Flavonoids are a specialized group of compounds produced by plants that give them greater adaptability to their environment and ultimately enhance their ability to survive. In plants, one function of flavonoids is to attract pollinators by their various flavor and scent profiles. They also protect the photosynthetic machinery from photo-oxidation. In humans, flavonoids have been shown to act as antioxidants, exhibit antimicrobial activity, and have shown potential as cancer treatments. In nature, flavonoids are most often found coupled with a sugar group (glucose, rhamnose, and others) which imparts stability and increases bioactivity. The process of adding a sugar (glycosylation) is catalyzed by a class of enzymes called glycosyltransferases (GT). One such enzyme found in grapefruit only glucosylates the flavonol class of flavonoids at the 3-OH position and is of interest due to its unique substrate and regio-specificity. Called Cp3GT (Citrus paradisi flavonol 3-O glucosyltransferase), this enzyme is similar in structure to other plant GT’s yet differs in the flavonoids it can glucosylate and where the glucose can be added. To date, the literature has not reported a structural mechanism for a flavonol specific 3-O glucosyltransferase’s unique catalytic activity. High-resolution structural imagery of enzymes, elucidated using X-ray crystallography, can be used to direct custom enzyme development to produce bioavailable natural products. Furthermore, structural research on enzymes with high specificity strengthens enzyme-ligand docking simulations, which are commonly used to test the binding affinity of potential pharmaceuticals. This research hypothesizes Cp3GT has structural features that confer its unique substrate and regiospecificity that are not revealed by homology modeling. This hypothesis will be tested using x-ray crystallography of purified Cp3GT protein bound to its preferred flavonol substrates. The gene for Cp3GT was transformed into Pichia pastoris and was recombinantly expressed using methanol induction. Cp3GT was purified to 80% purity using cobalt metal affinity chromatography. Cp3GT was subjected to additional purification measures using anion exchange chromatography with the goal of increasing purity to ≥95% for crystallization experiments. Purity analysis was conducted using SDS-PAGE (Coomassie/silver stain, western blot) and UV-Vis spectrophotometry. While initial results are promising, additional purification steps may be needed to achieve the purity necessary for crystallization.

京都大学 / 新制・課程博士 / 博士(農学) / 甲第23519号 / 農博第2466号 / 新制||農||1086(附属図書館) / 学位論文||R3||N5350(農学部図書室) / 京都大学大学院農学研究科森林科学専攻 / (主査)教授 和田 昌久, 教授 髙野 俊幸, 教授 河本 晴雄 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

No description available.

Regensburg, Univ., Diss., 2008.

Flavonoids are plant secondary metabolites that have significant biochemical and physiological roles. Biosynthesis of these compounds involves several modifications, most predominantly glucosylation, which is catalyzed by glucosyltransferases (GTs). A signature amino acid sequence, the PSPG box, is used to identify putative clones and has been shown to be involved in UDP-glucose binding. Site-directed mutagenesis is used to answer questions regarding the structure and function of this family of enzymes, particularly what allows some GTs to be more selective towards some substrates than others. The grapefruit (Citrus paradisi) flavonol-3-O-glucosyltransferase (CpF3GT) is specific for flavonol substrates and will not glucosylate anthocyanidins. Comparison of the CpF3GT sequence with that of Vitis vinifera GT, which glucosylates both flavonols and anthocyanidins, provided the basis for the amino acid substitution of proline 145, alanine 374, and alanine 375 in CpF3GT to threonine, aspartate, and glycine, respectively, to test the affect on GT’s affinity for flavonoid substrates.

