用于橙皮素 7-O-葡萄糖苷生物合成的碱底物喂养工程转化平台

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-05-17 DOI:10.1111/ijfs.17111
Chunqing Wang, Liang Chen, Zhendong Wang, Siming Zhu
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引用次数: 0

摘要

黄酮类化合物的水溶性差一直是制约其工业化生产和应用的瓶颈。通过利用重组鼠李糖酶建立以碱为底物的工程转化平台,解决了黄酮类化合物水溶性的关键问题。结果表明,重组酶具有α-L-鼠李糖酶活性。利用这种酶,成功地将橙皮素(HSD)等四种黄酮类化合物水解为橙皮素 7-O-葡萄糖苷(HMG)等产物。研究了温度、pH值、进料速度和底物特异性等四个关键酶促反应条件,获得了转化平台的最佳工艺参数。即在温度 50 ℃、pH 6 和进料速度 0.5 mL min-1 的条件下,HSD 转化效率可达 8.65 mg min-1。此外,还通过循环二元色谱(CD)和荧光光谱阐明了基本进料过程中酶蛋白结构的变化。该平台具有成本低、工艺简单、绿色环保、转化率高、产品纯度高等优点。该方法为黄酮苷的资源化利用和工业化生产奠定了坚实的基础。
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An alkali substrate feeding engineering conversion platform for hesperetin 7-O-glucoside biosynthesis

The poor water solubility of flavonoids has always been a bottleneck restricting industrial production and application. The key problem of water-solubility of flavonoids was solved by establishing an alkali substrate-feeding engineering conversion platform using recombinant rhamnosidase. The results showed that the recombinant enzyme had α-L-rhamnosidase activity. Using this enzyme, four kinds of flavonoids such as hesperidin (HSD) were successfully hydrolyzed to products such as hesperetin 7-O-glucoside (HMG). Four key enzyme reaction conditions such as temperature, pH, feed rate and substrate specificity were investigated, and the optimum process parameters of the conversion platform were obtained. That was, under the conditions of temperature 50 °C, pH 6 and feeding speed 0.5 mL min−1, HSD conversion efficiency can reach 8.65 mg min−1. In addition, the changes in enzyme protein structure during basic feeding were elucidated by circular binary chromatography (CD) and fluorescence spectrum. The platform has the advantages of low cost, simple process, green environmental protection, high conversion rate and product purity. This method laid a solid foundation for the resource utilisation of flavonoid glycosides and industrial production.

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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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