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EUBCE 2026 - Nenad MARDETKO - Production and Characterization of Tetrahydrodaidzein Reductase for (S)-Equol Biosynthesis from Soy Biomass

Production and Characterization of Tetrahydrodaidzein Reductase for (S)-Equol Biosynthesis from Soy Biomass

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Biomass conversion into bio-based chemicals and high-value compounds (part 2)

Production and Characterization of Tetrahydrodaidzein Reductase for (S)-Equol Biosynthesis from Soy Biomass

Short Introductive summary

Equol is a bioactive metabolite of the soy isoflavone daidzein with enhanced estrogen receptor selectivity, but its natural production is limited to individuals harboring specific gut microbiota. Biotechnological synthesis therefore requires detailed characterization of the enzymes involved. This study focuses on tetrahydrodaidzein reductase (THDR), the enantioselective enzyme catalyzing the final step of equol biosynthesis. THDR was recombinantly expressed in Escherichia coli together with accessory flavoproteins using a T7-based auto-induction system and purified by affinity chromatography. The enzyme was obtained at preparative yields and exhibited moderate thermal stability (Tm ? 47 °C) and predominantly monomeric behavior in solution, while forming dynamic assemblies with flavoprotein partners. Flavin-associated spectral features confirmed its classification as a flavin-dependent reductase. These results provide a foundation for future studies toward scalable (S)-equol production.

Presenter

Nenad MARDETKO

University of Zagreb Faculty of Food Technology and Biotechnology, Biochemical Engineering Dpt., CROATIA

Biographies and Short introductive summaries are supplied directly by presenters and are published here unedited


Co-authors:

N. Mardetko, University of Zagreb Faculty of Food Technology and Biotechnology, Zagreb, CROATIA
A. Paic, University of Zagreb Faculty of Food Technology and Biotechnology, Zagreb, CROATIA
D. Franic, University of Zagreb Faculty of Food Technology and Biotechnology, Zagreb, CROATIA
F. Csarman, The University of Natural Resources and Life Sciences, Vienna, AUSTRIA
B. Zunar, University of Zagreb Faculty of Food Technology and Biotechnology, CROATIA

Session reference: 6CV.6.22