1225 1230
Glu Leu Lys Thr Ala Thr Ser Lys Phe Val Thr Asn Thr Ser Ala
1235 1240 1245
Ala Leu Ser Ser Leu Thr Val Asn Gly Thr Lys Val Ser Asp Ser
1250 1255 1260
Val Leu Ala Ala Gly Ser Tyr Asn Thr Pro Ala Ile Ile Ala Asp
1265 1270 1275
Val Lys Ala Glu Gly Glu Gly Asn Ala Ser Val Thr Val Leu Pro
1280 1285 1290
Ala His Asp Asn Val Ile Arg Val Ile Thr Glu Ser Glu Asp His
1295 1300 1305
Val Thr Arg Lys Thr Phe Thr Ile Asn Leu Gly Thr Glu Gln Glu
1310 1315 1320
Phe Pro Ala Asp Ser Asp Glu Arg Asp Tyr Pro Ala Ala Asp Met
1325 1330 1335
Thr Val Thr Val Gly Ser Glu Gln Thr Ser Gly Thr Ala Thr Glu
1340 1345 1350
Gly Pro Lys Lys Phe Ala Val Asp Gly Asn Thr Ser Thr Tyr Trp
1355 1360 1365
His Ser Asn Trp Thr Pro Thr Thr Val Asn Asp Leu Trp Ile Ala
1370 1375 1380
Phe Glu Leu Gln Lys Pro Thr Lys Leu Asp Ala Leu Arg Tyr Leu
1385 1390 1395
Pro Arg Pro Ala Gly Ser Lys Asn Gly Ser Val Thr Glu Tyr Lys
14001405 1410
Val Gln Val Ser Asp Asp Gly Thr Asn Trp Thr Asp Ala Gly Ser
1415 1420 1425
Gly Thr Trp Thr Thr Asp Tyr Gly Trp Lys Leu Ala Glu Phe Asn
1430 1435 1440
Gln Pro Val Thr Thr Lys His Val Arg Leu Lys Ala Val His Thr
1445 1450 1455
Tyr Ala Asp Ser Gly Asn Asp Lys Phe Met Ser Ala Ser Glu Ile
1460 1465 1470
Arg Leu Arg Lys Ala Val Asp Thr Thr Asp Ile Ser Gly Ala Thr
1475 1480 1485
Val Thr Val Pro Ala Lys Leu Thr Val Asp Arg Val Asp Ala Asp
1490 1495 1500
His Pro Ala Thr Phe Ala Thr Lys Asp Val Thr Val Thr Leu Gly
1505 1510 1515
Asp Ala Thr Leu Arg Tyr Gly Val Asp Tyr Leu Leu Asp Tyr Ala
1520 1525 1530
Gly Asn Thr Ala Val Gly Lys Ala Thr Val Thr Val Arg Gly Ile
1535 1540 1545
Asp Lys Tyr Ser Gly Thr Val Ala Lys Thr Phe Thr Ile Glu Leu
1550 1555 1560
Lys Asn Ala Pro Ala Pro Glu Pro Thr LeuThr Ser Val Ser Val
1565 1570 1575
Lys Thr Lys Pro Ser Lys Leu Thr Tyr Val Val Gly Asp Ala Phe
1580 1585 1590
Asp Pro Ala Gly Leu Val Leu Gln Leu Asn Tyr Asp Asp Asp Ser
1595 1600 1605
Thr Gly Thr Val Thr Trp Asn Thr Gln Thr Ala Gly Asp Phe Thr
1610 1615 1620
Phe Lys Pro Ala Leu Asp Ala Lys Leu Lys Val Thr Asp Lys Thr
1625 1630 1635
Val Thr Val Thr Tyr Gln Gly Lys Ser Ala Val Ile Asp Ile Thr
1640 1645 1650
Val Ser Gln Pro Ala Pro Thr Val Ser Lys Thr Asp Leu Asp Lys
1655 1660 1665
Ala Ile Lys Ala Ile Glu Ala Lys Asn Pro Asp Ser Ser Lys Tyr
1670 1675 1680
Thr Ala Asp Ser Trp Lys Thr Phe Ala Asp Ala Met Ala His Ala
1685 1690 1695
Lys Ala Val Ile Ala Asp Asp Ser Ala Thr Gln Gln Asp Val Asp
1700 1705 1710
Asn Ala Leu Lys Ala Leu Thr Asp Ala Tyr Ala Gly Leu Thr Glu
1715 1720 1725
Lys Thr Pro Glu Pro Ala Pro Val Ser Lys Ser Glu Leu Asp Lys
1730 1735 1740
Lys Ile Lys Ala Ile Glu Ala Glu Lys Leu Asp Gly Ser Lys Tyr
1745 1750 1755
Thr Ala Glu Ser Trp Lys Ala Phe Glu Thr Ala Leu Ala His Ala
1760 1765 1770
Lys Ala Val Ile Ala Ser Asp Ser Ala Thr Gln Gln Asn Val Asp
1775 1780 1785
Ala Ala Leu Gly Ala Leu Thr Ser Ala Arg Asp Gly Leu Thr Glu
1790 1795 1800
Lys Gly Glu Val Lys Pro Asp Pro Lys Pro Glu Pro Gly Thr Val
1805 1810 1815
Asp Lys Ala Ala Leu Asp Lys Ala Val Lys Lys Val Glu Ala Glu
1820 1825 1830
Lys Leu Asp Gly Ser Lys Tyr Thr Ala Asp Ser Trp Lys Ala Phe
1835 1840 1845
Glu Thr Ala Leu Ala His Ala Lys Ala Val Ile Gly Asn Ala Asn
1850 1855 1860
Ser Thr Gln Phe Asp Ile Asp Asn Ala Leu Ser Met Leu Asn Asp
1865 1870 1875
Ala Arg Ala Ala Leu Lys Glu Lys Pro Gly Arg Ile Ile Ala Ile
1880 1885 1890
Ile Asp Gly Ser Ala Leu Ser Lys Thr Gly Ala Ser Val Ala Ile
1895 1900 1905
Ile Ala Ser Val Ala Ala Ala Met Leu Ala Val Gly Ala Gly Val
1910 1915 1920
Met Ala Leu Arg Arg Lys Arg Ser
1925 1930
<210>3
<211>1341
<212>PRT
<213> Artificial sequence
<220>
<223> synthetic construct
<400>3
Met Lys Lys Pro Leu Gly Lys Ile Val Ala Ser Thr Ala Leu Leu Ile
1 5 10 15
Ser Val Ala Phe Ser Ser Ser Ile Ala Ser Ala Ile Glu Asp Ala Thr
20 25 30
Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr Pro Glu Val Ala Tyr
35 40 45
Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr Ser Asp Phe Asp Ala
50 55 60
Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln Ala Gln Asp Pro Ala
65 70 75 80
Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu Pro His Asp Tyr Ser
85 90 95
Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala Glu Ser Ala Tyr Leu
100 105 110
Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe Thr Ile Asp Arg Asp
115 120 125
Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp Gly Val Tyr Met Asn
130 135 140
Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly Thr His Pro Tyr Gly
145 150 155 160
Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn Ala Lys Phe Gly Gly
165 170 175
Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg Leu Pro Ser Ser Arg
180 185 190
Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val Thr Leu Thr Val Thr
195 200 205
Asp Gly Val His Val Gly Asn Asn Gly Val Ala Ile Lys Thr Pro Ser
210 215 220
Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met Asn Leu Thr Thr Lys
225 230 235 240
Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile Thr Leu Lys Gln Thr
245 250 255
Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala Ile Gly Thr Val Thr
260 265 270
Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser Ala Asp Val Thr Ser
275 280 285
Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser Ile Lys Asn Pro Asn
290 295 300
Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly Gly Lys Val Leu Asp
305 310 315 320
Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr Gly Phe Asp Ala Thr
325 330 335
Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys Leu Lys Gly Val Ser
340 345 350
Met His His Asp Gln Gly Ser Leu Gly Ala Val Ala Asn Arg Arg Ala
355 360 365
Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met Gly Val Asn Ser Ile
370 375 380
Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu Ile Asp Val Cys Asn
385 390 395 400
Glu Lys Gly Val Leu Val Val Glu Glu Val Phe Asp Met Trp Asn Arg
405 410 415
Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys Trp Phe Gly Gln Ala
420 425 430
Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp Lys Asp Glu Thr Trp
435 440 445
Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg Asp Arg Asn Ala Pro
450 455 460
Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met Met Glu Gly Ile Ser
465 470 475 480
Gly Ser Val Ser Gly Phe Ser Ala Thr Ser Ala Lys Leu Val Ala Trp
485 490 495
Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr Tyr Gly Asp Asn Lys
500 505 510
Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met Gly Asp Asn Leu Thr
515 520 525
Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser Asp Gly Ala Asn Tyr
530 535 540
Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala Ile Tyr Gly Ser Glu
545 550 555 560
Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr Asn Arg Thr Thr Gly
565 570 575
Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser Tyr Asp Asn Ser Ala
580 585 590
Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp Tyr Asp Val Val Gln
595 600 605
Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr Gly Phe Asp Tyr Leu
610 615 620
Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser Gly Ala Val Gly Ser
625 630 635 640
Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile Val Asp Thr Ala Gly
645 650 655
Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser Gln Trp Asn Asp Asp
660 665 670
Val His Thr Leu His Ile Leu Pro Ala Trp Asn Glu Asn Val Val Ala
675 680 685
Lys Gly Ser Gly Asn Asn Val Pro Val Val Val Tyr Thr Asp Ala Ala
690 695 700
Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser Thr Glu Gln Arg Leu
705 710 715 720
Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr Ala Ala Gly Tyr Thr
725 730 735
Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser Thr Ala His Lys Asn
740 745 750
Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu Gly Thr Ile Ser Ala
755 760 765
Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro Glu Gly Ser Thr Glu
770 775 780
Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala Ala Lys Leu Lys Ala
785 790 795 800
Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly Lys Asp Leu Ser Tyr
805 810 815
Ile Glu Val Asp Val Thr Asp Ala Asn Gly His Ile Val Pro Asp Ala
820 825 830
Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala Gly Lys Leu Val Gly
835 840 845
Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser Tyr Gln Ala Asp Asn
850 855 860
Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile Val Gln Ser Thr Lys
865 870 875 880
Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala Asp Gly Leu Gln Ser
885 890 895
Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro Gly Thr Ser Thr Glu
900 905 910
Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn Tyr Tyr Val Lys Thr
915 920 925
Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu Val Arg Tyr Ser Asp
930 935 940
Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp Ala Val Ser Asp Asp
945 950 955 960
Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala Gly Thr Val Ala Gly
965 970 975
Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp Glu Ile Gly Ala Leu
980 985 990
Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr Pro Ala Val Leu Pro
995 1000 1005
Gly Ser Arg Pro Ala Val Leu Pro Asp Gly Thr Val Thr Ser Ala
1010 1015 1020
Asn Phe Ala Val His Trp Thr Lys Pro Ala Asp Thr Val Tyr Asn
1025 1030 1035
Thr Ala Gly Thr Val Lys Val Pro Gly ThrAla Thr Val Phe Gly
1040 1045 1050
Lys Glu Phe Lys Val Thr Ala Thr Ile Arg Val Gln Arg Ser Gln
1055 1060 1065
Val Thr Ile Gly Ser Ser Val Ser Gly Asn Ala Leu Arg Leu Thr
1070 1075 1080
Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp Thr Leu Asp Ala Ile
1085 1090 1095
Lys Asp Gly Ser Thr Thr Val Asp Ala Asn Thr Gly Gly Gly Ala
1100 1105 1110
Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr Ser Lys Ala Gly His
1115 1120 1125
Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala Thr Glu Gln Gln Leu
1130 1135 1140
Gly Gln Ile Val Met Tyr Phe Phe Arg Asp Ser Asn Ala Val Arg
1145 1150 1155
Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln Ile Ser Ala Asp Gly
1160 1165 1170
Lys Asn Trp Thr Asp Leu Ala Ala Thr Glu Thr Ile Ala Ala Gln
1175 1180 1185
Glu Ser Ser Asp Arg Val Lys Pro Tyr Thr Tyr Asp Phe Ala Pro
1190 1195 1200
Val Gly Ala Thr Phe Val Arg Val Thr Val Thr Asn Ala Asp Thr
1205 1210 1215
Thr Thr Pro Ser Gly Val Val Cys Ala Gly Leu Thr Glu Ile Glu
1220 1225 1230
Leu Lys Thr Ala Thr Ser Lys Phe Val Ala Asn Thr Ser Ala Ala
1235 1240 1245
Leu Ser Ser Leu Thr Val Asn Gly Thr Lys Val Ser Asp Ser Val
1250 1255 1260
Leu Ala Ala Gly Ser Tyr Asn Thr Pro Ala Ile Ile Ala Asp Val
1265 1270 1275
Lys Ala Glu Gly Glu Gly Asn Ala Ser Val Thr Val Leu Pro Ala
1280 1285 1290
His Asp Asn Val Ile Arg Val Ile Thr Glu Ser Glu Asp His Val
1295 1300 1305
Thr Arg Lys Thr Phe Thr Ile Asn Leu Gly Thr Glu Gln Glu Phe
1310 1315 1320
Pro Ala Asp Ser Asp Glu Arg Asp Gln His Gln His Gln His Gln
