Insights into the transglucosylation activity of α-glucosidase from Schwanniomyces occidentalis.

Autor: Merdzo Z; Centro de Biología Molecular Severo Ochoa, Departamento de Biología Molecular (UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera, 1. Campus Cantoblanco, 28049, Madrid, Spain., Narmontaite E; Centro de Biología Molecular Severo Ochoa, Departamento de Biología Molecular (UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera, 1. Campus Cantoblanco, 28049, Madrid, Spain., Gonzalez-Alfonso JL; Instituto de Catálisis y Petroleoquímica (CSIC), C/ Marie Curie, 2., 28049, Madrid, Spain., Poveda A; CIC bioGUNE, Basque Research and Technology Alliance (BRTA), 48160, Derio, Spain., Jimenez-Barbero J; CIC bioGUNE, Basque Research and Technology Alliance (BRTA), 48160, Derio, Spain.; Ikerbasque. Basque Foundation for Science, 48009, Bilbao, Spain., Plou FJ; Instituto de Catálisis y Petroleoquímica (CSIC), C/ Marie Curie, 2., 28049, Madrid, Spain., Fernández-Lobato M; Centro de Biología Molecular Severo Ochoa, Departamento de Biología Molecular (UAM-CSIC), Universidad Autónoma de Madrid, C/ Nicolás Cabrera, 1. Campus Cantoblanco, 28049, Madrid, Spain. maria.fernandezlobato@uam.es.
Jazyk: angličtina
Zdroj: Applied microbiology and biotechnology [Appl Microbiol Biotechnol] 2024 Aug 17; Vol. 108 (1), pp. 443. Date of Electronic Publication: 2024 Aug 17.
DOI: 10.1007/s00253-024-13262-8
Abstrakt: The α-glucosidase from Schwanniomyces occidentalis (GAM1p) was expressed in Komagataella phaffii to about 70 mg/L, and its transferase activity studied in detail. Several isomaltooligosaccharides (IMOS) were formed using 200 g/L maltose. The major production of IMOS (81.3 g/L) was obtained when 98% maltose was hydrolysed, of which 34.8 g/L corresponded to isomaltose, 26.9 g/L to isomaltotriose, and 19.6 g/L to panose. The addition of glucose shifted the IMOS synthesis towards products containing exclusively α(1 → 6)-linkages, increasing the production of isomaltose and isomaltotriose about 2-4 fold, enabling the formation of isomaltotetraose, and inhibiting that of panose to about 12 times. In addition, the potential of this enzyme to glycosylate 12 possible hydroxylated acceptors, including eight sugars and four phenolic compounds, was evaluated. Among them, only sucrose, xylose, and piceid (a monoglucosylated derivative of resveratrol) were glucosylated, and the main synthesised products were purified and characterised by MS and NMR. Theanderose, α(1 → 4)-D-glucosyl-xylose, and a mixture of piceid mono- and diglucoside were obtained with sucrose, xylose, and piceid as acceptors, respectively. Maximum production of theanderose reached 81.7 g/L and that of the glucosyl-xylose 26.5 g/L, whereas 3.4 g/L and only 1 g/L were produced of the piceid mono- and diglucoside respectively. KEY POINTS: • Overexpression of a yeast α-glucosidase producing novel molecules. • Yeast enzyme producing the heterooligosaccharides theanderose and glucosyl-xylose. • Glycosylation of the polyphenol piceid by a yeast α-glucosidase.
(© 2024. The Author(s).)
Databáze: MEDLINE
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