Highly Efficient Biosynthesis of Rebaudioside M9 through Enzyme Screening and Structure-Guided Engineering

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2025-01-30 DOI:10.1021/acs.jafc.4c08431
Xupeng Guo, Yan Zhang, Zhiwei Deng, Yilin Chen, Zhenbo Yuan, Changmei Liu, Yijian Rao, Zhengshan Luo
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Abstract

Steviol glycosides (SGs) are highly valued for their sweetness, safety, and zero calories, but their bitter taste and low solubility limit their application. Modifying glycosyl units is a promising strategy to improve sensory qualities. In this study, we identified the enzyme UGT94E13 through phylogenetic analysis and enzyme screening, which catalyzes the glycosylation of rebaudioside M2 (Reb M2) at the C-13 position, producing the novel β-1,6-O-glycosylated product rebaudioside M9 (Reb M9). Subsequently, the catalytic activity of UGT94E13 toward Reb M2 was enhanced 12.0-fold through a structure-guided enzyme engineering strategy, and the mechanism behind this enhancement was analyzed. Finally, an enzymatic cascade system comprising the optimal mutant UGT94E13-F169A/I185A and sucrose synthase AtSuSy was constructed and optimized, achieving efficient synthesis of Reb M9 with a yield of 98.3% and a titer of 42.8 g·L–1. Overall, this study provides an effective method for enhancing glycosylation of SGs and a reference for the glycosylation modification of natural products.

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酶筛选和结构引导工程高效合成雷鲍迪苷M9
甜菊糖苷(SGs)因其甜味、安全性和零热量而受到高度重视,但其苦味和低溶解度限制了其应用。修饰糖基单位是改善感官质量的一种很有前途的策略。在本研究中,我们通过系统发育分析和酶筛选发现了UGT94E13酶,该酶能催化雷鲍迪苷M2 (Reb M2)在C-13位点的糖基化,生成新的β-1,6- o糖基化产物雷鲍迪苷M9 (Reb M9)。随后,通过结构导向的酶工程策略,UGT94E13对Reb M2的催化活性提高了12.0倍,并分析了这种增强的机制。最后,构建并优化了由最优突变体UGT94E13-F169A/I185A和蔗糖合酶AtSuSy组成的酶联系统,实现了Reb M9的高效合成,产率为98.3%,滴度为42.8 g·L-1。综上所述,本研究为增强SGs糖基化提供了一种有效的方法,也为天然产物的糖基化修饰提供了参考。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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