1325 1330 1335
His Gln Gln
1340
<210>4
<211>1752
<212>PRT
<213> Artificial sequence
<220>
<223> synthetic construct
<400>4
Met Ala Val Arg Arg Leu Gly Gly Arg Ile Val Ala Phe Ala Ala Thr
1 5 10 15
Val Ala Leu Ser Ile Pro Leu Gly Leu Leu Thr Asn Ser Ala Trp Ala
20 25 30
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
35 40 45
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
50 55 60
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
65 70 75 80
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
85 90 95
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
100 105 110
Glu Ser Ala Tyr Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe
115 120 125
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
130 135 140
Gly Val Tyr Met Asn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly
145 150 155 160
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
165 170 175
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
180 185 190
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
195 200 205
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
210 215 220
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met
225 230 235 240
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile
245 250 255
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
260 265 270
Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
275 280 285
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
290 295 300
Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
305 310 315 320
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
325 330 335
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
340 345 350
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
355 360 365
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
370 375 380
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
385 390 395 400
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
405 410 415
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
420 425 430
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
435 440 445
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
450 455 460
Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
465 470 475 480
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
485 490 495
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
500 505 510
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
515 520 525
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
530 535 540
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
545 550 555 560
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
565 570 575
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
580 585 590
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
595 600 605
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
610 615 620
Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
625 630 635 640
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
645 650 655
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
660 665 670
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
675 680 685
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
690 695 700
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
705 710 715 720
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
725 730 735
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser
740 745 750
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
755 760 765
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
770 775 780
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
785 790 795 800
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
805 810 815
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
820 825 830
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
835 840 845
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
850 855 860
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
865 870 875 880
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
885 890 895
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
900 905 910
Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
915 920 925
Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
930 935 940
Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp
945 950 955 960
Ala Val Ser Asp Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala
965 970 975
Gly Thr Val Ala Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp
980 985 990
Glu Ile Gly Ala Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr
995 1000 1005
Pro Ala Val Leu Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly
1010 1015 1020
Thr Val Thr Ser Ala Asn Phe Ala Val His Trp Thr Lys Pro Ala
1025 1030 1035
Asp Thr Val Tyr Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr
1040 1045 1050
Ala Thr Val Phe Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg
1055 1060 1065
Val Gln Arg Ser Gln Val Thr Ile Gly Ser Ser Val Ser Gly Asn
1070 1075 1080
Ala Leu Arg Leu Thr Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp
1085 1090 1095
Thr Leu Asp Ala Ile Lys Asp Gly Ser Thr Thr Val Asp Ala Asn
1100 1105 1110
Thr Gly Gly Gly Ala Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr
1115 1120 1125
Ser Lys Ala Gly His Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala
1130 1135 1140
Thr Glu Gln Gln Leu Gly Gln Ile Val Met Tyr Phe Phe Arg Asp
1145 1150 1155
Ser Asn Ala Val Arg Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln
1160 1165 1170
Ile Ser Ala Asp Gly Lys Asn Trp Thr Asp Leu Ala Ala Thr Glu
1175 1180 1185
Thr Ile Ala Ala Gln Glu Ser Ser Asp Arg Val Lys Pro Tyr Thr
1190 1195 1200
Tyr Asp Phe Ala Pro Val Gly Ala Thr Phe Val Lys Val Thr Val
1205 1210 1215
Thr Asn Ala Asp Thr Thr Thr Pro Ser Gly Val Val Cys Ala Gly
1220 1225 1230
Leu Thr Glu Ile Glu Leu Lys Thr Ala Thr Ser Lys Phe Val Thr
1235 1240 1245
Asn Thr Ser Ala Ala Leu Ser Ser Leu Thr Val Asn Gly Thr Lys
1250 1255 1260
ValSer Asp Ser Val Leu Ala Ala Gly Ser Tyr Asn Thr Pro Ala
1265 1270 1275
Ile Ile Ala Asp Val Lys Ala Glu Gly Glu Gly Asn Ala Ser Val
1280 1285 1290
Thr Val Leu Pro Ala His Asp Asn Val Ile Arg Val Ile Thr Glu
1295 1300 1305
Ser Glu Asp His Val Thr Arg Lys Thr Phe Thr Ile Asn Leu Gly
1310 1315 1320
Thr Glu Gln Glu Phe Pro Ala Asp Ser Asp Glu Arg Asp Tyr Pro
1325 1330 1335
Ala Ala Asp Met Thr Val Thr Val Gly Ser Glu Gln Thr Ser Gly
1340 1345 1350
Thr Ala Thr Glu Gly Pro Lys Lys Phe Ala Val Asp Gly Asn Thr
1355 1360 1365
Ser Thr Tyr Trp His Ser Asn Trp Thr Pro Thr Thr Val Asn Asp
1370 1375 1380
Leu Trp Ile Ala Phe Glu Leu Gln Lys Pro Thr Lys Leu Asp Ala
1385 1390 1395
Leu Arg Tyr Leu Pro Arg Pro Ala Gly Ser Lys Asn Gly Ser Val
1400 1405 1410
Thr Glu Tyr Lys Val Gln Val Ser Asp Asp Gly Thr Asn Trp Thr
14151420 1425
Asp Ala Gly Ser Gly Thr Trp Thr Thr Asp Tyr Gly Trp Lys Leu
1430 1435 1440
Ala Glu Phe Asn Gln Pro Val Thr Thr Lys His Val Arg Leu Lys
1445 1450 1455
Ala Val His Thr Tyr Ala Asp Ser Gly Asn Asp Lys Phe Met Ser
1460 1465 1470
Ala Ser Glu Ile Arg Leu Arg Lys Ala Val Asp Thr Thr Asp Ile
1475 1480 1485
Ser Gly Ala Thr Val Thr Val Pro Ala Lys Leu Thr Val Asp Arg
1490 1495 1500
Val Asp Ala Asp His Pro Ala Thr Phe Ala Thr Lys Asp Val Thr
1505 1510 1515
Val Thr Leu Gly Asp Ala Thr Leu Arg Tyr Gly Val Asp Tyr Leu
1520 1525 1530
Leu Asp Tyr Ala Gly Asn Thr Ala Val Gly Lys Ala Thr Val Thr
1535 1540 1545
Val Arg Gly Ile Asp Lys Tyr Ser Gly Thr Val Ala Lys Thr Phe
1550 1555 1560
Thr Ile Glu Leu Lys Asn Ala Pro Ala Pro Glu Pro Thr Leu Thr
1565 1570 1575
Ser Val Ser Val Lys Thr Lys Pro Ser Lys Leu Thr Tyr Val Val
1580 1585 1590
Gly Asp Ala Phe Asp Pro Ala Gly Leu Val Leu Gln His Asp Arg
1595 1600 1605
Gln Ala Asp Arg Pro Pro Gln Pro Leu Val Gly Glu Gln Ala Asp
1610 1615 1620
Glu Arg Gly Leu Thr Cys Gly Thr Arg Cys Asp Arg Val Glu Gln
1625 1630 1635
Leu Arg Lys His Glu Asn Arg Glu Ala His Arg Thr Gly Leu Asp
1640 1645 1650
His Leu Glu Phe Val Gly Ala Ala Asp Gly Ala Val Gly Glu Gln
1655 1660 1665
Ala Thr Phe Lys Val His Val His Ala Asp Gln Gly Asp Gly Arg
1670 1675 1680
His Asp Asp Ala Asp Glu Arg Asp Ile Asp Pro His Val Pro Val
1685 1690 1695
Asp His Ala Val Gly Glu Leu Ala Arg Ala Ala Cys His His Val
1700 1705 1710
Ile Gly Leu Arg Val Asp Thr His Arg Leu Lys Ala Ser Gly Phe
1715 1720 1725
Gln Ile Pro Ala Asp Asp Met Ala Glu Ile Asp Arg Ile Thr Gly
1730 1735 1740
Phe His Arg Phe Glu Arg His Val Gly
1745 1750
<210>5
<211>1935
<212>PRT
<213> Artificial sequence
<220>
<223> Artificial sequence
<400>5
Met Ala Val Arg Arg Leu Gly Gly Arg Ile Val Ala Phe Ala Ala Thr
1 5 10 15
Val Ala Leu Ser Ile Pro Leu Gly Leu Leu Thr Asn Ser Ala Trp Ala
20 25 30
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
35 40 45
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
50 55 60
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
65 70 75 80
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
85 90 95
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
100 105 110
Glu Ser Ala Tyr Leu Pro GlyGly Thr Gly Trp Tyr Arg Lys Ser Phe
115 120 125
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
130 135 140
Gly Val Tyr Met Asn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly
145 150 155 160
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
165 170 175
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
180 185 190
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
195 200 205
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
210 215 220
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asn Val Thr Met
225 230 235 240
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Lys Ala Ala Ala Asn Ile
245 250 255
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
260 265 270
Ile Gly Thr Val Thr Thr Ala Ser LysSer Ile Ala Ala Gly Ala Ser
275 280 285
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
290 295 300
Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
305 310 315 320
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
325 330 335
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
340 345 350
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
355 360 365
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
370 375 380
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
385 390 395 400
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
405 410 415
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
420 425 430
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn AlaVal Leu Gly Gly Asp
435 440 445
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
450 455 460
Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
465 470 475 480
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
485 490 495
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
500 505 510
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
515 520 525
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
530 535 540
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
545 550 555 560
