阿氏丝孢酵母（Trichosporon asahii）β-葡萄糖苷酶及葡萄糖苷类风味物质水解机制的研究
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摘要
β-葡萄糖苷酶(EC3.2.1.21)，是一类能催化芳基糖苷、烷基糖苷、纤维素和纤维低聚糖等糖链末端非还原性的β-D-葡萄糖苷键水解以释放出糖配体的水解酶，在葡萄酒糖苷类风味前体的水解中起着非常重要的作用。葡萄酒在我国各类果酒中占有不可替代的主导地位，由于目前葡萄酒酿造专用β-葡萄糖苷酶的缺乏，在很大程度上影响了葡萄酒风味的全面提升和改善。富含β-葡萄糖苷酶制剂在葡萄酒风味提升中的使用受许多因素限制而无法普及，从而使得以风味为导向的β-葡萄糖苷酶研究成为葡萄酒品质提升研究的热点和难点。我国的葡萄酒起步较晚，虽然生产和销售都逐年攀升，但与老牌的外国葡萄酒相比还有很长的路要走。品质和风格见长的洋酒使中国成为它们竞相争夺的市场。将性能优良的β-葡萄糖苷酶与品质有待提升、风格极需体现的中国葡萄酒结合的尝试，不但可以丰富我国葡萄酒酿造与风味研究的理论，还为实际应用提供有价值的指导。
基于我国葡萄酒产业风味酶研究与应用现状，从我国著名葡萄酒生产企业张裕集团有限公司，胶东半岛葡萄酒生产基地进行采样分离筛选具优良特性的β-葡萄糖苷酶。主要结论如下：
(1)针对高糖低pH的葡萄醪特性，对β-葡萄糖苷酶产生菌进行筛选。共分离到了10种酵母，有4种能检测到β-葡萄糖苷酶活力的存在。其中阿氏丝孢酵母(Trichosporonasahii)F6菌株的β-葡萄糖苷酶活力最高，目前这是此种属酵母菌产β-葡萄糖苷酶的首次报道。针对影响酶活力的主要葡萄酒酿造相关因子(糖、pH、醇)，F6菌株的β-葡萄糖苷酶与实验中其它菌株的β-葡萄糖苷酶的抗性进行比较，同时测试对糖苷提取物的水解情况。结果显示，F6菌株的β-葡萄糖苷酶具有较强的低pH耐受性，同时对糖苷提取物表现出显著优于其它种属酵母β-葡萄糖苷酶的水解效果。这些结论显示出了F6菌株β-葡萄糖苷酶优良的应用潜能。
(2)应用发酵技术对F6菌株产酶培养基进行优化及纯酶的性质研究。培养基优化策略使产酶量较初始的YPD培养基提高了1.74倍，达到了0.216U/mL。F6菌株发酵上清液，经过硫铵沉淀、苯基疏水柱等纯化步骤较顺利地得到F6菌株β-葡萄糖苷酶的两个电泳纯的同功酶(BG1和BG2)，它们的分子量分别为160kDa和30kDa；BG1的动力学参数显示对pNPG的亲和性和催化效率都远大于BG2；而且BG1在pH和温度耐受方面都显示出优于BG2的特性；BG1还展示出对SDS和β-巯基乙醇的抗性，后者显示BG1活性中心没有二硫键。BG1比BG2优良的许多抗性源于其圆二色谱揭示高比例的β-折叠结构，即富β-折叠结构蛋白具有较高的动力学稳定特性。除此之外，BG1还具有以葡萄糖或纤维二糖为底物合成低聚寡糖的转糖苷能力。这些性能显示BG1具有较宽的工业应用范围和潜在应用价值。
(3) F6菌株纯酶(BG1)与商业酶香气释放能力比较及对葡萄酒颜色的影响。分别将BG1与黑曲霉和杏仁的β-葡萄糖苷酶(AS, Al)应用于同一葡萄品种糖苷提取物水解，以及加入葡萄醪中经历发酵过程，以考察对糖苷形式存在的风味前体的水解情况。结果显示在糖苷提取物水解实验中，三个酶各自表现出对不同类前体物质的水解差异。酶BG1对萜类、部分醛酮和醇类物质的前体表现出显著高于其它酶的水解能力；经历发酵过程后，三个酶都表现出明显差于在糖苷提取物水解条件下对风味物质的释放效果。与两个商业酶相比，BG1表现出了较为优越的在葡萄酒酿造条件下水解风味前体释放香气成分的能力。此外，在蛇龙珠葡萄酒中主要呈色糖苷类物质malvidol-3-glucoside、malvidol-3-acetylglucoside和malvidol-3-coumarylglucosid中，三个酶都有不同程度的水解作用，其中BG1酶的水解程度最小，Al酶其次，AS酶水解程度最大。此结果显示出BG1在保持酒体色泽方面显著优于商业酶的性能。
