title: A new family-3 glycoside hydrolase from Penicillium oxalicum BL 3005 catalyzing tyrosol glucosylation to form salidroside.
abstract: A glycoside hydrolase from Penicillium oxalicum BL 3005 was purified to apparent homogeneity. Its molecular mass was estimated to be 90 kDa by SDS-PAGE. The enzyme was identified to be a new member of family-3 by peptide sequence. High transglycosylation activity was found in the hydrolytic reaction of cellobiose. In the reaction, salidroside (4-hydroxyphenethyl O-β-d-glucopyranoside) was formed by adding tyrosol as the glycosyl acceptor. The optimum reaction pH and temperature were pH 6.5 and 55 °C, respectively. The maximum yield of salidroside was almost 20 g/L. These results indicated that the β-glucosidase of P. oxalicum can be considered as a very promising catalyst for the synthesis of salidroside.
authors.affiliation: School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China.|Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou, People's Republic of China.
authors.forename: Xue-Peng
authors.initials: XP
authors.lastname: Yang
authors.affiliation: School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China.|Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou, People's Republic of China.
authors.forename: Fang-Fang
authors.initials: FF
authors.lastname: Wang
authors.affiliation: School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China.|Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou, People's Republic of China.
authors.forename: Ji
authors.initials: J
authors.lastname: Yan
authors.affiliation: School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China.|Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou, People's Republic of China.
authors.forename: Ke
authors.initials: K
authors.lastname: Ma
authors.affiliation: School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China.|Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou, People's Republic of China.
authors.forename: Duo-Bin
authors.initials: DB
authors.lastname: Mao
mesh_terms: D055162:Biocatalysis; D004591:Electrophoresis, Polyacrylamide Gel; D005960:Glucosides / Q000096:biosynthesis* / Q000737:chemistry; D006026:Glycoside Hydrolases / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism*; D006031:Glycosylation; D008970:Molecular Weight; D010407:Penicillium / Q000201:enzymology*; D010636:Phenols / Q000737:chemistry; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000737:chemistry / Q000378:metabolism
chemical_list: D005960:Glucosides; D010636:Phenols; C011867:4-hydroxyphenylethanol; D006026:Glycoside Hydrolases; C009172:rhodioloside; D010626:Phenylethyl Alcohol
keywords: Penicillium oxalicum; cellobiose; salidroside; transglycosylation; β-glucosidase