Characteristics of an β-N-Acetylhexosaminidase from Bacillus sp. CH11, Including its Transglycosylation Activity

β-N-Acetylhexosaminidase was identified from Bacillus sp. CH11 and found to have relatively high transferring activity. In this study, its enzymatic properties and transglycosylation activity including its acceptor specificity were investigated. Its molecular weight was estimated to be 90 kDa by SDS-PAGE and its optimal pH was approximately 7 with good stability from pH 6 to 8. Its optimal temperature was 40 °C, and its activity was stable at temperatures of up to 40 °C. To analyze its acceptor specificity for transglycosylation, N, N'-diacetylchitobiose was used as a donor substrate and alcohols, sugar alcohols, sugars and polyphenols were used as acceptors. Dialcohols, which have 2 hydroxyl groups on the outside of the carbon chains, were good acceptors. The molecular size of the acceptor did not influence the transglycosylation up to at least 1,5-pentanediol (carbon number: C5). Glycerin (C3), erythritol (C4), and xylitol (C5), all small molecular weight sugar alcohols, had high acceptor specificity. Transglycosylation to mono- and disaccharides and polyphenols was not observed except for L-fucose. For the β-N-acetylhexosaminidase-catalyzed transglycosylation of chitin oligosaccharides and xylitol, the transfer product was identified as 1-O-β-D-N-acetylglucosaminyl xylitol. The optimal ratio of xylitol was 24% to 2% N, N'-diacetylchitobiose and 226 mg per 1 g N, N'-diacetylchitobiose was produced. CH11 β-N-acetylhexosaminidase efficiently produced 1-O-β-D-N-acetylglucosaminyl xylitol via transglycosylation.

The new transfer products including 1-O-β-D-N-acetylglucosaminyl xylitol are attractive compounds for their potential physiological functions. 1-O-β-D-N-Acetylglucosaminyl xylitol was produced effectively from chitin-oligosaccharides and xylitol by β-N-acetylhexosaminidase from Bacillus sp. CH11. This enzyme may be useful for the development of food materials for health-related applications such as oligosaccharides with intestinal functions and noncariogenic sugars.