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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 DOI: 10.1186/s12934-023-02121-2] [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: 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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Efficient Bioconversion of Stevioside and Rebaudioside A to Glucosylated Steviol Glycosides Using an Alkalihalobacillus oshimesis-Derived Cyclodextrin Glucanotransferase. Molecules 2023; 28:molecules28031245. [PMID: 36770912 PMCID: PMC9919944 DOI: 10.3390/molecules28031245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [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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Uchiyama H, Kadota K, Tozuka Y. A review of transglycosylated compounds as food additives to enhance the solubility and oral absorption of hydrophobic compounds in nutraceuticals and pharmaceuticals. Crit Rev Food Sci Nutr 2022; 63:11226-11243. [PMID: 35757865 DOI: 10.1080/10408398.2022.2092056] [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] [Indexed: 11/03/2022]
Abstract
Transglycosylation has been used to modify the physicochemical properties of original compounds. As a result, transglycosylated compounds can form molecular aggregates in size ranges of a few nanometers in an aqueous medium when their concentrations exceed a specific level. Incorporating these hydrophobic compounds has been observed to enhance the solubility of hydrophobic compounds into aggregate structures. Thus, this review introduces four transglycosylated compounds as food additives that can enhance the solubility and oral absorption of hydrophobic compounds. Here, transglycosylated hesperidin, transglycosylated rutin, transglycosylated naringin, and transglycosylated stevia are the focus as representative substances. Significantly, we observed that amorphous formations containing hydrophobic compounds with transglycosylated compounds improved solubility and oral absorption compared to untreated hydrophobic compounds. Moreover, combining transglycosylated compounds with hydrophilic polymers or surfactants enhanced the solubilizing effects on hydrophobic compounds. Furthermore, the enhanced solubility of hydrophobic compounds improved their oral absorption. Transglycosylated compounds also influenced nanoparticle preparation of hydrophobic compounds as a dispersant. This study demonstrated the benefits of transglycosylated compounds in developing supplements and nutraceuticals of hydrophobic compounds with poor aqueous solubility.
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Affiliation(s)
- Hiromasa Uchiyama
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Yuichi Tozuka
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
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Ameer K, Ameer S, Kim YM, Nadeem M, Park MK, Murtaza MA, Khan MA, Nasir MA, Mueen-ud-Din G, Mahmood S, Kausar T, Abubakar M. A Hybrid RSM-ANN-GA Approach on Optimization of Ultrasound-Assisted Extraction Conditions for Bioactive Component-Rich Stevia rebaudiana (Bertoni) Leaves Extract. Foods 2022; 11:foods11060883. [PMID: 35327305 PMCID: PMC8950805 DOI: 10.3390/foods11060883] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/15/2022] [Accepted: 03/17/2022] [Indexed: 02/01/2023] Open
Abstract
Stevia rebaudiana (Bertoni) leaves consist of dietetically important diterpene steviol glycosides (SGs): stevioside (ST) and rebaudioside-A (Reb-A). ST and Reb-A are key sweetening compounds exhibiting a sweetening potential of 100 to 300 times more intense than that of table sucrose. Ultrasound-assisted extraction (UAE) of SGs was optimized by effective process optimization techniques, such as response surface methodology (RSM) and artificial neural network (ANN) modeling coupled with genetic algorithm (GA) as a function of ethanol concentration (X1: 0–100%), sonication time (X2: 10–54 min), and leaf–solvent ratio (X3: 0.148–0.313 g·mL−1). The maximum target responses were obtained at optimum UAE conditions of 75% (X1), 43 min (X2), and 0.28 g·mL−1 (X3). ANN-GA as a potential alternative indicated superiority to RSM. UAE as a green technology proved superior to conventional maceration extraction (CME) with reduced resource consumption. Moreover, UAE resulted in a higher total extract yield (TEY) and SGs including Reb-A and ST yields as compared to those that were obtained by CME with a marked reduction in resource consumption and CO2 emission. The findings of the present study evidenced the significance of UAE as an ecofriendly extraction method for extracting SGs, and UAE scale-up could be employed for effectiveness on an industrial scale. These findings evidenced that the UAE is a high-efficiency extraction method with an improved statistical approach.
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Affiliation(s)
- Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
- Correspondence: (K.A.); (Y.-M.K.)
| | - Saqib Ameer
- Department of Computer Science & Information Technology, Faculty of Information Technology, The University of Lahore, Lahore Campus, Defense Road, Lahore 54000, Pakistan;
| | - Young-Min Kim
- Department of Food Science & Technology, Chonnam National University, Gwangju 61186, Korea
- Correspondence: (K.A.); (Y.-M.K.)
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Mi-Kyung Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Muhammad Asif Khan
- Department of Food Science and Technology, Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan;
| | - Muhammad Adnan Nasir
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan;
- Department of Allied Health Sciences, The University of Chenab, G.T. Road, Gujrat 50700, Pakistan
| | - Ghulam Mueen-ud-Din
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Shahid Mahmood
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Tusneem Kausar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Muhammad Abubakar
- Department of Electrical Engineering, Quaid-e-Azam College of Engineering & Technology, Sahiwal 57000, Pakistan;
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Haewpetch P, Rudeekulthamrong P, Kaulpiboon J. Enzymatic Synthesis of Maltitol and Its Inhibitory Effect on the Growth of Streptococcus mutans DMST 18777. Biomolecules 2022; 12:biom12020167. [PMID: 35204667 PMCID: PMC8961570 DOI: 10.3390/biom12020167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to synthesize maltitol using recombinant CGTase from Bacillus circulans A11 with β-cyclodextrin (β-CD) and sorbitol as a glucosyl donor and acceptor, respectively, and assess its antibacterial activity. Optimal conditions for producing the highest yield, 25.0% (w/w), were incubation of 1% (w/v) β-CD and sorbitol with 400 U/mL of CGTase in 20 mM phosphate buffer at pH 6.0 and 50 °C for 72 h. Subsequently, maltitol underwent large-scale production and was purified by HPLC. By mass spectrometry, the molecular weight of the synthesized maltitol was 379.08 daltons, corresponding exactly to that of standard maltitol. The relative sweetness of synthesized and standard maltitol was ~90% of that of sucrose. Spot assay on the agar plate showed that maltitol inhibited the growth of Streptococcus mutans DMST 18777 cells. In addition, the MIC and MBC values of synthesized and standard maltitol against S. mutans were also determined as 20 and 40 mg/mL, respectively. These results show that the synthesized maltitol can be produced at high yields and has the potential to be used as an anticariogenic agent in products such as toothpaste.