(4)糖苷类风味物质水解差异机制的探讨。葡萄酒酿造过程中存在抑制或使酶失活的因素，且对参试各酶的活力抑制或失活的程度不同。在不同浓度葡萄糖和不同pH条件下的蛋白二级结构和酶活变化情况显示，葡萄糖施加的是可逆的产物抑制过程，在去除葡萄糖后，酶的活力得以恢复。此外葡萄糖对三个酶的活力抑制的程度不同，其中AS酶对葡萄糖极为敏感，随着葡萄糖浓度的增加，酶活力急剧下降，AS酶的蛋白结构中α-螺旋、β-折叠比例下降而无规则卷曲结构比例的迅速增加。低pH对所有酶的活力都有较强的抑制作用，随着pH的下降，抑制作用变强，但BG1在三个酶中的对低pH耐受性最强。与葡萄糖对酶活力的抑制不同，低pH的抑制作用对酶是一种不可逆的损伤。pH对三个酶二级结构的影响显现出相似的趋势，即随着pH的降低，蛋白α-螺旋、β-折叠含量下降，而表征变性的无规则卷曲结构比例增加。BG1耐葡萄糖、抗低pH特性，源于其蛋白结构中含量较少的α-螺旋结构和富β-折叠结构，这也使其更具有在葡萄酒酿造条件下的应用前景。
此课题的结果证实，筛选得到的F6菌株的β-葡萄糖苷酶(BG1)，其多方面的性能都优于来自黑曲霉和杏仁的β-葡萄糖苷酶。如高糖、低pH耐受性，尤其是对葡萄中存在的主要色素物质水解率极低而表现出对酒体色泽的保持作用。课题还就F6菌株的β-葡萄糖苷酶与商业β-葡萄糖苷酶，在糖苷提取物水解条件与真实酿酒环境下水解糖苷前体能力差异的机理进行了探讨。因此，本论文不但为葡萄酒产业提供了风味提升关键酶的酶源，更为其应用提供了丰富的理论和实践指导。
β-Glucosidases (EC3.2.1.21) is the key enzyme which releases alkyl and arylβ-glycosides, and disaccharide glucosides and short oligosaccharides of non-volatileglycosidic precursors present in fruit juices, musts and wines. It plays an important role in thehydrolysis of wine aroma precursors. Due to the absence of special β-glucosidase inwinemaking, it is difficult to enhance or modify wine flavor in industry. The application ofenzyme preparation rich in β-glucosidase was restricted by many factors in grape wine. So,more and more research have focused on the improvement of wine quality by the applied ofβ-glucosidases. It has been a difficulty and a focus of the enhancement of wine quality tostudy β-glucosidase by the orientation of wine flavor. Although wine industry is booming inChina and the production and sale of wines are increasing, there is still a long way to go toreach the quality and characteristics of foreign wine. The application of proper β-glucosidasewith excellent performance in Chinese wines to improve the quality and embody the spcialstyle will contribute the theory and practical application to the winemaking and wine flavor inChina.
Based on the little research and applications of β-glucosidase in Chinese wine, theproducer of β-glucosidase was isolated and screened from the enology environment of wineryof Jiaodong peninsula, belonged to Changyu Group Company Ltd.
