Purification and Characterization of Ginsenoside-.BETA.-Glucosidase from Ginseng.

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  • ZHANG Chunzhi
    Department of Biotechnology, Dalian University of Technology
  • YU Hongshan
    Department of Food Science & Biotechnology, Dalian Institute of Light Industry
  • BAO Yongming
    Department of Biotechnology, Dalian University of Technology
  • AN Lijia
    Department of Biotechnology, Dalian University of Technology
  • JIN Fengxie
    Department of Food Science & Biotechnology, Dalian Institute of Light Industry

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  • Purification and Characterization of Ginsenoside-β-Glucosidase from Ginseng
  • Purification and Characterization of Ginsenoside ベータ Glucosidase from Ginseng

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Abstract

The ginsenoside-β-glucosidase that hydrolyzes the β-(1→2)-glucoside of the ginsenoside Rg3 sugar moiety to ginsenoside Rh2 was isolated from the ginseng root, and the enzyme was purified and characterized. The enzyme was purified to one spot in SDS polyacrylamide gel electrophoresis, and its molecular weight was about 59 kDa. The optimum temperature of the ginsenoside-β-glucosidase was 60 °C, and the optimum pH was 5.0. Ca2+ ion had positive effect on ginsenoside-β-glucosidase, while Cu2+ had negative effect on it. The ginsenoside-β-glucosidase may be a special β-glucosidase that is different from the original exocellulase such as β-glucosidase (EC 3.2.1.21).

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