Microbial phospholipase D: Identification, modification and application

Publication date: Available online 24 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Zhenxia Zhang, Ming Chen, Wei Xu, Wenli Zhang, Tao Zhang, Cuie Guang, Wanmeng MuAbstractBackgroundPhospholipids (PLs) are major components of biological membranes in all living organisms and have been widely applied in the food, pharmaceutical and cosmetic industries for their numerous nutritional and bioactive functions. Traditionally, PLs have been extracted from egg yolk and soybean using organic solvents; however, the high cost of purification poses a limitation for their further application.Scope and approachRecently, growing attention has been paid to the biological production of PS using phospholipase D (PLD, EC 3.1.4.4). PLD, belonging to PLD superfamily, can catalyze both the hydrolysis of phosphatidylcholine (PC) to phosphatidic acid (PA) and the transphosphatidylation of PC to PL when an appropriate acceptor alcohol is provided. Transphosphatidylation plays a critical role in preparation of functional PLs.Key findings and conclusionsTo date, approximate 9 genera of microorganisms have been identified and used to prepare PLD. The overall crystal structure PLD and a two-step reaction mechanism have been proposed. In addition, examples of successful modification of PLD such as altering substrate specificity, enhancing thermostability and improving activity have been discussed. In the future, research aimed at searching for novel PLDs with a higher transphosphatidyl...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research