Orientador: Helia Harumi Sato / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-12T20:00:55Z (GMT). No. of bitstreams: 1 Contesini_FabianoJares_M.pdf: 1094439 bytes, checksum: 9f9e34abfc4a94978b97e21b2b7168c1 (MD5) Previous issue date: 2009 / Resumo: A isomaltulose é um dissacarídeo redutor, isômero da sacarose, com propriedades interessantes para a indústria de alimentos. Este açúcar apresenta propriedades similares às da sacarose, entretanto, apresenta baixo potencial cariogênico e baixo índice glicêmico. A isomaltulose é produzida industrialmente através da conversão enzimática da sacarose pela enzima glicosiltransferase produzida por certas linhagens de bactérias, como Protoaminobacter rubrum e Erwinia rhapontici. Este trabalho teve por objetivo purificar e caracterizar a glicosiltransferase produzida pela Erwinia sp. D12 e imobilizar a glicosiltransferase bruta em Celite e pectina de baixo teor de metoxilas (BTM). A glicosiltransferase foi purificada por cromatografia em coluna de troca catiônica SP-Sepharose Fast Flow, obtendo-se duas frações com atividade de glicosiltransferase. A enzima da fração n° 17 foi purificada cerca de 17,9 vezes, e a massa molecular foi estimada em 65 kDa, por SDS-PAGE. A glicosiltransferase bruta e as frações purificadas apresentaram atividade ótima em pH de 6,0 a 6,5 e em temperatura de 30 a 35°C e estabilidade na faixa de pH de 5,0 a 7,0 e em temperaturas inferiores a 30°C, sendo que as frações purificadas apresentaram menor estabilidade. As condições ótimas de imobilização da glicosiltransferase bruta em Celite foram pH 4,0 para adsorção da enzima no suporte, e quantidade de enzima de 1700 U. A glicosiltransferase bruta imobilizada em Celite, em processo de batelada e em coluna de leito empacotado, converteu cerca de 50% de sacarose em isomaltulose, porém a conversão diminuiu com o tempo. O tratamento da glicosiltransferase imobilizada em Celite com 0,1% de glutaraldeído não resultou em aumento da retenção e estabilidade da enzima. A glicosiltransferase imobilizada em gel de pectina BTM com adição de gordura manteve maior atividade de glicosiltransferase que as preparações de enzima imobilizada sem gordura e liofilizadas. Quando essa preparação foi aplicada em processo de batelada foi observada conversão inicial em torno de 30% com queda gradativa nas posteriores bateladas. Em colunas de leito empacotado foi observada conversão de sacarose em isomaltulose máxima de 10,5% em 2 horas, sendo que após 60 horas foi igual a 3% / Abstract: Isomaltulose is a reducing disaccharide and an isomer of sucrose. Because of its properties it is interesting for application in the food industry. This sugar shows similar properties to sucrose, but it has low cariogenic potential and low glycemic index. Industrially, isomaltulose is produced by conversion of sucrose using glucosyltransferase. This enzyme is produced by few bacterial strains such as Protoaminobacter rubrum and Erwinia rhapontici. The aims of this research were the purification and characterization of glucosyltransferase produced by Erwinia sp. D12 and the immobilization of the crude enzyme in Celite and low-metoxyl pectin. The glucosyltransferase was purified using cationic exchange column of SPSepharose Fast Flow and it was obtained two fractions with glucosyltransferase activity. The enzyme found in 17th fraction was purified 17.9-fold, and showed a molecular mass of 65 kDa, by SDS-PAGE. The crude glucosyltransferase and the purified fractions showed optimum activity in pH of 6.0 ¿ 6.5 and 30 ¿ 35°C and stability in pH 5.0 to 7.0 and under 30°C, and the purified preparation was less stable than the crude enzyme. The optimum condition of the immobilization of crude glucosyltransferase was using pH 4.0 for the adsorption of the enzyme into the support, and amount of enzyme of 1700 U. The glucosyltransferase immobilized on Celite was applied to the conversion of sucrose into isomaltulose in a batch system and packed-bed reactor. A conversion rate of 50% was observed, but this decreased over a period of hours. The treatment of the immobilized glucosyltransferase on Celite, with 0.1% glutharaldehyde did not increase the stability of the enzyme. The immobilization of crude glucosyltransferase in lowmetoxyl pectin with a fat addition, presented a higher activity when compared to microcapsules without fat or freeze dried. When this preparation was applied to the conversion of sucrose into isomaltulose, in a batch system, it was observed an initial conversion rate of 30%. However this value decreased in further batches. In the packed-bed reactors, the highest conversion value of sucrose to isomaltulose was 10.5% in 2 hours, but after 60 hours the conversion was 3% / Mestrado / Bioquimica de Alimentos / Mestre em Engenharia de Alimentos

