Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides

Steviol glycosides from the plant Stevia rebaudiana are already used as lowcalorie sweeteners, but the most abundant naturally occurring compounds have a bitter aftertaste. Here, the authors characterize and engineer rice glycosyltransferase OsUGT91C1 to facilitate the large-scale production of natu...

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Autores principales:	Jinzhu Zhang, Minghai Tang, Yujie Chen, Dan Ke, Jie Zhou, Xinyu Xu, Wenxian Yang, Jianxiong He, Haohao Dong, Yuquan Wei, James H. Naismith, Yi Lin, Xiaofeng Zhu, Wei Cheng
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Science Q
Acceso en línea:	https://doaj.org/article/3992bcac521a4b928331e2b513baaeab
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spelling	oai:doaj.org-article:3992bcac521a4b928331e2b513baaeab2021-12-05T12:21:55ZCatalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides10.1038/s41467-021-27144-42041-1723https://doaj.org/article/3992bcac521a4b928331e2b513baaeab2021-12-01T00:00:00Zhttps://doi.org/10.1038/s41467-021-27144-4https://doaj.org/toc/2041-1723Steviol glycosides from the plant Stevia rebaudiana are already used as lowcalorie sweeteners, but the most abundant naturally occurring compounds have a bitter aftertaste. Here, the authors characterize and engineer rice glycosyltransferase OsUGT91C1 to facilitate the large-scale production of naturally rare but palatable glycosides Reb D and Reb MJinzhu ZhangMinghai TangYujie ChenDan KeJie ZhouXinyu XuWenxian YangJianxiong HeHaohao DongYuquan WeiJames H. NaismithYi LinXiaofeng ZhuWei ChengNature PortfolioarticleScienceQENNature Communications, Vol 12, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Science Q
spellingShingle	Science Q Jinzhu Zhang Minghai Tang Yujie Chen Dan Ke Jie Zhou Xinyu Xu Wenxian Yang Jianxiong He Haohao Dong Yuquan Wei James H. Naismith Yi Lin Xiaofeng Zhu Wei Cheng Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides
description	Steviol glycosides from the plant Stevia rebaudiana are already used as lowcalorie sweeteners, but the most abundant naturally occurring compounds have a bitter aftertaste. Here, the authors characterize and engineer rice glycosyltransferase OsUGT91C1 to facilitate the large-scale production of naturally rare but palatable glycosides Reb D and Reb M
format	article
author	Jinzhu Zhang Minghai Tang Yujie Chen Dan Ke Jie Zhou Xinyu Xu Wenxian Yang Jianxiong He Haohao Dong Yuquan Wei James H. Naismith Yi Lin Xiaofeng Zhu Wei Cheng
author_facet	Jinzhu Zhang Minghai Tang Yujie Chen Dan Ke Jie Zhou Xinyu Xu Wenxian Yang Jianxiong He Haohao Dong Yuquan Wei James H. Naismith Yi Lin Xiaofeng Zhu Wei Cheng
author_sort	Jinzhu Zhang
title	Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides
title_short	Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides
title_full	Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides
title_fullStr	Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides
title_full_unstemmed	Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides
title_sort	catalytic flexibility of rice glycosyltransferase osugt91c1 for the production of palatable steviol glycosides
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/3992bcac521a4b928331e2b513baaeab
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Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides

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