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Affiliation(s)
- Patinya Haewpetch
- Protein Research Laboratory, Department of Pre-Clinical Science, Division of Biochemistry, Faculty of Medicine, Thammasat University, Pathumthani 12120, Thailand;
| | - Prakarn Rudeekulthamrong
- Department of Biochemistry, Phramongkutklao Hospital, Phramongkutklao College of Medicine, Bangkok 10400, Thailand;
| | - Jarunee Kaulpiboon
- Protein Research Laboratory, Department of Pre-Clinical Science, Division of Biochemistry, Faculty of Medicine, Thammasat University, Pathumthani 12120, Thailand;
- Correspondence: ; Tel.: +66-85833-1117
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Czinkóczky R, Németh Á. Enrichment of the rebaudioside A concentration in Stevia rebaudiana extract with cyclodextrin glycosyltransferase from Bacillus licheniformis DSM 13. Eng Life Sci 2022; 22:30-39. [PMID: 35024025 PMCID: PMC8727726 DOI: 10.1002/elsc.202100111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 01/07/2023] Open
Abstract
Stevia rebaudiana is a sweet herbaceous perennial plant, which is frequently used in the preparation of plant-based sweeteners. The demand for such sweeteners continues to increase due to purposeful nutrition and modern-day metabolic syndromes. More than 20 types of steviol glycosides provide a sweet taste, which are more than 300 times sweeter than sucrose. They are formed of two main components, namely stevioside and rebaudioside A. Only a handful of studies have dealt with Stevia rebaudiana leaf extracts, the conversion of pure stevioside into the preferred rebaudioside A is more common. The aim of this study was to enrich the rebaudioside A content of Stevia rebaudiana leaf extract using enzymatic bioconversion by applying fermented cyclodextrin glycosyltransferase from Bacillus licheniformis DSM13. Two differently processed plant materials, namely dried and lyophilized Stevia rebaudiana plants, were extracted and compared. Following the bioconversion, the rebaudioside A content was on average doubled. The maximum increase was fivefold with a 70-80% conversion of the stevioside.
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Affiliation(s)
- Réka Czinkóczky
- Department of Applied Biotechnology and Food SciencesBudapest University of Technology and EconomicsBudapestHungary
| | - Áron Németh
- Department of Applied Biotechnology and Food SciencesBudapest University of Technology and EconomicsBudapestHungary
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7
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Ko JA, Ryu YB, Lee WS, Ameer K, Kim YM. Optimization of Microwave-Assisted Green Method for Enhanced Solubilization of Water-Soluble Curcuminoids Prepared Using Steviol Glycosides. Foods 2021; 10:foods10112803. [PMID: 34829084 PMCID: PMC8619202 DOI: 10.3390/foods10112803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/08/2021] [Accepted: 11/10/2021] [Indexed: 12/27/2022] Open
Abstract
In this study, the optimization and modeling of microwave-assisted extraction (MAE) of water-soluble curcuminoids prepared using novel steviol glycosides (SGs) was carried out using four independent process variables at varying levels-X1: microwave power (50-200 W), X2: stevioside concentration (50-200 mg/mL), X3: curcumin concentration (20-200 mg/mL), and X4: time (1-10 min)-in response surface methodology configuration. Moreover, the effects of stevioside, as the most cost-effective natural solubilizer, were also evaluated. The water solubility of curcuminoids increased from 11 to 1320 mg/L with the addition of stevioside as a natural solubilizer. Moreover, microwave heating synergistically with stevioside addition significantly (p < 0.05) increased the solubility up to 5400 mg/L. Based on the results, the optimum conditions providing the maximum solubilization of 16,700 mg/L were 189 W microwave power, 195 g/L stevioside concentration, 183 g/L curcuminoid concentration, and 9 min of incubation time. Moreover, MAE of curcuminoids using SGs might render a significant advantage for its wide-scale application to solubilizing the multitude of insoluble functional flavonoids in fruits, plants, and food materials.
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Affiliation(s)
- Jin-A Ko
- Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Korea;
| | - Young-Bae Ryu
- Functional Biomaterial Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup-si 56212, Korea; (Y.-B.R.); (W.-S.L.)
| | - Woo-Song Lee
- Functional Biomaterial Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup-si 56212, Korea; (Y.-B.R.); (W.-S.L.)
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Correspondence: (K.A.); (Y.-M.K.); Tel./Fax: +92-62-530-2142 (ext. 2149) (K.A.); +82-62-530-2142 (ext. 2149) (Y.-M.K.)
| | - Young-Min Kim
- Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Korea;
- Correspondence: (K.A.); (Y.-M.K.); Tel./Fax: +92-62-530-2142 (ext. 2149) (K.A.); +82-62-530-2142 (ext. 2149) (Y.-M.K.)
