Structure-Guided Engineering of a Multifunctional Glycosidase for Exclusive High-Yield Production of Ginsenoside F1 from Panax Notoginseng

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Yuaner Sui, Bin Wei, Zichen Wang, Hao Liang
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Abstract

Ginsenoside F1 (G-F1), a therapeutically valuable compound from Panax notoginseng, faces production challenges due to its low natural abundance. Herein, we engineered the glycoside hydrolase BgDU via structure-based design for efficient bioconversion of Notoginsenoside R1 (NG-R1) to G-F1. Through a semirational design approach, we generated the triple mutant I73L/G138H/W509Y (DUase). This engineered variant demonstrated significant catalytic improvements, showing an 85-fold reduction in KM for NG-R1 along with 16-fold and 5-fold increases in kcat/KM values for NG-R1 and ginsenoside Rg1, respectively. DUase achieved a 95.02% molar yield of G-F1 (12.82 g/L) within 10 h, while reducing the byproduct Rh1 to below 0.7 g/L. DUase’s catalytic improvement resulted from a remodeled substrate channel with expanded proximal and contracted distal regions, overcoming the classic activity–selectivity trade-off and enabling scalable production of rare ginsenosides.

Abstract Image

三七高产人参皂苷F1专用多功能糖苷酶的结构导向工程研究
人参皂苷F1 (G-F1)是一种从三七中提取的具有治疗价值的化合物,由于其天然丰度低而面临生产挑战。在此,我们通过基于结构的设计设计了糖苷水解酶BgDU,用于将三七皂苷R1 (NG-R1)高效地转化为G-F1。通过半设计方法,我们产生了三重突变体I73L/G138H/W509Y (DUase)。该工程变体显示出显著的催化改善,显示NG-R1的KM降低了85倍,NG-R1和人参皂苷Rg1的kcat/KM值分别增加了16倍和5倍。DUase在10 h内获得了95.02%的g - f1摩尔产率(12.82 g/L),同时将副产物Rh1降至0.7 g/L以下。DUase的催化改进源于重塑的底物通道,近端区域扩大,远端区域收缩,克服了经典的活性-选择性权衡,使稀有人参皂苷的规模化生产成为可能。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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