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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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2
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Lee Y, Yoon Y, Choi KH. Probiotics-Mediated Bioconversion and Periodontitis. Food Sci Anim Resour 2021; 41:905-922. [PMID: 34796320 PMCID: PMC8564330 DOI: 10.5851/kosfa.2021.e57] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/05/2021] [Accepted: 10/08/2021] [Indexed: 12/15/2022] Open
Abstract
Novel bioactive metabolites have been developed through a bioconversion of dairy products or other foods using probiotics isolated from dairy products or other fermented foods. These probiotics-mediated bioconversion (PMB) metabolites show antioxidant, anti-inflammatory, antimicrobial, epithelial barrier, and anticancer activities. In addition, the effect of PMB metabolites in periodontitis is recently reported in several studies. Periodontitis is a chronic inflammatory disease caused by infections, and the tooth support tissue is destroyed. Common treatments for periodontitis include scaling and root planning with systemic antibiotics. However, the overuse of antibiotics has led to the emergence of drug-resistant microorganisms and disturbs the beneficial bacteria, including lactobacilli in the oral cavity. For this reason, PMB metabolites, such as fermented milk, have been suggested as substitutes for antibiotics to reduce periodontitis. This paper reviews the recent studies on the correlation between periodontitis and PMB metabolites and classifies the efficacy of major PMB metabolites for periodontitis. The review suggests that PMB is effective for periodontitis, and further studies are needed to confirm the therapeutic effect of PMB metabolites on periodontitis.
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Affiliation(s)
- Yewon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Kyoung-Hee Choi
- Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea
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3
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Sabater C, Blanco-Doval A, Margolles A, Corzo N, Montilla A. Artichoke pectic oligosaccharide characterisation and virtual screening of prebiotic properties using in silico colonic fermentation. Carbohydr Polym 2020; 255:117367. [PMID: 33436200 DOI: 10.1016/j.carbpol.2020.117367] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 10/20/2020] [Accepted: 11/01/2020] [Indexed: 02/07/2023]
Abstract
The aim of this work was to develop a comprehensive workflow to elucidate molecular features of artichoke pectic oligosaccharides (POS) contributing to high potential prebiotic activity. First, obtainment of artichoke POS by Pectinex® Ultra-Olio was optimised using an artificial neural network. Under optimal conditions (pH 6.86; 1.5 h; enzyme dose 520.5 U/g pectin) POS yield was 624 mg/g pectin. Oligosaccharide structures (Mw < 1.3 kDa) were characterised by MALDI-TOF-MS. Then, conformational analysis of glycosidic bonds was performed by replica exchange molecular dynamics simulations and interaction mechanisms between POS and several microbial glycosidases were proposed by molecular modelling. Chemical information was integrated in virtual simulations of colonic fermentation. Highest hydrolysis rate was obtained for GalA-Rha-GalA trisaccharide, while the presence of partial negative charges and high radius of gyration enhance short chain fatty acid formation in distal colon. Established structure-activity relationships could help the rational design of prebiotics and clinical trials.
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Affiliation(s)
- Carlos Sabater
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares S/N, Villaviciosa, 33300, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, 33011, Asturias, Spain
| | - Ana Blanco-Doval
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares S/N, Villaviciosa, 33300, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, 33011, Asturias, Spain.
| | - Nieves Corzo
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
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4
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Guillotin L, Kim H, Traore Y, Moreau P, Lafite P, Coquoin V, Nuccio S, de Vaumas R, Daniellou R. Biochemical Characterization of the α-l-Rhamnosidase DtRha from Dictyoglomus thermophilum: Application to the Selective Derhamnosylation of Natural Flavonoids. ACS OMEGA 2019; 4:1916-1922. [PMID: 31459445 PMCID: PMC6649072 DOI: 10.1021/acsomega.8b03186] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Accepted: 01/10/2019] [Indexed: 05/25/2023]
Abstract
α-l-Rhamnosidases are catalysts of industrial tremendous interest, but their uses are still somewhat limited by their poor thermal stabilities and selectivities. The thermophilic DtRha from Dictyoglomus thermophilum was cloned, and the recombinant protein was easily purified to homogeneity to afford 4.5 mg/L culture of biocatalyst. Michaelis-Menten parameters demonstrated it to be fully specific for α-l-rhamnose. Most significantly, DtRha demonstrated to have a stronger preference for α(1 → 2) linkage rather than α(1 → 6) linkage when removing rhamnosyl moiety from natural flavonoids. This selectivity was fully explained by the difference of binding of the corresponding substrates in the active site of the protein.
