Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides.
Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides.
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水稻糖基转移酶 OsUGT91C1 用于生产美味甜菊糖苷的催化灵活性。
DOI：
10.1038/s41467-021-27144-4
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发表时间：
2021-12-02
影响因子：
16.6
通讯作者：
Cheng W
中科院分区：
文献类型：
--
作者：
Zhang J;Tang M;Chen Y;Ke D;Zhou J;Xu X;Yang W;He J;Dong H;Wei Y;Naismith JH;Lin Y;Zhu X;Cheng W
甜菊醇糖苷是甜叶菊提取物中的强烈甜味成分。这些分子包含用可变聚糖装饰的不变的甜菊糖苷元，可广泛用作低热量甜味剂。然而，最理想的甜菊醇糖苷 Reb D 和 Reb M 没有令人不愉快的余味，由于甜菊中特定 β (1-2) 葡萄糖基化水平较低，因此在天然情况下仅以微量产生。在这里，我们报告了 OsUGT91C1 的生化和结构特征，OsUGT91C1 是一种来自稻的糖基转移酶，可有效催化 β (1-2) 糖基化。该酶能够以三种模式结合甜菊糖苷底物，从而能够灵活地催化两个不同方向的 β (1-2) 葡萄糖基化以及 β (1-6) 葡萄糖基化。在结构见解的指导下，我们设计了这种酶来增强所需的 β (1-2) 葡萄糖基化，消除 β (1-6) 葡萄糖基化，并获得一种有前景的催化剂，用于工业生产天然稀有但美味的甜菊糖苷。来自植物甜叶菊的甜菊糖苷已被用作低热量甜味剂，但最丰富的天然化合物具有苦涩的余味。在此，作者对水稻糖基转移酶 OsUGT91C1 进行了表征和改造，以促进天然稀有但美味的糖苷 Reb D 和 Reb M 的大规模生产
Steviol glycosides are the intensely sweet components of extracts from Stevia rebaudiana. These molecules comprise an invariant steviol aglycone decorated with variable glycans and could widely serve as a low-calorie sweetener. However, the most desirable steviol glycosides Reb D and Reb M, devoid of unpleasant aftertaste, are naturally produced only in trace amounts due to low levels of specific β (1–2) glucosylation in Stevia. Here, we report the biochemical and structural characterization of OsUGT91C1, a glycosyltransferase from Oryza sativa, which is efficient at catalyzing β (1–2) glucosylation. The enzyme’s ability to bind steviol glycoside substrate in three modes underlies its flexibility to catalyze β (1–2) glucosylation in two distinct orientations as well as β (1–6) glucosylation. Guided by the structural insights, we engineer this enzyme to enhance the desirable β (1–2) glucosylation, eliminate β (1–6) glucosylation, and obtain a promising catalyst for the industrial production of naturally rare but palatable steviol glycosides. Steviol glycosides from the plant Stevia rebaudiana are already used as lowcalorie sweeteners, but the most abundant naturally occurring compounds have a bitter aftertaste. Here, the authors characterize and engineer rice glycosyltransferase OsUGT91C1 to facilitate the large-scale production of naturally rare but palatable glycosides Reb D and Reb M
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影响因子：
6.4
作者：
Olsson K;Carlsen S;Semmler A;Simón E;Mikkelsen MD;Møller BL
通讯作者：
Møller BL
DOI：
10.1107/s2059798317016035
发表时间：
2018-02-01
期刊：
Acta crystallographica. Section D, Structural biology
影响因子：
--
作者：
Potterton L;Agirre J;Ballard C;Cowtan K;Dodson E;Evans PR;Jenkins HT;Keegan R;Krissinel E;Stevenson K;Lebedev A;McNicholas SJ;Nicholls RA;Noble M;Pannu NS;Roth C;Sheldrick G;Skubak P;Turkenburg J;Uski V;von Delft F;Waterman D;Wilson K;Winn M;Wojdyr M
通讯作者：
Wojdyr M
影响因子：
3.8
作者：
Geuns, JMC
通讯作者：
Geuns, JMC
DOI：
10.1107/s2059798317000067
发表时间：
2017-02-01
期刊：
Acta crystallographica. Section D, Structural biology
影响因子：
--
作者：
Long F;Nicholls RA;Emsley P;Graǽulis S;Merkys A;Vaitkus A;Murshudov GN
通讯作者：
Murshudov GN
影响因子：
5.6
作者：
Modolo, Luzia V.;Li, Lenong;Wang, Xiaoqiang
通讯作者：
Wang, Xiaoqiang