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Zhou Z, Li W, Wang H, Xia Y. A Computational Approach to Understanding and Predicting the Edulcorant Profile of Glucosyl Steviol Glycosides. Foods 2024; 13:1798. [PMID: 38928740 PMCID: PMC11202765 DOI: 10.3390/foods13121798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 06/01/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Understanding the edulcorant profile of synthetic glucosyl steviol glycosides (GSGs) and rare natural steviol glycosides (SGs) is challenging due to their numerous species and rareness. This study developed a computational model based on the interactions of SG molecules with human sweet and bitter taste receptors (hSTR/hBTR). The models demonstrated a high correlation between the cumulative interaction energies and the perceived sweetness of SGs (R2 = 0.97), elucidating the mechanism of the diverse sweetness of SGs. It also revealed that more (within three) glucose residues at the C-13 position of the SG molecule yield stronger sweetness and weaker bitterness. Furthermore, the computational prediction was consistently validated with the known sweetness of GSG and also aligned well with that of several natural mogrosides. Thus, this model possesses a potential to predict the sweetness of SGs, GSGs, and mogrosides, facilitating the application or targeted synthesis of GSGs with desired sensory profiles.
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Affiliation(s)
- Zhuoyu Zhou
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education), School of Chemical and Materials Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Z.Z.); (W.L.); (H.W.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Wei Li
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education), School of Chemical and Materials Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Z.Z.); (W.L.); (H.W.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haijun Wang
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education), School of Chemical and Materials Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Z.Z.); (W.L.); (H.W.)
| | - Yongmei Xia
- Key Laboratory of Synthetic and Biological Colloids (Ministry of Education), School of Chemical and Materials Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Z.Z.); (W.L.); (H.W.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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2
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Zhang R, Tang R, Wang W, Bi J, Xu X, Fan Q, Li Y, Chen Q. Engineering of cyclodextrin glycosyltransferase improves the conversion efficiency of rebaudioside A to glucosylated steviol glycosides and increases the content of short-chain glycosylated steviol glycoside. Microb Cell Fact 2023; 22:113. [PMID: 37312096 PMCID: PMC10265904 DOI: 10.1186/s12934-023-02121-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Accepted: 05/24/2023] [Indexed: 06/15/2023] Open
Abstract
BACKGROUND Compared with steviol glycosides, the taste of glucosylated steviol glycosides is better and more similar to that of sucrose. At present, cyclodextrin glucanotransferase (CGTase) is primarily used to catalyze the conversion of steviol glycosides to glucosylated steviol glycosides, with soluble starch serving as a glycosyl donor. The main disadvantages of enzymatic transglycosylation are the limited number of enzymes available, the low conversion rates that result in low yields, and the lack of selectivity in the degree of glycosylation of the products. In order to fill these gaps, the proteome of Alkalihalobacillus oshimensis (also named Bacillus oshimensis) was used for mining novel CGTases. RESULTS Here, CGTase-15, a novel β-CGTase with a wide pH adaptation range, was identified and characterized. The catalyzed product of CGTase-15 tasted better than that of the commercial enzyme (Toruzyme® 3.0 L). In addition, two amino acid sites, Y199 and G265, which play important roles in the conversion of steviol glycosides to glucosylated steviol glycosides were identified by site-directed mutagenesis. Compared with CGTase-15, CGTase-15-Y199F mutant significantly increased the conversion rate of rebaudioside A (RA) to glucosylated steviol glycosides. Compared with CGTase-15, the content of short-chain glycosylated steviol glycosides catalyzed by CGTase-15-G265A mutant was significantly increased. Moreover, the function of Y199 and G265 was verified in other CGTases. The above mutation pattern has also been applied to CGTase-13 (a CGTase discovered by our laboratory with great potential in the production of glycosylated steviol glycosides), confirming that the catalytic product of CGTase-13-Y189F/G255A mutant has a better taste than that of CGTase-13. CONCLUSIONS This is the first report on the improvement of the sensory profiles of glycosylated steviol glycosides through site-directed mutagenesis of CGTase, which is significant for the production of glycosylated steviol glycosides.
