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Gout was described by Hippocrates in the 5th century BC as a disease of rich people and linked with excess food and alcohol. It is caused by long-lasting hyperuricemia, which is a result of an imbalance between excretion and production of uric acid. The surplus of uric acid leads to deposition of monosodium urate crystals in the joints, which can initiate a painful inflammation called a gout attack. Despite various pharmacological treatments for this disease, a low purine diet remains the basis of all gout therapies. Since food is rich in purines, the aim of this project was to develop a novel enzyme system to decrease the purine content of food, what should result in reduced serum urate concentration in patients with hyperuricemia. The system consists of five degrading enzymes (adenine deaminase, guanine deaminase, xanthine oxidoreductase, urate oxidase and purine nucleoside phosphorylase) that combined in one product are able to hydrolyse all purines to a highly soluble allantoin, which can be easily removed from the body. This approach provides the patients a possibility to reduce the symptoms and frequency of gout attacks or even doses of prescribed drugs. In order to obtain necessary system components, yeast Arxula adeninivorans LS3 was screened for enzyme activities. A. adeninivorans is known to utilise various purines and this ability is a result of activity of desired enzymes, two of which, adenine deaminase and xanthine oxidoreductase, are in focus of this thesis. The analysis of growth of A. adeninivorans on various carbon and nitrogen sources gave the first insight into the cells’ nutrient preferences indicating the presence of purine degrading enzymes, such as adenine deaminase and xanthine oxidoreductase. Purines, such as adenine and hypoxanthine, could be utilised by this yeast as sole carbon and nitrogen sources and were shown to trigger the gene expression of the purine degradation pathway. Enzyme activity tests and quantitative real-time PCR method allowed for identification of the best inducers for adenine deaminase and xanthine oxidoreductase, as well as their concentration and time of induction. The adenine deaminase (AADA) and the xanthine oxidoreductase (AXOR) genes were isolated and subjected to homologous expression in A. adeninivorans cells using Xplor®2 transformation/expression platform. The selected transgenic strains accumulated the recombinant adenine deaminase in very high concentrations. The expression of AXOR gene posed difficulties and remained a challenge. Additional expression of both proteins in alternative E. coli system was undertaken but failed for AXOR gene. The recombinant adenine deaminase and wild-type xanthine oxidoreductase were purified and characterized biochemically. The characterization included determination of optimal pH and temperature, stability in different buffers and temperatures, molecular weight, substrate spectrum, enzyme activators and inhibitors, kinetics and intracellular localisation. The determination of these parameters was necessary to ensure optimal conditions for application of these enzymes in the industry. At the final stage, the enzymes were combined in one mix with provided guanine deaminase and urate oxidase and used to degrade purines in selected food constituents. The application was successful and demonstrated the potential of this approach for the production of food with lower purine concentration.
Purines of exogenous and endogenous sources are degraded to uric acid in human beings. Concentrations >6.8 mg uric acid/dl serum cause hyperuricemia and its symptoms. Pharmaceuticals and the reduction of the intake of purine-rich food are used to control uric acid levels. A novel approach to the latter proposition is the enzymatic reduction of the purine content of food by purine-degrading enzymes. Here we describe the production of recombinant guanine deaminase by the yeast Arxula adeninivorans LS3 and its application in food. In media supplemented with nitrogen sources hypoxanthine or adenine, guanine deaminase (AGDA) gene expression is induced and intracellular accumulation of guanine deaminase (Agdap) protein occurs. The characteristics of the guanine deaminase isolated from wild-type strain LS3 and a transgenic strain expressing the AGDA gene under control of the strong constitutive TEF1 promoter were determined and compared. Both enzymes were dimeric and had temperature optima of 55°C with high substrate specificity for guanine and localisation in both the cytoplasm and vacuole of yeast. The enzyme was demonstrated to reduce levels of guanine in food. A mixture of guanine deaminase and other purine degradation enzymes will allow the reduction of purines in purine-rich foods.
Hyperuricemia and its symptoms are becoming increasingly common worldwide. Elevated serum uric acid levels are caused by increased uric acid synthesis from food constituents and reduced renal excretion. Treatment in most cases involves reducing alcohol intake and consumption of meat and fish or treatment with pharmaceuticals. Another approach could be to reduce uric acid level in food, either during production or consumption. This work reports the production of recombinant urate oxidase by Arxula adeninivorans and its application to reduce uric acid in a food product. The A. adeninivorans urate oxidase amino acid sequence was found to be similar to urate oxidases from other fungi (61-65% identity). In media supplemented with adenine, hypoxanthine or uric acid, induction of the urate oxidase (AUOX) gene and intracellular accumulation of urate oxidase (Auoxp) was observed. The enzyme characteristics were analyzed from isolates of the wild-type strain A. adeninivorans LS3, as well as from those of transgenic strains expressing the AUOX gene under control of the strong constitutive TEF1 promoter or the inducible AYNI1 promoter. The enzyme showed high substrate specificity for uric acid, a broad temperature and pH range, high thermostability and the ability to reduce uric acid content in food.