The Characterization of the Purine Nucleoside Phosphorylase from Agaricus bisporus and Its Potential Application in Reducing Purine Content in Beer

文献类型： 外文期刊

第一作者： Liu, Jun

作者： Liu, Jun;Lu, Jian;Liu, Jun;Lu, Jian;Liu, Jun;Lu, Jian;Liu, Jun;Liu, Jun

作者机构：

关键词： beer; gout; purines; Agaricus bisporus; purine nucleoside phosphorylase

期刊名称：JOURNAL OF FUNGI （ 影响因子：4.0； 五年影响因子：4.5 ）

ISSN：

年卷期： 2025 年 11 卷 4 期

页码：

收录情况： SCI

摘要： Beer, the most popular alcoholic beverage, poses health risks for individuals with gout and hyperuricemia due to its high purine content. Herein, we identified a novel purine nucleoside phosphorylase (AbPNP) from the edible mushroom Agaricus bisporus and heterologously expressed it in Pichia pastoris. The recombinant AbPNP exhibited optimal activity at 60 degrees C and pH 7.0, retaining >80% activity at pH 6.0-9.0 and >85% activity after 3 h at <= 60 degrees C. Kinetic analysis revealed high catalytic efficiency (kcat/Km = 2.02 x 10(6) s(-1)& sdot;M-1) toward inosine, with strong resistance to metal ions except for Co2+ and Cu2+. The application of AbPNP (1.0-5.0 U/mL) during wort saccharification reduced purine nucleosides by 33.54% (from 151.53 to 100.65 mg/L) while increasing yeast utilization of free purine bases. The resulting beer showed improved fermentation performance (alcohol content increased by 3.6%) without compromising flavor profiles. This study provides the food-grade enzymatic strategy for low-purine beer production, leveraging the GRAS status of both A. bisporus and P. pastoris.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序