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Affiliation(s)
- Ruiqin Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co. Ltd, Hangzhou Wahaha Group Co. Ltd, Hangzhou, 310018, China
| | - Ruiqi Tang
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, 330013, China
| | - Wei Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310000, China
| | - Jiahua Bi
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co. Ltd, Hangzhou Wahaha Group Co. Ltd, Hangzhou, 310018, China
| | - Xianrui Xu
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co. Ltd, Hangzhou Wahaha Group Co. Ltd, Hangzhou, 310018, China
| | - Qiuling Fan
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co. Ltd, Hangzhou Wahaha Group Co. Ltd, Hangzhou, 310018, China
| | - Yanjun Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co. Ltd, Hangzhou Wahaha Group Co. Ltd, Hangzhou, 310018, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China.
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3
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Song W, Zhang M, Li X, Zhang Y, Zheng J. Heterologous expression of cyclodextrin glycosyltransferase from Bacillus stearothermophilus in Bacillus subtilis and its application in glycosyl rutin production. 3 Biotech 2023; 13:84. [PMID: 36798855 PMCID: PMC9925633 DOI: 10.1007/s13205-023-03510-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 02/01/2023] [Indexed: 02/15/2023] Open
Abstract
In this paper, the cgt gene encoding cyclodextrin glycosyltransferase (CGTase) from Bacillus stearothermophilus was cloned into pWB980 plasmid for extracellular expression in Bacillus subtilis SCK6. Through adding a six-histidine affinity tag fused to the C-terminus, the recombinant CGTase could be purified by nickel ion affinity chromatography, and its molecular weight was approximately 76 kDa on SDS-PAGE. Then, the enzymatic properties were determined, and results were as follows: the optimum temperature and pH were identified as 40 ℃ and pH 5.0, respectively. CGTase had good tolerance to metal ions of Mn2+, Ca2+, and Mg2+. The enzyme activity was activated by Na+, Al3+, Fe3+, and Ni+, and it was remarkably inhibited by Cu2+ and Zn2+. To improve the aqueous solubility of rutin, CGTase was used to catalyze the transglycosylation reaction, and the conversion rate could reach as high as 80.13% under optimal conditions. Furthermore, the reaction mixture was treated with glucoamylase and microporous adsorbent resin. The yield of glycosyl-rutin was 56.1%, and its purity was 74.3%, which further improved the value of the product. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03510-5.
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Affiliation(s)
- Wen Song
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014 China
| | - Mengjie Zhang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014 China
| | - Xiaojun Li
- Department of Fundamental Medicine, Xinyu University, Xinyu, 338004 China
| | - Yinjun Zhang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014 China
| | - Jianyong Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014 China
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Zhang R, Tang R, Bi J, Shen S, Wu Q, Chen Q, Li Y. Efficient Bioconversion of Stevioside and Rebaudioside A to Glucosylated Steviol Glycosides Using an Alkalihalobacillus oshimesis-Derived Cyclodextrin Glucanotransferase. Molecules 2023; 28:1245. [PMID: 36770912 PMCID: PMC9919944 DOI: 10.3390/molecules28031245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/13/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
The enzymatic transglycosylation of steviol glycosides can improve the edulcorant quality of steviol glycosides. Cyclodextrin glucanotransferase (CGTase) is one of the most popular glucanotransferases applied in this reaction. Herein, the CGTase-producing strain Alkalihalobacillus oshimensis CGMCC 23164 was isolated from Stevia planting soil. Using mass spectrometry-based secretome profiling, a high-efficiency CGTase that converted steviol glycosides to glucosylated steviol glycosides was identified and termed CGTase-13. CGTase-13 demonstrated optimal transglycosylation activity with 10 g/L steviol glycoside and 50 g/L soluble starch as substrates at <40 °C. Under the above conditions, the conversion rate of stevioside and rebaudioside A, two main components of steviol glycosides, reached 86.1% and 90.8%, respectively. To the best of our knowledge, this is the highest conversion rate reported to date. Compared with Toruzyme® 3.0 L, the commonly used commercial enzyme blends, glucosylated steviol glycosides produced using CGTase-13 exhibited weaker astringency and unpleasant taste, faster sweetness onset, and stronger sweetness intensity. Thus, CGTase provides a novel option for producing high-quality glucosylated steviol glycoside products and has great potential for industrial applications.
