Oceanobacillus Sp HM6, A Novel Glutenase Positive Microbe Isolated From Human Gut | 39141
Journal of Biotechnology & Biomaterials
Like us on:
Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
Gluten is a proline and glutamine rich, prominent dietry protein. It is largely resistant to complete proteolytic cleavage
by the major human Gastro-Intestinal (GI) digestive enzymes. Partial breakdown of gluten resulted into ~35 aa length
immunomodulatory peptides. These peptides activate T cell mediated immune system and leads to onset of celiac disease.
Recently, microbial communities were identified to be closely associated with human body and playing a vitol role in digestion,
health, immunity, etc. In the present study, a novel, glutenase positive bacterium was isolated from human feces. Phylogenetic
analysis has identified it as a member of Ocenobacillus genus. The microbe was sequenced to decipher its genome with GS
FLX+ sequencing technology. All reads were assembled into a sequence of total length of 3579109 bp within 209 contigs with
N50 of 42610 bp and G+C content of 35.7%. Oceanobacillus sp. HM6 genome comprises of 3775 protein coding regions,
(CDs), 117 RNA sequences and one CRISPER region. A 48% of total coding regions were classified into 436 subsystems. A
prolyl endopeptidase gene was reterived and cloned in pET28A vector. The putative prolyl aminopeptidase gene was expressed
and purified upto homogenity. The size of expressed recombinant protein was 49 kDa. The expressed protein show very good
specific unit activity of 7.008.
Jitendra Kumar is currently pursuing his PhD under the supervision of Dr. Nar Singh Chauhan at Department of Biochemistry, Maharshi Dayanand University. He is a CSIR Senior Research Fellow. He has published 9 papers in reputed journals and more than 2 papers are in communication.