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
565 570 575
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
580 585 590
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala SerSer Ala Trp
595 600 605
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
610 615 620
Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
625 630 635 640
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
645 650 655
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
660 665 670
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
675 680 685
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
690 695 700
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
705 710 715 720
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
725 730 735
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ala Asp Lys Asp Ser
740 745 750
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp AlaGlu
755 760 765
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
770 775 780
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
785 790 795 800
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
805 810 815
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
820 825 830
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
835 840 845
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
850 855 860
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
865 870 875 880
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
885 890 895
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
900 905 910
Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
915 920 925
Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
930 935 940
Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp
945 950 955 960
Ala Val Ser Asp Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala
965 970 975
Gly Thr Val Ala Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp
980 985 990
Glu Ile Gly Ala Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr
995 1000 1005
Pro Ala Val Leu Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly
1010 1015 1020
Thr Val Thr Ser Ala Asn Phe Ala Val Asp Trp Thr Lys Pro Ala
1025 1030 1035
Asp Thr Val Tyr Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr
1040 1045 1050
Ala Thr Val Phe Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg
1055 1060 1065
Val Gln Arg Ser Gln Val Thr Ile Gly Ser Ser Val Ser Gly Asn
10701075 1080
Ala Leu Arg Leu Thr Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp
1085 1090 1095
Thr Leu Asp Ala Ile Lys Asp Gly Ser Thr Thr Val Asp Ala Asn
1100 1105 1110
Thr Gly Gly Gly Ala Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr
1115 1120 1125
Ser Lys Ala Gly His Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala
1130 1135 1140
Thr Glu Gln Gln Leu Gly Gln Ile Val Met Tyr Phe Phe Arg Asp
1145 1150 1155
Ser Asn Ala Val Arg Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln
1160 1165 1170
Ile Ser Ala Asp Gly Lys Asn Trp Thr Asp Leu Ala Ala Thr Glu
1175 1180 1185
Thr Ile Ala Ala Gln Glu Ser Ser Asp Arg Val Lys Pro Tyr Thr
1190 1195 1200
Tyr Asp Phe Ala Pro Val Gly Ala Thr Phe Val Lys Val Thr Val
1205 1210 1215
Thr Asn Ala Asp Thr Thr Thr Pro Ser Gly Val Val Cys Ala Gly
1220 1225 1230
Leu Thr Glu Ile Glu Leu Lys Thr Ala Thr Ser LysPhe Val Thr
1235 1240 1245
Asn Thr Ser Ala Ala Leu Ser Ser Leu Thr Val Asn Gly Thr Lys
1250 1255 1260
Val Ser Asp Ser Val Leu Ala Ala Gly Ser Tyr Asn Thr Pro Ala
1265 1270 1275
Ile Ile Ala Asp Val Lys Ala Glu Gly Glu Gly Asn Ala Ser Val
1280 1285 1290
Thr Val Leu Pro Ala His Asp Asn Val Ile Arg Val Ile Thr Glu
1295 1300 1305
Ser Glu Asp His Val Thr Arg Lys Thr Phe Thr Ile Asn Leu Gly
1310 1315 1320
Thr Glu Gln Glu Phe Pro Ala Asp Ser Asp Glu Arg Asp Tyr Pro
1325 1330 1335
Ala Ala Asp Met Thr Val Thr Ala Gly Ser Glu Gln Thr Ser Gly
1340 1345 1350
Thr Ala Thr Glu Gly Pro Lys Lys Phe Ala Val Asp Gly Asn Thr
1355 1360 1365
Ser Thr Tyr Trp His Ser Asn Trp Thr Pro Thr Thr Val Asn Asp
1370 1375 1380
Leu Trp Ile Ala Phe Glu Leu Gln Lys Pro Thr Lys Leu Asp Ala
1385 1390 1395
Leu Arg Tyr Leu Pro Arg Pro Ala Gly Ser Lys Asn Gly Ser Val
1400 1405 1410
Thr Glu Tyr Lys Val Gln Val Ser Asp Asp Gly Thr Asn Trp Thr
1415 1420 1425
Asp Ala Gly Ser Gly Thr Trp Thr Thr Asp Tyr Gly Trp Lys Leu
1430 1435 1440
Ala Glu Phe Asn Gln Pro Val Thr Thr Lys His Val Arg Leu Lys
1445 1450 1455
Ala Val His Thr Tyr Ala Asp Ser Gly Asn Asp Lys Phe Met Ser
1460 1465 1470
Ala Ser Glu Ile Arg Leu Arg Lys Ala Val Asp Thr Thr Asp Ile
1475 1480 1485
Ser Gly Ala Thr Val Thr Val Pro Ala Lys Leu Thr Val Asp Arg
1490 1495 1500
Val Asp Ala Asp His Pro Ala Thr Phe Ala Thr Lys Asp Val Thr
1505 1510 1515
Val Thr Leu Gly Asp Ala Thr Leu Arg Tyr Gly Val Asp Tyr Leu
1520 1525 1530
Leu Asp Tyr Ala Gly Asn Thr Ala Val Gly Lys Ala Thr Val Thr
1535 1540 1545
Val Arg Gly Ile Asp Lys Tyr Ser Gly Thr Val Ala Lys Thr Phe
1550 1555 1560
Thr Ile Glu Leu Lys Asn Ala Pro Ala Pro Glu Pro Thr Leu Thr
1565 1570 1575
Ser Val Ser Val Lys Thr Lys Pro Ser Lys Leu Thr Tyr Val Val
1580 1585 1590
Gly Asp Ala Phe Asp Pro Ala Gly Leu Val Leu Gln Leu Asn Tyr
1595 1600 1605
Asp Asp Asp Ser Thr Gly Thr Val Thr Trp Asn Thr Gln Thr Ala
1610 1615 1620
Gly Asp Phe Thr Phe Lys Pro Ala Leu Asp Ala Lys Leu Lys Val
1625 1630 1635
Thr Asp Lys Thr Val Thr Val Thr Tyr Gln Gly Lys Ser Ala Val
1640 1645 1650
Ile Asp Ile Thr Val Ser Gln Pro Ala Pro Thr Val Ser Lys Thr
1655 1660 1665
Asp Leu Asp Lys Ala Ile Lys Ala Ile Glu Ala Lys Asn Pro Asp
1670 1675 1680
Ser Ser Lys Tyr Thr Ala Asp Ser Trp Lys Thr Phe Ala Asp Ala
1685 1690 1695
Met Ala His Ala Lys Ala Val Ile Ala Asp Asp Ser Ala Thr Gln
1700 1705 1710
Gln Asp Val AspLys Ala Leu Lys Ala Leu Thr Asp Ala Tyr Ala
1715 1720 1725
Gly Leu Thr Glu Lys Thr Pro Glu Pro Ala Pro Val Ser Lys Ser
1730 1735 1740
Glu Leu Asp Lys Lys Ile Lys Ala Ile Glu Ala Glu Lys Leu Asp
1745 1750 1755
Gly Ser Lys Tyr Thr Ala Glu Ser Trp Lys Ala Phe Glu Thr Ala
1760 1765 1770
Leu Ala His Ala Lys Ala Val Ile Ala Ser Asp Ser Ala Thr Gln
1775 1780 1785
Gln Asp Val Asp Ala Ala Leu Gly Ala Leu Thr Ser Ala Arg Asp
1790 1795 1800
Gly Leu Thr Glu Lys Gly Glu Val Lys Pro Asp Pro Lys Pro Glu
1805 1810 1815
Pro Gly Thr Val Asp Lys Ala Ala Leu Asp Lys Ala Val Lys Lys
1820 1825 1830
Val Glu Ala Glu Lys Leu Asp Gly Ser Lys Tyr Thr Ala Asp Ser
1835 1840 1845
Trp Lys Ala Phe Glu Thr Ala Leu Ala His Ala Lys Ala Val Ile
1850 1855 1860
Gly Asn Ala Asn Ser Thr Gln Phe Asp Ile Asp Asn Ala Leu Ser
1865 18701875
Met Leu Asn Asp Ala Arg Ala Ala Leu Lys Glu Lys Pro Gly Arg
1880 1885 1890
Ile Ile Ala Ile Ile Asp Gly Gly Ala Leu Ser Lys Thr Gly Ala
1895 1900 1905
Ser Val Ala Ile Ile Ala Ser Val Ala Ala Ala Met Lys Ala Val
1910 1915 1920
Gly Ala Gly Val Met Ala Leu Arg Pro Pro Lys Trp
1925 1930 1935
<210>6
<211>887
<212>PRT
<213> Bifidobacterium bifidum
<400>6
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
1 5 10 15
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
20 25 30
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
35 40 45
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
50 55 60
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
6570 75 80
Glu Ser Ala Tyr Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe
85 90 95
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
100 105 110
Gly Val Tyr Met Asn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly
115 120 125
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
130 135 140
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
145 150 155 160
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
165 170 175
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
180 185 190
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met
195 200 205
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile
210 215 220
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
225 230235 240
Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
245 250 255
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
260 265 270
Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
275 280 285
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
290 295 300
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
305 310 315 320
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
325 330 335
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
340 345 350
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
355 360 365
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
370 375 380
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
385 390395 400
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
405 410 415
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
420 425 430
Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
435 440 445
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
450 455 460
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
465 470 475 480
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
485 490 495
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
500 505 510
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
515 520 525
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
530 535 540
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
545 550 555560
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
565 570 575
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
580 585 590
Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
595 600 605
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
610 615 620
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
625 630 635 640
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
645 650 655
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
660 665 670
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
675 680 685
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
690 695 700
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser
705 710 715720
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
725 730 735
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
740 745 750
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
755 760 765
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
770 775 780
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
785 790 795 800
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
805 810 815
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
820 825 830
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
835 840 845
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
850 855 860
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
865 870 875880
Gly Thr Ser Thr Glu Lys Thr
885
<210>7
<211>965
<212>PRT
<213> Bifidobacterium bifidum
<400>7
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
1 5 10 15
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
20 25 30
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
35 40 45