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Affiliation(s)
- Ruiqin Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co., Ltd., Hangzhou Wahaha Group Co., Ltd., Hangzhou 310018, China
| | - Ruiqi Tang
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China
| | - Jiahua Bi
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co., Ltd., Hangzhou Wahaha Group Co., Ltd., Hangzhou 310018, China
| | - Shanshan Shen
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co., Ltd., Hangzhou Wahaha Group Co., Ltd., Hangzhou 310018, China
| | - Qin Wu
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co., Ltd., Hangzhou Wahaha Group Co., Ltd., Hangzhou 310018, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yanjun Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Food and Biological Engineering of Zhejiang Province, Research and Development Department, Hangzhou Wahaha Technology Co., Ltd., Hangzhou Wahaha Group Co., Ltd., Hangzhou 310018, China
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Yang L, Ping Q, Yuan Z, Jiang J, Guo B, Liu C, Rao Y, Shi J, Zhang Y. Highly efficient synthesis of mono-β-1,6-Glucosylated Rebaudioside A derivative catalyzed by glycosyltransferase YjiC. Carbohydr Res 2023; 523:108737. [PMID: 36657220 DOI: 10.1016/j.carres.2022.108737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/12/2022] [Accepted: 12/24/2022] [Indexed: 12/27/2022]
Abstract
Steviol glycosides have attracted great interest because of their high levels of sweetness and safety, and absence of calories. Improvement of their sensory qualities via glycosylation modification by glycosyltransferase is a research hotspot. In this study, YjiC, a uridine diphosphate-dependent glycosyltransferase from Bacillus subtilis 168, was found with the ability to glycosylate rebaudioside A (Reb A) to produce a novel mono β-1, 6-glycosylated Reb A derivative rebaudioside L2 (Reb L2). It has an improved sweetness compared with Reb A. Next, a cascade reaction was established by combining YjiC with sucrose synthase AtSuSy from Arabidopsis thaliana for scale-up preparation of Reb L2. It shows that Reb L2 (30.94 mg/mL) could be efficiently synthesized with an excellent yield of 91.34% within 12 h. Therefore, this study provides a potential approach for the production and application of new steviol glycoside Reb L2, expanding the scope of steviol glycosides.
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Affiliation(s)
- Lifeng Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122, PR China
| | - Qian Ping
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122, PR China
| | - Zhenbo Yuan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Jiejuan Jiang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122, PR China
| | - Baodang Guo
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Changmei Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Yijian Rao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Jinsong Shi
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122, PR China
| | - Yan Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122, PR China.
