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Fan T, Jing S, Zhang H, Yang X, Jin G, Tao Y. Localization, purification, and characterization of a novel β-glucosidase from Hanseniaspora uvarum Yun268. J Food Sci 2022; 87:886-894. [PMID: 35142373 DOI: 10.1111/1750-3841.16068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/22/2021] [Accepted: 01/12/2022] [Indexed: 11/28/2022]
Abstract
β-Glucosidase is a key enzyme that hydrolyzes nonvolatile glycosylated precursors of aroma compounds and enhances the organoleptic quality of wines. In this study, a novel β-glucosidase from Hanseniaspora uvarum Yun268 was localized, purified, and characterized. Results indicated that β-glucosidase activity was mainly distributed within the cells. After purification via ammonium sulfate precipitation combined with chromatography, β-glucosidase specific activity increased 8.36 times, and the activity recovery was 56.90%. The enzyme had a molecular mass of 74.22 kDa. It has a Michaelis constant (Km ) of 0.65 mmol/L, and a maximum velocity (Vmax ) of 5.1 nmol/min under optimum conditions; and Km of 0.94 mmol/L, and Vmax of 2.8 nmol/min under typical winemaking conditions. It exhibited the highest activity at 50°C and pH 5.0 and was stable at a temperature range of 20-80°C and pH range of 3.0-8.0. The enzyme has good tolerance to Fe3+ , especially maintaining 93.68% of its activity with 10 mmol/L of Fe3+ . Ethanol (<20%) and glucose (<150 g/L) inhibited its activity only slightly. Therefore, β-glucosidase from H. uvarum Yun268 has excellent biochemical properties and a good application potential in winemaking. PRACTICAL APPLICATION: Winemaking is a biotechnological process in which exogenous β-glucosidase is used to overcome the deficiency of endogenous β-glucosidase activity in grapes. By localizing, purifying, and characterizing of β-glucosidase from Hanseniaspora uvarum Yun268, it is expected to reveal its physical and chemical characteristics to evaluate its oenological properties in winemaking. The results may provide the basis for promoting the release of varietal aroma and improving wine sensory quality in the wine industry.
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Affiliation(s)
- Tongtong Fan
- College of Enology, Northwest A&F University, Yangling, China
| | - Siyu Jing
- College of Enology, Northwest A&F University, Yangling, China
| | - Hongyan Zhang
- College of Plant Protection, Northwest A&F University, Yangling, China
| | - Xiaobing Yang
- College of Enology, Northwest A&F University, Yangling, China
| | - Guojie Jin
- College of Enology, Northwest A&F University, Yangling, China.,Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, China
| | - Yongsheng Tao
- College of Enology, Northwest A&F University, Yangling, China.,Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, China
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Li X, Xia X, Wang Z, Wang Y, Dai Y, Yin L, Xu Z, Zhou J. Cloning and expression of
Lactobacillus brevis
β‐glucosidase
and its effect on the aroma of strawberry wine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiaonan Li
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Xiudong Xia
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Zhe Wang
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology, Nanjing Agricultural University Nanjing China
| | - Yun Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Yiqiang Dai
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology, Nanjing Agricultural University Nanjing China
| | - Liqing Yin
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology, Nanjing Agricultural University Nanjing China
| | - Zhuang Xu
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Jianzhong Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology, Nanjing Agricultural University Nanjing China
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Hu K, Zhao H, Kang X, Ge X, Zheng M, Hu Z, Tao Y. Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112711] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhang J, Zhao N, Xu J, Qi Y, Wei X, Fan M. Exploring the catalytic mechanism of a novel β-glucosidase BGL0224 from Oenococcus oeni SD-2a: Kinetics, spectroscopic and molecular simulation. Enzyme Microb Technol 2021; 148:109814. [PMID: 34116760 DOI: 10.1016/j.enzmictec.2021.109814] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/14/2021] [Accepted: 04/29/2021] [Indexed: 11/25/2022]
Abstract
The β-glucosidase derived from microorganisms has attracted worldwide interest for their industrial applications, but studies on β-glucosidases from Oenococcus oeni are rare. In this paper, catalytic mechanism of a novel β-glucosidase BGL0224 of Oenococcus oeni SD-2a was explored for the first time by kinetic parameters determination, fluorescence spectroscopy and quenching mechanism analysis, molecular dynamics simulation. The results indicated that BGL0224 had universal catalytic effect on different types of glycoside substrates, but the catalytic efficiencies were different. Fluorescence quenching analysis results suggested that the quenching processes between BGL0224 and seven kinds of substrates were predominated by the static quenching mechanism. A reasonable three-dimensional model of BGL0224 was obtained using the crystal structure of E.coli BglA as a template. The analysis results of molecular simulation (RMSD, Rg, RMSF and hydrogen bonding) showed that the composite system 'BGL0224-pNPG' was very stable after 40 ns. The catalytic process of BGL0224 acting on 'p-Nitrophenyl β-d-glucopyranoside' conformed to the double displacement mechanism. Two glutamic acid residues 'Glu178 and Glu377' played a vital role in the whole catalytic process. Overall, this study gave specific insights on the catalytic mechanism of BGL0224, which was of great significance for developing its potential applications in food industry.