Orientador : Helia Harumi Sato / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T02:25:10Z (GMT). No. of bitstreams: 1 Kawaguti_HaroldoYukio_D.pdf: 24058276 bytes, checksum: a6cb1016d8d9d61e1418acf5a2867097 (MD5) Previous issue date: 2007 / Resumo: A isomaltulose é um dissacarídeo redutor, isômero da sacarose, que possui um sabor adocicado suave e propriedades físicas e sensoriais muito similares, que tem sido considerado um substituto promissor da sacarose na indústria de alimentos, devido a algumas características como baixo potencial cariogênico e baixo índice glicêmico, promoção do crescimento de bifidobactérias benéficas da microbiota intestinal, e por apresentar maior estabilidade em relação à sacarose em alimentos e bebidas acidificados, além de poder ser convertido para isomalte, um açúcar álcool dietético e não cariogênico aplicado na indústria de alimentos e farmacêutica. Os objetivos deste trabalho foram otimizar um meio de cultivo, de menor custo, para a produção da enzima glicosiltransferase pela linhagem Erwinia sp. D12 e estudar a produção de isomaltulose a partir de sacarose utilizando-se células livres e células imobilizadas em alginato de cálcio. Na otimização do meio de cultivo, em frascos sob agitação, a máxima atividade obtida foi de 12,4 UA de glicosiltransferase/mL de meio de cultivo após 8 horas de fermentação a 30ºC, em meio composto de 150 g/L de melaço de cana-de-açúcar, 20 g/L de água de maceração de milho- Milhocina®, 15 g/L de extrato de levedura Prodex Lac SDÒ, e pH ajustado a 7,5. No estudo da produção de glicosiltransferase, em fermentador de 6,6 litros, utilizando-se o meio de cultivo otimizado foi obtida máxima atividade de 22,5 UA de glicosiltransferase/mL de meio de cultivo, após 8 horas de fermentação a 27oC. No estudo da produção de isomaltulose por células íntegras imobilizadas de Erwinia sp. D12 em alginato de cálcio foi verificado que o tratamento dos grânulos de células imobilizadas com 0,06% de glutaraldeído, promoveu uma maior taxa de conversão, sendo obtido cerca de 72,3% de isomaltulose, após 12 horas de incubação em frascos sob agitação a 30ºC. As células íntegras imobilizadas e tratadas com 0,06% de glutaraldeído, em colunas de leito empacotado, apresentaram maior estabilidade do que àquelas imobilizadas sem tratamento com o aditivo, e mantiveram a conversão de sacarose em isomaltulose entre 50-60% por 10 dias, a partir de solução de sacarose 35% e fluxo de 0,56 mL/min a 30ºC. Foram estudados diferentes tratamentos para a preparação de células íntegras, células lisadas e extrato enzimático bruto imobilizados em alginato de cálcio. Os métodos que mostraram melhores resultados, em processo em batelada, foi o extrato enzimático bruto imobilizado em alginato de cálcio (EEI), em que foram obtidas taxas de conversão entre 59,7% e 63,3%; e células lisadas por sonicação e imobilizadas (CSI), com taxas de conversão entre 47,6% e 62,3%. A coluna de leito empacotado contendo grânulos de células lisadas imobilizadas (CSI) apresentou maior estabilidade do que a coluna contendo os grânulos de extrato enzimático bruto imobilizado (EEI). A coluna de leito empacotado de CSI converteu 53-59% de sacarose em isomaltulose durante sete dias, posteriormente houve queda lenta e gradual da conversão não havendo mais transformação em isomaltulose após 21 dias. No estudo da produção de isomaltulose utilizando-se células livres de Erwinia sp. D12, em processo em batelada, foi verificado o efeito do pH, da temperatura, da concentração do substrato sacarose e da concentração de massa celular em frascos agitados a 150 rpm e 30ºC. A conversão de sacarose em isomaltulose foi favorecida utilizando-se temperaturas superiores a 30ºC, pH entre 6,0-6,5, massa celular entre 7,5- 12,5% e solução de sacarose de 20-35%, obtendo-se rendimentos de isomaltulose acima de 50%. No estudo da vida útil das células livres em escala de bancada, utilizando-se frascos Erlenmeyers sob agitação, foi verificado que os parâmetros de conversão fixados a: temperatura de 35ºC, pH 6,5, concentração de substrato sacarose 35% e concentração de massa celular 10% foram os mais favoráveis, promovendo um alto rendimento em isomaltulose entre 70-75%, por 16 bateladas. Os ensaios realizados em escala piloto demonstraram a viabilidade da conversão de sacarose em isomaltulose por células livres, em que foram obtidos cerca de 114 litros de xarope com alto teor de isomaltulose (63,40%). Os cristais de isomaltulose, após clarificação e purificação do xarope convertido, apresentaram pureza de 96,5% / Abstract: Isomaltulose is a reducing disaccharide and a structural isomer of sucrose. It has a mild sweet flavour and very similar physical and sensorial properties and has been considered as a promising substitute for sucrose in the food industry, due to some of its characteristics such as a low cariogenic potential and low glycemic index and the promotion of beneficial bifid bacteria in the intestinal microbial flora. It also shows greater stability than sucrose in acidified foods and drinks, and can be converted into isomalt, a dietetic sugar alcohol with no cariogenic potential for use in the food and pharmaceutical industries. The objectives of this research were the optimisation of a culture medium with reduced costs for the production of the enzyme glucosyltransferase by the strain Erwinia sp. D12, and the study of isomaltulose production from sucrose by free and immobilized cells. In the optimisation of the culture medium in shaken flasks, the highest glucosyltransferase activity achieved was 12.4 UA/mL of culture medium after 8 hours of fermentation at 30ºC, in a medium composed of 150 g/L of sugar cane molasses, 20 g/L of corn steep liquor- Milhocina® and 15 g/L of yeast extract Prodex Lac SD®, with the pH adjusted to 7.5. In the study for glucosyltransferase production in a 6.6-liter reactor using the optimised culture medium, the highest glucosyltransferase production achieved was 22.5 UA/mL of culture medium, after 8 hours of fermentation at 27ºC. In the study for isomaltulose production using Erwinia sp. D12 cells immobilized in calcium alginate, it was shown that the addition of 0.06% glutaraldehyde during the immobilization process, promoted a higher conversion rate, reaching about 72.3% isomaltulose after 12 hours of incubation at 30°C in shaken flasks. The immobilized whole cells treated with 0.06% glutaraldehyde, used in packed-bed reactors, presented greater stability than those immobilized without the addition of the additive, and maintained the conversion of sucrose into isomaltulose between 50-60% for 10 days, using a 35% sucrose solution with a flow rate of 0.56 mL/min at 30ºC. Different treatments were studied for the preparation of whole cells, lysed cells and a crude enzyme extract immobilized in calcium alginate. The methods that showed the best results in batch processes were the crude enzyme extract immobilized in calcium alginate (EEI), where conversion rates between 59.7% and 63.3% were achieved; and immobilized lysed cells (CSI), with conversion rates between 47.6% and 62.3%. The packed bed column containing granules of immobilized lysed cells (CSI) presented greater stability than that containing granules of immobilized crude enzymatic extract (EEI). The packed bed column with CSI converted 53-59% of sucrose into isomaltulose during seven days, and then showed a gradual decline in conversion, ceasing completely after 21 days. In the study of isomaltulose production using free Erwinia sp. D12 cells in a batch process, the effects of pH, temperature, sucrose substrate concentration and cell mass concentration were determined in shaken flasks at 150 rpm and 30ºC. The following conditions favoured the conversion of sucrose into isomaltulose: temperatures above 30ºC, pH between 6.0-6.5, cell mass between 7.5-12.5% and a sucrose concentration between 20-35%; when isomaltulose yields above 50% were obtained. The half-life of the free cells was studied on a bench scale in shaken Erlenmeyers flasks and it was shown that the following fixed conversion parameters were the most favourable: temperature of 35ºC, pH 6.5, 35% sucrose substrate concentration and 10% cell mass concentration; promoting high isomaltulose yields between 70-75%, for 16 batches. The pilot scale assays demonstrated the viability of the conversion of sucrose into isomaltulose by free cells, obtaining about 114 liters of high isomaltulose syrup (63.40%). The isomaltulose crystals, after clarification and purification of the converted syrup, showed a purity of 96.5% / Doutorado / Mestre em Ciência de Alimentos