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8
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Zerva A, Chorozian K, Kritikou AS, Thomaidis NS, Topakas E. β-Glucosidase and β-Galactosidase-Mediated Transglycosylation of Steviol Glycosides Utilizing Industrial Byproducts. Front Bioeng Biotechnol 2021; 9:685099. [PMID: 34178968 PMCID: PMC8220073 DOI: 10.3389/fbioe.2021.685099] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Accepted: 05/06/2021] [Indexed: 11/13/2022] Open
Abstract
Stevia rebaudiana Bertoni is a plant cultivated worldwide due to its use as a sweetener. The sweet taste of stevia is attributed to its numerous steviol glycosides, however, their use is still limited, due to their bitter aftertaste. The transglycosylation of steviol glycosides, aiming at the improvement of their taste, has been reported for many enzymes, however, glycosyl hydrolases are not extensively studied in this respect. In the present study, a β-glucosidase, MtBgl3a, and a β-galactosidase, TtbGal1, have been applied in the transglycosylation of two steviol glycosides, stevioside and rebaudioside A. The maximum conversion yields were 34.6 and 33.1% for stevioside, while 25.6 and 37.6% were obtained for rebaudioside A conversion by MtBgl3a and TtbGal1, respectively. Low-cost industrial byproducts were employed as sugar donors, such as cellulose hydrolyzate and acid whey for TtbGal1- and MtBgl3a- mediated bioconversion, respectively. LC-HRMS analysis identified the formation of mono- and di- glycosylated products from stevioside and rebaudioside A. Overall, the results of the present work indicate that both biocatalysts can be exploited for the design of a cost-effective process for the modification of steviol glycosides.
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Affiliation(s)
- Anastasia Zerva
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Koar Chorozian
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Anastasia S Kritikou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Evangelos Topakas
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
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Lim CH, Rasti B, Sulistyo J, Hamid MA. Comprehensive study on transglycosylation of CGTase from various sources. Heliyon 2021; 7:e06305. [PMID: 33665455 PMCID: PMC7907775 DOI: 10.1016/j.heliyon.2021.e06305] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 01/19/2021] [Accepted: 02/12/2021] [Indexed: 02/07/2023] Open
Abstract
Transglycosylation is the in-vivo or in-vitro process of transferring glycosyl groups from a donor to an acceptor, which is usually performed by enzymatic reactions because of their simplicity, low steric hindrance, high region-specificity, low production cost, and mild processing conditions. One of the enzymes commonly used in the transglycosylation reaction is cyclodextrin glucanotransferase (CGTase). The transglycosylated products, catalyzed by CGTase, are widely used in food additives, supplements, and personal care and cosmetic products. This is due to improvements in the solubility, stability, bioactivity and length of the synthesized products. This paper's focus is on the importance of enzymes used in the transglycosylation reaction, their characteristics and mechanism of action, sources and production yield, and donor and acceptor specificities. Moreover, the influence of intrinsic and extrinsic factors on the enzymatic reaction, catalysis of glycosidic linkages, and advantages of CGTase transglycosylation reactions are discussed in detail.
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Affiliation(s)
- Chin Hui Lim
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - Babak Rasti
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - Joko Sulistyo
- Faculty of Biotechnology, University of Surabaya, Jalan Ngagel Jaya Selatan, Surabaya, 60294, Indonesia
| | - Mansoor Abdul Hamid
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
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Muñoz-Labrador A, Azcarate S, Lebrón-Aguilar R, Quintanilla-López JE, Galindo-Iranzo P, Kolida S, Methven L, Rastall RA, Moreno FJ, Hernandez-Hernandez O. Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles. Foods 2020; 9:E1753. [PMID: 33256263 PMCID: PMC7759977 DOI: 10.3390/foods9121753] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/18/2020] [Accepted: 11/23/2020] [Indexed: 11/30/2022] Open
Abstract
To improve flavor profiles, three cyclodextrin glucosyltransferases (CGTases) from different bacteriological sources, Paenibacillus macerans, Geobacillus sp. and Thermoanaerobacter sp., were used with an extract of steviol glycosides (SVglys) and rebaudioside A (RebA) as acceptor substrates in two parallel sets of reactions. A central composite experimental design was employed to maximize the concentration of glucosylated species synthesized, considering temperature, pH, time of reaction, enzymatic activity, maltodextrin concentration and SVglys/RebA concentration as experimental factors, together with their interactions. Liquid chromatography coupled to a diode-array detector (LC-DAD), liquid chromatography-mass spectrometry (LC-ESI-MS) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) were used to characterize and identify the chemical structures obtained along the optimization. To assess the impact on the sensory properties, a sensory analysis was carried out with a group of panelists that evaluated up to 16 sensorial attributes. CGTase transglucosylation of the C-13 and/or C-19 led to the addition of up to 11 glucose units to the steviol aglycone, which meant the achievement of enhanced sensory profiles due to a diminution of bitterness and licorice appreciations. The outcome herein obtained supposes the development of new potential alternatives to replace free sugars with low-calorie sweeteners with added health benefits.
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Affiliation(s)
- Ana Muñoz-Labrador
- Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (A.M.-L.); (O.H.-H.)
| | - Silvana Azcarate
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 CABA (C1425FQB), Argentina;
| | - Rosa Lebrón-Aguilar
- Institute of Physical Chemistry ‘Rocasolano’ (IQFR-CSIC), Serrano 119, 28006 Madrid, Spain; (R.L.-A.); (J.E.Q.-L.); (P.G.-I.)
| | - Jesús E. Quintanilla-López
- Institute of Physical Chemistry ‘Rocasolano’ (IQFR-CSIC), Serrano 119, 28006 Madrid, Spain; (R.L.-A.); (J.E.Q.-L.); (P.G.-I.)
| | - Plácido Galindo-Iranzo
- Institute of Physical Chemistry ‘Rocasolano’ (IQFR-CSIC), Serrano 119, 28006 Madrid, Spain; (R.L.-A.); (J.E.Q.-L.); (P.G.-I.)
| | - Sofia Kolida
- OptiBiotix Health PLC, Innovation Centre, Innovation Way, Heslington, York YO10 5DG, UK;
| | - Lisa Methven
- Department of Food and Nutritional Sciences, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK; (L.M.); (R.A.R.)
| | - Robert A. Rastall
- Department of Food and Nutritional Sciences, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK; (L.M.); (R.A.R.)
| | - F. Javier Moreno
- Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (A.M.-L.); (O.H.-H.)
| | - Oswaldo Hernandez-Hernandez
- Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (A.M.-L.); (O.H.-H.)
