CN110669809B - 一种酶法制备罗汉果苷iv和苷v的方法 - Google Patents
一种酶法制备罗汉果苷iv和苷v的方法 Download PDFInfo
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Abstract
本发明公开了一种酶法制备罗汉果苷IV和苷V的方法，具体是利用酶法催化罗汉果苷IIE、III生成高甜度的罗汉果苷IV、V，所述酶来源自UDP葡萄糖基转移酶UGT032，核苷酸DNA序列如SEQ NO.1所示，氨基酸PRT序列如SEQ No.2所示。先制备粗酶液，再用粗酶液分别催化罗汉果苷IIE、III生成罗汉果苷IV、V。本发明方法可改善罗汉果苷的口感，对提高罗汉果苷产业发展具有重要意义。
Description
技术领域
本发明涉及罗汉果苷的制备方法，具体是利用酶法催化罗汉果苷IIE、III生成罗汉果苷IV、V的方法。
背景技术
罗汉果苷为罗汉果中研究最多的活性成分，具有消炎、止咳、护肝、降糖、抗疲劳、增强免疫等显著功能。罗汉果苷也是重要的天然甜味剂，其中罗汉果苷V是其主要成分，在罗汉果中含量最为丰富，约占干果的0.57%，罗汉果苷IV的含量仅低于罗汉果苷V。罗汉果苷IV、V在水中浓度为万分之一的时，其甜度是5%蔗糖水的392倍、425倍。罗汉果苷IIE、III含有明显的苦味，将其去除或者转化为苷IV、苷V对提高罗汉果苷的口感、品质具有重要的意义。
目前，有利用酶法或化学法将罗汉果苷V合成苷IIIE，或利用酶法制备罗汉果苷1a和1b。暂无报道利用酶法催化罗汉果苷IIE、III生成高甜度的罗汉果苷IV、V，开发此工艺对罗汉果苷产业发展具有重要意义。
发明内容
本发明的目的是提供一种酶法制备罗汉果苷IV和苷V的方法，具体是利用酶法催化罗汉果苷IIE、III生成高甜度的罗汉果苷IV、V，该方法对提高罗汉果苷产业发展具有重要意义。
实现本发明目的的技术方案是：
本发明一种酶法制备罗汉果苷IV和苷V的方法，具体是利用酶催化罗汉果苷IIE、III生成罗汉果苷IV、V，所述酶来源自UDP葡萄糖基转移酶UGT032，核苷酸DNA序列如SEQNO.1所示，氨基酸PRT序列如SEQ No.2所示。
本发明利用酶催化罗汉果苷IIE、III生成罗汉果苷IV、V的方法，首先制备粗酶液，再用粗酶液分别催化罗汉果苷IIE、III生成罗汉果苷IV、V。
所述粗酶液的制备方法具体是：将酶基因UGT032构建至pET22b上，重组质粒命名为pET22b-UGT032；
再将重组质粒转化至大肠杆菌感受态细胞Top10中克隆质粒，摇瓶培养收集菌体，提质粒并在-80℃中保存；
将提取的质粒转化至大肠杆菌表达宿主BL21p中诱导、表达，收集菌体，按菌体重量的4倍加入破菌液，利用均质机破裂细胞制得粗酶液。
所述用粗酶液分别催化罗汉果苷IIE、III生成罗汉果苷IV、V的方法具体是，在三口瓶中分别加入底物罗汉果苷IIE或III，加入粗酶液，尿苷二磷酸，蔗糖合成酶，继续加入pH=7.5的磷酸缓冲溶液，搅拌， 35℃水浴； 水浴反应8-12h后，即可用HPLC检测苷IIE或III的转化率。
本发明方法的有益效果：
1. 本发明利用酶催化罗汉果苷IIE、III生成罗汉果苷IV、V，能够将具有苦味的罗汉果苷IIE、III生成高甜度的罗汉果苷IV、V，改善罗汉果苷的口感，对提高罗汉果苷产业发展具有重要意义；
2. 本发明所述酶来源自UDP葡萄糖基转移酶UGT032，该酶将UDP-葡萄糖（UDPG）分子上的葡萄糖分子转移到罗汉果苷IIE和苷III上生成高甜度的苷IV和苷V；
