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Yu S, Li Q, Wang Z, Zhao W. Innovative application of a novel and thermostable inulin fructotransferase from Arthrobacter sp. ISL-85 to fructan inulin in burdock root to improve nutrition. Food Chem 2024; 441:138336. [PMID: 38183723 DOI: 10.1016/j.foodchem.2023.138336] [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: 08/23/2023] [Revised: 12/13/2023] [Accepted: 12/28/2023] [Indexed: 01/08/2024]
Abstract
Inulin fructotransferase converts prebiotic polysaccharide inulin to difructose anhydride III, known for its numerous beneficial physiological effects. While previous studies focused on using inulin extracts under optimal conditions, this study delves into the enzyme's behavior when dealing with more complex food materials, inulin-rich burdock root, which possesses greater nutritional value but may influence the enzymatic reaction. An inulin fructotransferase from Arthrobacter sp. ISL-85 was identified and characterized, which has the highest activity of 783 U mg-1 at pH 6.5 and 65 °C and remains stable even up to 80 °C. When applied to inulin-rich burdock root (pH 4.7) at 80 °C for 2 h, the enzyme yielded 4.1 g of difructose anhydride III, concurrently increasing fructo-oligosaccharides. This study demonstrates the potential of this enzyme as a valuable tool for efficiently processing inulin within whole food materials under high temperatures. Such an approach could pave the way for enhancing nutrition and promoting health benefits.
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Affiliation(s)
- Shuhuai Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, School of Internet of Things Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Qiting Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, School of Internet of Things Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Zhenlong Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, School of Internet of Things Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Wei Zhao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, School of Internet of Things Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
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Cheng M, Wu H, Zhang W, Mu W. Difructose anhydride III: a 50-year perspective on its production and physiological functions. Crit Rev Food Sci Nutr 2021; 62:6714-6725. [PMID: 33775189 DOI: 10.1080/10408398.2021.1904823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Production and applications of difructose anhydride III (DFA-III) have attracted considerable attention because of its versatile physiological functions. Recently, large-scale production of DFA-III has been continuously explored, which opens a horizon for applications in the food and pharmaceutical industries. This review updates recent advances involving DFA-III, including: biosynthetic strategies, purification, and large-scale production of DFA-III; physiological functions of DFA-III and related mechanisms; DFA-III safety evaluations; present applications in food systems, existing problems, and further research prospects. Currently, enzymatic synthesis of DFA-III has been conducted both industrially and in academic research. Two biosynthetic strategies for DFA-III production are summarized: single- and double enzyme-mediated. DFA-III purification is achieved via yeast fermentation. Enzyme membrane bioreactors have been applied to meet the large-scale production demands for DFA-III. In addition, the primary physiological functions of DFA-III and their underlying mechanisms have been proposed. However, current applications of DFA-III are limited. Further research regarding DFA-III should focus on commercial production and purification, comprehensive study of physiological properties, extensive investigation of large-scale human experiments, and expansion of industrial applications. It is worthy to dig deep into potential application and commercial value of DFA-III.
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Affiliation(s)
- Mei Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hao Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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3
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Biochemical characterization of a novel thermostable DFA I-forming inulin fructotransferases from Streptomyces peucetius subsp. caesius ATCC 27952. Enzyme Microb Technol 2020; 137:109519. [DOI: 10.1016/j.enzmictec.2020.109519] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 01/15/2020] [Accepted: 01/27/2020] [Indexed: 11/20/2022]
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4
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Embedding inulin fructotransferase from Arthrobacter aurescens into novel curdlan-based mesoporous silica microspheres for efficient production of Difructose Anhydride III. Food Chem 2019; 299:125128. [DOI: 10.1016/j.foodchem.2019.125128] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 07/03/2019] [Accepted: 07/03/2019] [Indexed: 01/01/2023]
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Zhu Y, Wang X, Yu S, Zhang W, Zhang T, Jiang B, Mu W. Bioconversion of inulin to difructose anhydride III by a novel inulin fructotransferase from Arthrobacter chlorophenolicus A6. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.07.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Yu S, Shen H, Cheng Y, Zhu Y, Li X, Mu W. Structural and Functional Basis of Difructose Anhydride III Hydrolase, Which Sequentially Converts Inulin Using the Same Catalytic Residue. ACS Catal 2018. [DOI: 10.1021/acscatal.8b02424] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shuhuai Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Hui Shen
- Hefei National Laboratory for Physical Sciences at Microscale and School of Life Sciences, University of Science and Technology of China, Hefei, Anhui 230026, China
| | - Yuanyuan Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Xu Li
- Hefei National Laboratory for Physical Sciences at Microscale and School of Life Sciences, University of Science and Technology of China, Hefei, Anhui 230026, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
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7
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Recent advances on biological production of difructose dianhydride III. Appl Microbiol Biotechnol 2018; 102:3007-3015. [DOI: 10.1007/s00253-018-8834-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 02/01/2018] [Accepted: 02/02/2018] [Indexed: 11/25/2022]
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Yu S, Zhang Y, Zhu Y, Zhang T, Jiang B, Mu W. Improving the Catalytic Behavior of DFA I-Forming Inulin Fructotransferase from Streptomyces davawensis with Site-Directed Mutagenesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7579-7587. [PMID: 28776993 DOI: 10.1021/acs.jafc.7b02897] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Previously, a α-d-fructofuranose-β-d-fructofuranose 1,2':2,1'-dianhydride (DFA I)-forming inulin fructotransferase (IFTase), namely, SdIFTase, was identified. The enzyme does not show high performances. In this work, to improve catalytic behavior including activity and thermostability, the enzyme was modified using site-directed mutagenesis on the basis of structure. The mutated residues were divided into three groups. Those in group I are located at central tunnel including G236, A257, G281, T313, and A314S. The group II contains residues at the inner edge of substrate binding pocket including I80, while group III at the outer edge includes G121 and T122. The thermostability was reflected by the melting temperature (Tm) determined by Nano DSC. Finally, the Tm values of G236S/G281S/A257S/T313S/A314S in group I and G121A/T122L in group III were enhanced by 3.2 and 4.5 °C, and the relative activities were enhanced to 140.5% and 148.7%, respectively. The method in this work may be applicable to other DFA I-forming IFTases.
