Substrate specificity of beta-primeverosidase, a key enzyme in aroma formation during oolong tea and black tea manufacturing.

Article abstract of DOI:10.1271/bbb.65.2719

We synthesized nine kinds of diglycosides and a monoglycoside of 2-phenylethanol to investigate the substrate specificity of the purified beta-primeverosidase from fresh leaves of a tea cultivar (Camellia sinensis var. sinensis cv. Yabukita) in comparison with the apparent substrate specificity of the crude enzyme extract from tea leaves. The crude enzyme extract mainly showed beta-primeverosidase activity, although monoglycosidases activity was present to some extent. The purified beta-primeverosidase showed very narrow substrate specificity with respect to the glycon moiety, and especially prominent specificity for the beta-primeverosyl (6-O-beta-D-xylopyranosyl-beta-D-glucopyranosyl) moiety. The enzymes hydrolyzed naturally occurring diglycosides such as beta-primeveroside, beta-vicianoside, beta-acuminoside, beta-gentiobioside and 6-O-alpha-L-arabinofuranosyl-beta-D-glucopyranoside, but were unable to hydrolyze synthetic unnatural diglycosides. The purified enzyme was inactive toward 2-phenylethyl beta-D-glucopyranoside. The enzyme hydrolyzed each of the diglycosides into the corresponding disaccharide and 2-phenylethanol. These results indicate the beta-primeverosidase, a diglycosidase, to be a key enzyme involved in aroma formation during the tea manufacturing process.

Full text of DOI:10.1271/bbb.65.2719

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Substrate Specificity of β-Primeverosidase, A Key
Enzyme in Aroma Formation during Oolong Tea and
Black Tea Manufacturing
Seung-Jin MAa, Masaharu MIZUTANIa, Jun HIRATAKEa, Kentaro HAYASHIb, Kensuke YAGIb,
Naoharu WATANABEb & Kanzo SAKATAa
a Institute for Chemical Research, Kyoto University
b Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
Published online: 22 May 2014.
To cite this article: Seung-Jin MA, Masaharu MIZUTANI, Jun HIRATAKE, Kentaro HAYASHI, Kensuke YAGI, Naoharu WATANABE
& Kanzo SAKATA (2001) Substrate Specificity of β-Primeverosidase, A Key Enzyme in Aroma Formation during Oolong Tea
and Black Tea Manufacturing, Bioscience, Biotechnology, and Biochemistry, 65:12, 2719-2729, DOI: 10.1271/bbb.65.2719
To link to this article: http://dx.doi.org/10.1271/bbb.65.2719
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