Ko Jin-A, Park J Y, Kwon H J, Ryu Y B, Jeong H J, Park S J, Kim C Y, Oh H M, Park C S, Lim Y H, Kim D, Rho M C, Lee W S, Kim Y M
Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
Institute of Health Science, Department of Biomedical Sciences, College of Health Sciences, Korea University, Seoul 136-703, South Korea.
Enzyme Microb Technol. 2014 Dec;67:59-66. doi: 10.1016/j.enzmictec.2014.09.001. Epub 2014 Sep 16.
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.
本研究旨在开发可将白藜芦醇苷生物转化为白藜芦醇的可行酶。在测试的13株细菌菌株中，泡菜乳杆菌JB301能够将虎杖苷完全转化为白藜芦醇。纯化后的酶对虎杖苷的最适温度为30 - 40°C，最适pH为5.0。该酶对不同底物表现出较高的底物特异性，顺序如下：异虎杖苷>>虎杖苷>>桑色素苷A>氧化白藜芦醇-3-O-葡萄糖苷。此外，它很少水解地锦草素和去氧虎杖苷。基于这些催化特异性，我们建议将该酶命名为芪糖苷特异性β-葡萄糖苷酶。此外，虎杖中提取的虎杖苷被成功高效（产率超过99%）转化为白藜芦醇。芪糖苷特异性β-葡萄糖苷酶是从乳酸菌中分离出的第一种能够将各种芪糖苷生物转化为芪的酶。