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
50 55 60
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
65 70 75 80
Glu Ser Ala Tyr Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe
85 90 95
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
100 105 110
Gly Val Tyr Met Asn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly
115 120125
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
130 135 140
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
145 150 155 160
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
165 170 175
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
180 185 190
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met
195 200 205
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile
210 215 220
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
225 230 235 240
Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
245 250 255
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
260 265 270
Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
275 280285
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
290 295 300
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
305 310 315 320
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
325 330 335
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
340 345 350
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
355 360 365
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
370 375 380
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
385 390 395 400
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
405 410 415
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
420 425 430
Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
435 440 445
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
450 455 460
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
465 470 475 480
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
485 490 495
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
500 505 510
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
515 520 525
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
530 535 540
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
545 550 555 560
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
565 570 575
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
580 585 590
Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
595 600 605
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
610 615 620
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
625 630 635 640
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
645 650 655
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
660 665 670
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
675 680 685
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
690 695 700
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser
705 710 715 720
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
725 730 735
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
740 745 750
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
755 760 765
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
770 775 780
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
785 790 795 800
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
805 810 815
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
820 825 830
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
835 840 845
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
850 855 860
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
865 870 875 880
Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
885 890 895
Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
900 905 910
Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp
915 920 925
Ala Val Ser Asp Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala
930 935 940
Gly Thr Val Ala Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp
945 950 955 960
Glu Ile Gly Ala Leu
965
<210>8
<211>1038
<212>PRT
<213> Bifidobacterium bifidum
<400>8
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
1 5 10 15
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
20 25 30
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
35 40 45
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
50 55 60
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
65 70 75 80
Glu Ser Ala Tyr Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe
85 90 95
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
100 105 110
Gly Val Tyr Met Asn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly
115 120 125
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
130 135 140
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
145 150 155 160
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
165 170 175
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
180 185 190
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met
195 200 205
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile
210 215 220
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
225 230 235 240
Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
245 250 255
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
260 265 270
Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
275 280 285
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
290 295 300
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
305 310 315 320
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
325 330 335
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
340 345 350
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
355 360 365
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
370 375 380
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
385 390 395 400
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
405 410 415
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
420 425 430
Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
435 440 445
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
450 455 460
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
465 470 475 480
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
485 490 495
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
500 505 510
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
515 520 525
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
530 535 540
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
545 550 555 560
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
565 570 575
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
580 585 590
Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
595 600 605
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
610 615 620
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
625 630 635 640
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
645 650 655
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
660 665 670
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
675 680 685
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
690 695 700
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser
705 710 715 720
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
725 730 735
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
740 745 750
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
755 760 765
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
770 775 780
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
785 790 795 800
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
805 810 815
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
820 825 830
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
835 840 845
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
850 855 860
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
865 870 875 880
Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
885 890 895
Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
900 905 910
Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp
915 920 925
Ala Val Ser Asp Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala
930 935 940
Gly Thr Val Ala Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp
945 950 955 960
Glu Ile Gly Ala Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr
965 970 975
Pro Ala Val Leu Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly Thr
980 985 990
Val Thr Ser Ala Asn Phe Ala Val His Trp Thr Lys Pro Ala Asp Thr
995 1000 1005
Val Tyr Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr Ala Thr
1010 1015 1020
Val Phe Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg Val Gln
1025 1030 1035
<210>9
<211>1142
<212>PRT
<213> Bifidobacterium bifidum
<400>9
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
1 5 10 15
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
20 25 30
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
35 40 45
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
50 55 60
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
65 70 75 80
Glu Ser Ala Tyr Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe
85 90 95
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
100 105 110
Gly Val Tyr Met Asn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly
115 120 125
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
130 135 140
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
145 150 155 160
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
165 170 175
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
180 185 190
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met
195 200 205
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile
210 215 220
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
225 230 235 240
Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
245 250 255
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
260 265 270
Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
275 280 285
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
290 295 300
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
305 310 315 320
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
325 330 335
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
340 345 350
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
355 360 365
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
370 375 380
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
385 390 395 400
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
405 410 415
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
420 425 430
Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
435 440 445
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
450 455 460
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
465 470 475 480
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
485 490 495
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
500 505 510
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
515 520 525
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
