Enzymatic Preparation of Resveratrol and Baohuoside I by β-Glucosidase An3987 from Aspergillus niger
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Abstract:
β-Glucosidase plays an important role in the enzymatic preparation of resveratrol and baohuoside I. In order to obtain the enzyme resources with high conversion efficiency and good ethanol tolerance, β-glucosidase An3987 (XP_001394024.1) was selected from Aspergillus niger CBS 513.88 to study its conversion rate between resveratrol and baohuoside I, ethanol tolerance, pH and temperature stability, and its hydrolysis of polydatin and icariin was optimized by Dsingle factor experiments to prepare resveratrol and baohuoside I. The results showed that the activities of β-glucosidase An3987 against polydatin and icariin were 130.02 IU/mL and 70.37 IU/mL, respectively; An3987 possessed good ethanol tolerance, with 10% (v/v) ethanol having no effect on the enzyme activity of An3987, and 40% (v/v) ethanol still letting 45% enzyme activity retained; The optimum temperature and pH were 65 ℃ and pH 4.5. Using An3987 to hydrolyze polydatin to prepare resveratrol at 65 ℃ for 20 min, the conversion rate was 90.43%; the hydrolysis of icariin at 60 ℃ for 40 min, the conversion rate for An3987 was 92.26%. This study provides a theoretical basis for the preparation of resveratrol and baohuoside I by the β-glucosidase from Aspergillus niger.