Citrus and other fruits produce secondary metabolites that are synthesized, regulated, and modified by a class of enzymes called glucosyltransferases. This class of enzymes is of interest to this lab due to their unique structural and functional properties. Glucosides of flavonoids produced by glucosyltransferases are a critical part of plant metabolism and survival; many have health benefits when consumed. One such glucosyltransferase, found in Duncan grapefruit (Citrus paradisi), was identified, recombinantly expressed, and shown through biochemical characterization to exclusively glucosylate the flavonol class of flavonoids at the 3-OH position. The structural basis that accounts for a glucosyltransferase’s selectivity is not currently known, however great advances have been realized through the protein crystallization of 6 different secondary product glucosyltransferases. None of these show the same specificity exhibited by this flavonol-specific glucosyltransferase, CP3GT. The WT enzyme and two mutants have undergone site-directed mutagenesis to insert thrombin cleavage sites for removal of recombinant protein tags. The plasmid was transformed into yeast and protein was expressed through methanol induction. Cobalt column affinity chromatography was used to purify the protein. An aliquot of protein was treated with thrombin to remove tags and both tagged and native protein were assayed for activity with the flavonol quercetin. The data show that the reaction is linear for at least 15 minutes when 2ug of enzyme is used. Thus, kinetics assays will be conducted for 10 minutes. The presence of tags on the enzyme does not appear to impact activity with respect to the time course, however, more assays must be conducted to reliable confirm this with kinetic assays under different conditions. It is hypothesized that obtaining a crystal structure for this enzyme will illuminate the structural basis of its specificity. Additionally, it is hypothesized that a thrombin cleavage gene vector inserted for removal of purification tags will have no impact on enzyme activity or specificity.