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11
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Investigating the In Vitro Osteogenic Properties of the Inclusion Nanocarrier of Icariin with Beta-Cyclodextrin-Alginate. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10124137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
In this study, we created an inclusion nanocarrier of icariin (ICA) and β-cyclodextrin-alginate conjugate (ICA/β-CD-ALG) and determined its in vitro osteogenic ability on MC3T3-E1 cells. The morphological shape of the prepared β-CD-ALG with or without ICA was nano-sized and round. The use of β-CD-ALG achieved a sustained ICA release for up to 7 days. In vitro studies found that ICA/β-CD-ALG had a greater potential in osteogenesis on MC3T3-E1 cells compared to β-CD-ALG by exhibiting both higher alkaline phosphatase levels and the amount of calcium deposits. Moreover, ICA/β-CD-ALG greatly increased the levels of osteogenesis markers including osteocalcin (OCN) and osteopontin (OPN). Our results suggest that ICA/β-CD-ALG plays a significant role in cellular osteogenic activity.
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12
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Elimination of bitter-off taste of stevioside through structure modification and computational interventions. J Theor Biol 2020; 486:110094. [DOI: 10.1016/j.jtbi.2019.110094] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 11/23/2019] [Accepted: 11/25/2019] [Indexed: 11/17/2022]
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13
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Son G, Nguyen TTH, Park B, Kwak S, Jin J, Kim YM, Moon YH, Park S, Kim SB, Kim D. Synthesis and characterization of stevioside having low degree polymerized glucosides using dextransucrase and dextranase. Enzyme Microb Technol 2020; 132:109412. [DOI: 10.1016/j.enzmictec.2019.109412] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 08/16/2019] [Accepted: 08/19/2019] [Indexed: 02/06/2023]
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14
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Lee SH, Ko JA, Kim HS, Jo MH, Kim JS, Kim D, Cho JY, Wee YJ, Kim YM. Enzymatic Synthesis of Glucosyl Rebaudioside A and its Characterization as a Sweetener. J Food Sci 2019; 84:3186-3193. [PMID: 31589348 DOI: 10.1111/1750-3841.14821] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 08/19/2019] [Accepted: 08/24/2019] [Indexed: 02/06/2023]
Abstract
Rebaudioside A was modified via glucosylation by recombinant dextransucrase of Leuconostoc lactis EG001 in Escherichia coli BL21 (DE3), forming single O-α-D-glucosyl-(1″→6') rebaudioside A with yield of 86%. O-α-D-glucosyl-(1″→6') rebaudioside A was purified using HPLC and Diaion HP-20 and its properties were characterized for possible use as a food ingredient. Almost 98% of O-α-D-glucosyl-(1″→6') rebaudioside A was dissolved after 15 days of storage at room temperature, compared to only 11% for rebaudioside A. Compared to rebaudioside A, O-α-D-glucosyl-(1″→6') rebaudioside A showed similar or improved acidic or thermal stability in commercial drinks. Thus, O-α-D-glucosyl-(1″→6') rebaudioside A could be used as a highly pure and improved sweetener with high stability in commercial drinks. PRACTICAL APPLICATION: The proposed method can be used to generate glucosyl rebaudioside A by enzymatic glucosylation. Simple glucosyl rebaudioside A exhibited high acid/thermal stability and improved sweetener in commercialized drinks. This method can be applied to obtain high value-added bioactive compounds by enzymatic modification.
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Affiliation(s)
- So-Hyeon Lee
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
| | - Jin-A Ko
- Radiation Breeding Research Center, Advanced Radiation Technology Inst., Korea Atomic Energy Research Inst., Jeongeup, Republic of Korea
| | - Hae-Soo Kim
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
| | - Min-Ho Jo
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
| | - Joong-Su Kim
- Bio-industrial Process Research Center, Korea Research Inst. of Bioscience and Biotechnology, Jeongeup, 56212, Republic of Korea
| | - Doman Kim
- Research Inst. of Food Industrialization, Inst. of Green Bio Science & Technology, Seoul National Univ., Pyeongchang, 25354, Korea
| | - Jeong-Yong Cho
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
| | - Young-Jung Wee
- Dept. of Food Science and Technology, Yeungnam Univ., Gyeongsan, Gyeongbuk, 38541, Republic of Korea
| | - Young-Min Kim
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
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15
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Site-specific α-glycosylation of hydroxyflavones and hydroxyflavanones by amylosucrase from Deinococcus geothermalis. Enzyme Microb Technol 2019; 129:109361. [DOI: 10.1016/j.enzmictec.2019.109361] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/08/2019] [Accepted: 06/16/2019] [Indexed: 12/27/2022]
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16
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Guo Q, Zhang T, Wang N, Xia Y, Zhou Z, Wang JR, Mei X. RQ3, A Natural Rebaudioside D Isomer, Was Obtained from Glucosylation of Rebaudioside A Catalyzed by the CGTase Toruzyme 3.0 L. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8020-8028. [PMID: 31259548 DOI: 10.1021/acs.jafc.9b02545] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this study, a monoglucosyl rebaudioside A product was isolated from the mixture of glucosylated rebaudioside A obtained from the most reported and industrial used cyclodextrin glycosyl transferase, Toruzyme 3.0 L (CGTase, Toruzyme 3.0 L). The molecular structure of the monoglucosyl rebaudioside A was characterized using LC-MS/MS and methylation analysis combined with 1D and 2D NMR, indicating that it is 13-[(2-O-(3-α-O-D-glucopyranosyl)-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy] ent-kaur-16-en-19-oic acid β-D-glucopyranosyl ester (also known as RQ3, which naturally exists in Stevia extract as an isomer of rebaudioside D). This study may help to further understand the reaction mechanism of glucosylation of steviol glycoside assisted by Toruzyme 3.0 L in the aspect of molecule linkage pattern, and also benefit the application of the glucosylated rebaudiosides.