(1) Screening of wine yeast for β-glucosidase activity with high sugar and low pHtolerances. Among the10species,4exhibited higher β-glucosidase activity. Trichosporonasahii (F6) exhibited the highest β-glucosidase activity. This is the first description ofβ-glucosidase activity involved in Trichosporon yeast. The resistances of F6β-glucosidase tomain enological factors (high sugar, low pH, and alcohol) and the capacity to hydrolyzearoma precursors from glycoside extract was investigated compared with the β-glucosidasesfrom other species yeasts. The results showed that β-glucosidase of F6had stronger resistanceto low pH and better ability to hydrolyze aroma precursors than other β-glucosidases.
(2) The production enhancement and characteristics of β-glucosidase from F6strain. Themaximum β-glucosidase production (0.216U/mL) of F6strain was achieved after theoptimization of medium, which led to an increase in β-glucosidase production of F6by1.74times than the basal medium YPD. The β-glucosidase of F6was purifed successively throughammonium sulphate precipitation, hydrophobic interaction chromatography, anion exchangechromatography, and gel fltration. Two β-glucosidases were obtained, namely BG1and BG2.The molecular weights of BG1and BG2were160kDa and30kDa, respectively. Due to thelower Km, BG1had more affinity for pNPG and higher catalytic efficiency than BG2. BG1also exhibited better resistance to SDS and β-mercaptoethanol, and the latter suggested theprobable absence of a disulfde bond in the active catalytic site of BG1. The better resistanceof BG1to many factors derived from the predominance of β-sheet structure. TheSDS-resistant and high β-sheet secondary structure of BG1suggests higher kinetic stabilitythan BG2. Additionally, BG1had the ability to synthesize oligosaccharides bytransglycosylation. Due to its unique characteristics, BG1from T. asahii appears to represent a novel β-glucosidase. These properties mark BG1as a potential enzyme for a wide range ofindustrial application.
(3) β-Glucosidase BG1of F6was added to the glycosides extract and grape must toinvestigate the hydrolysis ability to aroma precursors under the two conditions, comparedwith commercial β-glucosidases from Aspergillus niger (AS) and almond (Al). The resultsrevealed that the three β-glucosidases exhibited different hydrolysis abilities under the grapeextract conditions. BG1had stronger ability to hydrolyze the precursors of terpenes, somealdehydes, ketones, and alcohols compounds; Al had more affinity for some glycosides ofaldehydes and ketones, AS exhibited stronger ability to release β-damascenone, C6compounds and some terpenes from their precursors. However, under the winemakingconditions, the three β-glucosidases did not show the similar performances. In comparisonwith AS and Al, BG1exhibited good performance under winemaking conditions. Due to thedifferent affinity for anthocyanins, the three β-glucosidases exhibited different hydrolysisdegrees to the main anthocyanin glycosides from Cabernet Gernischt wine, such asmalvidol-3-glucoside, malvidol-3-acetylglucoside, and malvidol-3-coumarylglucosid. BG1exerted the lowest hydrolysis degree, followed by Al. However, AS showed the highesthydrolysis ability. These results revealed that BG1has better property on protectinganthocyanin glycosides than commercial β-glucosidases. All of these will provide BG1wideapplication domain in industry.
(4) Investigation of hydrolysis mechanism on aroma glycosides. The differentperformances of the three β-glucosidases under the two conditions suggested that theactivities of β-glucosidases were inhibited or inactivated by some factors during winemakingprocess. The extents of inhibition were different according to different β-glucosidase. Toinvestigate the possible reason, the effects of different pH and glucose concentrations on thesecondary structures and activity of β-glucosidases were studied. The assay of secondarystructures of different β-glucosidases revealed that glucose exerted reversible effects on thestructures of β-glucosidases. The activities of β-glucosidases recovered after removing theglucose. Among the three β-glucosidases, AS showed the highest sensitivity to glucose.Glucose inhibited the activity of AS resulting in a decrease in α-helix and β-sheet structuresand an increase in random coil structure. Low pH showed stronger inhabitation on theactivities of β-glucosidases and exhibited irreversible influence on the structures and activitiesof β-glucosidases. When the pH value was further decreased, the contents of α-helix andβ-sheet decreased and β-turn and random coil increased with decreasing pH. The lowercontent of α-helix and higher content of β-sheet gave BG1stronger resistance against glucoseand low pH and provides this β-glucosidase with a great impetus for application duringwinemaking process.
