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Bıyıklı A, Niçin RT, Dertli E, Şimşek Ö. Extracellular recombinant production of 4,6 and 4,3 α-glucanotransferases in Lactococcus lactis. Enzyme Microb Technol 2023; 164:110175. [PMID: 36516732 DOI: 10.1016/j.enzmictec.2022.110175] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 11/20/2022] [Accepted: 12/07/2022] [Indexed: 12/13/2022]
Abstract
4,6 α-Glucanotransferase (4,6-α-GTase) and 4,3 α-glucanotransferases (4,3-α-GTase) produced by Lactic Acid Bacteria (LAB) in the GH70 enzyme family have become important due to their catalytic effect on starch and maltodextrins. Their high level of production is necessary for their application at industrial scale. In this respect, both enzymes were expressed extracellularly using Lactococcus lactis as GRAS host. 4,6-α-GTase and 4,3-α-GTase genes from Limosilactobacillus reuteri E81 and Limosilactobacillus fermentum PFC282 respectively were transformed into the plasmid pLEB124 vector having the signal peptide usp45 under the P45 continuous promoter and successfully expressed in Lactococcus lactis MG1363. Western blot screening showed that the relevant enzymes were able to be successfully secreted extracellularly. The Vmax and Km of 4,6-α-GTase were 2.58 µmol min-1 and 0054 mg min-1 whereas 3369 µmol min-1 and 0032 mg min-1 for 4,3-α-GTase respectively. NMR analysis demonstrated the formation of new bonds within the corresponding enzymes. Also, both enzymes were active on maltose, maltoheptaose, maltohexaose and starch and produced malto-oligosaccarides observed by TLC analysis. In conclusion, this study demonstrated first time the extracellular production of 4,6-α-GTase and 4,3-α-GTase with GRAS status that can be useful for starch retrogradation delay and glycaemic index reduction.
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Affiliation(s)
- Ayşe Bıyıklı
- Suleyman Demirel University, Engineering Faculty, Department of Food Engineering, Isparta, Turkey.
| | - Ramazan Tolga Niçin
- Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, İstanbul, Turkey.
| | - Enes Dertli
- Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, İstanbul, Turkey.
| | - Ömer Şimşek
- Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, İstanbul, Turkey.
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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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Xu L, Zhang J. Bacterial glucans: production, properties, and applications. Appl Microbiol Biotechnol 2016; 100:9023-9036. [DOI: 10.1007/s00253-016-7836-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 08/23/2016] [Accepted: 08/24/2016] [Indexed: 11/29/2022]
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Flavanone and isoflavone glucosylation by non-Leloir glycosyltransferases. J Biotechnol 2016; 233:121-8. [DOI: 10.1016/j.jbiotec.2016.06.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 06/20/2016] [Accepted: 06/29/2016] [Indexed: 11/22/2022]
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Biochemical Characterization of the Lactobacillus reuteri Glycoside Hydrolase Family 70 GTFB Type of 4,6-α-Glucanotransferase Enzymes That Synthesize Soluble Dietary Starch Fibers. Appl Environ Microbiol 2015; 81:7223-32. [PMID: 26253678 DOI: 10.1128/aem.01860-15] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Accepted: 07/31/2015] [Indexed: 11/20/2022] Open
Abstract
4,6-α-Glucanotransferase (4,6-α-GTase) enzymes, such as GTFB and GTFW of Lactobacillus reuteri strains, constitute a new reaction specificity in glycoside hydrolase family 70 (GH70) and are novel enzymes that convert starch or starch hydrolysates into isomalto/maltopolysaccharides (IMMPs). These IMMPs still have linear chains with some α1→4 linkages but mostly (relatively long) linear chains with α1→6 linkages and are soluble dietary starch fibers. 4,6-α-GTase enzymes and their products have significant potential for industrial applications. Here we report that an N-terminal truncation (amino acids 1 to 733) strongly enhances the soluble expression level of fully active GTFB-ΔN (approximately 75-fold compared to full-length wild type GTFB) in Escherichia coli. In addition, quantitative assays based on amylose V as the substrate are described; these assays allow accurate determination of both hydrolysis (minor) activity (glucose release, reducing power) and total activity (iodine staining) and calculation of the transferase (major) activity of these 4,6-α-GTase enzymes. The data show that GTFB-ΔN is clearly less hydrolytic than GTFW, which is also supported by nuclear magnetic resonance (NMR) analysis of their final products. From these assays, the biochemical properties of GTFB-ΔN were characterized in detail, including determination of kinetic parameters and acceptor substrate specificity. The GTFB enzyme displayed high conversion yields at relatively high substrate concentrations, a promising feature for industrial application.
