Glycosidases are widely used in food and pharmaceutical industries due to its ability to hydrolyze the glycosidic bonds of various sugar-containing compounds including glycosides, oligosaccharides and polysaccharides to generate derivatives with important physiological and pharmacological activity. While glycosidases often need to be used under high temperature to improve reaction efficiency and reduce contamination, most glycosidases are mesophilic enzymes with low activity under industrial production conditions. It is therefore critical to improve the thermo-stability of glycosidases. This review summarizes the recent advances achieved in engineering the thermo-stability of glycosidases using strategies such as directed evolution, rational design and semi-rational design. We also compared the pros and cons of various techniques and discussed the future prospects in this area.
糖苷酶作为绿色温和的生物催化剂，能够水解包含糖苷、寡糖、多糖等在内的各种含糖化合物的糖苷键生成具有高生理和药理活性的衍生物，在食品、医药等工业领域应用广泛。而工业应用的糖苷酶经常需在高温条件下进行催化，以提高反应效率并减少污染，但大多数糖苷酶属于中温酶，在实际生产条件下的活性较低且损失较快，因此，提高糖苷酶在高温下的稳定性非常重要。本文综述了近年来利用定向进化、理性设计和半理性设计等策略改造糖苷酶耐热性的研究进展与应用，比较了不同策略之间的优势与不足，并对未来糖苷酶耐热性的改造方向进行了展望。.
Keywords: catalytic activity; directed evolution; glycosidase; rational design; thermo-stability.