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Affiliation(s)
- Laure Guillotin
- Université
d’Orléans, CNRS, ICOA, UMR 7311, Rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Hyuna Kim
- Université
d’Orléans, CNRS, ICOA, UMR 7311, Rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Yasmina Traore
- Université
d’Orléans, CNRS, ICOA, UMR 7311, Rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Philippe Moreau
- Université
d’Orléans, CNRS, ICOA, UMR 7311, Rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Pierre Lafite
- Université
d’Orléans, CNRS, ICOA, UMR 7311, Rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Véronique Coquoin
- Extrasynthese, CS 30062,
ZI Lyon Nord, Impasse
Jacquard, 69727 Genay Cedex, France
| | - Sylvie Nuccio
- Extrasynthese, CS 30062,
ZI Lyon Nord, Impasse
Jacquard, 69727 Genay Cedex, France
| | - René de Vaumas
- Extrasynthese, CS 30062,
ZI Lyon Nord, Impasse
Jacquard, 69727 Genay Cedex, France
| | - Richard Daniellou
- Université
d’Orléans, CNRS, ICOA, UMR 7311, Rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
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5
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Karnišová Potocká E, Mastihubová M, Čičová I, Mastihuba V. New assay of α-l-rhamnosidase. MONATSHEFTE FUR CHEMIE 2018. [DOI: 10.1007/s00706-017-2055-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Gunnoo M, Cazade PA, Bayer EA, Thompson D. Molecular simulations reveal that a short helical loop regulates thermal stability of type I cohesin–dockerin complexes. Phys Chem Chem Phys 2018; 20:28445-28451. [DOI: 10.1039/c8cp04800b] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Re-engineering linker regions to boost the thermal stability of protein–protein complexes.
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Affiliation(s)
- Melissabye Gunnoo
- Department of Physics
- Bernal Institute, University of Limerick
- V94 T9PX
- Ireland
| | - Pierre-André Cazade
- Department of Physics
- Bernal Institute, University of Limerick
- V94 T9PX
- Ireland
| | - Edward A. Bayer
- Department of Biomolecular Sciences, Faculty of Biochemistry, Weizmann Institute of Science
- Rehovot
- Israel
| | - Damien Thompson
- Department of Physics
- Bernal Institute, University of Limerick
- V94 T9PX
- Ireland
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7
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Li LJ, Wu ZY, Yu Y, Zhang LJ, Zhu YB, Ni H, Chen F. Development and characterization of an α-l-rhamnosidase mutant with improved thermostability and a higher efficiency for debittering orange juice. Food Chem 2017; 245:1070-1078. [PMID: 29287324 DOI: 10.1016/j.foodchem.2017.11.064] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Revised: 11/11/2017] [Accepted: 11/16/2017] [Indexed: 10/18/2022]
Abstract
The glycoside hydrolase, α-l-rhamnosidase, could remove the bitter taste of naringin from citrus juices. However, most α-l-rhamnosidases are easily deactivated at high temperatures, limiting the practice in debittering citrus juices. The V529A mutant of the α-l-rhamnosidase r-Rha1 from Aspergillus niger JMU-TS528 was developed with improved thermostability using directed evolution technology and site-directed mutagenesis. The enzyme mutant had a half-live of thermal inactivation T(1/2) of 1.92 h, 25.00 min, and 2 min at 60, 65, and 70 °C, respectively. In addition, it had improved substrate affinity and better resistance to the inhibition of glucose. The improved substrate affinity was related to its lowered binding energy. Most significantly, the naringin content was reduced to below the bitter taste threshold by treatment with 75 U/mL of the mutant during the preheating process of orange juice production. The comprehensive results indicate that thermostability improvement could promote the practical value of α-l-rhamnosidase in citrus juice processing.
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Affiliation(s)
- Li Jun Li
- College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province 361021, China
| | - Zhe Yu Wu
- College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China
| | - Yue Yu
- College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China
| | - Lu Jia Zhang
- College of Chemistry and Molecular Engineering, East China Normal University, Shanghai 201100, China
| | - Yan Bing Zhu
- College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province 361021, China
| | - Hui Ni
- College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province 361021, China.
