Release of Soybean Isoflavones by Using a β‐Glucosidase from Alicyclobacillus herbarius

Delgado, Lidia; Heckmann, Christian M.; Di Pisa, Flavio; Gourlay, Louise; Paradisi, Francesca (2021). Release of Soybean Isoflavones by Using a β‐Glucosidase from Alicyclobacillus herbarius. ChemBioChem, 22(7), pp. 1223-1231. Wiley-VCH 10.1002/cbic.202000688

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β‐Glucosidases are used in the food industry to hydrolyse glycosidic bonds in complex sugars, with enzymes sourced from extremophiles better able to tolerate the process conditions. In this work, a novel β‐glycosidase from the acidophilic organism Alicyclobacillus herbarius was cloned and heterologously expressed in Escherichia coli BL21(DE3). AheGH1 was stable over a broad range of pH values (5–11) and temperatures (4–55 °C). The enzyme exhibited excellent tolerance to fructose and good tolerance to glucose, retaining 65 % activity in the presence of 10 % (w/v) glucose. It also tolerated organic solvents, some of which appeared to have a stimulating effect, in particular ethanol with a 1.7‐fold increase in activity at 10 % (v/v). The enzyme was then applied for the cleavage of isoflavone from isoflavone glucosides in an ethanolic extract of soy flour, to produce soy isoflavones, which constitute a valuable food supplement, full conversion was achieved within 15 min at 30 °C.

Item Type:

Journal Article (Original Article)

Division/Institute:

08 Faculty of Science > Department of Chemistry, Biochemistry and Pharmaceutical Sciences (DCBP)

UniBE Contributor:

Paradisi, Francesca

Subjects:

500 Science > 540 Chemistry

ISSN:

1439-4227

Publisher:

Wiley-VCH

Language:

English

Submitter:

Francesca Paradisi

Date Deposited:

03 Feb 2021 14:21

Last Modified:

07 Apr 2021 01:33

Publisher DOI:

10.1002/cbic.202000688

BORIS DOI:

10.48350/150950

URI:

https://boris.unibe.ch/id/eprint/150950

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