Download MendeleyRelease of Soybean Isoflavones by Using a beta-Glucosidase from Alicyclobacillus herbarius.
Delgado, L., Heckmann, C.M., Di Pisa, F., Gourlay, L., Paradisi, F.(2021) Chembiochem 22: 1223-1231
- PubMed: 33237595
- DOI: https://doi.org/10.1002/cbic.202000688
- Primary Citation of Related Structures:
6YN7 - PubMed Abstract:
β-Glucosidases are used in the food industry to hydrolyse glycosidic bonds in complex sugars, with enzymes sourced from extremophiles better able to tolerate the process conditions. In this work, a novel β-glycosidase from the acidophilic organism Alicyclobacillus herbarius was cloned and heterologously expressed in Escherichia coli BL21(DE3). AheGH1 was stable over a broad range of pH values (5-11) and temperatures (4-55 °C). The enzyme exhibited excellent tolerance to fructose and good tolerance to glucose, retaining 65 % activity in the presence of 10 % (w/v) glucose. It also tolerated organic solvents, some of which appeared to have a stimulating effect, in particular ethanol with a 1.7-fold increase in activity at 10 % (v/v). The enzyme was then applied for the cleavage of isoflavone from isoflavone glucosides in an ethanolic extract of soy flour, to produce soy isoflavones, which constitute a valuable food supplement, full conversion was achieved within 15 min at 30 °C.
Organizational Affiliation:
University of Nottingham, School of Chemistry, Department of Chemical Biology, University Park, Nottingham, NG7 2RD, UK.
