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Synthesis of value-added uridine 5'-diphosphate-glucose from sucrose applying an engineered sucrose synthase counteracts the activity-stability trade-off.

Authors :
Zhao L
Ma Z
Zhang L
Shen Y
Chen L
Li Y
Xu S
Shi G
Fan D
Ding Z
Source :
Food chemistry [Food Chem] 2025 Feb 01; Vol. 464 (Pt 2), pp. 141765. Date of Electronic Publication: 2024 Oct 23.
Publication Year :
2025

Abstract

The one-step deconstruction of sucrose into uridine 5'-diphosphate-glucose (UDP-Glc), an important sugar donor for transglycosylation, employing sucrose synthase (Susy) is emerging as a valuable sucrose utilization process. The insufficient activity and stability of Susy limit the productivity of UDP-Glc from sucrose. Here, an engineered Susy (Susy <subscript>M6</subscript> ) that counteracted the activity-stability trade-off was developed with the half-life time and activity being 43-fold and 1.4-fold of wild-type, respectively. Tighter hydrophobic patches and stabilization of the SSN2 domain contributed to greater activity and stability. The use of Susy <subscript>M6</subscript> in UDP-Glc production resulted in a satisfactory space-time yield of 73 g/L/h within 1 h. The cascade of different biocatalysts with Susy <subscript>M6</subscript> , focusing on utilizing two products of sucrose decomposition, fructose and UDP-Glc, expanded sucrose utilization, efficiently promoting the UDP-Glc productivity and giving a cost-effective method for UDP-galactose (UDP-Gal) synthesis. This study demonstrated promising green pathways for producing multiple value-added products from sucrose using Susy.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024. Published by Elsevier Ltd.)

Details

Language :
English
ISSN :
1873-7072
Volume :
464
Issue :
Pt 2
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
39503094
Full Text :
https://doi.org/10.1016/j.foodchem.2024.141765