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6
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Efficient synthesis of rebaudioside D2 through UGT94D1-catalyzed regio-selective glycosylation. Carbohydr Res 2022; 522:108687. [DOI: 10.1016/j.carres.2022.108687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/22/2022] [Accepted: 09/26/2022] [Indexed: 11/20/2022]
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Guo B, Hou X, Zhang Y, Deng Z, Ping Q, Fu K, Yuan Z, Rao Y. Highly efficient production of rebaudioside D enabled by structure-guided engineering of bacterial glycosyltransferase YojK. Front Bioeng Biotechnol 2022; 10:985826. [PMID: 36091437 PMCID: PMC9452701 DOI: 10.3389/fbioe.2022.985826] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 08/02/2022] [Indexed: 11/13/2022] Open
Abstract
Owing to zero-calorie, high-intensity sweetness and good taste profile, the plant-derived sweetener rebaudioside D (Reb D) has attracted great interest to replace sugars. However, low content of Reb D in stevia rebaudiana Bertoni as well as low soluble expression and enzymatic activity of plant-derived glycosyltransferase in Reb D preparation restrict its commercial usage. To address these problems, a novel glycosyltransferase YojK from Bacillus subtilis 168 with the ability to glycosylate Reb A to produce Reb D was identified. Then, structure-guided engineering was performed after solving its crystal structure. A variant YojK-I241T/G327N with 7.35-fold increase of the catalytic activity was obtained, which allowed to produce Reb D on a scale preparation with a great yield of 91.29%. Moreover, based on the results from molecular docking and molecular dynamics simulations, the improvement of enzymatic activity of YojK-I241T/G327N was ascribed to the formation of new hydrogen bonds between the enzyme and substrate or uridine diphosphate glucose. Therefore, this study provides an engineered bacterial glycosyltransferase YojK-I241T/G327N with high solubility and catalytic efficiency for potential industrial scale-production of Reb D.
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Affiliation(s)
- Baodang Guo
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Xiaodong Hou
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Zhang
- School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China
| | - Zhiwei Deng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Qian Ping
- School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China
| | - Kai Fu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zhenbo Yuan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yijian Rao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- *Correspondence: Yijian Rao,
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8
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Modification on the length of glucosyl chain in glucosyl steviol glycosides and its effect on product taste quality. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03997-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Yan Z, Cao X, Yang X, Yang S, Xu L, Jiang X, Xiao M. A Novel β-Glucosidase From Chryseobacterium scophthalmum 1433 for Efficient Rubusoside Production From Stevioside. Front Microbiol 2021; 12:744914. [PMID: 34712213 PMCID: PMC8546341 DOI: 10.3389/fmicb.2021.744914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Accepted: 09/06/2021] [Indexed: 11/13/2022] Open
Abstract
As a natural sweetening and solubilizing agent, rubusoside has great potential in the application of healthy beverages and pharmaceuticals. However, the direct extraction and purification of rubusoside from raw materials is inefficient. In this work, a novel β-glucosidase (CsBGL) was obtained from Chryseobacterium scophthalmum 1433 through screening of the environmental microorganisms. CsBGL markedly hydrolyzed sophorese (Glcβ1-2Glc) and laminaribiose (Glcβ1-3Glc), but for steviol glycosides, it only hydrolyzed the C-13/C-19-linked sophorese, instead of the C-13/C-19-linked Glcβ1-2[Glcβ1-3]Glc trisaccharide and Glcβ1-monosaccharide. It efficiently hydrolyzed stevioside (240 g/L) to produce rubusoside (99% yield) at 47.5°C for 70 min. Even when using a crude steviol glycosides extract (500 g/L) containing ∼226 g/L stevioside as the substrate, CsBGL could also convert stevioside to rubusoside (99% yield) at 47.5°C for 2 h, in which the rubusoside concentration increased from the initial 42 g/L to the final 222 g/L. These results reveal that CsBGL would be a promising biocatalyst for the industry-scale production of rubusoside from stevioside or/and the crude steviol glycosides extract.
