The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice

Cheng, Peng; Li, Rui; Ni, Hui; Li, Li Jun; Li, Qing Biao

doi:10.1111/jfpp.15604

Cited by 14 publications

(3 citation statements)

References 49 publications

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“…Pediococcus acidilactici DSM 20284 (HMPREF0623_0062) α- l -rhamnosidase Ram2 was also evaluated with rutinose ( K m 2.54 mM), hesperidin ( K m 7.00 mM), and rutin ( K m 0.33 mM), showing greater catalytic efficiency ( k cat / K m ) with rutinose than with the rutinosylated flavonoids hesperidin and rutin (100–170 times, respectively) . For hesperidin, the K m values of reported microbial α- l -rhamnosidases are in the range 0.06–7.00 mM, , which means that the A. missouriensis 431 T α- l -rhamnosidase ( K m 0.8 mM) is within the range reported for other rhamnosidases.…”

Section: Resultsmentioning

confidence: 99%

Microbial Deglycosylation of Plant Metabolites: A Case Study with Actinoplanes missouriensis 431^T

Baglioni

Fries

Müller

et al. 2022

ACS Food Sci. Technol.

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Actinoplanes missouriensis 431 T (=NRRL B-3342) is a soil isolate, well known for its ability to degrade flavonoids. In this work, we identified an intracellular α-L-rhamnosidase from A. missouriensis 431 T in the genomic vicinity of the previously reported diglycosidase 6-O-α-L-rhamnosyl-β-D-glucosidase (αRβG). The α-L-rhamnosidase (BAL86047.1) was functionally expressed in Escherichia coli. The purified protein (94 kDa) was able to hydrolyze rutinose to the corresponding monosaccharides. The highest activity was found at 40 °C and pH 6 in sodium citrate buffer. Regarding substrate specificity, a preference for rutinose and 7-O-diglycosylated flavanones was observed, and only traces of activity (<5%) were detected with 3-O-rutinosyl flavanols. Minor activity was found with karaya, arabic, and gellan gums. The α-L-rhamnosidase and the αRβG were associated with a pattern of genes possibly involved in the degradation and intake of the glycosidic fraction of 7-O-rutinosylated flavanones. This gene pattern was also found in five related Actinoplanes strains.

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Section: Resultsmentioning

confidence: 99%

Microbial Deglycosylation of Plant Metabolites: A Case Study with Actinoplanes missouriensis 431^T

Baglioni

Fries

Müller

et al. 2022

ACS Food Sci. Technol.

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“…As shown in Table 3, naringin is one of the factors of excessive bitterness in citrus juice. Peng et al [102] used glycosidase to treat citrus juice and reduced the concentration of naringin from 356.33 mg/L to 10.52 mg/L, which improved the flavor and increased the antioxidant activity. Quercetin, kaempferol and isorhamnetin in sea buckthorn are usually combined with glucose, rhamnose or rutinosek.…”

Section: Glucosidasementioning

confidence: 99%

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review

Yang,

Chen,

et al. 2023

Foods

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Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides. Polyphenol-rich fermented foods (PFFs) are reported to have better bioavailability and bioactivity than polyphenol-rich foods, because polyphenols are used as substrates during food fermentation and are hydrolyzed into smaller phenolic compounds (such as quercetin, kaempferol, gallic acid, ellagic acid, etc.) with higher bioactivity and bioavailability by polyphenol-associated enzymes (PAEs, e.g., tannases, esterases, phenolic acid decarboxylases and glycosidases). Biotransformation pathways of different polyphenols by PAEs secreted by different microorganisms are different. Meanwhile, polyphenols could also promote the growth of beneficial bacteria during the fermentation process while inhibiting the growth of pathogenic bacteria. Therefore, during the fermentation of PFFs, there must be an interactive relationship between polyphenols and microorganisms. The present study is an integration and analysis of the interaction mechanism between PFFs and microorganisms and is systematically elaborated. The present study will provide some new insights to explore the bioavailability and bioactivity of polyphenol-rich foods and greater exploitation of the availability of functional components (such as polyphenols) in plant-derived foods.

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“…Microorganisms including bacteria are the main source of αlrhamnosidase production. At present, fungal αl-rhamnosidase is more widely used in industrial applications, such as debittering orange juice (Peng et al, 2021) and enhancing of wine aromas (Tavernini et al, 2020) due to its low optimum pH value, better thermostability and exocrine secretion. In this study, a simple and…”

Section: Con Clus Ionsmentioning

confidence: 99%

Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

Sun

Liao

et al. 2021

Journal of Food Biochemistry

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Flavonoids, a large proportion of secondary metabolites produced by higher plants (Agati et al., 2013), have an important role in organoleptic properties of various foods and physiological processes (Agati et al., 2012;Santos-Buelga & González-Paramás, 2016;Su et al., 2018). These compounds exist naturally in forms of their glycosides (Slamova et al., 2018) with low aqueous solubility and lipophilicity, and deglycosylation of flavonoids are commonly able to improve the biological activity through solubility improvement

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The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice

Cited by 14 publications

References 49 publications

Microbial Deglycosylation of Plant Metabolites: A Case Study with Actinoplanes missouriensis 431^T

Microbial Deglycosylation of Plant Metabolites: A Case Study with Actinoplanes missouriensis 431^T

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review

Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

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The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice

Cited by 14 publications

References 49 publications

Microbial Deglycosylation of Plant Metabolites: A Case Study with Actinoplanes missouriensis 431T

Microbial Deglycosylation of Plant Metabolites: A Case Study with Actinoplanes missouriensis 431T

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review

Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

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Microbial Deglycosylation of Plant Metabolites: A Case Study with Actinoplanes missouriensis 431^T

Microbial Deglycosylation of Plant Metabolites: A Case Study with Actinoplanes missouriensis 431^T