硫胺素新衍生物O-α-葡萄糖基硫胺素的酶促合成。

Enzymatic synthesis of a new derivative of thiamin, O-alpha-glucosylthiamin.

作者信息

Uchida K, Suzuki Y

机构信息

Research Institute for Bioresources, Okayama University, Japan.

出版信息

Biosci Biotechnol Biochem. 1998 Feb;62(2):221-4. doi: 10.1271/bbb.62.221.

DOI:10.1271/bbb.62.221

PMID:9532779

Abstract

A new transglucosylated derivative of thiamin could be synthesized by the actions of cyclomaltodextrin glucanotransferase from Bacillus stearothermophilus and glucoamylase from Rhizopus sp., in this order, on a mixture of dextrin and thiamin. The derivative was isolated in crystalline form and identified as 5'-O-(alpha-D-glucopyranosyl)thiamin by spectroscopy (FAB-MS, UV, 1H-NMR, and 13C-NMR), thiochrome formation with K3 [Fe(CN)6]-NaOH reagent, and the hydrolysis products by alpha- and beta-glucosidases. O-alpha-Glucosylthiamin was odorless and mildly sweet with no tongue-pricking taste, and was more stable than thiamin hydrochloride in aqueous solutions at pHs 7.0 and 9.3.

摘要

嗜热脂肪芽孢杆菌的环麦芽糊精葡糖基转移酶和根霉属的葡糖淀粉酶依次作用于糊精和硫胺素的混合物，可合成一种新的硫胺素转葡糖基化衍生物。该衍生物以晶体形式分离出来，并通过光谱法（快原子轰击质谱、紫外光谱、1H-核磁共振和13C-核磁共振）、与K3[Fe(CN)6]-NaOH试剂形成硫色素以及α-和β-糖苷酶的水解产物鉴定为5'-O-(α-D-吡喃葡萄糖基)硫胺素。O-α-葡糖基硫胺素无气味，味道微甜，无刺痛感，并且在pH值为7.0和9.3的水溶液中比盐酸硫胺素更稳定。