530 535 540
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
545 550 555 560
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
565 570 575
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
580 585 590
Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
595 600 605
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
610 615 620
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
625 630 635 640
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
645 650 655
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
660 665 670
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
675 680 685
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
690 695 700
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser
705 710 715 720
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
725 730 735
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
740 745 750
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
755 760 765
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
770 775 780
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
785 790 795 800
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
805 810 815
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
820 825 830
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
835 840 845
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
850 855 860
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
865 870 875 880
Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
885 890 895
Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
900 905 910
Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp
915 920 925
Ala Val Ser Asp Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala
930 935 940
Gly Thr Val Ala Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp
945 950 955 960
Glu Ile Gly Ala Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr
965 970 975
Pro Ala Val Leu Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly Thr
980 985 990
Val Thr Ser Ala Asn Phe Ala Val His Trp Thr Lys Pro Ala Asp Thr
995 1000 1005
Val Tyr Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr Ala Thr
1010 1015 1020
Val Phe Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg Val Gln
1025 1030 1035
Arg Ser Gln Val Thr Ile Gly Ser Ser Val Ser Gly Asn Ala Leu
1040 1045 1050
Arg Leu Thr Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp Thr Leu
1055 1060 1065
Asp Ala Ile Lys Asp Gly Ser Thr Thr Val Asp Ala Asn Thr Gly
1070 1075 1080
Gly Gly Ala Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr Ser Lys
1085 1090 1095
Ala Gly His Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala Thr Glu
1100 1105 1110
Gln Gln Leu Gly Gln Ile Val Met Tyr Phe Phe Arg Asp Ser Asn
1115 1120 1125
Ala Val Arg Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln Ile
1130 1135 1140
<210>10
<211>1211
<212>PRT
<213> Bifidobacterium bifidum
<400>10
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
1 5 10 15
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
20 25 30
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
35 40 45
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
50 55 60
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
65 70 75 80
Glu Ser Ala Tyr Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe
85 90 95
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
100 105 110
Gly Val Tyr MetAsn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly
115 120 125
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
130 135 140
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
145 150 155 160
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
165 170 175
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
180 185 190
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met
195 200 205
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile
210 215 220
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
225 230 235 240
Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
245 250 255
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
260 265 270
Ile Lys Asn Pro Asn LeuTyr Thr Val Arg Thr Glu Val Leu Asn Gly
275 280 285
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
290 295 300
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
305 310 315 320
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
325 330 335
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
340 345 350
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
355 360 365
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
370 375 380
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
385 390 395 400
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
405 410 415
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
420 425 430
Asp Arg Asn Ala Pro Ser Val IleMet Trp Ser Leu Gly Asn Glu Met
435 440 445
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
450 455 460
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
465 470 475 480
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
485 490 495
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
500 505 510
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
515 520 525
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
530 535 540
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
545 550 555 560
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
565 570 575
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
580 585 590
Gly Phe Asp Tyr Leu Gly Glu Pro Thr ProTrp Asn Gly Thr Gly Ser
595 600 605
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
610 615 620
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
625 630 635 640
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
645 650 655
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
660 665 670
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
675 680 685
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
690 695 700
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser
705 710 715 720
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
725 730 735
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
740 745 750
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr ThrThr Gly Lys Ala
755 760 765
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
770 775 780
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
785 790 795 800
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
805 810 815
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
820 825 830
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
835 840 845
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
850 855 860
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
865 870 875 880
Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
885 890 895
Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
900 905 910
Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val ThrTrp Asp
915 920 925
Ala Val Ser Asp Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala
930 935 940
Gly Thr Val Ala Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp
945 950 955 960
Glu Ile Gly Ala Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr
965 970 975
Pro Ala Val Leu Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly Thr
980 985 990
Val Thr Ser Ala Asn Phe Ala Val His Trp Thr Lys Pro Ala Asp Thr
995 1000 1005
Val Tyr Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr Ala Thr
1010 1015 1020
Val Phe Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg Val Gln
1025 1030 1035
Arg Ser Gln Val Thr Ile Gly Ser Ser Val Ser Gly Asn Ala Leu
1040 1045 1050
Arg Leu Thr Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp Thr Leu
1055 1060 1065
Asp Ala Ile Lys Asp Gly Ser Thr Thr Val Asp Ala Asn Thr Gly
10701075 1080
Gly Gly Ala Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr Ser Lys
1085 1090 1095
Ala Gly His Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala Thr Glu
1100 1105 1110
Gln Gln Leu Gly Gln Ile Val Met Tyr Phe Phe Arg Asp Ser Asn
1115 1120 1125
Ala Val Arg Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln Ile Ser
1130 1135 1140
Ala Asp Gly Lys Asn Trp Thr Asp Leu Ala Ala Thr Glu Thr Ile
1145 1150 1155
Ala Ala Gln Glu Ser Ser Asp Arg Val Lys Pro Tyr Thr Tyr Asp
1160 1165 1170
Phe Ala Pro Val Gly Ala Thr Phe Val Lys Val Thr Val Thr Asn
1175 1180 1185
Ala Asp Thr Thr Thr Pro Ser Gly Val Val Cys Ala Gly Leu Thr
1190 1195 1200
Glu Ile Glu Leu Lys Thr Ala Thr
1205 1210
<210>11
<211>1296
<212>PRT
<213> Bifidobacterium bifidum
<400>11
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
1 5 10 15
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
20 25 30
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
35 40 45
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
50 55 60
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
65 70 75 80
Glu Ser Ala Tyr Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe
85 90 95
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
100 105 110
Gly Val Tyr Met Asn Ala Thr Val Trp Phe Asn Gly Val Lys Leu Gly
115 120 125
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
130 135 140
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
145 150 155 160
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
165 170 175
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
180 185 190
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met
195 200 205
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile
210 215 220
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
225 230 235 240
Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
245 250 255
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
260 265 270
Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
275 280 285
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
290 295 300
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
305 310 315 320
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
325 330 335
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
340 345 350
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
355 360 365
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
370 375 380
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
385 390 395 400
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
405 410 415
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
420 425 430
Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
435 440 445
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
450 455 460
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
465 470 475 480
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
485 490 495
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
500 505 510
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
515 520 525
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
530 535 540
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
545 550 555 560