All of these results showed that the β-glucosidase of F6strain exhibited more superiorproperties than commercial β-glucosidases from Aspergillus niger and almond, especially, thelow hydrolysis ratio of pigments in the wine treated by the β-glucosidase BG1of F6. Themechanism was explored for the different performances of the β-glucosidases between thehydrolysis of glycoside extract and the winemaking conditions. The results of this workprovided both the proper β-glucosidase and the valuable guidance of theory and practice for
the usage of this enzyme.
基于我国葡萄酒产业风味酶研究与应用现状，从我国著名葡萄酒生产企业张裕集团有限公司，胶东半岛葡萄酒生产基地进行采样分离筛选具优良特性的β-葡萄糖苷酶。主要结论如下：
(1)针对高糖低pH的葡萄醪特性，对β-葡萄糖苷酶产生菌进行筛选。共分离到了10种酵母，有4种能检测到β-葡萄糖苷酶活力的存在。其中阿氏丝孢酵母(Trichosporonasahii)F6菌株的β-葡萄糖苷酶活力最高，目前这是此种属酵母菌产β-葡萄糖苷酶的首次报道。针对影响酶活力的主要葡萄酒酿造相关因子(糖、pH、醇)，F6菌株的β-葡萄糖苷酶与实验中其它菌株的β-葡萄糖苷酶的抗性进行比较，同时测试对糖苷提取物的水解情况。结果显示，F6菌株的β-葡萄糖苷酶具有较强的低pH耐受性，同时对糖苷提取物表现出显著优于其它种属酵母β-葡萄糖苷酶的水解效果。这些结论显示出了F6菌株β-葡萄糖苷酶优良的应用潜能。
(2)应用发酵技术对F6菌株产酶培养基进行优化及纯酶的性质研究。培养基优化策略使产酶量较初始的YPD培养基提高了1.74倍，达到了0.216U/mL。F6菌株发酵上清液，经过硫铵沉淀、苯基疏水柱等纯化步骤较顺利地得到F6菌株β-葡萄糖苷酶的两个电泳纯的同功酶(BG1和BG2)，它们的分子量分别为160kDa和30kDa；BG1的动力学参数显示对pNPG的亲和性和催化效率都远大于BG2；而且BG1在pH和温度耐受方面都显示出优于BG2的特性；BG1还展示出对SDS和β-巯基乙醇的抗性，后者显示BG1活性中心没有二硫键。BG1比BG2优良的许多抗性源于其圆二色谱揭示高比例的β-折叠结构，即富β-折叠结构蛋白具有较高的动力学稳定特性。除此之外，BG1还具有以葡萄糖或纤维二糖为底物合成低聚寡糖的转糖苷能力。这些性能显示BG1具有较宽的工业应用范围和潜在应用价值。
(3) F6菌株纯酶(BG1)与商业酶香气释放能力比较及对葡萄酒颜色的影响。分别将BG1与黑曲霉和杏仁的β-葡萄糖苷酶(AS, Al)应用于同一葡萄品种糖苷提取物水解，以及加入葡萄醪中经历发酵过程，以考察对糖苷形式存在的风味前体的水解情况。结果显示在糖苷提取物水解实验中，三个酶各自表现出对不同类前体物质的水解差异。酶BG1对萜类、部分醛酮和醇类物质的前体表现出显著高于其它酶的水解能力；经历发酵过程后，三个酶都表现出明显差于在糖苷提取物水解条件下对风味物质的释放效果。与两个商业酶相比，BG1表现出了较为优越的在葡萄酒酿造条件下水解风味前体释放香气成分的能力。此外，在蛇龙珠葡萄酒中主要呈色糖苷类物质malvidol-3-glucoside、malvidol-3-acetylglucoside和malvidol-3-coumarylglucosid中，三个酶都有不同程度的水解作用，其中BG1酶的水解程度最小，Al酶其次，AS酶水解程度最大。此结果显示出BG1在保持酒体色泽方面显著优于商业酶的性能。
(4)糖苷类风味物质水解差异机制的探讨。葡萄酒酿造过程中存在抑制或使酶失活的因素，且对参试各酶的活力抑制或失活的程度不同。在不同浓度葡萄糖和不同pH条件下的蛋白二级结构和酶活变化情况显示，葡萄糖施加的是可逆的产物抑制过程，在去除葡萄糖后，酶的活力得以恢复。此外葡萄糖对三个酶的活力抑制的程度不同，其中AS酶对葡萄糖极为敏感，随着葡萄糖浓度的增加，酶活力急剧下降，AS酶的蛋白结构中α-螺旋、β-折叠比例下降而无规则卷曲结构比例的迅速增加。低pH对所有酶的活力都有较强的抑制作用，随着pH的下降，抑制作用变强，但BG1在三个酶中的对低pH耐受性最强。与葡萄糖对酶活力的抑制不同，低pH的抑制作用对酶是一种不可逆的损伤。pH对三个酶二级结构的影响显现出相似的趋势，即随着pH的降低，蛋白α-螺旋、β-折叠含量下降，而表征变性的无规则卷曲结构比例增加。BG1耐葡萄糖、抗低pH特性，源于其蛋白结构中含量较少的α-螺旋结构和富β-折叠结构，这也使其更具有在葡萄酒酿造条件下的应用前景。