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Affiliation(s)
- Qingbin Guo
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 , China
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science and Technology, Ministry of Education , Tianjin 300457 , China
| | - Tongtong Zhang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 , China
- School of Chemical and Materials Engineering , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Nifei Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science and Technology, Ministry of Education , Tianjin 300457 , China
| | - Yongmei Xia
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 , China
- School of Chemical and Materials Engineering , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Zhuoyu Zhou
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 , China
- School of Chemical and Materials Engineering , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Jian-Rong Wang
- Pharmaceutical Analytical & Solid-State Chemistry Research Center, Shanghai Institute of Materia Medical , Chinese Academy of Sciences , Shanghai 201203 , China
| | - Xuefeng Mei
- Pharmaceutical Analytical & Solid-State Chemistry Research Center, Shanghai Institute of Materia Medical , Chinese Academy of Sciences , Shanghai 201203 , China
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17
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Mathur S, Bulchandan N, Parihar S, Shekhawat GS. Critical Review on Steviol Glycosides: Pharmacological, Toxicological and Therapeutic Aspects of High Potency Zero Caloric Sweetener. INT J PHARMACOL 2017. [DOI: 10.3923/ijp.2017.916.928] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Ko JA, Nam SH, Park JY, Wee Y, Kim D, Lee WS, Ryu YB, Kim YM. Synthesis and characterization of glucosyl stevioside using Leuconostoc dextransucrase. Food Chem 2016; 211:577-82. [DOI: 10.1016/j.foodchem.2016.05.046] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 04/15/2016] [Accepted: 05/09/2016] [Indexed: 11/28/2022]
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19
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Spohner SC, Czermak P. Enzymatic production of prebiotic fructo‐oligosteviol glycosides. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.06.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Gerwig GJ, Te Poele EM, Dijkhuizen L, Kamerling JP. Stevia Glycosides: Chemical and Enzymatic Modifications of Their Carbohydrate Moieties to Improve the Sweet-Tasting Quality. Adv Carbohydr Chem Biochem 2016; 73:1-72. [PMID: 27816105 DOI: 10.1016/bs.accb.2016.05.001] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Stevia glycosides, extracted from the leaves of the plant Stevia rebaudiana Bertoni, display an amazing high degree of sweetness. As processed plant products, they are considered as excellent bio-alternatives for sucrose and artificial sweeteners. Being noncaloric and having beneficial properties for human health, they are the subject of an increasing number of studies for applications in food and pharmacy. However, one of the main obstacles for the successful commercialization of Stevia sweeteners, especially in food, is their slight bitter aftertaste and astringency. These undesirable properties may be reduced or eliminated by modifying the carbohydrate moieties of the steviol glycosides. A promising procedure is to subject steviol glycosides to enzymatic glycosylation, thereby introducing additional monosaccharide residues into the molecules. Depending on the number and positions of the monosaccharide units, the taste quality and sweetness potency of the compounds will vary. Many studies have been performed already, and this review summarizes the structures of native steviol glycosides and the recent data of modifications of the carbohydrate moieties that have been published to provide an overview of the current progress.
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Affiliation(s)
- Gerrit J Gerwig
- Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Evelien M Te Poele
- Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Lubbert Dijkhuizen
- Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Johannis P Kamerling
- Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
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21
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Wan HD, Xia YM. Enzymatic transformation of stevioside using a β-galactosidase from Sulfolobus sp. Food Funct 2016; 6:3291-5. [PMID: 26242384 DOI: 10.1039/c5fo00631g] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Enzymatic hydrolysis and transgalactosylation of stevioside (St) were investigated using a β-galactosidase from Sulfolobus sp. The hydrolysis yielded steviol as the main final product. Under the optimal transgalactosylation conditions, the highest conversion of stevioside was 87.3% with lactose as a donor, several galactosylated products (St-Gals) were obtained. Metal ions such as Na(+), K(2+), Ca(2+), Ba(2+), Mn(2+) and Mg(2+) (2 mM) did not affect the transgalactosylation activity, while Fe(2+), Fe(3+) and Cu(2+) reduced the transgalactosylation activity of β-galactosidase to 64%, 33% and 18%, respectively.
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Affiliation(s)
- Hui-da Wan
- State Key Laboratory of Food Science and Technology, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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22
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Park MO, Lee BH, Lim E, Lim JY, Kim Y, Park CS, Lee HG, Kang HK, Yoo SH. Enzymatic Process for High-Yield Turanose Production and Its Potential Property as an Adipogenesis Regulator. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4758-4764. [PMID: 27253611 DOI: 10.1021/acs.jafc.5b05849] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Turanose is a sucrose isomer naturally existing in honey and a promising functional sweetener due to its low glycemic response. In this study, the extrinsic fructose effect on turanose productivity was examined in Neisseria amylosucrase reaction. Turanose was produced, by increasing the amount of extrinsic fructose as a reaction modulator, with high concentration of sucrose substrate, which resulted in 73.7% of production yield. In physiological functionality test, lipid accumulation in 3T3-L1 preadipocytes in the presence of high amounts of pure glucose was attenuated by turanose substitution in a dose-dependent manner. Turanose treatments at concentrations representing 50%, 75%, and 100% of total glucose concentration in cell media significantly reduced lipid accumulation by 18%, 35%, and 72%, respectively, as compared to controls. This result suggested that turanose had a positive role in controlling adipogenesis, and enzymatic process of turanose production has a potential to develop a functional food ingredient for controlling obesity and related chronic diseases.