Citrus fruits are some of the most widely consumed fruits in the world and contain significant levels of flavonoids, a category of plant secondary metabolites which control taste, color, plant defense, and overall marketability. In citrus and other plants, flavonoids are found in their glucosylated form. Glucosyltransferases (GT’s) are enzymes that add glucose to secondary metabolites like flavonoids. They make up a diverse class of enzymes ubiquitous throughout the plant and animal kingdoms. While many GT’s have been identified, they vary greatly in their structural identity, and their chemical properties make it such that only a small percentage of existing GT’s have been functionally characterized. Research on GT structure function relationships strengthens the reliability of genomic databases and makes significant contributions to the field of enzyme biotechnology. Bioenergy research and custom enzyme synthesis rely on GT structural data, making this research critical to the success of many promising current and future projects. A GT was isolated from grapefruit and was shown to glucosylate the flavonol class of flavonoids at the 3-OH position, called CP3GT. Subsequent analysis showed there are specific arrangements of amino-acids inside the catalytic cleft of CP3GT that likely account for its specificity with flavonols. These interactions are not fully understood and make CP3GT an excellent model for elucidating unique structure function relationships of a GT enzyme. X-ray crystallography is one of the best methods for structure determination that allows a 3D image of the protein in question to be resolved at the molecular level. This method has vast potential for advancing plant enzymology, yet to date only 6 plant glucosyltransferases have had their crystal structures solved. The structural similarities and complementary specificities that CP3GT shares with these crystallized GT’s make CP3GT an excellent candidate for crystallization. This research hypothesizes that there are unique structural features that give CP3GT its specificity, and that these features can be elucidated using x-ray crystallography. Wild type CP3GT and 3 recently characterized mutants are being prepared for crystallization. The crystallization of 3 CP3GT mutants in addition to wild type will compliment structure/function analysis by providing insight into how structural modifications can alter enzyme function. It is recommended that protein be in its native form for crystallization, thus a thrombin-cleavage site was inserted into WT CP3GT and 3 mutants to remove tags following purification. Some studies have suggested that the presence of tags alters enzyme activity, thus this presented the opportunity to test the effect of tags by assaying both native and tagged enzyme. Initial results showed that WT CP3GT treated with thrombin retained 70 percent activity after a 2-hour treatment at 4o C. Additional assays will be conducted to fully determine tag effects and will run concurrently with crystallization experiments

Flavonoid and limonoid glycosides influence taste properties as well as marketability of Citrus fruit and products, particularly grapefruit. In this work, nine grapefruit putative natural product glucosyltransferases (PGTs) were resolved by either using degenerate primers against the semiconserved PSPG box motif, SMART-RACE RT-PCR, and primer walking to full-length coding regions; screening a directionally cloned young grapefruit leaf EST library; designing primers against sequences from other Citrus species; or identifying PGTs from Citrus contigs in the harvEST database. The PGT proteins associated with the identified full-length coding regions were recombinantly expressed in Escherichia coli and/or Pichia pastoris and then tested for activity with a suite of substrates including flavonoid, simple phenolic, coumarin, and/or limonoid compounds. A number of these compounds were eliminated from the predicted and/or potential substrate pool for the identified PGTs. Enzyme activity was detected in some instances with quercetin and catechol glucosyltransferase activities having been identified.