此课题的结果证实，筛选得到的F6菌株的β-葡萄糖苷酶(BG1)，其多方面的性能都优于来自黑曲霉和杏仁的β-葡萄糖苷酶。如高糖、低pH耐受性，尤其是对葡萄中存在的主要色素物质水解率极低而表现出对酒体色泽的保持作用。课题还就F6菌株的β-葡萄糖苷酶与商业β-葡萄糖苷酶，在糖苷提取物水解条件与真实酿酒环境下水解糖苷前体能力差异的机理进行了探讨。因此，本论文不但为葡萄酒产业提供了风味提升关键酶的酶源，更为其应用提供了丰富的理论和实践指导。
β-Glucosidases (EC3.2.1.21) is the key enzyme which releases alkyl and arylβ-glycosides, and disaccharide glucosides and short oligosaccharides of non-volatileglycosidic precursors present in fruit juices, musts and wines. It plays an important role in thehydrolysis of wine aroma precursors. Due to the absence of special β-glucosidase inwinemaking, it is difficult to enhance or modify wine flavor in industry. The application ofenzyme preparation rich in β-glucosidase was restricted by many factors in grape wine. So,more and more research have focused on the improvement of wine quality by the applied ofβ-glucosidases. It has been a difficulty and a focus of the enhancement of wine quality tostudy β-glucosidase by the orientation of wine flavor. Although wine industry is booming inChina and the production and sale of wines are increasing, there is still a long way to go toreach the quality and characteristics of foreign wine. The application of proper β-glucosidasewith excellent performance in Chinese wines to improve the quality and embody the spcialstyle will contribute the theory and practical application to the winemaking and wine flavor inChina.
Based on the little research and applications of β-glucosidase in Chinese wine, theproducer of β-glucosidase was isolated and screened from the enology environment of wineryof Jiaodong peninsula, belonged to Changyu Group Company Ltd.
(1) Screening of wine yeast for β-glucosidase activity with high sugar and low pHtolerances. Among the10species,4exhibited higher β-glucosidase activity. Trichosporonasahii (F6) exhibited the highest β-glucosidase activity. This is the first description ofβ-glucosidase activity involved in Trichosporon yeast. The resistances of F6β-glucosidase tomain enological factors (high sugar, low pH, and alcohol) and the capacity to hydrolyzearoma precursors from glycoside extract was investigated compared with the β-glucosidasesfrom other species yeasts. The results showed that β-glucosidase of F6had stronger resistanceto low pH and better ability to hydrolyze aroma precursors than other β-glucosidases.
