Purification and functional characterization of the first stilbene glucoside-specific ß-glucosidase isolated from Lactobacillus kimchi.
Enzyme Microb Technol
; 67: 59-66, 2014 Dec.
Article
em En
| MEDLINE
| ID: mdl-25442950
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 ß-glucosidase. Furthermore, polydatin extracts from Polygonum cuspidatum were successfully converted to resveratrol with a high yield (of over 99%). Stilbene glucoside-specific ß-glucosidase is the first enzyme isolated from lactic acid bacteria capable of bio-converting various stilbene glucosides into stilbene.
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Texto completo:
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Estilbenos
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Proteínas de Bactérias
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Beta-Glucosidase
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Glucosídeos
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Lactobacillus
Idioma:
En
Revista:
Enzyme Microb Technol
Ano de publicação:
2014
Tipo de documento:
Article