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Affiliation(s)
- Min-Oh Park
- Department of Food Science and Technology, and Carbohydrate Bioproduct Research Center, Sejong University , Gunja-Dong, Gwangjin-Gu, Seoul 143-747, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University , Seongnam, Gyeonggi-do 461-701, Republic of Korea
| | - Eunjin Lim
- Department of Nutritional Science and Food Management, Ewha Womans University , Seoul 120-750, Republic of Korea
| | - Ji Ye Lim
- Department of Nutritional Science and Food Management, Ewha Womans University , Seoul 120-750, Republic of Korea
| | - Yuri Kim
- Department of Nutritional Science and Food Management, Ewha Womans University , Seoul 120-750, Republic of Korea
| | - Cheon-Seok Park
- Graduate School of Biotechnology, and Institute of Life Science and Resources, Kyung Hee University , Seocheon, Kiheung, Yongin 446-701, Republic of Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University , 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea
| | - Hee-Kwon Kang
- Department of Food Science and Technology, and Carbohydrate Bioproduct Research Center, Sejong University , Gunja-Dong, Gwangjin-Gu, Seoul 143-747, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Technology, and Carbohydrate Bioproduct Research Center, Sejong University , Gunja-Dong, Gwangjin-Gu, Seoul 143-747, Republic of Korea
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23
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Singla R, Jaitak V. Synthesis of rebaudioside A from stevioside and their interaction model with hTAS2R4 bitter taste receptor. PHYTOCHEMISTRY 2016; 125:106-111. [PMID: 26976334 DOI: 10.1016/j.phytochem.2016.03.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 01/15/2016] [Accepted: 03/07/2016] [Indexed: 06/05/2023]
Abstract
Steviol glycosides (SG's) from Stevia rebaudiana (Bertoni) have been used as a natural low-calorie sweeteners. Its aftertaste bitterness restricts its use for human consumption and limits its application in food and pharmaceutical products. In present study, we have performed computational analysis in order to investigate the interaction of two major constituents of SG's against homology model of the hTAS2R4 receptor. Molecular simulation study was performed using stevioside and rebaudioside A revealed that, sugar moiety at the C-3'' position in rebaudioside A causes restriction of its entry into the receptor site thereby unable to trigger the bitter reception signaling cascade. Encouraged by the current finding, we have also developed a greener route using β-1,3-glucanase from Irpex lacteus for the synthesis of de-bittered rebaudioside A from stevioside. The rebaudioside A obtained was of high quality with percent conversion of 62.5%. The results here reported could be used for the synthesis of rebaudioside A which have large application in food and pharmaceutical industry.
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Affiliation(s)
- Ramit Singla
- Centre for Pharmaceutical Sciences and Natural Products, School of Basic and Applied Sciences, Central University of Punjab, Bathinda(Pb) 151 001, India
| | - Vikas Jaitak
- Centre for Pharmaceutical Sciences and Natural Products, School of Basic and Applied Sciences, Central University of Punjab, Bathinda(Pb) 151 001, India.
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24
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Synthesis of rebaudioside-A by enzymatic transglycosylation of stevioside present in the leaves of Stevia rebaudiana Bertoni. Food Chem 2016; 200:154-8. [PMID: 26830573 DOI: 10.1016/j.foodchem.2016.01.033] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2015] [Revised: 01/08/2016] [Accepted: 01/09/2016] [Indexed: 11/22/2022]
Abstract
Rebaudioside-A is the second most abundant sweet diterpene glycoside (1-3%) present in the leaves of Stevia rebaudiana Bertoni, and is now being considered as a possible sucrose substitute due to its pleasant organoleptic properties and associated health benefits. In the present study, a novel in situ enzymatic transglycosylation of stevioside has been developed by pre-treating the stevia leaves with cellulase and adding soluble starch as the glucosyl donor. The results confirm that the transglycosylation of stevioside led to an enrichment in the rebaudioside-A content from 4% to 66%. This was further purified by multiple column chromatography to obtain 95% pure rebaudioside-A. The isolated rebaudioside-A showed concentration-dependent α-glucosidase inhibitory activity with IC50=35.01 μg/ml. Thus the study highlights the biotransformation of stevioside present in stevia leaves to rebaudioside-A by a simple, inexpensive and eco-friendly process that has commercial potential.
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25
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Zhang YD, Li W, Lu T, Xia YM. The effect of microwave irradiation on transglycosylation pathway of stevioside with starches or cyclodextrins catalyzed by a cyclodextrin glucanotransferase. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.07.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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26
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Yu X, Yang J, Li B, Yuan H. High efficiency transformation of stevioside into a single mono-glycosylated product using a cyclodextrin glucanotransferase from Paenibacillus sp. CGMCC 5316. World J Microbiol Biotechnol 2015; 31:1983-91. [PMID: 26395638 DOI: 10.1007/s11274-015-1947-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2015] [Accepted: 09/14/2015] [Indexed: 11/26/2022]
Abstract
Stevioside is a non-caloric, natural, high-intensity sweetener. However, the bitter aftertaste of stevioside restricts its utilization for human consumption and limits its application in the food industry. In this study, a high efficiency enzymatic modification system was investigated to improve stevioside taste quality. A cyclodextrin glucanotransferase (CGTase) producing strain Paenibacillus sp. CGMCC 5316 was isolated from Stevia planting soil. With starch as glycosyl donor, this CGTase can transform stevioside into a single specific product which is an isomer of rebaudioside A and identified as mono-glycosylated stevioside. The taste of stevioside is improved noticeably by generating mono-glycosylated stevioside, which possesses a sucrose-like taste and has sweetness increased significantly by 35.4%. Next, the parameters influencing CGTase production were optimized. Compared to initial conditions, CGTase activity increased by 214.7% under optimum conditions of 3.9 g/L starch, 17.9 g/L tryptone, and 67.6 h of culture time, and the transglycosylation rate of stevioside was remarkably increased by 284.8%, reaching 85.6%. This CGTase modification system provides a promising solution for improving the sweetness and taste quality of stevioside. The efficiency of CGTase transformation can be greatly increased by optimizing the culture conditions of Paenibacillus sp. CGMCC 5316.
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Affiliation(s)
- Xuejian Yu
- State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, 100193, China
| | - Jinshui Yang
- State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, 100193, China
| | - Baozhen Li
- State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, 100193, China
| | - Hongli Yuan
- State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, 100193, China.
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27
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Wang Y, Chen L, Li Y, Li Y, Yan M, Chen K, Hao N, Xu L. Efficient enzymatic production of rebaudioside A from stevioside. Biosci Biotechnol Biochem 2015; 80:67-73. [PMID: 26264414 DOI: 10.1080/09168451.2015.1072457] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Stevioside and rebaudioside A are the chief diterpene glycosides present in the leaves of Stevia rebaudiana. Rebaudioside A imparts a desirable sweet taste, while stevioside produces a residual bitter aftertaste. Enzymatic synthesis of rebaudioside A from stevioside can increase the ratio of rebaudioside A to stevioside in steviol glycoside products, providing a conceivable strategy to improve the organoleptic properties of steviol glycoside products. Here, we demonstrate the efficient conversion of stevioside to rebaudioside A by coupling the activities of recombinant UDP-glucosyltransferase UGT76G1 from S. rebaudiana and sucrose synthase AtSUS1 from Arabidopsis thaliana. The conversion occurred via regeneration of UDP-glucose by AtSUS1. UDP was applicable as the initial material instead of UDP-glucose for UDP-glucose recycling. The amount of UDP could be greatly reduced in the reaction mixture. Rebaudioside A yield in 30 h with 2.4 mM stevioside, 7.2 mM sucrose, and 0.006 mM UDP was 78%.
