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Applied Microbiology and Biotechnology

, Volume 79, Issue 1, pp 51–60 | Cite as

Isoflavone aglycones production from isoflavone glycosides by display of β-glucosidase from Aspergillus oryzae on yeast cell surface

  • Masahiko Kaya
  • Junji Ito
  • Atsushi Kotaka
  • Kengo Matsumura
  • Hiroki Bando
  • Hiroshi Sahara
  • Chiaki Ogino
  • Seiji Shibasaki
  • Kouichi Kuroda
  • Mitsuyoshi Ueda
  • Akihiko Kondo
  • Yoji HataEmail author
Biotechnologically Relevant Enzymes and Proteins

Abstract

For efficient production of isoflavone aglycones from soybean isoflavones, we isolated three novel types of β-glucosidase (BGL1, BGL3, and BGL5) from the filamentous fungi Aspergillus oryzae. Three enzymes were independently displayed on the cell surface of a yeast Saccharomyces cerevisiae as a fusion protein with α-agglutinin. Three β-glucosidase-displaying yeast strains hydrolyzed isoflavone glycosides efficiently but exhibited different substrate specificities. Among these β-glucosidases, BGL1 exhibited the highest activity and also broad substrate specificity to isoflavone glycosides. Although glucose released from isoflavone glycosides are generally known to inhibit β-glucosidase, the residual ratio of isoflavone glycosides in the reaction mixture with BGL1-displaying yeast strain (Sc-BGL1) reached approximately 6.2%, and the glucose concentration in the reaction mixture was maintained at lower level. This result indicated that Sc-BGL1 assimilated the glucose before they inhibited the hydrolysis reaction, and efficient production of isoflavone aglycones was achieved by engineered yeast cells displaying β-glucosidase.

Keywords

Genistein Isoflavone Daidzein Glycoside Hydrolase Family Daidzin 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Acknowledgement

This work was financed by Research and Development Program for New Bio-industry Initiatives.

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Copyright information

© Springer-Verlag 2008

Authors and Affiliations

  • Masahiko Kaya
    • 1
  • Junji Ito
    • 2
  • Atsushi Kotaka
    • 1
  • Kengo Matsumura
    • 1
  • Hiroki Bando
    • 1
  • Hiroshi Sahara
    • 1
  • Chiaki Ogino
    • 2
  • Seiji Shibasaki
    • 3
  • Kouichi Kuroda
    • 4
  • Mitsuyoshi Ueda
    • 4
  • Akihiko Kondo
    • 2
  • Yoji Hata
    • 1
    Email author
  1. 1.Research InstituteGekkeikan Sake Co., Ltd.Fushimi-ku, KyotoJapan
  2. 2.Department of Chemical Science and Engineering, Faculty of EngineeringKobe UniversityKobeJapan
  3. 3.Department of Pharmacy, School of PharmacyHyogo University of Health SciencesKobeJapan
  4. 4.Division of Applied Life Sciences, Graduate School of AgricultureKyoto UniversitySakyo-ku, KyotoJapan

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