3. 本发明酶法制备罗汉果苷，反应温和，操作简单，副产物很少，适合规模化工业生产。
附图说明
图1为本发明方法重组质粒pET22b-UGT032质谱图。
具体实施方式
下面结合实施例和附图对本发明内容作进一步的说明，但不是对本发明的限定。
实施例：
利用酶催化罗汉果苷IIE、III生成罗汉果苷IV、V的方法，所述酶来源自UDP葡萄糖基转移酶UGT032，核苷酸DNA序列如SEQ NO.1所示，氨基酸PRT序列如SEQ No.2所示。DNA序列是人工序列，根据氨基酸的序列做了密码子优化，非天然的DNA序列。
利用酶催化罗汉果苷IIE、III生成罗汉果苷IV、V的方法，首先制备粗酶液，再用粗酶液分别催化罗汉果苷IIE、III生成罗汉果苷IV、V。
粗酶液的制备方法具体是，将酶基因UGT032（序列如SEQ NO.1所示）构建至pET22b上，重组质粒命名为pET22b-UGT032；再将重组质粒转化至大肠杆菌感受态细胞Top10中克隆质粒，摇瓶培养收集菌体，提质粒并在-80℃中保存；将提取的质粒转化至大肠杆菌表达宿主BL21p中诱导、表达，收集菌体，按菌体重量的4倍加入破菌液，利用均质机破裂细胞制得粗酶液。
用粗酶液催化罗汉果苷IIE生成罗汉果苷IV、V的方法具体是，在三口瓶中加入0.5g底物罗汉果苷IIE，加入粗酶液2mL，尿苷二磷酸（UDP）0.01g，蔗糖合成酶0.1g，继续加入pH=7.5的磷酸缓冲溶液8mL，搅拌， 35℃水浴；水浴反应8-12h后，HPLC检测苷IIE的转化率可达81.2%，其中43.8%转化为苷IV，32.5%转化为苷V。
用粗酶液催化罗汉果苷III生成罗汉果苷IV、V的方法具体是，在三口瓶中加入0.5g底物罗汉果苷III，加入粗酶液2mL，尿苷二磷酸（UDP）0.01g，蔗糖合成酶0.1g，继续加入pH=7.5的磷酸缓冲溶液8mL，搅拌，35℃水浴；水浴反应8-12h后，HPLC检测苷III的转化率可达85.5%，其中45.6%转化为苷IV，33.4%转化为苷V。
通过检测结果可看出，利用酶催化罗汉果苷IIE、III生成罗汉果苷IV、V，可去除罗汉果苷IIE、III中的苦味，对提高罗汉果苷的口感、品质具有重要的意义。
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Claims (1)
1.一种酶法制备罗汉果苷IV和苷V的方法，其特征在于：是利用酶催化罗汉果苷IIE、III生成罗汉果苷IV、V，所述酶来源自UDP葡萄糖基转移酶UGT032，核苷酸DNA序列如SEQ IDNO.1所示，氨基酸PRT序列如SEQ ID NO.2所示；
具体方法是：
先制备粗酶液，再用粗酶液分别催化罗汉果苷IIE、III生成罗汉果苷IV、V；
所述粗酶液的制备方法具体是，将酶基因UGT032构建至pET22b上，重组质粒命名为pET22b-UGT032；
再将重组质粒转化至大肠杆菌感受态细胞Top10中克隆质粒，摇瓶培养收集菌体，提质粒并在-80℃中保存；
将提取的质粒转化至大肠杆菌表达宿主BL21p中诱导、表达，收集菌体，按菌体重量的4倍加入破菌液，利用均质机破裂细胞制得粗酶液；
所述用粗酶液催化罗汉果苷IIE、III生成罗汉果苷IV、V的方法具体是，在三口瓶中加入底物罗汉果苷IIE或III，加入粗酶液，尿苷二磷酸，蔗糖合成酶，继续加入pH=7.5的磷酸缓冲溶液，搅拌，35℃水浴；水浴反应8-12h后，即可用HPLC检测苷IIE或III的转化率。
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