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Affiliation(s)
- Yu Wang
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Liangliang Chen
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Yan Li
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Yangyang Li
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Ming Yan
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Kequan Chen
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Ning Hao
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Lin Xu
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
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28
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Jaitak V. Interaction model of steviol glycosides from Stevia rebaudiana (Bertoni) with sweet taste receptors: A computational approach. PHYTOCHEMISTRY 2015; 116:12-20. [PMID: 26021732 DOI: 10.1016/j.phytochem.2015.05.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2015] [Revised: 05/08/2015] [Accepted: 05/14/2015] [Indexed: 06/04/2023]
Abstract
Docking studies were performed on natural sweeteners from Stevia rebaudiana by constructing homology models of T1R2 and T1R3 subunits of human sweet taste receptors. Ramachandran plot, PROCHECK results and ERRAT overall quality factor were used to validate the quality of models. Furthermore, docking results of steviol glycosides (SG's) were correlated significantly with data available in the literature which enabled to predict the exact sweetness rank order of SG's. The binding pattern indicated that Asn 44, Ans 52, Ala 345, Pro 343, Ile 352, Gly 346, Gly 47, Ala 354, Ser 336, Thr 326 and Ser 329 are the main interacting amino acid residues in case of T1R2 and Arg 56, Glu 105, Asp 215, Asp 216, Glu 148, Asp 258, Lys 255, Ser 104, Glu 217, Leu 51, Arg 52 for T1R3, respectively. Amino acids interact with SG's mainly by forming hydrogen bonds with the hydroxyl group of glucose moieties. Significant variation in docked poses of all the SG's were found. In this study, we have proposed the mechanism of the sweetness of the SG's in the form of multiple point stimulation model by considering the diverse binding patterns of various SG's, as well as their structural features. It will give further insight in understanding the differences in the quality of taste and will be used to improve the taste of SG's using semi-synthetic approaches.
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Affiliation(s)
- Vikas Jaitak
- Centre for Chemical and Pharmaceutical Sciences, Central University of Punjab, Bathinda (Pb) 151001, India.
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29
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Schwab W, Fischer T, Wüst M. Terpene glucoside production: Improved biocatalytic processes using glycosyltransferases. Eng Life Sci 2015. [DOI: 10.1002/elsc.201400156] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Wilfried Schwab
- Biotechnology of Natural ProductsLife Science Center WeihenstephanTechnische Universität München Freising Germany
| | - Thilo Fischer
- Biotechnology of Natural ProductsLife Science Center WeihenstephanTechnische Universität München Freising Germany
| | - Matthias Wüst
- Food Chemistry Research UnitInstitute of Nutrition and Food SciencesUniversity of Bonn Bonn Germany
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30
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Espinoza MI, Vincken JP, Sanders M, Castro C, Stieger M, Agosin E. Identification, quantification, and sensory characterization of steviol glycosides from differently processed Stevia rebaudiana commercial extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11797-11804. [PMID: 25393842 DOI: 10.1021/jf502878k] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Stevia rebaudiana is known for its sweet-tasting ent-kaurene diterpenoid glycosides. Several manufacturing strategies are currently employed to obtain Stevia sweeteners with the lowest possible off-flavors. The chemical composition of four commercial S. rebaudiana extracts, obtained by different technologies, was characterized using UHPLC-ESI-MS(n). The composition of one of the ethanol-crystallized extracts (EC2) was entirely rebaudioside A, whereas the enzymatically modified (EM) extract contained the lowest concentration of this compound (2.7 mg/100 mg). The membrane-purified (MP) extract had the highest content of minor natural steviol glycosides (23.7 mg/100 mg total extract) versus an average of 2.4 mg/100 mg total extract for the EC samples. Thirteen trained panelists evaluated sweetness, bitterness, licorice, and metallic attributes of all four extracts. The highest licorice intensity (p ≤ 0.05) was found for MP. Both samples EC1 and EC2, despite their different chemical compositions, showed no significant differences in sensory perception.
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Affiliation(s)
- María Inés Espinoza
- Centro de Aromas y Sabores, DICTUC S.A., Av. Vicuña Mackenna 4860, Macul, Santiago, Chile
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Ye F, Yang R, Hua X, Shen Q, Zhao W, Zhang W. Modification of steviol glycosides using α-amylase. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.045] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Transglycosylation specificity of glycosyl donors in transglycosylation of stevioside catalysed by cyclodextrin glucanotransferase. Food Chem 2014; 159:151-6. [PMID: 24767038 DOI: 10.1016/j.foodchem.2014.03.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Revised: 02/28/2014] [Accepted: 03/04/2014] [Indexed: 11/21/2022]
Abstract
Specificity of glycosyl donors is a critical issue in transglycosylation of stevioside, the main methodology to improve edulcorant quality of stevioside. The most popular glucanotransferase applied in this reaction is cyclodextrin glucanotransferase (CGTase) that catalyses cyclisation, coupling, hydrolysis and disproportionation simultaneously; which results a crosstalk in the glycosyl donors that comes from initial reactants, reaction intermediates as well as side products in parallel reactions. In this work, the specificity of glycosyl donors was studied to understand the transglucosylation pathways with the designed experiments and material balance analysis on the products using a commercial CGTase. It has been found that cyclodextrins and starches provided the best transglucosylation yield, while the assayed mono- and disaccharides were not effective glycosyl donors to stevioside with the CGTase. It is proposed that α- and β-cyclodextrins performed transglycosylation via coupling to produce intermediates of reducing sugar and followed by disproportionation with stevioside; while starches may perform the transglycosylation combined the cyclodextrins pathway and hydrolysis pathway of starches.