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Affiliation(s)
- Zhenxin Yan
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Xueting Cao
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Xiao Yang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Shida Yang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Li Xu
- National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and Glycobiology, NMPA Key Laboratory for Quality Research and Evaluation of Carbohydrate-Based Medicine, Shandong University, Qingdao, China
| | - Xukai Jiang
- National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and Glycobiology, NMPA Key Laboratory for Quality Research and Evaluation of Carbohydrate-Based Medicine, Shandong University, Qingdao, China
| | - Min Xiao
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China.,National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and Glycobiology, NMPA Key Laboratory for Quality Research and Evaluation of Carbohydrate-Based Medicine, Shandong University, Qingdao, China
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Xu Y, Zhao L, Chen L, Du Y, Lu Y, Luo C, Chen Y, Wu X. Selective enzymatic α-1,6- monoglucosylation of mogroside IIIE for the bio-creation of α-siamenoside I, a potential high-intensity sweetener. Food Chem 2021; 359:129938. [PMID: 33984594 DOI: 10.1016/j.foodchem.2021.129938] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/18/2021] [Accepted: 04/21/2021] [Indexed: 12/24/2022]
Abstract
A new compound, α-siamenoside I (α-SI), with a glucose unit selectively bound to the 6-hydroxyl group of the 24-O-β-glucosyl moiety of mogroside IIIE by α-1,6-glucosidic bond, was bio-created by two screened cyclodextrin glycosyltransferases with a maximum yield of 59.3%. Compared to mogroside IIIE, α-SI showed a significantly increased sweetness intensity (508 times sweeter than 5% sucrose), which is superior to siamenoside I (SI), the sweetest triterpenoid saponin isolated from Siraitia grosvenorii to date. Sensory evaluation showed that the taste quality of α-SI also was obviously better than mogroside IIIE. In addition to α-SI possessing a good stability similar to that of SI, it also did not cause a significant decrease in cell viability at a concentration of 200 μg/mL and had a negative influence on islets function at 1 μM. All of these preliminarily results pave the way for promoting α-SI as a potential low-calorie sweetener.
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Affiliation(s)
- Yuncong Xu
- Department of Biochemistry, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Ling Zhao
- Laboratory of Chemical Biology, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Ling Chen
- Laboratory of Chemical Biology, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Yali Du
- Department of Biochemistry, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Yuanyuan Lu
- Department of Marine Pharmacy, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Chen Luo
- Department of Biochemistry, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Yijun Chen
- Laboratory of Chemical Biology, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China.
| | - Xuri Wu
- Department of Biochemistry, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China.
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11
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Wang W, Sun Y, Peng P, Gu G, Du G, Xu L, Xiao M. Two-Step Enzymatic Conversion of Rebaudioside A into a Mono-α-1,4-Glucosylated Rebaudioside A Derivative. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2522-2530. [PMID: 33620213 DOI: 10.1021/acs.jafc.0c07452] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
A new two-step enzymatic conversion process for the production of a novel mono-α-1,4-glucosylated rebaudioside A derivative (RA1G) was established via transglycosylation followed by hydrolyzation. In the transglycosylation reaction catalyzed by cyclodextrin glycosyltransferase, rebaudioside A (RA) was converted into glucosylated RA derivatives (RAGs), and the maximum conversion of 87.8% was obtained with the optimal conditions of 2 U/mL enzyme, 82.5 mg/mL β-cyclodextrin, and 82.5 mg/mL RA at 60 °C for 5 h. The obtained RAG solution was then directly used in hydrolyzation. Four amylases were screened for shortening the newly synthesized α-glucans of RAGs. A glucoamylase was found to produce RA1G as the single glucosylated product, and the maximum yield of 53.3% was achieved with the optimal conditions of adding 1.5 U/mL glucoamylase into RAG solution at 60 °C for 3 h. RA1G was identified as 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl) oxy] ent-kaur-16-en-19-oic acid-[(4-O-α-D-glucopyranosyl-β-D-glucopyranosyl) ester] by MS and NMR analysis and showed an improved sensory quality compared to RA.
