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Directional bioconversion and optimization of stevioside into rubusoside by Lelliottia sp. LST-1
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  • Jingyu Huang,
  • Ke Huang,
  • Jing Lin,
  • Hongwei Li,
  • Jiaqi Xin,
  • Junhao Sang,
  • zhiyun Hong,
  • Ziyang Ma,
  • Guohong Zeng,
  • xiufang Hu,
  • Ou Li
Jingyu Huang
Zhejiang Sci-Tech University
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Ke Huang
Zhejiang Sci-Tech University
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Jing Lin
Zhejiang Sci-Tech University
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Hongwei Li
Zhejiang Sci-Tech University
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Jiaqi Xin
Zhejiang Sci-Tech University
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Junhao Sang
Zhejiang Sci-Tech University
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zhiyun Hong
Zhejiang Sci-Tech University
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Ziyang Ma
Zhejiang Sci-Tech University
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Guohong Zeng
Zhejiang Sci-Tech University
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xiufang Hu
Zhejiang Sci-Tech University
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Ou Li
Zhejiang Sci-Tech University
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Abstract

Steviol glycosides, mostly extracted from Stevia rebaudiana Bertoni, are non-caloric, safe natural sweeteners. Steviosides make up more than 50% of total steviol glycosides but possess a bitter aftertaste, which limits their application as food additives. Trace amounts of rubusosides are acceptable sweeteners, but their supply is limited. In this study, we screened an endophytic bacteria (Lelliottia LST-1) that can specifically convert stevioside into rubusoside and reach a conversion rate of 75.4% after response surface optimization. Potential β-glucosidases GH3-1, GH3-2, GH3-3, and GH3-4 based on whole genome sequencing were expressed and interacted with steviol glycosides to explore principle and process of biological transformation. High-performance liquid chromatography revealed that all enzymes hydrolyzed stevioside and generated rubusoside, but substrate specificity analysis indicated that GH3-2 is the most suitable choice for the durative, steady, and high-efficiency production of rubusoside

Peer review status:POSTED

17 Nov 2020Submitted to Biotechnology and Bioengineering
17 Nov 2020Assigned to Editor
17 Nov 2020Submission Checks Completed