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Thuan NH, Sohng JK. Recent biotechnological progress in enzymatic synthesis of glycosides. J Ind Microbiol Biotechnol 2013; 40:1329-56. [PMID: 24005992 DOI: 10.1007/s10295-013-1332-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2013] [Accepted: 08/07/2013] [Indexed: 12/13/2022]
Abstract
Glycosylation is one of the most important post-modification processes of small molecules and enables the parent molecule to have increased solubility, stability, and bioactivity. Enzyme-based glycosylation has achieved significant progress due to advances in protein engineering, DNA recombinant techniques, exploitation of biosynthetic gene clusters of natural products, and computer-based modeling programs. Our report summarizes glycosylation data that have been published within the past five years to provide an overall review of current progress. We also present the future trends and perspectives for glycosylation.
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Affiliation(s)
- Nguyen Huy Thuan
- Department of Pharmaceutical Engineering, Institute of Biomolecule Reconstruction, Sun Moon University, #100, Kalsan-ri, Tangjeong-myeon, Asan-si, Chungnam, 336-708, Republic of Korea
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Li S, Li W, Xiao QY, Xia Y. Transglycosylation of stevioside to improve the edulcorant quality by lower substitution using cornstarch hydrolyzate and CGTase. Food Chem 2013; 138:2064-9. [DOI: 10.1016/j.foodchem.2012.10.124] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2012] [Revised: 10/21/2012] [Accepted: 10/22/2012] [Indexed: 11/29/2022]
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Ye F, Yang R, Hua X, Shen Q, Zhao W, Zhang W. Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens α-amylase to reduce its bitter aftertaste. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.12.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Scientific Opinion on the maintenance of the list of QPS biological agents intentionally added to food and feed (2012 update). EFSA J 2012. [DOI: 10.2903/j.efsa.2012.3020] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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Liu Y, Di D, Bai Q, Li J, Chen Z, Lou S, Ye H. Preparative separation and purification of rebaudioside a from steviol glycosides using mixed-mode macroporous adsorption resins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9629-9636. [PMID: 21800862 DOI: 10.1021/jf2020232] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Preparative separation and purification of rebaudioside A from steviol glycosides using mixed-mode macroporous adsorption resins (MARs) were systematically investigated. Mixed-mode MARs were prepared by a physical blending method. By evaluation of the adsorption/desorption ratio and adsorption/desorption capacity of mixed-mode MARs with different proportions toward RA and ST, the mixed-mode MAR 18 was chosen as the optimum strategy. On the basis of the static tests, it was found that the experimental data fitted best to the pseudosecond-order kinetics and Temkin-Pyzhev isotherm. Furthermore, the dynamic adsorption/desorption experiments were performed on the mini column packed with mixed-mode MAR 18. After one run treatment, the purity of rebaudioside A in purified product increased from 40.77 to 60.53%, with a yield rate of 38.73% (W/W), and that in residual product decreased from 40.77 to 36.17%, with a recovery yield of 57.61% (W/W). The total recovery yield reached 96.34% (W/W). The results showed that this method could be utilized in large-scale production of rebaudioside A from steviol glycosides in industry.
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Affiliation(s)
- Yongfeng Liu
- Key Laboratory of Chemistry of Northwestern Plant Resources, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, No. 18 Tianshui Middle Road, Lanzhou 730000, China
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Sun T, Jiang B, Pan B. Microwave accelerated transglycosylation of rutin by cyclodextrin glucanotransferase from Bacillus sp. SK13.002. Int J Mol Sci 2011; 12:3786-96. [PMID: 21747706 PMCID: PMC3131590 DOI: 10.3390/ijms12063786] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2011] [Revised: 05/12/2011] [Accepted: 05/25/2011] [Indexed: 11/25/2022] Open
Abstract
Rutin was subjected to intermolecular transglycosylation assisted with microwave irradiation using cyclodextrin glucanotransferase (CGTase) produced from Bacillus sp. SK13.002. Compared with the conventional enzymatic method for rutin transglycosylation (without microwave irradiation), microwave-assisted reaction (MAR) was much faster and thus more efficient. While the conventional reaction took dozens of hours to reach the highest conversion rate of rutin and yield of transglycosylated rutin, MAR of rutin transglycosylation completed within only 6 min providing almost the same conversion rate of rutin and yield of products consisting of mono-, di-, tri-, tetra-, penta-glucosylated rutins. The optimum transglycosylation conditions for microwave irradiation were 40 °C and 60 W with the reaction system consisting mainly of the mixture of 0.3 g rutin (0.49 mmol) pre-dissolved in 15 mL methanol, 1.8 g maltodextrin in 15 mL of 0.2 M sodium acetate buffer (pH 5.5) and CGTase (900 U). Results from this study indicated that MAR could be a potentially useful and economical technique for a faster and more efficient transglycosylation of rutin.
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Affiliation(s)
- Tao Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; E-Mail:
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; E-Mail:
| | - Beilei Pan
- Chinese Institute of Food Science and Technology, Beijing 100006, China; E-Mail:
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Nakagawa Y, Saburi W, Yamamoto T, Takada M, Ogawa K, Yamamoto M, Hatada Y, Nakamura N, Horikoshi K. Characterization of Two γ-Cyclodextrin-specific Enzymes from Bacillus clarkii 7364. J Appl Glycosci (1999) 2010. [DOI: 10.5458/jag.57.121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
Affiliation(s)
| | | | | | | | | | | | - Yuji Hatada
- Extremobiosphere Research Center, Japan Agency for Marine-Earth Science and Technology (JAMSTEC)
| | - Nobuyuki Nakamura
- Extremobiosphere Research Center, Japan Agency for Marine-Earth Science and Technology (JAMSTEC)
| | - Koki Horikoshi
- Extremobiosphere Research Center, Japan Agency for Marine-Earth Science and Technology (JAMSTEC)
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