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
565 570 575
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
580 585 590
Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
595 600 605
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
610 615 620
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
625 630 635 640
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
645 650 655
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
660 665 670
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
675 680 685
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
690 695 700
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser
705 710 715 720
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
725 730 735
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
740 745 750
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
755 760 765
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
770 775 780
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
785 790 795 800
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
805 810 815
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
820 825 830
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
835 840 845
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
850 855 860
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
865 870 875 880
Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
885 890 895
Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
900 905 910
Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp
915 920 925
Ala Val Ser Asp Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala
930 935 940
Gly Thr Val Ala Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp
945 950 955 960
Glu Ile Gly Ala Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr
965 970 975
Pro Ala Val Leu Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly Thr
980 985 990
Val Thr Ser Ala Asn Phe Ala Val His Trp Thr Lys Pro Ala Asp Thr
995 1000 1005
Val Tyr Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr Ala Thr
1010 1015 1020
Val Phe Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg Val Gln
1025 1030 1035
Arg Ser Gln Val Thr Ile Gly Ser Ser Val Ser Gly Asn Ala Leu
1040 1045 1050
Arg Leu Thr Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp Thr Leu
1055 1060 1065
Asp Ala Ile Lys Asp Gly Ser Thr Thr Val Asp Ala Asn Thr Gly
1070 1075 1080
Gly Gly Ala Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr Ser Lys
1085 1090 1095
Ala Gly His Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala Thr Glu
1100 1105 1110
Gln Gln Leu Gly Gln Ile Val Met Tyr Phe Phe Arg Asp Ser Asn
11151120 1125
Ala Val Arg Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln Ile Ser
1130 1135 1140
Ala Asp Gly Lys Asn Trp Thr Asp Leu Ala Ala Thr Glu Thr Ile
1145 1150 1155
Ala Ala Gln Glu Ser Ser Asp Arg Val Lys Pro Tyr Thr Tyr Asp
1160 1165 1170
Phe Ala Pro Val Gly Ala Thr Phe Val Lys Val Thr Val Thr Asn
1175 1180 1185
Ala Asp Thr Thr Thr Pro Ser Gly Val Val Cys Ala Gly Leu Thr
1190 1195 1200
Glu Ile Glu Leu Lys Thr Ala Thr Ser Lys Phe Val Thr Asn Thr
1205 1210 1215
Ser Ala Ala Leu Ser Ser Leu Thr Val Asn Gly Thr Lys Val Ser
1220 1225 1230
Asp Ser Val Leu Ala Ala Gly Ser Tyr Asn Thr Pro Ala Ile Ile
1235 1240 1245
Ala Asp Val Lys Ala Glu Gly Glu Gly Asn Ala Ser Val Thr Val
1250 1255 1260
Leu Pro Ala His Asp Asn Val Ile Arg Val Ile Thr Glu Ser Glu
1265 1270 1275
Asp His Val Thr Arg Lys Thr Phe ThrIle Asn Leu Gly Thr Glu
1280 1285 1290
Gln Glu Phe
1295
<210>12
<211>1720
<212>PRT
<213> Bifidobacterium bifidum
<400>12
Val Glu Asp Ala Thr Arg Ser Asp Ser Thr Thr Gln Met Ser Ser Thr
1 5 10 15
Pro Glu Val Val Tyr Ser Ser Ala Val Asp Ser Lys Gln Asn Arg Thr
20 25 30
Ser Asp Phe Asp Ala Asn Trp Lys Phe Met Leu Ser Asp Ser Val Gln
35 40 45
Ala Gln Asp Pro Ala Phe Asp Asp Ser Ala Trp Gln Gln Val Asp Leu
50 55 60
Pro His Asp Tyr Ser Ile Thr Gln Lys Tyr Ser Gln Ser Asn Glu Ala
65 70 75 80
Glu Ser Ala Tyr Leu Pro Gly Gly Thr Gly Trp Tyr Arg Lys Ser Phe
85 90 95
Thr Ile Asp Arg Asp Leu Ala Gly Lys Arg Ile Ala Ile Asn Phe Asp
100 105 110
Gly Val Tyr Met Asn Ala Thr Val Trp Phe Asn Gly Val LysLeu Gly
115 120 125
Thr His Pro Tyr Gly Tyr Ser Pro Phe Ser Phe Asp Leu Thr Gly Asn
130 135 140
Ala Lys Phe Gly Gly Glu Asn Thr Ile Val Val Lys Val Glu Asn Arg
145 150 155 160
Leu Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile Tyr Arg Asp Val
165 170 175
Thr Leu Thr Val Thr Asp Gly Val His Val Gly Asn Asn Gly Val Ala
180 185 190
Ile Lys Thr Pro Ser Leu Ala Thr Gln Asn Gly Gly Asp Val Thr Met
195 200 205
Asn Leu Thr Thr Lys Val Ala Asn Asp Thr Glu Ala Ala Ala Asn Ile
210 215 220
Thr Leu Lys Gln Thr Val Phe Pro Lys Gly Gly Lys Thr Asp Ala Ala
225 230 235 240
Ile Gly Thr Val Thr Thr Ala Ser Lys Ser Ile Ala Ala Gly Ala Ser
245 250 255
Ala Asp Val Thr Ser Thr Ile Thr Ala Ala Ser Pro Lys Leu Trp Ser
260 265 270
Ile Lys Asn Pro Asn Leu Tyr Thr Val Arg Thr Glu Val Leu Asn Gly
275 280 285
Gly Lys Val Leu Asp Thr Tyr Asp Thr Glu Tyr Gly Phe Arg Trp Thr
290 295 300
Gly Phe Asp Ala Thr Ser Gly Phe Ser Leu Asn Gly Glu Lys Val Lys
305 310 315 320
Leu Lys Gly Val Ser Met His His Asp Gln Gly Ser Leu Gly Ala Val
325 330 335
Ala Asn Arg Arg Ala Ile Glu Arg Gln Val Glu Ile Leu Gln Lys Met
340 345 350
Gly Val Asn Ser Ile Arg Thr Thr His Asn Pro Ala Ala Lys Ala Leu
355 360 365
Ile Asp Val Cys Asn Glu Lys Gly Val Leu Val Val Glu Glu Val Phe
370 375 380
Asp Met Trp Asn Arg Ser Lys Asn Gly Asn Thr Glu Asp Tyr Gly Lys
385 390 395 400
Trp Phe Gly Gln Ala Ile Ala Gly Asp Asn Ala Val Leu Gly Gly Asp
405 410 415
Lys Asp Glu Thr Trp Ala Lys Phe Asp Leu Thr Ser Thr Ile Asn Arg
420 425 430
Asp Arg Asn Ala Pro Ser Val Ile Met Trp Ser Leu Gly Asn Glu Met
435 440 445
Met Glu Gly Ile Ser Gly Ser Val Ser Gly Phe Pro Ala Thr Ser Ala
450 455 460
Lys Leu Val Ala Trp Thr Lys Ala Ala Asp Ser Thr Arg Pro Met Thr
465 470 475 480
Tyr Gly Asp Asn Lys Ile Lys Ala Asn Trp Asn Glu Ser Asn Thr Met
485 490 495
Gly Asp Asn Leu Thr Ala Asn Gly Gly Val Val Gly Thr Asn Tyr Ser
500 505 510
Asp Gly Ala Asn Tyr Asp Lys Ile Arg Thr Thr His Pro Ser Trp Ala
515 520 525
Ile Tyr Gly Ser Glu Thr Ala Ser Ala Ile Asn Ser Arg Gly Ile Tyr
530 535 540
Asn Arg Thr Thr Gly Gly Ala Gln Ser Ser Asp Lys Gln Leu Thr Ser
545 550 555 560
Tyr Asp Asn Ser Ala Val Gly Trp Gly Ala Val Ala Ser Ser Ala Trp
565 570 575
Tyr Asp Val Val Gln Arg Asp Phe Val Ala Gly Thr Tyr Val Trp Thr
580 585 590
Gly Phe Asp Tyr Leu Gly Glu Pro Thr Pro Trp Asn Gly Thr Gly Ser
595 600 605
Gly Ala Val Gly Ser Trp Pro Ser Pro Lys Asn Ser Tyr Phe Gly Ile
610 615 620
Val Asp Thr Ala Gly Phe Pro Lys Asp Thr Tyr Tyr Phe Tyr Gln Ser
625 630 635 640
Gln Trp Asn Asp Asp Val His Thr Leu His Ile Leu Pro Ala Trp Asn
645 650 655
Glu Asn Val Val Ala Lys Gly Ser Gly Asn Asn Val Pro Val Val Val
660 665 670
Tyr Thr Asp Ala Ala Lys Val Lys Leu Tyr Phe Thr Pro Lys Gly Ser
675 680 685
Thr Glu Lys Arg Leu Ile Gly Glu Lys Ser Phe Thr Lys Lys Thr Thr
690 695 700
Ala Ala Gly Tyr Thr Tyr Gln Val Tyr Glu Gly Ser Asp Lys Asp Ser
705 710 715 720
Thr Ala His Lys Asn Met Tyr Leu Thr Trp Asn Val Pro Trp Ala Glu
725 730 735
Gly Thr Ile Ser Ala Glu Ala Tyr Asp Glu Asn Asn Arg Leu Ile Pro
740 745 750
Glu Gly Ser Thr Glu Gly Asn Ala Ser Val Thr Thr Thr Gly Lys Ala
755 760 765
Ala Lys Leu Lys Ala Asp Ala Asp Arg Lys Thr Ile Thr Ala Asp Gly
770 775 780
Lys Asp Leu Ser Tyr Ile Glu Val Asp Val Thr Asp Ala Asn Gly His
785 790 795 800
Ile Val Pro Asp Ala Ala Asn Arg Val Thr Phe Asp Val Lys Gly Ala
805 810 815
Gly Lys Leu Val Gly Val Asp Asn Gly Ser Ser Pro Asp His Asp Ser
820 825 830
Tyr Gln Ala Asp Asn Arg Lys Ala Phe Ser Gly Lys Val Leu Ala Ile
835 840 845
Val Gln Ser Thr Lys Glu Ala Gly Glu Ile Thr Val Thr Ala Lys Ala
850 855 860
Asp Gly Leu Gln Ser Ser Thr Val Lys Ile Ala Thr Thr Ala Val Pro
865 870 875 880
Gly Thr Ser Thr Glu Lys Thr Val Arg Ser Phe Tyr Tyr Ser Arg Asn
885 890 895
Tyr Tyr Val Lys Thr Gly Asn Lys Pro Ile Leu Pro Ser Asp Val Glu
900 905 910
Val Arg Tyr Ser Asp Gly Thr Ser Asp Arg Gln Asn Val Thr Trp Asp
915 920 925
Ala Val Ser Asp Asp Gln Ile Ala Lys Ala Gly Ser Phe Ser Val Ala
930 935 940
Gly Thr Val Ala Gly Gln Lys Ile Ser Val Arg Val Thr Met Ile Asp
945 950 955 960
Glu Ile Gly Ala Leu Leu Asn Tyr Ser Ala Ser Thr Pro Val Gly Thr
965 970 975
Pro Ala Val Leu Pro Gly Ser Arg Pro Ala Val Leu Pro Asp Gly Thr
980 985 990
Val Thr Ser Ala Asn Phe Ala Val His Trp Thr Lys Pro Ala Asp Thr
995 1000 1005
Val Tyr Asn Thr Ala Gly Thr Val Lys Val Pro Gly Thr Ala Thr
1010 1015 1020
Val Phe Gly Lys Glu Phe Lys Val Thr Ala Thr Ile Arg Val Gln
1025 1030 1035
Arg Ser Gln Val Thr Ile Gly Ser Ser Val Ser Gly Asn Ala Leu
1040 1045 1050
Arg Leu Thr Gln Asn Ile Pro Ala Asp Lys Gln Ser Asp Thr Leu
1055 1060 1065
Asp Ala Ile Lys Asp Gly Ser Thr Thr Val Asp Ala Asn Thr Gly
1070 1075 1080
Gly Gly Ala Asn Pro Ser Ala Trp Thr Asn Trp Ala Tyr Ser Lys
1085 1090 1095
Ala Gly His Asn Thr Ala Glu Ile Thr Phe Glu Tyr Ala Thr Glu
1100 1105 1110
Gln Gln Leu Gly Gln Ile Val Met Tyr Phe Phe Arg Asp Ser Asn
1115 1120 1125
Ala Val Arg Phe Pro Asp Ala Gly Lys Thr Lys Ile Gln Ile Ser
1130 1135 1140
Ala Asp Gly Lys Asn Trp Thr Asp Leu Ala Ala Thr Glu Thr Ile
1145 1150 1155
Ala Ala Gln Glu Ser Ser Asp Arg Val Lys Pro Tyr Thr Tyr Asp
1160 1165 1170
Phe Ala Pro Val Gly Ala Thr Phe Val Lys Val Thr Val Thr Asn
1175 1180 1185
Ala Asp Thr Thr Thr Pro Ser Gly Val Val Cys Ala Gly Leu Thr
1190 1195 1200
Glu Ile Glu Leu Lys Thr Ala Thr Ser Lys Phe Val Thr Asn Thr
1205 1210 1215
Ser Ala Ala Leu Ser Ser Leu Thr Val Asn Gly Thr Lys Val Ser
1220 1225 1230
Asp Ser Val Leu Ala Ala Gly Ser Tyr Asn Thr Pro Ala Ile Ile
1235 1240 1245
Ala Asp Val Lys Ala Glu Gly Glu Gly Asn Ala Ser Val Thr Val
1250 1255 1260
Leu Pro Ala His Asp Asn Val Ile Arg Val Ile Thr Glu Ser Glu
1265 1270 1275
Asp His Val Thr Arg Lys Thr Phe Thr Ile Asn Leu Gly Thr Glu
1280 1285 1290
Gln Glu Phe Pro Ala Asp Ser Asp Glu Arg Asp Tyr Pro Ala Ala
1295 1300 1305
Asp Met Thr Val Thr Val Gly Ser Glu Gln Thr Ser Gly Thr Ala
1310 1315 1320
Thr Glu Gly Pro Lys Lys Phe Ala Val Asp Gly Asn Thr Ser Thr
1325 1330 1335
Tyr Trp His Ser Asn Trp Thr Pro Thr Thr Val Asn Asp Leu Trp
1340 1345 1350
Ile Ala Phe Glu Leu Gln Lys Pro Thr Lys Leu Asp Ala Leu Arg
1355 1360 1365
Tyr Leu Pro Arg Pro Ala Gly Ser Lys Asn Gly Ser Val Thr Glu
1370 1375 1380
Tyr Lys Val Gln Val Ser Asp Asp Gly Thr Asn Trp Thr Asp Ala
1385 1390 1395
Gly Ser Gly Thr Trp Thr Thr Asp Tyr Gly Trp Lys Leu Ala Glu
1400 1405 1410
Phe Asn Gln Pro Val Thr Thr Lys His Val Arg Leu Lys Ala Val
1415 1420 1425
His Thr Tyr Ala Asp Ser Gly Asn Asp Lys Phe Met Ser Ala Ser
1430 1435 1440
Glu Ile Arg Leu Arg Lys Ala Val Asp Thr Thr Asp Ile Ser Gly
1445 1450 1455
Ala Thr Val Thr Val Pro Ala Lys Leu Thr Val Asp Arg Val Asp
1460 1465 1470
Ala Asp His Pro Ala Thr Phe Ala Thr Lys Asp Val Thr Val Thr
1475 1480 1485
