title: Purification and functional characterization of the first stilbene glucoside-specific β-glucosidase isolated from Lactobacillus kimchi.
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 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.
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: Jin-A
authors.initials: JA
authors.lastname: Ko
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: J Y
authors.initials: JY
authors.lastname: Park
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: H J
authors.initials: HJ
authors.lastname: Kwon
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: Y B
authors.initials: YB
authors.lastname: Ryu
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: H J
authors.initials: HJ
authors.lastname: Jeong
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: S J
authors.initials: SJ
authors.lastname: Park
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: C Y
authors.initials: CY
authors.lastname: Kim
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: H M
authors.initials: HM
authors.lastname: Oh
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: C S
authors.initials: CS
authors.lastname: Park
authors.affiliation: Institute of Health Science, Department of Biomedical Sciences, College of Health Sciences, Korea University, Seoul 136-703, South Korea.
authors.forename: Y H
authors.initials: YH
authors.lastname: Lim
authors.affiliation: The Institute of Food Research and Industrialization, Institute of Green Bio Science & Technology and Department of Agricultural Biotechnology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Korea.
authors.forename: D
authors.initials: D
authors.lastname: Kim
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea.
authors.forename: M C
authors.initials: MC
authors.lastname: Rho
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea. Electronic address: wslee@kribb.re.kr.
authors.forename: W S
authors.initials: WS
authors.lastname: Lee
authors.affiliation: Eco-Friendly Bio-material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 580-185, Korea; Department of Food Science & Technology and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea. Electronic address: u9897854@chonnam.ac.kr.
authors.forename: Y M
authors.initials: YM
authors.lastname: Kim
mesh_terms: D001426:Bacterial Proteins / Q000302:isolation & purification* / Q000378:metabolism*; D001711:Biotransformation; D004187:Disaccharides / Q000378:metabolism; D005960:Glucosides / Q000378:metabolism*; D007218:Industrial Microbiology; D007778:Lactobacillus / Q000201:enzymology* / Q000235:genetics; D000077185:Resveratrol; D013267:Stilbenes / Q000378:metabolism*; D013379:Substrate Specificity; D001617:beta-Glucosidase / Q000302:isolation & purification* / Q000378:metabolism*
chemical_list: D001426:Bacterial Proteins; D004187:Disaccharides; D005960:Glucosides; D013267:Stilbenes; C121481:astringin; C439025:desoxyrhaponticin; C571114:isorhapontin; C420606:mulberroside A; C570979:oxyresveratrol-3-O-glucoside; D001617:beta-Glucosidase; D000077185:Resveratrol; C058229:polydatin
keywords: Bioconversion; Lactobacillus kimchi; Polydatin ;·Resveratrol; β-Glucosidase