(2) The production enhancement and characteristics of β-glucosidase from F6strain. Themaximum β-glucosidase production (0.216U/mL) of F6strain was achieved after theoptimization of medium, which led to an increase in β-glucosidase production of F6by1.74times than the basal medium YPD. The β-glucosidase of F6was purifed successively throughammonium sulphate precipitation, hydrophobic interaction chromatography, anion exchangechromatography, and gel fltration. Two β-glucosidases were obtained, namely BG1and BG2.The molecular weights of BG1and BG2were160kDa and30kDa, respectively. Due to thelower Km, BG1had more affinity for pNPG and higher catalytic efficiency than BG2. BG1also exhibited better resistance to SDS and β-mercaptoethanol, and the latter suggested theprobable absence of a disulfde bond in the active catalytic site of BG1. The better resistanceof BG1to many factors derived from the predominance of β-sheet structure. TheSDS-resistant and high β-sheet secondary structure of BG1suggests higher kinetic stabilitythan BG2. Additionally, BG1had the ability to synthesize oligosaccharides bytransglycosylation. Due to its unique characteristics, BG1from T. asahii appears to represent a novel β-glucosidase. These properties mark BG1as a potential enzyme for a wide range ofindustrial application.
(3) β-Glucosidase BG1of F6was added to the glycosides extract and grape must toinvestigate the hydrolysis ability to aroma precursors under the two conditions, comparedwith commercial β-glucosidases from Aspergillus niger (AS) and almond (Al). The resultsrevealed that the three β-glucosidases exhibited different hydrolysis abilities under the grapeextract conditions. BG1had stronger ability to hydrolyze the precursors of terpenes, somealdehydes, ketones, and alcohols compounds; Al had more affinity for some glycosides ofaldehydes and ketones, AS exhibited stronger ability to release β-damascenone, C6compounds and some terpenes from their precursors. However, under the winemakingconditions, the three β-glucosidases did not show the similar performances. In comparisonwith AS and Al, BG1exhibited good performance under winemaking conditions. Due to thedifferent affinity for anthocyanins, the three β-glucosidases exhibited different hydrolysisdegrees to the main anthocyanin glycosides from Cabernet Gernischt wine, such asmalvidol-3-glucoside, malvidol-3-acetylglucoside, and malvidol-3-coumarylglucosid. BG1exerted the lowest hydrolysis degree, followed by Al. However, AS showed the highesthydrolysis ability. These results revealed that BG1has better property on protectinganthocyanin glycosides than commercial β-glucosidases. All of these will provide BG1wideapplication domain in industry.
(4) Investigation of hydrolysis mechanism on aroma glycosides. The differentperformances of the three β-glucosidases under the two conditions suggested that theactivities of β-glucosidases were inhibited or inactivated by some factors during winemakingprocess. The extents of inhibition were different according to different β-glucosidase. Toinvestigate the possible reason, the effects of different pH and glucose concentrations on thesecondary structures and activity of β-glucosidases were studied. The assay of secondarystructures of different β-glucosidases revealed that glucose exerted reversible effects on thestructures of β-glucosidases. The activities of β-glucosidases recovered after removing theglucose. Among the three β-glucosidases, AS showed the highest sensitivity to glucose.Glucose inhibited the activity of AS resulting in a decrease in α-helix and β-sheet structuresand an increase in random coil structure. Low pH showed stronger inhabitation on theactivities of β-glucosidases and exhibited irreversible influence on the structures and activitiesof β-glucosidases. When the pH value was further decreased, the contents of α-helix andβ-sheet decreased and β-turn and random coil increased with decreasing pH. The lowercontent of α-helix and higher content of β-sheet gave BG1stronger resistance against glucoseand low pH and provides this β-glucosidase with a great impetus for application duringwinemaking process.
All of these results showed that the β-glucosidase of F6strain exhibited more superiorproperties than commercial β-glucosidases from Aspergillus niger and almond, especially, thelow hydrolysis ratio of pigments in the wine treated by the β-glucosidase BG1of F6. Themechanism was explored for the different performances of the β-glucosidases between thehydrolysis of glycoside extract and the winemaking conditions. The results of this workprovided both the proper β-glucosidase and the valuable guidance of theory and practice for
the usage of this enzyme.
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