| | - Feng Chen
- College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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8
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Michlmayr H, Varga E, Malachova A, Nguyen NT, Lorenz C, Haltrich D, Berthiller F, Adam G. A Versatile Family 3 Glycoside Hydrolase from Bifidobacterium adolescentis Hydrolyzes β-Glucosides of the Fusarium Mycotoxins Deoxynivalenol, Nivalenol, and HT-2 Toxin in Cereal Matrices. Appl Environ Microbiol 2015; 81:4885-93. [PMID: 25979885 PMCID: PMC4495206 DOI: 10.1128/aem.01061-15] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Accepted: 05/06/2015] [Indexed: 11/20/2022] Open
Abstract
Glycosylation plays a central role in plant defense against xenobiotics, including mycotoxins. Glucoconjugates of Fusarium toxins, such as deoxynivalenol-3-O-β-d-glucoside (DON-3G), often cooccur with their parental toxins in cereal-based food and feed. To date, only limited information exists on the occurrence of glucosylated mycotoxins and their toxicological relevance. Due to a lack of analytical standards and the requirement of high-end analytical instrumentation for their direct determination, hydrolytic cleavage of β-glucosides followed by analysis of the released parental toxins has been proposed as an indirect determination approach. This study compares the abilities of several fungal and recombinant bacterial β-glucosidases to hydrolyze the model analyte DON-3G. Furthermore, substrate specificities of two fungal and two bacterial (Lactobacillus brevis and Bifidobacterium adolescentis) glycoside hydrolase family 3 β-glucosidases were evaluated on a broader range of substrates. The purified recombinant enzyme from B. adolescentis (BaBgl) displayed high flexibility in substrate specificity and exerted the highest hydrolytic activity toward 3-O-β-d-glucosides of the trichothecenes deoxynivalenol (DON), nivalenol, and HT-2 toxin. A Km of 5.4 mM and a Vmax of 16 μmol min(-1) mg(-1) were determined with DON-3G. Due to low product inhibition (DON and glucose) and sufficient activity in several extracts of cereal matrices, this enzyme has the potential to be used for indirect analyses of trichothecene-β-glucosides in cereal samples.
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Affiliation(s)
- Herbert Michlmayr
- Department of Applied Genetics and Cell Biology, University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
| | - Elisabeth Varga
- Christian Doppler Laboratory for Mycotoxin Metabolism and Center of Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
| | - Alexandra Malachova
- Christian Doppler Laboratory for Mycotoxin Metabolism and Center of Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
| | - Nhung Thi Nguyen
- Department of Applied Genetics and Cell Biology, University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
| | - Cindy Lorenz
- Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna (BOKU), Vienna, Austria
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna (BOKU), Vienna, Austria
| | - Franz Berthiller
- Christian Doppler Laboratory for Mycotoxin Metabolism and Center of Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
| | - Gerhard Adam
- Department of Applied Genetics and Cell Biology, University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
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Grandits M, Oostenbrink C. Molecular dynamics simulations of the auxin-binding protein 1 in complex with indole-3-acetic acid and naphthalen-1-acetic acid. Proteins 2014; 82:2744-55. [PMID: 25043515 DOI: 10.1002/prot.24639] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 06/20/2014] [Accepted: 06/30/2014] [Indexed: 11/08/2022]
Abstract
Auxin-binding protein 1 (ABP1) is suggested to be an auxin receptor which plays an important role in several processes in green plants. Maize ABP1 was simulated with the natural auxin indole-3-acetic acid (IAA) and the synthetic analog naphthalen-1-acetic acid (NAA), to elucidate the role of the KDEL sequence and the helix at the C-terminus. The KDEL sequence weakens the intermolecular interactions between the monomers but stabilizes the C-terminal helix. Conformational changes at the C-terminus occur within the KDEL sequence and are influenced by the binding of the simulated ligands. This observation helps to explain experimental findings on ABP1 interactions with antibodies that are modulated by the presence of auxin, and supports the hypothesis that ABP1 acts as an auxin receptor. Stable hydrogen bonds between the monomers are formed between Glu40 and Glu62, Arg10 and Thr97, Lys39, and Glu62 in all simulations. The amino acids Ile22, Leu25, Trp44, Pro55, Ile130, and Phe149 are located in the binding pocket and are involved in hydrophobic interactions with the ring system of the ligand. Trp151 is stably involved in a face to end interaction with the ligand. The calculated free energy of binding using the linear interaction energy approach showed a higher binding affinity for NAA as compared to IAA. Our simulations confirm the asymmetric behavior of the two monomers, the stronger interaction of NAA than IAA and offers insight into the possible mechanism of ABP1 as an auxin receptor.
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Affiliation(s)
- Melanie Grandits
- Department of Material Sciences and Process Engineering, Institute of Molecular Modeling and Simulation, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190, Vienna, Austria
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Michlmayr H, Kneifel W. β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health. FEMS Microbiol Lett 2013; 352:1-10. [PMID: 24330034 DOI: 10.1111/1574-6968.12348] [Citation(s) in RCA: 110] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Accepted: 11/23/2013] [Indexed: 01/27/2023] Open
Abstract
Through the hydrolysis of plant metabolite glucoconjugates, β-glucosidase activities of lactic acid bacteria (LAB) make a significant contribution to the dietary and sensory attributes of fermented food. Deglucosylation can release attractive flavour compounds from glucosylated precursors and increases the bioavailability of health-promoting plant metabolites as well as that of dietary toxins. This review brings the current literature on LAB β-glucosidases into context by providing an overview of the nutritional implications of LAB β-glucosidase activities. Based on biochemical and genomic information, the mechanisms that are currently considered to be critical for the hydrolysis of β-glucosides by intestinal and food-fermenting LAB will also be reviewed.
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Affiliation(s)
- Herbert Michlmayr
- Christian Doppler Research Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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