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Affiliation(s)
- Wenzheng Wang
- State Key Lab of Microbial Technology, National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and GlycobiologyShandong University, Qingdao 266237, P. R. China
| | - Yajing Sun
- State Key Lab of Microbial Technology, National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and GlycobiologyShandong University, Qingdao 266237, P. R. China
| | - Peng Peng
- State Key Lab of Microbial Technology, National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and GlycobiologyShandong University, Qingdao 266237, P. R. China
| | - Guofeng Gu
- State Key Lab of Microbial Technology, National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and GlycobiologyShandong University, Qingdao 266237, P. R. China
| | - Guoying Du
- Dongtai Hirye Biotechnology Co., ltd., Dongtai, Jiangsu 224237, P. R. China
| | - Li Xu
- State Key Lab of Microbial Technology, National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and GlycobiologyShandong University, Qingdao 266237, P. R. China
| | - Min Xiao
- State Key Lab of Microbial Technology, National Glycoengineering Research Center, Shandong Key Laboratory of Carbohydrate Chemistry and GlycobiologyShandong University, Qingdao 266237, P. R. China
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Moulis C, Guieysse D, Morel S, Séverac E, Remaud-Siméon M. Natural and engineered transglycosylases: Green tools for the enzyme-based synthesis of glycoproducts. Curr Opin Chem Biol 2020; 61:96-106. [PMID: 33360622 DOI: 10.1016/j.cbpa.2020.11.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/16/2020] [Accepted: 11/19/2020] [Indexed: 01/22/2023]
Abstract
An increasing number of transglycosylase-based processes provide access to oligosaccharides or glycoconjugates, some of them reaching performance levels compatible with industrial developments. Nevertheless, the full potential of transglycosylases has not been explored because of the challenges in transforming a glycoside hydrolase into an efficient transglycosylase. Advances in studying enzyme structure/function relationships, screening enzyme activity, and generating synthetic libraries guided by computational protein design or machine learning methods should considerably accelerate the development of these catalysts. The time has now come for researchers to uncover their possibilities and learn how to design and precisely refine their activity to respond more rapidly to the growing demand for well-defined glycosidic structures.
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Affiliation(s)
- Claire Moulis
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France.
| | - David Guieysse
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France
| | - Sandrine Morel
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France
| | - Etienne Séverac
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France
| | - Magali Remaud-Siméon
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France.
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Wang J, Zhao H, Wang Y, Lau H, Zhou W, Chen C, Tan S. A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Zhao L, Wang Y, Li Z, Wang X, Chen Y, Wu X. Enzymatic Monoglucosylation of Rubusoside and the Structure-Sweetness/Taste Relationship of Monoglucosyl Derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8702-8709. [PMID: 32686405 DOI: 10.1021/acs.jafc.0c03236] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Monoglucosylation of rubusoside not only could increase its structural diversity but may also improve its taste. To biosynthesize the monoglucosyl rubusosides, a series of glycosyltransferases and glycosynthases were screened to identify the enzymes capable of specifically glycosylating the hydroxyl groups of the 13-O-β-d-glucosyl and 19-COO-β-d-glucosyl moieties. After structural characterization, the effect of structure on sweetness and taste was established based on these rubusoside-derived analogues, including two first characterized compounds. β-Monoglucosylation of two 2-hydroxyl groups, as well as α-monoglucosylations of the 4- and 6-hydroxyl groups of the 13-glucosyl moiety, could significantly increase the relative sweetness of rubusoside to 140 while maintaining or improving the taste quality. In contrast, monoglucosylations of other hydroxyl groups in our study usually decreased the taste quality of the rubusoside. Additionally, the possibility of a negative influence of these monoglucosylated derivatives on the function of islets was preliminarily excluded, which should facilitate the development of rubusoside-derived sweeteners.
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Affiliation(s)
- Ling Zhao
- Laboratory of Chemical Biology, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Yao Wang
- Laboratory of Chemical Biology, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Zhenlin Li
- Department of Pharmaceutical Analysis and Metabolomics, Jiangsu Province Academy of Traditional Chinese Medicine, 100 Shizi St. Hongshan Rd. Nanjing, Jiangsu Province 210028, PR China
| | - Xiaonan Wang
- Department of Biochemistry, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Yijun Chen
- Laboratory of Chemical Biology, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
| | - Xuri Wu
- Department of Biochemistry, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China
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