Leu Gly Asp Ala Thr Leu Arg Tyr Gly Val Asp Tyr Leu Leu Asp
1490 1495 1500
Tyr Ala Gly Asn Thr Ala Val Gly Lys Ala Thr Val Thr Val Arg
1505 1510 1515
Gly Ile Asp Lys Tyr Ser Gly Thr Val Ala Lys Thr Phe Thr Ile
1520 1525 1530
Glu Leu Lys Asn Ala Pro Ala Pro Glu Pro Thr Leu Thr Ser Val
1535 1540 1545
Ser Val Lys Thr Lys Pro Ser Lys Leu Thr Tyr Val Val Gly Asp
15501555 1560
Ala Phe Asp Pro Ala Gly Leu Val Leu Gln His Asp Arg Gln Ala
1565 1570 1575
Asp Arg Pro Pro Gln Pro Leu Val Gly Glu Gln Ala Asp Glu Arg
1580 1585 1590
Gly Leu Thr Cys Gly Thr Arg Cys Asp Arg Val Glu Gln Leu Arg
1595 1600 1605
Lys His Glu Asn Arg Glu Ala His Arg Thr Gly Leu Asp His Leu
1610 1615 1620
Glu Phe Val Gly Ala Ala Asp Gly Ala Val Gly Glu Gln Ala Thr
1625 1630 1635
Phe Lys Val His Val His Ala Asp Gln Gly Asp Gly Arg His Asp
1640 1645 1650
Asp Ala Asp Glu Arg Asp Ile Asp Pro His Val Pro Val Asp His
1655 1660 1665
Ala Val Gly Glu Leu Ala Arg Ala Ala Cys His His Val Ile Gly
1670 1675 1680
Leu Arg Val Asp Thr His Arg Leu Lys Ala Ser Gly Phe Gln Ile
1685 1690 1695
Pro Ala Asp Asp Met Ala Glu Ile Asp Arg Ile Thr Gly Phe His
1700 1705 1710
Arg Phe Glu Arg His Val Gly
1715 1720
<210>13
<211>1396
<212>PRT
<213> Bacillus circulans
<400>13
Met Arg Arg Ile Asn Phe Asn Asp Asn Trp Arg Phe Gln Arg Glu Ile
1 5 10 15
Ser Thr Ser Leu Arg Glu Ala Gln Lys Pro Ser Phe Asn Asp His Ser
20 25 30
Trp Arg Gln Leu Ser Leu Pro His Asp Trp Ser Ile Glu Leu Asp Phe
35 40 45
Asn Lys Asp Ser Leu Ala Thr His Glu Gly Gly Tyr Leu Asp Gly Gly
50 55 60
Val Gly Trp Tyr Arg Lys Thr Phe Thr Val Pro Ser Ala Met Glu Gly
65 70 75 80
Lys Arg Ile Ser Leu Asp Phe Asp Gly Val Tyr Met Asn Ser Thr Thr
85 90 95
Tyr Leu Asn Gly Glu Glu Leu Gly Thr Tyr Pro Phe Gly Tyr Asn Ala
100 105 110
Phe Ser Tyr Asp Ile Thr Asp Lys Leu Phe Met Asp Gly Arg Glu Asn
115 120 125
Val Leu Ala Val LysVal Asp Asn Thr Gln Pro Ser Ser Arg Trp Tyr
130 135 140
Ser Gly Ser Gly Ile Tyr Arg Asn Val Tyr Leu Thr Val Thr Asn Pro
145 150 155 160
Val His Val Ala Arg Tyr Gly Thr Phe Val Thr Thr Pro Asp Leu Glu
165 170 175
Ser Ala Tyr Ala Ala Arg Lys Ala Glu Val Asn Ile Lys Thr Lys Ile
180 185 190
Asn Asn Asp Ser Asp Ala Ala Val Gln Val Lys Val Lys Ser Thr Ile
195 200 205
Tyr Asp Thr Asp Gly Lys Glu Val Ala Ser Val Val Ser Gln Glu Lys
210 215 220
Thr Ala Ala Ala Gly Thr Thr Ala His Phe Glu Asp Asn Thr Val Ile
225 230 235 240
Glu Asn Pro Glu Leu Trp Ser Leu Asp Asn Pro Tyr Arg Tyr Lys Leu
245 250 255
Val Thr Asp Val Leu Ile Gly Gly Glu Thr Val Asp Thr Tyr Glu Thr
260 265 270
Arg Phe Gly Ala Arg Phe Phe Lys Phe Asp Ala Asn Glu Gly Phe Ser
275 280 285
Leu Asn Gly Lys Pro Met LysLeu Tyr Gly Val Ser Met His His Asp
290 295 300
Leu Gly Ala Leu Gly Ala Ala Thr Asn Ala Arg Ala Val Glu Arg Gln
305 310 315 320
Leu Gln Ile Met Lys Asp Met Gly Val Asn Ala Ile Arg Gly Thr His
325 330 335
Asn Pro Val Ser Pro Glu Phe Leu Glu Ala Val Asn Asn Leu Gly Leu
340 345 350
Leu Leu Ile Glu Glu Ala Phe Asp Cys Trp Ser Gln Ser Lys Lys Thr
355 360 365
Tyr Asp Tyr Gly Arg Phe Phe Thr Arg Trp Ala Glu His Asp Val Lys
370 375 380
Glu Met Val Asp Arg Gly Lys Asn Glu Pro Ser Ile Ile Met Trp Ser
385 390 395 400
Ile Gly Asn Glu Ile Tyr Asp Thr Thr Ser Pro Ser Gly Val Glu Thr
405 410 415
Ala Arg Asn Leu Val Arg Trp Ile Lys Glu Ile Asp Thr Thr Arg Pro
420 425 430
Thr Thr Ile Gly Glu Asp Lys Thr Arg Gly Asp Lys Val Asn Val Thr
435 440 445
Pro Ile Asp Pro Asn Ile Leu Glu IlePhe His Thr Val Asp Val Val
450 455 460
Gly Leu Asn Tyr Ser Glu Asn Asn Tyr Val Gly Tyr His Glu Gln His
465 470 475 480
Pro Asn Trp Lys Leu Tyr Gly Ser Glu Thr Ser Ser Ala Thr Arg Ser
485 490 495
Arg Gly Val Tyr Thr His Pro Tyr Glu Tyr Asn Leu Gly Thr Lys Tyr
500 505 510
Asp Asp Leu Gln Gln Ser Ser Tyr Asp Asn Asp Tyr Val Pro Trp Gly
515 520 525
Arg Thr Ala Glu Asp Ala Trp Lys Ser Asp Arg Asp Leu Lys His Phe
530 535 540
Ala Gly Gln Phe Ile Trp Thr Gly Phe Asp Tyr Ile Gly Glu Pro Thr
545 550 555 560
Pro Tyr Tyr Asp Ser Tyr Pro Ala Lys Ser Ser Tyr Phe Gly Ala Val
565 570 575
Asp Thr Ala Gly Phe Pro Lys Asp Ile Phe Tyr Tyr Tyr Gln Ser Gln
580 585 590
Trp Lys Lys Glu Pro Met Val His Leu Leu Pro His Trp Asn Trp Thr
595 600 605
Glu Gly Glu Pro Val Arg Val Leu Ala Tyr ThrAsn Ala His Gln Val
610 615 620
Glu Leu Phe Leu Asn Gly Lys Ser Leu Gly Val Arg Gly Tyr Glu Asn
625 630 635 640
Lys Lys Thr Ser Trp Gly Ala Pro Tyr Lys Glu Thr Lys Asp Gly Lys
645 650 655
Thr Tyr Leu Glu Trp Ala Val Pro Phe Lys Ala Gly Thr Leu Glu Ala
660 665 670
Val Ala Met Asp Glu Asn Gly Lys Glu Ile Ala Arg Asp Gln Val Thr
675 680 685
Thr Ala Gly Ala Pro Ala Ala Val Lys Leu Thr Ala Asp Arg Lys Val
690 695 700
Ile Lys Ala Asp Gly Thr Asp Leu Ser Phe Ile Thr Ala Glu Ile Val
705 710 715 720
Asp Ser Lys Gly Asn Val Val Pro Asn Ala Asp His Leu Ile Gln Phe
725 730 735
His Leu Ser Gly His Gly Glu Leu Ala Gly Val Asp Asn Gly Asp Ala
740 745 750
Ala Ser Val Glu Arg Tyr Lys Asp Asn Lys Arg Lys Ala Phe Ser Gly
755 760 765
Lys Ala Leu Ala Ile Val Gln Ser Asn Lys Leu Asp GlyAsn Ile Thr
770 775 780
Leu His Ala Ser Ala Glu Gly Leu Ser Ser Gly Asn Val Thr Ile Phe
785 790 795 800
Thr Thr Ala Ser Ala Asp Gln Asn Ser Ile Thr Ile Ala Gly Ile Asp
805 810 815
Glu Val Asn Val Leu Val Asp Phe Asn Val Val Pro Glu Leu Pro Ser
820 825 830
Gln Ile Lys Val Tyr Tyr Ser Asp Ser Thr Val Glu Met Lys Pro Val
835 840 845
Thr Trp Asp Ala Val Asp Pro Asn Leu Leu Asn Thr Ala Gly Lys Ile
850 855 860
Ile Val Glu Gly Thr Val Glu Gly Thr Asp Lys Lys Ala Lys Ala Leu
865 870 875 880
Leu Ile Val Lys Gly Asn Gly Gln Glu Asn Ser Glu Tyr Arg Ile Asp
885 890 895
Leu Phe Ser Pro Asp Pro Lys Leu Ile Ser Thr Glu Leu Thr Val Glu
900 905 910
Lys Thr Asn Ile Met Glu Asp Asp Phe Ile Asp Ile Lys Val Ile Gly
915 920 925
Gln Leu Glu Asn Lys Glu Val Val Asp Leu Ser Asn Phe Met ProIle
930 935 940
Tyr Glu Phe Asp Cys Asp Ile Ile Lys Ile Glu Gly Asn Lys Leu Tyr
945 950 955 960
Ala Leu Glu Glu Gly Leu Val Lys Val Thr Ala Ala Val Thr Tyr Lys
965 970 975
Gly Arg Thr Val Thr Ser Pro Glu Met Met Leu Lys Ile Thr Lys Asn
980 985 990
Pro Val Pro Lys Thr Ile Thr His Ile Asp Ser Ile Thr Val Val Ala
995 1000 1005
Gly Lys Gly Glu Ala Pro Val Leu Pro Ala Thr Ala Val Ala His
1010 1015 1020
Phe Asp Arg Gly Met Pro Arg Asp Val Lys Val Lys Trp Glu Ile
1025 1030 1035
Val Asn Pro Ala Leu Tyr Gln Asn Leu Gly Glu Phe Thr Val Ser
1040 1045 1050
Gly Asp Val Glu Gly Thr Glu Ile Lys Ala Gln Ala Lys Val Met
1055 1060 1065
Val Arg Ser Ala Leu Ala Ile Glu Thr Ile Ser Met Ala Val Leu
1070 1075 1080
Pro Asn Gln Lys Pro Glu Leu Pro Gln Lys Val Thr Val Tyr Tyr
10851090 1095
Ser Asp Gly Thr Glu Glu Gln Ala Asp Val Asp Trp Asp Ala Met
1100 1105 1110
Pro Ser Ala Glu Leu Lys Ser Glu Gly Val Val Lys Val Lys Gly
1115 1120 1125
Ser Val Lys Gly Val Asp Leu Lys Ala Thr Ala Gln Ile Arg Val
1130 1135 1140
Thr Ser Glu Val Gly Gly Val Gln Asn Ile Ser Arg Ala Lys Asn
1145 1150 1155
Gly Tyr Glu Tyr Pro Lys Ala Glu Ala Ser Phe Thr Asn Thr Gly
1160 1165 1170
Pro Gly Ser Asn Asp Arg Ile Glu Ala Ile Asn Asp Asp Val Ile
1175 1180 1185
Ser Tyr Asp Ala Glu Pro His Asn Arg Trp Thr Asn Trp Gln Pro
1190 1195 1200
Thr Pro Arg Pro Gly Asp Trp Val Ser Ile Thr Phe Gly Asp Ser
1205 1210 1215
Lys Pro Arg Lys Tyr Asp Ile Asp Ser Met Glu Ile His Trp Tyr
1220 1225 1230
Glu Asp Leu Gly Thr Ser Ser Pro Ala Tyr Phe Arg Ile Gln Tyr
1235 1240 1245
Lys Ser Gly Asp Glu Trp Lys Asp Val Ser Gly LeuLys Thr Asn
1250 1255 1260
Pro Ser Asn Thr Val Leu Arg Gln Ala Asn Val Tyr Thr Phe Asp
1265 1270 1275
Lys Val Arg Thr Ser Ala Ile Arg Val Asp Met Thr Ala Lys Thr
1280 1285 1290
Gly Lys Ser Leu Ala Ile Thr Glu Ile Lys Val Phe Ser Lys Trp
1295 1300 1305
Ala Lys Ala His Thr His Pro Met Val Thr Asp Ile Lys Leu Gly
1310 1315 1320
Asp Leu Ser Ile Leu Asp Asp Phe Ser Lys Lys Gly Asp Asn Asn
1325 1330 1335
Glu Leu Thr Phe Gln Val Lys Asp Pro Arg Asp Ile Pro Glu Ile
1340 1345 1350
Lys Val Lys Ala Glu Asp Asn Thr Ser Ile Thr Ile Ile Pro Thr
1355 1360 1365
Phe Thr Ala Pro Ser Thr Ala Lys Ile Ile Ala Lys Ser Glu Asp
1370 1375 1380
Gly Met Lys Val Glu Ile Tyr Asn Ile Arg Phe Thr Glu
1385 1390 1395
<210>14
<211>1737
<212>PRT
<213> Bacillus species
<400>14
Met Lys Lys Ala Ile Ser Cys Val Phe Leu Ile Ser Ala Leu Ile Leu
1 5 10 15
Ser Ser Phe Gln Val Pro Val Gln Gly Gln Ala Met Ser Lys Thr Thr
20 25 30
Ser Ala Ala Gly Asn Ser Val Ser Tyr Asp Gly Glu Arg Arg Val Asn
35 40 45
Phe Asn Glu Asn Trp Arg Phe Gln Arg Glu Thr Asn Gly Ser Ile Ala
50 55 60
Gly Ala Gln Asn Pro Gly Phe Asp Asp Ser Ser Trp Arg Lys Leu Asn
65 70 75 80
Leu Pro His Asp Trp Ser Ile Glu Leu Asp Phe Asn Lys Asn Ser Leu
85 90 95
Ala Thr His Glu Gly Gly Tyr Leu Asp Gly Gly Ile Gly Trp Tyr Arg
100 105 110
Lys Thr Phe Thr Ile Pro Glu Ser Met Lys Gly Lys Arg Ile Ser Leu
115 120 125
Asp Phe Asp Gly Val Tyr Met Asn Ser Thr Thr Tyr Leu Asn Gly Glu
130 135 140
Val Leu Gly Thr Tyr Pro Phe Gly Tyr Asn Ala Phe Ser Tyr Asp Ile
145 150 155 160
Ser Asp Lys Leu Tyr Lys Asp Gly Arg Ala Asn Val Leu Val Val Lys
165 170 175
Val Asn Asn Thr Gln Pro Ser Ser Arg Trp Tyr Ser Gly Ser Gly Ile
180 185 190
Tyr Arg Asn Val Tyr Leu Thr Val Thr Asp Pro Ile His Val Ala Arg
195 200 205
Tyr Gly Thr Phe Val Thr Thr Pro Asn Leu Glu Lys Ser Ile Lys Glu
210 215 220
Asp Arg Ala Asp Val Asn Ile Lys Thr Lys Ile Ser Asn Asp Ala Ala
225 230 235 240
Glu Ala Lys Gln Val Lys Ile Lys Ser Thr Ile Tyr Asp Gly Ala Gly
245 250 255
Asn Thr Val Gln Thr Val Glu Thr Glu Glu Lys Thr Ala Ala Ala Gly
260 265 270
Thr Val Thr Pro Phe Glu Gln Asn Thr Val Ile Lys Gln Pro Lys Leu
275 280 285
Trp Ser Ile Asp Lys Pro Tyr Arg Tyr Asn Leu Val Thr Glu Val Ile
290 295 300
Val Gly Gly Gln Thr Val Asp Thr Tyr Glu Thr Lys Phe Gly Val Arg
305 310 315 320
Tyr Phe Lys Phe Asp Glu Asn Glu Gly Phe Ser Leu Asn Gly Glu Tyr
325 330 335
Met Lys Leu His Gly Val Ser Met His His Asp Leu Gly Ala Leu Gly
340 345 350
Ala Ala Thr Asn Ala Arg Gly Val Glu Arg Gln Met Gln Ile Met Lys
355 360 365
Asp Met Gly Val Asn Ala Ile Arg Val Thr His Asn Pro Ala Ser Pro
370 375 380
Glu Leu Leu Glu Ala Ala Asn Lys Leu Gly Leu Phe Ile Ile Glu Glu
385 390 395 400
Ala Phe Asp Ser Trp Ala Gln Ser Lys Lys Pro Tyr Asp Tyr Gly Arg
405 410 415
Phe Phe Asn Ala Trp Ala Glu His Asp Ile Lys Glu Met Val Asp Arg
420 425 430
Gly Lys Asn Glu Pro Ala Ile Ile Met Trp Ser Ile Gly Asn Glu Ile
435 440 445
Tyr Asp Thr Thr Asn Ala Ala Gly Val Glu Thr Ala Arg Asn Leu Val
450 455 460
Gly Trp Val Lys Glu Ile Asp Thr Thr Arg Pro Thr Thr Ile Gly Glu
465 470 475 480
Asp Lys Thr Arg Gly Asp Lys Val Asn Val Thr Pro Ile Asn Ser Tyr
485 490 495
Ile Lys Glu Ile Phe Asn Ile Val Asp Val Val Gly Leu Asn Tyr Ser
500 505 510
Glu Asn Asn Tyr Asp Gly Tyr His Lys Gln Asn Pro Ser Trp Lys Leu
515 520 525
Tyr Gly Ser Glu Thr Ser Ser Ala Thr Arg Ser Arg Gly Val Tyr Thr
530 535 540
His Pro Tyr Gln Tyr Asn Gln Ser Thr Lys Tyr Ala Asp Leu Gln Gln
545 550 555 560
Ser Ser Tyr Asp Asn Asp Tyr Val Gly Trp Gly Arg Thr Ala Glu Asp
