The temperature and pH repertoire of the transglutaminase family is expanding,FEBS Open Bio

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The temperature and pH repertoire of the transglutaminase family is expanding
FEBS Open Bio ( IF 2.8 ) Pub Date : 2020-04-07 , DOI: 10.1002/2211-5463.12839
Aaron Lerner ₁ , Ajay Ramesh ₁ , Torsten Matthias ₁

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Transglutaminases (TGs) play important roles in the food industry, pharmacology, and biotechnology, but as protein cross‐linkers, their complexes are stable, resistant, immunogenic, and potentially pathogenic. Many TGs have been characterized, but they operate in narrow temperature and pH range limits. In a research article in this issue, Clemens Furnes and colleagues describe a novel cold‐adapted TG from Atlantic cod, which expands the operating boundaries to a lower temperature and a wider pH. In this accompanying commentary, we discuss how this TG opens new applications in cold environments and can be deactivated by heating. New sources of TGs should be explored in hot environments like hot springs, in order to increase the temperature and widen the pH ranges for human and industrial benefits.

中文翻译：

转谷氨酰胺酶家族的温度和pH范围不断扩大

转谷氨酰胺酶（TGs）在食品工业，药理学和生物技术中起着重要作用，但作为蛋白质交联剂，它们的复合物稳定，抗性，免疫原性和潜在的致病性。已经表征了许多TG，但是它们在狭窄的温度和pH范围极限内运行。Clemens Furnes及其同事在本期的一篇研究文章中，描述了一种来自大西洋鳕鱼的新型冷适应型TG，它将工作范围扩展到更低的温度和更宽的pH值。在此随附的评论中，我们讨论了该TG如何在寒冷的环境中打开新的应用程序并可以通过加热使其失活。TG的新来源应在温泉等温泉环境中探索，以提高温度并扩大pH值范围，以造福人类和工业。

更新日期：2020-04-07

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