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Affiliation(s)
- Shuhuai Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Yanmin Zhang
- Laboratory of Molecular Design and Drug Discovery, School of Science, China Pharmaceutical University , 639 Longmian Avenue, Nanjing 211198, China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Universtiy , Wuxi, Jiangsu 214122, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Universtiy , Wuxi, Jiangsu 214122, China
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Zhu Y, Yu S, Huang D, Zhang T, Jiang B, Mu W. Identification of a novel DFA I-producing inulin fructotransferase from Streptomyces davawensis. Int J Biol Macromol 2016; 92:723-730. [DOI: 10.1016/j.ijbiomac.2016.07.092] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2016] [Revised: 06/23/2016] [Accepted: 07/27/2016] [Indexed: 10/21/2022]
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Yu S, Wang X, Zhang T, Jiang B, Mu W. Probing the Role of Two Critical Residues in Inulin Fructotransferase (DFA III-Producing) Thermostability from Arthrobacter sp. 161MFSha2.1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6188-6195. [PMID: 27440442 DOI: 10.1021/acs.jafc.6b02291] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Inulin fructotransferase (IFTase) is an important enzyme that produces di-d-fructofuranose 1,2':2,3' dianhydride (DAF III), which is beneficial for human health. Present investigations mainly focus on screening and characterizing IFTase, including catalytic efficiency and thermostability, which are two important factors for enzymatic industrial applications. However, few reports aimed to improve these two characteristics based on the structure of IFTase. In this work, a structural model of IFTase (DFA III-producing) from Arthrobacter sp. 161MFSha2.1 was constructed through homology modeling. Analysis of this model reveals that two residues, Ser-309 and Ser-333, may play key roles in the structural stability. Therefore, the functions of the two residues were probed by site-directed mutagenesis combined with the Nano-DSC method and assays for residual activity. In contrast to other mutations, single mutation of serine 309 (or serine 333) to threonine did not decrease the enzymatic stability, whereas double mutation (serine 309 and serine 333 to threonine) can enhance thermostability (by approximately 5 °C). The probable mechanisms for this enhancement were investigated.
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Affiliation(s)
- Shuhuai Yu
- State Key Laboratory of Food Science and Technology and ‡Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Xiao Wang
- State Key Laboratory of Food Science and Technology and ‡Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology and ‡Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology and ‡Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology and ‡Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi, Jiangsu 214122, China
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Yu S, Zhu Y, Zhang T, Jiang B, Mu W. Facile enzymatic production of difructose dianhydride III from sucrose. RSC Adv 2016. [DOI: 10.1039/c6ra23352j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A convenient, efficient, and cost-effective approach to the facile enzymatic production of difructose dianhydride (DFA) III from sucrose is described.
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Affiliation(s)
- Shuhuai Yu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- Synergetic Innovation Center of Food Safety and Nutrition
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- Synergetic Innovation Center of Food Safety and Nutrition
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12
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Yu S, Wang X, Zhang T, Stressler T, Fischer L, Jiang B, Mu W. Identification of a Novel Di-D-Fructofuranose 1,2':2,3' Dianhydride (DFA III) Hydrolysis Enzyme from Arthrobacter aurescens SK8.001. PLoS One 2015; 10:e0142640. [PMID: 26555784 PMCID: PMC4640833 DOI: 10.1371/journal.pone.0142640] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Accepted: 10/23/2015] [Indexed: 12/02/2022] Open
Abstract
Previously, a di-D-fructofuranose 1,2’:2,3’ dianhydride (DFA III)-producing strain, Arthrobacter aurescens SK8.001, was isolated from soil, and the gene cloning and characterization of the DFA III-forming enzyme was studied. In this study, a DFA III hydrolysis enzyme (DFA IIIase)-encoding gene was obtained from the same strain, and the DFA IIIase gene was cloned and expressed in Escherichia coli. The SDS-PAGE and gel filtration results indicated that the purified enzyme was a homotrimer holoenzyme of 145 kDa composed of subunits of 49 kDa. The enzyme displayed the highest catalytic activity for DFA III at pH 5.5 and 55°C, with specific activity of 232 U mg-1. Km and Vmax for DFA III were 30.7 ± 4.3 mM and 1.2 ± 0.1 mM min-1, respectively. Interestingly, DFA III-forming enzymes and DFA IIIases are highly homologous in amino acid sequence. The molecular modeling and docking of DFA IIIase were first studied, using DFA III-forming enzyme from Bacillus sp. snu-7 as a template. It was suggested that A. aurescens DFA IIIase shared a similar three-dimensional structure with the reported DFA III-forming enzyme from Bacillus sp. snu-7. Furthermore, their catalytic sites may occupy the same position on the proteins. Based on molecular docking analysis and site-directed mutagenesis, it was shown that D207 and E218 were two potential critical residues for the catalysis of A. aurescens DFA IIIase.
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Affiliation(s)
- Shuhuai Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China
| | - Xiao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China
| | - Timo Stressler
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, Garbenstr. 25, 70599, Stuttgart, Germany
| | - Lutz Fischer
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, Garbenstr. 25, 70599, Stuttgart, Germany
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, Jiangsu, People’s Republic of China
- * E-mail:
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