565 570 575
Ala Trp Lys Tyr Asp Arg Asp Leu Lys His Ile Ala Gly Gln Phe Ile
580 585 590
Trp Thr Gly Phe Asp Tyr Ile Gly Glu Pro Thr Pro Tyr Tyr Asn Ser
595 600 605
Tyr Pro Ala Lys Ser Ser Tyr Phe Gly Ala Val Asp Thr Ala Gly Phe
610 615 620
Pro Lys Asp Ile Phe Tyr Tyr Tyr Gln Ser Gln Trp Lys Lys Glu Pro
625630 635 640
Met Val His Leu Leu Pro His Trp Asn Trp Lys Glu Gly Glu Lys Val
645 650 655
Arg Val Leu Ala Tyr Thr Asn Ala Ser Lys Val Glu Leu Val Leu Asn
660 665 670
Gly Glu Ser Leu Gly Glu Lys Asn Tyr Asp Asn Lys Gln Thr Ser Trp
675 680 685
Gly Ala Pro Tyr Lys Glu Thr Lys Asp Gly Lys Thr Tyr Leu Glu Trp
690 695 700
Ala Val Pro Phe Lys Pro Gly Lys Leu Glu Ala Val Ala Lys Asp Glu
705 710 715 720
Asn Gly Lys Val Ile Ala Arg Asp Gln Val Val Thr Ala Gly Glu Pro
725 730 735
Ala Ser Val Arg Leu Thr Ala Asp Arg Lys Val Val Lys Ala Asp Gly
740 745 750
Thr Asp Leu Ser Phe Ile Thr Ala Asp Ile Val Asp Ser Lys Gly Ile
755 760 765
Val Val Pro Asp Ala Asp His Leu Ile Thr Phe Asn Val Thr Gly Gln
770 775 780
Gly Glu Leu Ala Gly Val Asp Asn Gly Asn Ala Ser Ser Val Glu Arg
785790 795 800
Tyr Lys Asp Asn Lys Arg Lys Ala Phe Ser Gly Lys Ala Leu Ala Ile
805 810 815
Val Gln Ser Ser Lys Leu Ser Gly Lys Ile Thr Val His Ala Ser Val
820 825 830
Ala Gly Leu Ser Ser Asp Ser Thr Ser Val Phe Thr Val Thr Pro Ala
835 840 845
Asp His Asp Lys Lys Ile Val Ala Gly Ile Asp Asp Val Asn Leu Thr
850 855 860
Val Asp Val Asn Glu Ala Pro Lys Leu Pro Ser Glu Ile Lys Val Tyr
865 870 875 880
Tyr Ser Asp Glu Ser Ala Ala Ala Lys Asn Val Thr Trp Asp Glu Val
885 890 895
Asp Pro Lys Gln Tyr Ser Thr Val Gly Glu Phe Thr Val Glu Gly Ser
900 905 910
Val Glu Gly Thr Ser Leu Lys Ala Lys Ala Phe Val Ile Val Lys Gly
915 920 925
Ile Val Ala Val Lys Pro Tyr Ser Thr Ala Thr Lys Val Gly Val Gln
930 935 940
Pro Val Leu Pro Glu Lys Ala Thr Leu Leu Tyr Ser Asp Gly Thr Thr
945 950955 960
Lys Gly Ala Thr Val Thr Trp Asp Glu Ile Pro Glu Asp Lys Leu Ala
965 970 975
Lys Glu Gly Arg Phe Thr Val Glu Gly Ser Val Glu Gly Thr Asp Leu
980 985 990
Lys Ala Asn Val Tyr Val Arg Val Thr Asn Glu Val Lys Ser Val Asn
995 1000 1005
Ile Met Leu Gln Glu Gln Gly Ser Ala Tyr Pro Lys Leu Glu Ala
1010 1015 1020
Thr Phe Thr Asn Pro Ala Asp Asn Leu Gln His Leu Asn Asp Gly
1025 1030 1035
Ile Lys Ser Tyr Thr Asn Asn Pro Val Asn Arg Trp Thr Asn Trp
1040 1045 1050
Thr Arg Thr Pro Arg Asp Ala Gly Asp Ser Ile Thr Val Asn Phe
1055 1060 1065
Gly Lys Lys His Val Ile Asn Asn Leu Asp Leu Phe Val Phe Thr
1070 1075 1080
Asp Ser Gly Thr Val Val Pro Glu Lys Ala Glu Val Gln Tyr Trp
1085 1090 1095
Asp Gly Thr Ala Trp Lys Asp Val Glu Asn Leu Thr Gln Pro Ser
1100 1105 1110
ProTyr Val Val Glu Lys Asn Glu Leu Thr Phe Asp Ala Val Ala
1115 1120 1125
Thr Glu Lys Leu Lys Phe His Leu Thr Pro Ser Val Lys Gly Lys
1130 1135 1140
Phe Leu Ala Leu Thr Glu Ala Glu Val Tyr Ala Asp Gln Ile Val
1145 1150 1155
Met Gly Glu Thr Ala Lys Leu Gln Ser Ile Thr Val Asn Gly Lys
1160 1165 1170
Ala Leu Glu Gly Phe Asp His Ala Lys Lys Asn Tyr Glu Leu Val
1175 1180 1185
Leu Pro Tyr Gly Ser Glu Leu Pro Lys Ile Glu Ala Ala Ala Ala
1190 1195 1200
Asp Asn Ala Thr Val Thr Ile Leu Pro Ala Phe Ser Tyr Pro Gly
1205 1210 1215
Thr Ala Lys Leu Phe Val Thr Ser Glu Asp Gly Lys Val Thr Thr
1220 1225 1230
Glu Tyr Ser Ile Gly Val Ser Thr Glu Glu Pro Lys Leu Val Ser
1235 1240 1245
Ala Glu Leu Ser Ala Asp Lys Thr Asn Val Met Glu Asp Asp Ile
1250 1255 1260
Ile Asp Leu Lys Val Ile Gly Leu Phe Glu Ser Lys Glu Lys Ile
12651270 1275
Asp Val Thr Asp Ser Gln Pro Thr Tyr Glu Phe Asp Gln Gln Ile
1280 1285 1290
Ile Lys Ile Glu Gly Asn Lys Leu Tyr Ala Leu Glu Thr Gly Asn
1295 1300 1305
Val Lys Val Lys Val Thr Val Thr Tyr Lys Gly Val Ser Val Thr
1310 1315 1320
Thr Pro Ala Leu Glu Phe Thr Ile Ala Lys Asn Pro Ala Pro Lys
1325 1330 1335
Tyr Ile Thr Ser Leu Glu Pro Val Thr Val Val Val Lys Lys Gly
1340 1345 1350
Glu Ala Pro Glu Leu Pro Ala Thr Val Val Ala His Tyr Asn Arg
1355 1360 1365
Gly Ile Pro Arg Asp Val Lys Val Lys Trp Glu Arg Ile Asn Pro
1370 1375 1380
Ser Lys Tyr Gln Gln Leu Gly Glu Phe Thr Val Ser Gly Met Val
1385 1390 1395
Glu Gly Thr Asp Ile Lys Ala Gln Ala Lys Val Ile Val Lys Gly
1400 1405 1410
Ala Val Ala Val Glu Asp Ile Arg Met Ala Val Leu Leu Lys Gln
1415 1420 1425
Met Pro Gln Leu Pro Gly Lys Val Thr Val Tyr TyrSer Asp Gly
1430 1435 1440
Ala Glu Glu Gln Arg Ala Val Lys Trp Glu Glu Ile Pro Gln Glu
1445 1450 1455
Glu Leu Glu Asn Val Gly Glu Phe Lys Val Lys Gly Asp Val Asn
1460 1465 1470
Gly Val Lys Leu Lys Ala Thr Ala Thr Ile Arg Val Thr Asp Glu
1475 1480 1485
Val Gly Gly Glu Gln Asn Ile Ser Arg Ala Lys Asn Gly Tyr Glu
1490 1495 1500
Tyr Pro Lys Ala Glu Ala Ser Phe Thr Asn Asn Gly Pro Gly Ser
1505 1510 1515
Ser Asp Arg Ile Glu Ala Ile Asn Asp Asp Val Ile Ser Tyr Glu
1520 1525 1530
Ala Asn Pro His Asn Arg Trp Thr Asn Trp Gln Pro Val Pro Arg
1535 1540 1545
Ala Gly Asp Trp Val Ser Ile Thr Phe Gly Asp Tyr Glu Pro Thr
1550 1555 1560
Glu Tyr Asp Val Asp Ser Met Glu Ile His Trp Phe Ala Asp His
1565 1570 1575
Gly Thr Ser Tyr Pro Glu Arg Phe Gln Ile Glu Tyr Lys Ser Gly
1580 1585 1590
Asp Ser Trp Lys Glu Val Thr Ser Leu Lys Ser Asp Pro Ala Ser
1595 1600 1605
Pro Ala Leu Gly Lys Ala Asn Val Tyr Ser Phe Asp Arg Val Lys
1610 1615 1620
Thr Ser Ala Ile Arg Val Lys Met Thr Ala Gln Ala Gly Lys Ser
1625 1630 1635
Leu Ala Ile Thr Glu Leu Lys Val Phe Ser Lys Trp Pro Lys Ala
1640 1645 1650
Gly Thr Glu Pro Glu Val Thr Asp Ile Lys Val Gly Gly Lys Ser
1655 1660 1665
Ile Leu Glu Asp Phe Glu Gln Lys Gly Asp His Tyr Glu Val Thr
1670 1675 1680
Ile Asp Ala Gly Asp Ala Asn Val Met Pro Lys Ile Asn Val Lys
1685 1690 1695
Ala Lys Asp Gln Thr Ser Ile Thr Ile Val Pro Ala Val Thr Ser
1700 1705 1710
Pro Ser Thr Ala Lys Val Ile Ala Lys Ser Glu Asp Gly Lys Lys
1715 1720 1725
Val Lys Val Tyr Ser Ile His Tyr Lys
1730 1735
<210>15
<211>1025
<212>PRT
<213> Kluyveromyces lactis
<400>15
Met Ser Cys Leu Ile Pro Glu Asn Leu Arg Asn Pro Lys Lys Val His
1 5 10 15
Glu Asn Arg Leu Pro Thr Arg Ala Tyr Tyr Tyr Asp Gln Asp Ile Phe
20 25 30
Glu Ser Leu Asn Gly Pro Trp Ala Phe Ala Leu Phe Asp Ala Pro Leu
35 40 45
Asp Ala Pro Asp Ala Lys Asn Leu Asp Trp Glu Thr Ala Lys Lys Trp
50 55 60
Ser Thr Ile Ser Val Pro Ser His Trp Glu Leu Gln Glu Asp Trp Lys
65 70 75 80
Tyr Gly Lys Pro Ile Tyr Thr Asn Val Gln Tyr Pro Ile Pro Ile Asp
85 90 95
Ile Pro Asn Pro Pro Thr Val Asn Pro Thr Gly Val Tyr Ala Arg Thr
100 105 110
Phe Glu Leu Asp Ser Lys Ser Ile Glu Ser Phe Glu His Arg Leu Arg
115 120 125
Phe Glu Gly Val Asp Asn Cys Tyr Glu Leu Tyr Val Asn Gly Gln Tyr
130 135 140
Val Gly Phe Asn Lys Gly Ser Arg Asn Gly Ala Glu PheAsp Ile Gln
145 150 155 160
Lys Tyr Val Ser Glu Gly Glu Asn Leu Val Val Val Lys Val Phe Lys
165 170 175
Trp Ser Asp Ser Thr Tyr Ile Glu Asp Gln Asp Gln Trp Trp Leu Ser
180 185 190
Gly Ile Tyr Arg Asp Val Ser Leu Leu Lys Leu Pro Lys Lys Ala His
195 200 205
Ile Glu Asp Val Arg Val Thr Thr Thr Phe Val Asp Ser Gln Tyr Gln
210 215 220
Asp Ala Glu Leu Ser Val Lys Val Asp Val Gln Gly Ser Ser Tyr Asp
225 230 235 240
His Ile Asn Phe Thr Leu Tyr Glu Pro Glu Asp Gly Ser Lys Val Tyr
245 250 255
Asp Ala Ser Ser Leu Leu Asn Glu Glu Asn Gly Asn Thr Thr Phe Ser
260 265 270
Thr Lys Glu Phe Ile Ser Phe Ser Thr Lys Lys Asn Glu Glu Thr Ala
275 280 285
Phe Lys Ile Asn Val Lys Ala Pro Glu His Trp Thr Ala Glu Asn Pro
290 295 300
Thr Leu Tyr Lys Tyr Gln Leu Asp Leu Ile Gly Ser Asp Gly SerVal
305 310 315 320
Ile Gln Ser Ile Lys His His Val Gly Phe Arg Gln Val Glu Leu Lys
325 330 335
Asp Gly Asn Ile Thr Val Asn Gly Lys Asp Ile Leu Phe Arg Gly Val
340 345 350
Asn Arg His Asp His His Pro Arg Phe Gly Arg Ala Val Pro Leu Asp
355 360 365
Phe Val Val Arg Asp Leu Ile Leu Met Lys Lys Phe Asn Ile Asn Ala
370 375 380
Val Arg Asn Ser His Tyr Pro Asn His Pro Lys Val Tyr Asp Leu Phe
385 390 395 400
Asp Lys Leu Gly Phe Trp Val Ile Asp Glu Ala Asp Leu Glu Thr His
405 410 415
Gly Val Gln Glu Pro Phe Asn Arg His Thr Asn Leu Glu Ala Glu Tyr
420 425 430
Pro Asp Thr Lys Asn Lys Leu Tyr Asp Val Asn Ala His Tyr Leu Ser
435 440 445
Asp Asn Pro Glu Tyr Glu Val Ala Tyr Leu Asp Arg Ala Ser Gln Leu
450 455 460
Val Leu Arg Asp Val Asn His Pro Ser Ile Ile Ile Trp Ser Leu Gly
465 470 475 480
Asn Glu Ala Cys Tyr Gly Arg Asn His Lys Ala Met Tyr Lys Leu Ile
485 490 495
Lys Gln Leu Asp Pro Thr Arg Leu Val His Tyr Glu Gly Asp Leu Asn
500 505 510
Ala Leu Ser Ala Asp Ile Phe Ser Phe Met Tyr Pro Thr Phe Glu Ile
515 520 525
Met Glu Arg Trp Arg Lys Asn His Thr Asp Glu Asn Gly Lys Phe Glu
530 535 540
Lys Pro Leu Ile Leu Cys Glu Tyr Gly His Ala Met Gly Asn Gly Pro
545 550 555 560
Gly Ser Leu Lys Glu Tyr Gln Glu Leu Phe Tyr Lys Glu Lys Phe Tyr
565 570 575
Gln Gly Gly Phe Ile Trp Glu Trp Ala Asn His Gly Ile Glu Phe Glu
580 585 590
Asp Val Ser Thr Ala Asp Gly Lys Leu His Lys Ala Tyr Ala Tyr Gly
595 600 605
Gly Asp Phe Lys Glu Glu Val His Asp Gly Val Phe Ile Met Asp Gly
610 615 620
Leu Cys Asn Ser Glu His Asn Pro Thr Pro Gly Leu Val Glu Tyr Lys
625 630 635 640
Lys Val Ile Glu Pro Val His Ile Lys Ile Ala His Gly Ser Val Thr
645 650 655
Ile Thr Asn Lys His Asp Phe Ile Thr Thr Asp His Leu Leu Phe Ile
660 665 670
Asp Lys Asp Thr Gly Lys Thr Ile Asp Val Pro Ser Leu Lys Pro Glu
675 680 685
Glu Ser Val Thr Ile Pro Ser Asp Thr Thr Tyr Val Val Ala Val Leu
690 695 700
Lys Asp Asp Ala Gly Val Leu Lys Ala Gly His Glu Ile Ala Trp Gly
705 710 715 720
Gln Ala Glu Leu Pro Leu Lys Val Pro Asp Phe Val Thr Glu Thr Ala
725 730 735
Glu Lys Ala Ala Lys Ile Asn Asp Gly Lys Arg Tyr Val Ser Val Glu
740 745 750
Ser Ser Gly Leu His Phe Ile Leu Asp Lys Leu Leu Gly Lys Ile Glu
755 760 765
Ser Leu Lys Val Lys Gly Lys Glu Ile Ser Ser Lys Phe Glu Gly Ser
770 775 780
Ser Ile Thr Phe Trp Arg Pro Pro Thr Asn Asn Asp Glu Pro Arg Asp
785 790 795 800
Phe Lys Asn Trp Lys Lys Tyr Asn Ile Asp Leu Met Lys Gln Asn Ile
805 810 815
His Gly Val Ser Val Glu Lys Gly Ser Asn Gly Ser Leu Ala Val Val
820 825 830
Thr Val Asn Ser Arg Ile Ser Pro Val Val Phe Tyr Tyr Gly Phe Glu
835 840 845
Thr Val Gln Lys Tyr Thr Ile Phe Ala Asn Lys Ile Asn Leu Asn Thr
850 855 860
Ser Met Lys Leu Thr Gly Glu Tyr Gln Pro Pro Asp Phe Pro Arg Val
865 870 875 880
Gly Tyr Glu Phe Trp Leu Gly Asp Ser Tyr Glu Ser Phe Glu Trp Leu
885 890 895
Gly Arg Gly Pro Gly Glu Ser Tyr Pro Asp Lys Lys Glu Ser Gln Arg
900 905 910
Phe Gly Leu Tyr Asp Ser Lys Asp Val Glu Glu Phe Val Tyr Asp Tyr
915 920 925
Pro Gln Glu Asn Gly Asn His Thr Asp Thr His Phe Leu Asn Ile Lys
930 935 940
Phe Glu Gly Ala Gly Lys Leu Ser Ile Phe Gln Lys Glu Lys Pro Phe
945 950 955 960
Asn Phe Lys Ile Ser Asp Glu Tyr Gly Val Asp Glu Ala Ala His Ala
965 970 975
Cys Asp Val Lys Arg Tyr Gly Arg His Tyr Leu Arg Leu Asp His Ala
980 985 990
Ile His Gly Val Gly Ser Glu Ala Cys Gly Pro Ala Val Leu Asp Gln
995 1000 1005
Tyr Arg Leu Lys Ala Gln Asp Phe Asn Phe Glu Phe Asp Leu Ala
1010 1015 1020
Phe Glu
1025
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