Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Bioconversion of Piceid to Piceid Glucoside Using Amylosucrase from Alteromonas macleodii Deep Ecotype

  • Park, Hyunsu (Department of Microbiology, College of Natural Sciences, Pusan National University) ;
  • Kim, Jieun (Department of Microbiology, College of Natural Sciences, Pusan National University) ;
  • Park, Ji-Hae (Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) ;
  • Baek, Nam-In (Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) ;
  • Park, Cheon-Seok (Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) ;
  • Lee, Hee-Seob (Department of Food and Nutrition, Pusan National University) ;
  • Cha, Jaeho (Department of Microbiology, College of Natural Sciences, Pusan National University)
  • Received : 2012.08.09
  • Accepted : 2012.08.13
  • Published : 2012.12.28
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Abstract

Resveratrol, or its glycoside form piceid, is a dietary antioxidant polyphenolic compound, found in grapes and red wine that has been shown to have protective effects against cardiovascular disease. However, very low water solubility of the compound may limit its application in the food and pharmaceutical industries. The amylosucrase (AMAS) of Alteromonas macleodii Deep ecotype was expressed in Escherichia coli and showed high glycosyltransferase activity to produce the glucosyl piceid when piceid was used as an acceptor. The conversion yield of piceid glucoside was 35.2%. Biotransformation using culture of the E. coli harboring the amas gene increased the yield up to 70.8%. The transfer product was purified by reverse phase chromatography and recycling preparative HPLC, and the molecular structure of the piceid glucoside was determined using NMR spectroscopy. The piceid glucoside was identified as glucosyl-${\alpha}$-($1{\rightarrow}4$)-piceid. The solubility of glucosyl piceid was 5.26 and 1.14 times higher than those of resveratrol and piceid, respectively. It is anticipated that dietary intake of this compound is more effective by enhancing the bioavailability of resveratrol in the human body because of its hydrophilic properties in the intestinal fluid.

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References

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