Lipase 42 from Geobacillus sp.

Enzyme Description

Species

Geobacillus sp. ↗

Extremophile

Yes thermophlic organism

EC Number

3.1.1.3 ↗

Sequence

Length: 416 amino acids

MKCCRIMFVLLGLWFVFGLSVPGGRTEAASLRANDAPIVLLHGFTGWGREEMFGFKYWGGVRGDIEQWLNDNGYRTYTLAVGPLSSNWDRACEAYAQLVGGTVDYGAAHAAKHGHARFGRTYPGLLPELKRGGRIHIIAHSQGGQTARMLVSLLENGSQEEREYAKAHNVVLSPLFEGGHHFVLSVTTIATPHDGTTLVNMVDFTDRFFDLQKAVLEAAAVASNVPYTSQVYDFKLDQWGLRRQPGESFDHYFERLKRSPVWTSTDTARYDLSVSGAEKLNQWVQASPNTYYLSFSTERTYRGALTGNHYPELGMNAFSAVVCAPFLGSYRNPTLGIDDRWLENDGIVNTVSMNGPKRGSSDRIVPYDGTLKKGVWNDMGTYNVDHLEIIGVDPNPSFDIRAFYLRLAEQLASLRP

Ummie Umaiera Mohd Johan et al. (2025) — Methanol response of V171S lipase from Geobacillus sp. 42 explored via experimental and in silico approaches

AMB Express · doi:10.1186/s13568-025-01966-7 ↗ · Stability - Incubation

26 measurements ▼

Database ID

UniProt: Q5U780 ↗

Sequence Annotation

Inferred - from protein name

Protein Source

Recombinant, host bacterium Escherichia coli BL21(DE3) pLysS

Experimental Data (26 measurements)

26 measurements — page 2 of 2

Mutation	Property	Assay	Solvent	Solvent Volume	Aqueous Reference	WT Reference	Measured Value	Units	Solution	pH	Temperature	Substrate(s)	Product(s)	Cofactor(s)	Shaking	Comments
V171S	Stability - Incubation	Activity after incubation (30 minutes at 65°C), measured by absorbance spectrophotometry (Kwan-Rhee method, colorimetric assay with copper reacting wit the free fatty acid products, 715 nm) in aqueous phase	Benzene	25%	100.0	—	64.8	%	Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2	Incubation: ?, Assay: 8	Incubation: 65°C, Assay: 70°C	37% Olive oil	free fatty acids , glycerol	—	Incubation: 200 rpm	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether assay really was in aqueous phase
V171S	Stability - Incubation	Activity after incubation (30 minutes at 65°C), measured by absorbance spectrophotometry (Kwan-Rhee method, colorimetric assay with copper reacting wit the free fatty acid products, 715 nm) in aqueous phase	Propyl Acetate	25%	100.0	—	28.4	%	Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2	Incubation: ?, Assay: 8	Incubation: 65°C, Assay: 70°C	37% Olive oil	free fatty acids , glycerol	—	Incubation: 200 rpm	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether assay really was in aqueous phase
V171S	Stability - Incubation	Activity after incubation (30 minutes at 65°C), measured by absorbance spectrophotometry (Kwan-Rhee method, colorimetric assay with copper reacting wit the free fatty acid products, 715 nm) in aqueous phase	1-Butanol	25%	100.0	—	72.6	%	Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2	Incubation: ?, Assay: 8	Incubation: 65°C, Assay: 70°C	37% Olive oil	free fatty acids , glycerol	—	Incubation: 200 rpm	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether assay really was in aqueous phase
V171S	Stability - Incubation	Activity after incubation (30 minutes at 65°C), measured by absorbance spectrophotometry (Kwan-Rhee method, colorimetric assay with copper reacting wit the free fatty acid products, 715 nm) in aqueous phase	1-Propanol	25%	100.0	—	91.9	%	Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2	Incubation: ?, Assay: 8	Incubation: 65°C, Assay: 70°C	37% Olive oil	free fatty acids , glycerol	—	Incubation: 200 rpm	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether assay really was in aqueous phase
V171S	Stability - Incubation	Activity after incubation (30 minutes at 65°C), measured by absorbance spectrophotometry (Kwan-Rhee method, colorimetric assay with copper reacting wit the free fatty acid products, 715 nm) in aqueous phase	Acetone	25%	100.0	—	95.7	%	Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2	Incubation: ?, Assay: 8	Incubation: 65°C, Assay: 70°C	37% Olive oil	free fatty acids , glycerol	—	Incubation: 200 rpm	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether assay really was in aqueous phase
V171S	Stability - Incubation	Activity after incubation (30 minutes at 65°C), measured by absorbance spectrophotometry (Kwan-Rhee method, colorimetric assay with copper reacting wit the free fatty acid products, 715 nm) in aqueous phase	Ethanol	25%	100.0	—	94.7	%	Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2	Incubation: ?, Assay: 8	Incubation: 65°C, Assay: 70°C	37% Olive oil	free fatty acids , glycerol	—	Incubation: 200 rpm	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether assay really was in aqueous phase

