1
|
Muradova M, Proskura A, Canon F, Aleksandrova I, Schwartz M, Heydel JM, Baranenko D, Nadtochii L, Neiers F. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing. Foods 2023; 12:4484. [PMID: 38137288 PMCID: PMC10742834 DOI: 10.3390/foods12244484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.
Collapse
Affiliation(s)
- Mariam Muradova
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Alena Proskura
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Francis Canon
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Irina Aleksandrova
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Mathieu Schwartz
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Jean-Marie Heydel
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Denis Baranenko
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Liudmila Nadtochii
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Fabrice Neiers
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| |
Collapse
|
2
|
Huang FC, Effenberger I, Fischer T, Hahn IL, Hoffmann T, Schwab W. Comparative Physicochemical and Biochemical Characterization of Small-Molecule Glucosides. J Agric Food Chem 2022; 70:15972-15980. [PMID: 36475669 DOI: 10.1021/acs.jafc.2c07312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Glycosylation of small molecules can significantly improve their physicochemical and biological properties. Only recently, decisive improvements in the biotechnological production of small-molecule glucosides (SMGs) have resulted in a large number of these compounds now being commercially available. In this study, we have analyzed a number of physical, chemical, and biological parameters of 31 SMGs, including solubility, stability, melting and pyrolysis points, partition coefficient log P, minimum inhibitory concentration against Escherichia coli (MIC), and enzymatic degradability. The properties such as water solubility, pH stability, and MICs of the glycosides were strongly dependent on the structures of the respective aglycones, which is why the SMG clustered according to their aglycones in most cases. Phenolic and furanone glucosides were readily hydrolyzed by saliva and skin microflora, whereas monoterpenol glycosides were poorer substrates for the enzymes involved. The results of this comparative analysis of SMGs provide valuable information for elucidating the biological functions of SMGs and the future technological applications of these useful natural products.
Collapse
Affiliation(s)
| | | | - Thilo Fischer
- 4GENE, Lise-Meitner-Str. 30, 85354 Freising, Germany
| | - Isabella-Louisa Hahn
- Biotechnology of Natural Products, Technical University Munich, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Thomas Hoffmann
- Biotechnology of Natural Products, Technical University Munich, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technical University Munich, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| |
Collapse
|
3
|
Su X, Meng F, Liu Y, Jiang W, Wang Z, Wu L, Guo X, Yao X, Wu J, Sun Z, Zha L, Gui S, Peng D, Xing S. Molecular Cloning and Functional Characterization of a β-Glucosidase Gene to Produce Platycodin D in Platycodon grandiflorus. Front Plant Sci 2022; 13:955628. [PMID: 35860532 PMCID: PMC9289601 DOI: 10.3389/fpls.2022.955628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Accepted: 06/16/2022] [Indexed: 06/15/2023]
Abstract
Platycodin D (PD) is a deglycosylated triterpene saponin with much higher pharmacological activity than glycosylated platycoside E (PE). Extensive studies in vitro showed that the transformation of platycoside E to platycodin D can be achieved using β-glucosidase extracted from several bacteria. However, whether similar enzymes in Platycodon grandiflorus could convert platycoside E to platycodin D, as well as the molecular mechanism underlying the deglycosylation process of platycodon E, remain unclear. Here, we identified a β-glucosidase in P. grandiflorus from our previous RNA-seq analysis, with a full-length cDNA of 1,488 bp encoding 495 amino acids. Bioinformatics and phylogenetic analyses showed that β-glucosidases in P. grandiflorus have high homology with other plant β-glucosidases. Subcellular localization showed that there is no subcellular preference for its encoding gene. β-glucosidase was successfully expressed as 6 × His-tagged fusion protein in Escherichia coli BL21 (DE3). Western blot analysis yielded a recombinant protein of approximately 68 kDa. In vitro enzymatic reactions determined that β-glucosidase was functional and could convert PE to PD. RT-qPCR analysis showed that the expression level of β-glucosidase was higher at night than during the day, with the highest expression level between 9:00 and 12:00 at night. Analysis of the promoter sequence showed many light-responsive cis-acting elements, suggesting that the light might regulate the gene. The results will contribute to the further study of the biosynthesis and metabolism regulation of triterpenoid saponins in P. grandiflorus.
Collapse
Affiliation(s)
- Xinglong Su
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Institute of Traditional Chinese Medicine Resources Protection and Development, Anhui Academy of Chinese Medicine, Hefei, China
| | - Fei Meng
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Yingying Liu
- College of Humanities and International Education Exchange, Anhui University of Chinese Medicine, Hefei, China
| | - Weimin Jiang
- College of Life Sciences and Environment, Hengyang Normal University, Hengyang, China
| | - Zhaojian Wang
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Liping Wu
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Xiaohu Guo
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Xiaoyan Yao
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Jing Wu
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Zongping Sun
- Engineering Technology Research Center of Anti-aging, Chinese Herbal Medicine, Fuyang Normal University, Fuyang, China
| | - Liangping Zha
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Institute of Traditional Chinese Medicine Resources Protection and Development, Anhui Academy of Chinese Medicine, Hefei, China
| | - Shuangying Gui
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Anhui Province Key Laboratory of Pharmaceutical Preparation Technology and Application, Anhui University of Chinese Medicine, Hefei, China
| | - Daiyin Peng
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Institute of Traditional Chinese Medicine Resources Protection and Development, Anhui Academy of Chinese Medicine, Hefei, China
- MOE-Anhui, Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials, Hefei, China
| | - Shihai Xing
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- Institute of Traditional Chinese Medicine Resources Protection and Development, Anhui Academy of Chinese Medicine, Hefei, China
- Anhui Province Key Laboratory of Research and Development of Chinese Medicine, Anhui University of Chinese Medicine, Hefei, China
| |
Collapse
|