UDP-Glycosyltransferases Engineering Coupled with UDPG Regeneration Facilitate the Efficient Conversion of Mogroside V.

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2025-03-05 Epub Date: 2025-02-19 DOI:10.1021/acs.jafc.4c11011
Man Zhao, Donglian Lai, Xiaoli Jia, Mengying Yu, Zhi-Qiang Liu, Yu-Guo Zheng
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Abstract

Mogroside V is a triterpene, a natural high-intensity sweetener, isolated from the fruits of Siraitia grosvenorii. Selective glycosylation of mogrol is a feasible approach for the biosynthesis of mogroside V. In this study, glycosyltransferase UGTM1 and UGTM2 were engineered to UGTM1-3 and UGTM2-4, which selectively and directly transfer glucose from UDPG to 3'-hydroxyl and 24'-hydroxyl groups and their branch chains of the mogrol moiety for the biosynthesis of mogroside V. The enzyme activities of UGTM1-3 and UGTM2-4 were enhanced 2.88 and 3.60 times, respectively. To eliminate the need for UDPG and improve productivity, a UDPG regeneration system was introduced to couple with the UGTs. Finally, mogrol was directly converted to mogroside V by UGTM1-3, UGTM2-4, and AtSUS1 with a conversion rate of 18.2% without the exogenous addition of UDPG. This study provides an in vitro multienzyme cascade catalytic system for the efficient conversion of mogroside V.

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UDPG -糖基转移酶工程与UDPG再生促进苦参苷V的高效转化。
番石榴苷V是一种三萜,一种天然的高强度甜味剂,从罗汉果中分离出来。莫格罗选择性糖基化是生物合成莫格罗苷v的可行途径。本研究将糖基转移酶UGTM1和UGTM2工程修饰为UGTM1-3和UGTM2-4,可选择性地将葡萄糖从UDPG直接转移到莫格罗苷部分的3′-羟基和24′-羟基及其支链上,用于生物合成莫格罗苷v。为了消除对UDPG的需求并提高生产率,引入了UDPG再生系统与ugt耦合。最后,在不外源添加UDPG的情况下,UGTM1-3、UGTM2-4和AtSUS1直接将mogrol转化为mogro苷V,转化率为18.2%。本研究提供了一种多酶级联催化体系,可高效转化牡丹苷V。
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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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