Stability - Incubation

Activity after incubation (30 minutes at 40°C), measured by absorbance spectrophotometry (Kwan-Rhee method, colorimetric assay with copper reacting wit the free fatty acid products, 715 nm) in aqueous phase

Methanol

90%

100.0

—

5.2

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

Stability - Incubation

Methanol

75%

100.0

—

3.2

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

Stability - Incubation

Methanol

60%

100.0

—

5.2

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

Stability - Incubation

Methanol

45%

100.0

—

83.1

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

Stability - Incubation

Methanol

30%

100.0

—

76.3

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

Stability - Incubation

Methanol

15%

100.0

—

81.8

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Activity after incubation (30 minutes at 65°C), measured by absorbance spectrophotometry (Kwan-Rhee method, colorimetric assay with copper reacting wit the free fatty acid products, 715 nm) in aqueous phase

n-Hexadecane

25%

100.0

—

82.3

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Methanol

90%

100.0

5.2

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Methanol

75%

100.0

3.2

5.2

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Methanol

60%

100.0

5.2

11.0

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Methanol

45%

100.0

83.1

122.6

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Methanol

30%

100.0

76.3

112.6

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Methanol

15%

100.0

81.8

101.9

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 40°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm, Assay: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Methanol

25%

100.0

—

71.9

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

n-Dodecane

25%

100.0

—

93.6

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Isooctane

25%

100.0

—

74.1

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

n-Heptane

25%

100.0

—

71.4

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

n-Hexane

25%

100.0

—

83.3

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

1-Octanol

25%

100.0

—

86.1

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

1-Heptanol

25%

100.0

—

106.8

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Benzene

25%

100.0

—

64.8

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Propyl Acetate

25%

100.0

—

28.4

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

1-Butanol

25%

100.0

—

72.6

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

1-Propanol

25%

100.0

—

91.9

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Acetone

25%

100.0

—

95.7

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

V171S

Stability - Incubation

Ethanol

25%

100.0

—

94.7

Incubation: ?, Assay: 100 mM Tris-HCl buffer, 0.1 MM CaCl2

Incubation: ?, Assay: 8

Incubation: 65°C, Assay: 70°C

37% Olive oil

free fatty acids, glycerol

—

Incubation: 200 rpm

Non-incubated control (in %), assay in aqueous phase | Uncertainty about whether assay really was in aqueous phase

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Mutations in this dataset (2)

WT V171S

Visualization : Stability — Incubation

One bar per measurement. Colour = solvent, shade = solvent volume. — — — Reference value. Hover for details.

Mutation Effect

Mutation impact on enzyme stability and function in the presence of organic solvent: comparison of wild-type and mutant values in identical conditions.

Structure

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Lipase 42 from Geobacillus sp.

Enzyme Description

Sequence

Experimental Data (26 measurements)

Visualization : Stability — Incubation

Mutation Effect

Structure

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