Purification and functional characterization of the first stilbene glucoside-specific β-glucosidase isolated from Lactobacillus kimchi |
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| Institution: | 1. Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea;2. Institute of Health Science, Department of Biomedical Sciences, College of Health Sciences, Korea University, Seoul 136-703, South Korea;3. The Institute of Food Research and Industrialization, Institute of Green Bio Science & Technology and Department of Agricultural Biotechnology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Korea;4. Department of Food Science & Technology and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea;1. Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, Republic of Korea;2. Department of Food and Nutrition, Seoul Women’s University, Seoul, 01797, Republic of Korea;3. Graduate School of International Agricultural Technology and Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea;1. Natural Product Materials Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 56212, Republic of Korea;2. College of Pharmacy, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejon 305-764, Republic of Korea;1. Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, South Korea;2. CJ CheilJedang, Life Ingredient & Material Research Institute, Suwon, 16495, South Korea;3. Section of Neurobiology, Department of Biological Sciences, University of Southern California, Los Angeles, CA, 90089, USA;4. OTTOGI Corporation, Anyang, Kyunggi, 06177, South Korea;5. Skin Research Institute, Amorepacific Corporation R&D Center, Yongin, 17074, South Korea;6. Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, South Korea;1. School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou, Guangdong Province 510006, PR China;2. School of Pharmaceutical Sciences, Hainan Medical University, Haikou, Hainan Province 571199, PR China |
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| Abstract: | This study aimed to develop viable enzymes for bioconversion of resveratrol-glucoside into resveratrol. Out of 13 bacterial strains tested, Lactobacillus kimchi JB301 could completely convert polydatin into resveratrol. The purified enzyme had an optimum temperature of 30–40 °C and optimum pH of pH 5.0 against polydatin. This enzyme showed high substrate specificities towards different substrates in the following order: isorhaponticin >> polydatin >> mulberroside A > oxyresveratrol-3-O-glucoside. Additionally, it rarely hydrolyzed astringin and desoxyrhaponticin. Based on these catalytic specificities, we suggest this enzyme be named stilbene glucoside-specific β-glucosidase. Furthermore, polydatin extracts from Polygonum cuspidatum were successfully converted to resveratrol with a high yield (of over 99%). Stilbene glucoside-specific β-glucosidase is the first enzyme isolated from lactic acid bacteria capable of bio-converting various stilbene glucosides into stilbene. |
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| Keywords: | Bioconversion Polydatin ·Resveratrol β-Glucosidase |
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