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Affiliation(s)
- Jie Zhang
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Junnan Xu
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Yiman Qi
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
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5
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Li Y, Wang Y, Fan L, Wang F, Liu X, Zhang H, Zhou J. Assessment of β-D-glucosidase activity and bgl gene expression of Oenococcus oeni SD-2a. PLoS One 2020; 15:e0240484. [PMID: 33035240 PMCID: PMC7546479 DOI: 10.1371/journal.pone.0240484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Accepted: 09/28/2020] [Indexed: 11/18/2022] Open
Abstract
Glycosidases enhance flavor during wine-making by mediating the enzymatic release of aroma molecules. In order to better understand the aroma enhancement potential of Oenococcus oeni SD-2a, β-D-glucosidase (βG) activities in the culture supernatant, whole cells, and disrupted cell lysate were assessed at mid log, late log and stationary growth phase. The enzymatic activity was also compared further from cell cultures with 5 different carbon sources (glucose, cellobiose, arbutin, glucose and cellobiose, glucose and arbutin) at late log phase. Correspondingly, expression levels of 3 bgl genes, OEOE-0224, OEOE-1210, and OEOE-1569 were investigated from cell cultures of the 3 growth phases, and the 5 cell cultures with different carbon sources. Finally, the volatile aroma compounds released by O. oeni SD-2a in synthetic wines with natural glycosides were evaluated by GC-MS. Results showed βG of O. oeni SD-2a was not extracellular enzyme, and the location of it didn’t change with the change of growth phase and carbon source studied. βG activities in the whole cells and disrupted cell lysate were similar and constant at the 3 growth phases. As for the carbon sources, βG activities of whole cells and disrupted lysate were positively affected by cellobiose. While arbutin displayed positive and negative effect on βG activity of whole cells and disrupted lysate, respectively. It is probably that bgl genes OEOE-0224 and OEOE-1210 were related to βG activity of SD-2a whole cells, while OEOE-1569 was responsible for βG activity of disrupted lysate. More kinds of volatile compounds and higher total concentration were released by SD-2a in synthetic wine compared with control. Thus, SD-2a showed a great potential for flavor enhancement under wine-like conditions. This study provides more information for further study of βG activity from O. oeni SD-2a.
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Affiliation(s)
- Yahui Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Wang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Linlin Fan
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Fan Wang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Xiaoli Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- * E-mail:
| | - Hongzhi Zhang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Jianzhong Zhou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Homology analysis of 35 β-glucosidases in Oenococcus oeni and biochemical characterization of a novel β-glucosidase BGL0224. Food Chem 2020; 334:127593. [PMID: 32711276 DOI: 10.1016/j.foodchem.2020.127593] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/07/2020] [Accepted: 07/13/2020] [Indexed: 01/06/2023]
Abstract
β-Glucosidases play an important role in food industry. Oenococcus oeni are typical lactic acid bacteria that initiate malolactic fermentation of wines. 35 β-glucosidases from O. oeni were selected and their conserved domains and evolutionary relationships were further explored in this study. The homology analysis results indicated that 35 β-glucosidases were basically derived from GH1 and GH3 family. A novel β-glucosidase was successfully expressed and characterized. The recombinant protein, referred to as BGL0224, consisted of a total 480 amino acids with an apparent molecular weight of 55.15 kDa and was classified as GH1 family. It achieved the highest activity at pH 5.0 and 50 °C. The activity and stability were significantly increased when 12% ethanol was supplemented to the enzyme. Using p-NPG as substrate, the Km, Vmax and Kcat of BGL0224 were 0.34 mM, 382.81 U/mg and 351.88 s-1, respectively. In all, BGL0224 has good application prospects in food industry.
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Pino-García RD, Porrelli A, Rus-Fernández P, Segura-Carretero A, Curiel JA. Identification, purification and characterization of a novel glycosidase (BgLm1) from Leuconostoc mesenteroides. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Li Y, Ma Y, Huang K, Zhang H. Identification and Localization of β-D-Glucosidase from Two Typical Oenococcus oeni Strains. Pol J Microbiol 2016; 65:209-213. [PMID: 30015445 DOI: 10.5604/17331331.1204481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/06/2015] [Indexed: 11/13/2022] Open
Abstract
β-D-glucosidase (βG) gene from Oenococcus oeni SD-2a and 31MBR was cloned, sequenced and analyzed, also intracellular βG of the two strains was further localized. The results showed that βG gene of the two strains was in high homology (> 99%) to reported βG gene, con-firming both strains possess βG activity at the molecular level. Intracellular βG of SD-2a is a mainly soluble protein, existing mostly in the cytoplasm and to some extent in the periplasm. While for 31MBR, intracellular βG is mainly insoluble protein existing in the cytoplasmic membrane. This study provides basic information for further study of the metabolic mechanism of βG from O. oeni SD-2a and 31MBR.
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Affiliation(s)
- Yahui Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Yanhong Ma
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Kaihong Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
| | - Hongzhi Zhang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
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Zhu MM, Wang SL, Fan MT. Isolation and Identification of a Novelβ-Carotene Degrading Microorganism from Sea Buckthorn Juice. FOOD BIOTECHNOL 2016. [DOI: 10.1080/08905436.2015.1129501] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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