JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
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2017
·Vol. 50
·期 9
·748-753
·
IF 0.629
Zhaoyu Wang,Rongling Yang,Jizhong Wang,Yanhong Bi,Chun Zhu,Xiangjie Zhao,Linghong Nie,Wenqian Li
Regioselective enzymatic glycosylation of D-glucose and various structural alcohols for synthesizing β-D-glucopyranosides was successfully conducted. Among the β-glycosidases from seven potential plant seeds, the low-cost β-glycosidase from Prunus persica seed displayed excellent activity for salidroside preparation. Several crucial parameters, such as the solvent, buffer pH, buffer content, substrate molar ratio, enzyme dosage, and temperature were examined for yield optimization. Under the optimal conditions, the initial reaction rate and yield of salidroside were as high as 3.04 mM/h and 18.90%, respectively. Moreover, the alcohol acceptor recognition of the enzyme in synthesizing β-D-glucopyranosides was also investigated. The experimental data indicated that β-glycosidase activity and yield varied widely among all the tested alcohols due to the specific spatial structures of various acceptors.
研究领域:
生物化学
·
酶工程
✓ 已验证
DOI
高影响因子
CHINESE JOURNAL OF CATALYSIS
·
2012
·
IF 1.171
Yanhong BI,Zhaoyu WANG,Yanyong MAO,Shangyong ZHENG,Haijiang ZHANG,Hao SHI
The preparation of salidroside was successfully carried out in fourteen ionic liquids (ILs)-containing systems using β-glycosidase from black plum seeds for the first time. The optimum conditions were determined for C 6 MIm·BF 4 , pH, phosphate buffer content, and molar ratio of tyrosol to D-glucose to be 1% (v/v), 5.9, 20% (v/v), and 8:1, under which the initial reaction rate and yield were 3.3 mmol/(L·h) and 24.5%, respectively. Moreover, the effects of 1-alkylimidazolium-based ILs possessing different alkyl chain lengths from C 2 to C 10 and a variety of anions including BF 4 − , PF 6 − , Cl − , Br − , and I − on enzyme activity in co-solvent systems were investigated. The results indicate that the optimal chain length of the alkyl substituent on the imidazolium ring of the cation was C 6 . 摘要 研究了混合溶剂体系中阴离子分别为 BF 4 − , PF 6 − , Cl − , Br − 和 I − 的 14 种离子液体对来源于黑布林糖苷酶催化合成红景天苷反应的影响. 结果表明, 在最佳反应条件下, β-糖苷酶的反应初速度和红景天苷的产率分别为 3.3 mmol/(L·h) 和 24.5%. 离子液体咪唑阳离子的烷基链长 (C 2 ∼C 10 ) 对 β-糖苷酶的活性影响较大, 当烷基链长为 C 6 时, 糖苷酶表现出较高的催化活性.
研究领域:
生物化学
·
酶工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2015
·
IF 2.912
Jiadong Gui,Xiumin Fu,Ying Zhou,Tsuyoshi Katsuno,Xin Mei,Rufang Deng,Xinlan Xu,Linyun Zhang,Fang Dong,Naoharu Watanabe,Ziyin Yang
It was generally thought that aroma of oolong tea resulted from hydrolysis of glycosidically bound volatiles (GBVs). In this study, most GBVs showed no reduction during the oolong tea manufacturing process. β-Glycosidases either at protein or gene level were not activated during the manufacturing process. Subcellular localization of β-primeverosidase provided evidence that β-primeverosidase was located in the leaf cell wall. The cell wall remained intact during the enzyme-active manufacturing process. After the leaf cell disruption, GBV content was reduced. These findings reveal that, during the enzyme-active process of oolong tea, nondisruption of the leaf cell walls resulted in impossibility of interaction of GBVs and β-glycosidases. Indole, jasmine lactone, and trans-nerolidol were characteristic volatiles produced from the manufacturing process. Interestingly, the contents of the three volatiles was reduced after the leaf cell disruption, suggesting that mechanical damage with the cell disruption, which is similar to black tea manufacturing, did not induce accumulation of the three volatiles. In addition, 11 volatiles with flavor dilution factor ≥44 were identified as relatively potent odorants in the oolong tea. These results suggest that enzymatic hydrolysis of GBVs was not involved in the formation of volatiles of oolong tea, and some characteristic volatiles with potent odorants were produced from the manufacturing process.
研究领域:
食品科学
·
植物学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Wenqi Xu,Cuicui Duan,Fumin Ma,Dan Li,Xiaolei Li
To convert ginsenosides Rb1, Rb2, Rb3, and Rc into Rd by a single enzyme, a putative β-glycosidase (Pxbgl) from the xylan-degrading bacterium Petroclostridium xylanilyticum was identified and used. The kcat/Km value of Pxbgl for Rb3 was 18.18 ± 0.07 mM–1/s, which was significantly higher than those of Pxbgl for other ginsenosides. Pxbgl converted almost all Rb3 to Rd with a productivity of 5884 μM/h, which was 346-fold higher than that of only β-xylosidase from Thermoascus aurantiacus. The productivity of Rd from the Panax ginseng root and Panax notoginseng leaf was 146 and 995 μM/h, respectively. Mutants N293 K and I447L from site-directed mutagenesis based on bioinformatics analysis showed an increase in specific activity of 29 and 7% toward Rb3, respectively. This is the first report of a β-glycosidase that can simultaneously remove four different glycosyls at the C–20 position of natural PPD-type ginsenosides and produce Rd as the sole product from P. notoginseng leaf extracts with the highest productivity.
研究领域:
生物化学
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生物技术
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药理学
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微生物学
✓ 已验证
DOI
PubMed
高影响因子
ANALYTICAL CHEMISTRY
·
2025
·
IF 6.7
Zirui Wang,Jilong Zheng,Min Li,Shujia Wang,Zhida Gao,Yan-Yan Song,Chenxi Zhao
Rapid and accurate detection of trace microbial pathogens is essential for human health, environmental monitoring, and food safety. Here, we report the development of a solid-state electrochemiluminescence (ECL) bacterial sensor based on a β-glycosidase (β-Gal)-triggered coreactant generation strategy. Leveraging a three-dimensional TiO2 nanotube array integrated with peroxidase-like MIL-53(Fe), glucose oxidase-like Au nanoparticles, and luminol, this sensor efficiently generates coreactants on-site, enabling sensitive glucose detection. As glucose is the primary product of β-Gal-catalyzed lactose hydrolysis, its concentration directly correlates with β-Gal enzymatic activity, thus allowing for the quantification of β-Gal via ECL signal intensity. Using enterohemorrhagic Escherichia coli (EHEC) as a model of food-borne pathogens, the sensor demonstrates rapid detection (30 min) with an ultralow LOD (0.8 CFU mL–1), representing the most sensitive label-free bacterial ECL sensor reported to date. Furthermore, the ECL electrode was applied for the detection of EHEC on raw salmon slices, underscoring its potential for food safety monitoring.
研究领域:
分析化学
·
生物传感器
·
食品安全
·
纳米技术
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微生物学
·
电化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）