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Flavonoid glucosylation by non-Leloir glycosyltransferases: formation of multiple derivatives of 3,5,7,3′,4′-pentahydroxyflavane stereoisomers. Appl Microbiol Biotechnol 2015; 99:9565-76. [DOI: 10.1007/s00253-015-6760-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Revised: 05/24/2015] [Accepted: 06/04/2015] [Indexed: 12/26/2022]
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Leemhuis H, Pijning T, Dobruchowska JM, van Leeuwen SS, Kralj S, Dijkstra BW, Dijkhuizen L. Glucansucrases: three-dimensional structures, reactions, mechanism, α-glucan analysis and their implications in biotechnology and food applications. J Biotechnol 2012; 163:250-72. [PMID: 22796091 DOI: 10.1016/j.jbiotec.2012.06.037] [Citation(s) in RCA: 212] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2012] [Revised: 06/13/2012] [Accepted: 06/18/2012] [Indexed: 12/26/2022]
Abstract
Glucansucrases are extracellular enzymes that synthesize a wide variety of α-glucan polymers and oligosaccharides, such as dextran. These carbohydrates have found numerous applications in food and health industries, and can be used as pure compounds or even be produced in situ by generally regarded as safe (GRAS) lactic acid bacteria in food applications. Research in the recent years has resulted in big steps forward in the understanding and exploitation of the biocatalytic potential of glucansucrases. This paper provides an overview of glucansucrase enzymes, their recently elucidated crystal structures, their reaction and product specificity, and the structural analysis and applications of α-glucan polymers. Furthermore, we discuss key developments in the understanding of α-glucan polymer formation based on the recently elucidated three-dimensional structures of glucansucrase proteins. Finally we discuss the (potential) applications of α-glucans produced by lactic acid bacteria in food and health related industries.
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Affiliation(s)
- Hans Leemhuis
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute-GBB, University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands
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García-García JF, Corrales G, Casas J, Fernández-Mayoralas A, García-Junceda E. Synthesis and evaluation of xylopyranoside derivatives as “decoy acceptors” of human β-1,4-galactosyltransferase 7. MOLECULAR BIOSYSTEMS 2011; 7:1312-21. [DOI: 10.1039/c0mb00206b] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Schneider J, Fricke C, Overwin H, Hofer B. High level expression of a recombinant amylosucrase gene and selected properties of the enzyme. Appl Microbiol Biotechnol 2010; 89:1821-9. [DOI: 10.1007/s00253-010-3000-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2010] [Revised: 11/01/2010] [Accepted: 11/01/2010] [Indexed: 11/29/2022]
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Hellmuth H, Wittrock S, Kralj S, Dijkhuizen L, Hofer B, Seibel J. Engineering the Glucansucrase GTFR Enzyme Reaction and Glycosidic Bond Specificity: Toward Tailor-Made Polymer and Oligosaccharide Products. Biochemistry 2008; 47:6678-84. [DOI: 10.1021/bi800563r] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hendrik Hellmuth
- Department of Carbohydrate Technology, University of Braunschweig, Braunschweig, Germany, Division of Structural Biology and Department of Chemical Biology, Helmholtz Centre for Infection Research, Braunschweig, Germany, and Centre for Carbohydrate Bioprocessing, TNO-University of Groningen, and Department of Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
| | - Sabine Wittrock
- Department of Carbohydrate Technology, University of Braunschweig, Braunschweig, Germany, Division of Structural Biology and Department of Chemical Biology, Helmholtz Centre for Infection Research, Braunschweig, Germany, and Centre for Carbohydrate Bioprocessing, TNO-University of Groningen, and Department of Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
| | - Slavko Kralj
- Department of Carbohydrate Technology, University of Braunschweig, Braunschweig, Germany, Division of Structural Biology and Department of Chemical Biology, Helmholtz Centre for Infection Research, Braunschweig, Germany, and Centre for Carbohydrate Bioprocessing, TNO-University of Groningen, and Department of Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
| | - Lubbert Dijkhuizen
- Department of Carbohydrate Technology, University of Braunschweig, Braunschweig, Germany, Division of Structural Biology and Department of Chemical Biology, Helmholtz Centre for Infection Research, Braunschweig, Germany, and Centre for Carbohydrate Bioprocessing, TNO-University of Groningen, and Department of Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
| | - Bernd Hofer
- Department of Carbohydrate Technology, University of Braunschweig, Braunschweig, Germany, Division of Structural Biology and Department of Chemical Biology, Helmholtz Centre for Infection Research, Braunschweig, Germany, and Centre for Carbohydrate Bioprocessing, TNO-University of Groningen, and Department of Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
| | - Jürgen Seibel
- Department of Carbohydrate Technology, University of Braunschweig, Braunschweig, Germany, Division of Structural Biology and Department of Chemical Biology, Helmholtz Centre for Infection Research, Braunschweig, Germany, and Centre for Carbohydrate Bioprocessing, TNO-University of Groningen, and Department of Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
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