Analisis Interaksi α-Amilase Bacillus licheniformis (BLA) dan Mutannya (MTBLA) dengan Maltoheptaosa pada Suhu Tinggi menggunakan Metode In Silico

Authors

  • Annisyaban Fatiha Azzahra Program Studi Magister Bioteknologi, Fakultas Sekolah Pascasarjana, Universitas Padjadjaran, Bandung 40132, Indonesia Author https://orcid.org/0009-0006-1835-065X
  • Regaputra Satria Janitra Program Studi Magister Bioteknologi, Fakultas Sekolah Pascasarjana, Universitas Padjadjaran, Bandung 40132, Indonesia Author https://orcid.org/0000-0003-2073-8849
  • Wahyu Widayat Laboratorium Riset dan Pengembangan Farmaka Tropis, Fakultas Farmasi, Universitas Mulawarman, Samarinda 75119, Indonesia Author
  • Farhan Azhwin Maulana Departemen Life Sciences, National Central University, Taoyuan, Taiwan Author
  • Safri Ishmayana Departemen Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Padjadjaran, Sumedang 45363, Indonesia Author https://orcid.org/0000-0002-9825-4425
  • Muhammad Yusuf Departemen Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Padjadjaran, Sumedang 45363, Indonesia & Pusat Riset Bioteknologi Molekuler dan Bioinformatika, Universitas Padjadjaran, Bandung 40132, Indonesia Author

Keywords:

α-Amilase, aktivitas, termostabilitas, Bacillus licheniformis, In silico

Abstract

α-Amilase merupakan enzim yang menghidrolisis pati menjadi oligosakarida yang digunakan di sektor industri makanan dan kesehatan. Produk hidrolisis seperti maltopentosa dapat menjadi sumber makanan tinggi nutrisi untuk pasien gagal ginjal dan defisit kalori. Oleh sebab itu, peningkatan termostabilitas enzim perlu dilakukan untuk memenuhi kriteria industri. Pada penelitian ini kami mempelajari pengaruh mutasi ?-amilase Bacillus licheniformis (BLA) terhadap aktivitasnya pada suhu 298 dan 373 K secara in silico melalui analisis interaksi enzim-substrat. Maltoheptaosa digunakan sebagai model substrat. Pada suhu 373 K, mutasi Asn190Phe berperan langsung membentuk interaksi dengan substrat sedangkan mutasi Gln264Ser tidak berperan langsung. Pada suhu 298 K mutasi Asn265Tyr berperan langsung terhadap interaksi enzim-substrat. Pada penelitian ini, kami menemukan hubungan antara interaksi enzim-substrat terhadap aktivitas, faktor yang paling menentukan adalah interaksinya dengan residu katalitik. Pada suhu 298 K, total interaksi mutan BLA (MTBLA)-maltoheptaosa sedikit lebih kuat dibandingkan BLA-maltoheptaosa. Namun, interaksi maltoheptaosa dengan residu katalitik pada BLA lebih kuat daripada MTBLA. Hal ini bersesuaian dengan eksperimen sebelumnya pada suhu 298 K. Pola yang mirip terlihat pada 373 K, sehingga aktivitas MTBLA pada suhu 373 K juga tidak lebih baik daripada BLA.

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Published

2024-11-14

Issue

Vol. 5 No. 6 (2023): J. Sains Kes.

Section

Articles

How to Cite

Analisis Interaksi α-Amilase Bacillus licheniformis (BLA) dan Mutannya (MTBLA) dengan Maltoheptaosa pada Suhu Tinggi menggunakan Metode In Silico. (2024). Jurnal Sains Dan Kesehatan, 5(6), 972-984. https://jsk.ff.unmul.ac.id/index.php/JSK/article/view/416