High-efficiency enzymatic production of α-isoquercitrin glucosides by amylosucrase from Deinococcus geothermalis.

Amylosucrase CGTase Deinococcus geothermalis Enzymatically modified isoquercitrin (EMIQ) Transglycosylation

Journal

Enzyme and microbial technology
ISSN: 1879-0909
Titre abrégé: Enzyme Microb Technol
Pays: United States
ID NLM: 8003761

Informations de publication

Date de publication:
Jan 2019
Historique:
received: 21 08 2018
revised: 30 09 2018
accepted: 17 10 2018
entrez: 7 11 2018
pubmed: 7 11 2018
medline: 23 2 2019
Statut: ppublish

Résumé

Isoquercitrin (IQ, quercetin-3-O-β-d-glucopyranoside) has diverse biological functions, such as anti-oxidant and anti-cancer activity, but its use is limited by poor solubility and bioavailability. Enzymatically modified IQ (EMIQ) is a mixture of transglycosylated IQs that have better solubility and bioavailability than do quercetin and IQ. Two different enzymes, cyclodextrin glucanotransferase (CGTase) and amylosucrase (ASase), have the transglycosylation activity to produce EMIQ. Both enzymes produce a variety of EMIQs including IQ, IQ-glucoside (IQ-G1), IQ-diglucoside (IQ-G2), and IQ-triglucoside (IQ-G3). ASase had a higher bioconversion yield from IQ to EMIQ (97.6%) than did CGTase (76.8%). In addition, the yield of IQ-G3, which was the most bioavailable form, was higher with ASase (46%) than with CGTases (8%). Taken together, these results suggest that ASase can be used to synthesize EMIQ in a simple and specific process.

Identifiants

pubmed: 30396404
pii: S0141-0229(18)30496-4
doi: 10.1016/j.enzmictec.2018.10.006
pii:
doi:

Substances chimiques

Glucosides 0
isoquercitrin 0YX10VRV6J
Quercetin 9IKM0I5T1E
Glucosyltransferases EC 2.4.1.-
amylosucrase EC 2.4.1.4

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

84-90

Informations de copyright

Copyright © 2018 Elsevier Inc. All rights reserved.

Auteurs

Chan-Su Rha (CS)

Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea.

Jung-Min Choi (JM)

Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104, Republic of Korea.

Young Sung Jung (YS)

Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104, Republic of Korea.

Eun-Ryoung Kim (ER)

Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104, Republic of Korea.

Min Ji Ko (MJ)

Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea.

Dong-Ho Seo (DH)

Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea.

Dae-Ok Kim (DO)

Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea.

Cheon-Seok Park (CS)

Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea; Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104, Republic of Korea. Electronic address: cspark@khu.ac.kr.

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Classifications MeSH