Characteristics of Quercetin Transglycosidation Catalysed by Penicillium Decumbens Glycosidase

Xu, Mingshu; Luo, Mingfang; Xing, Xin‐Hui; Chen, H.-Z.

doi:10.1205/fbp.05143

Cited by 10 publications

(5 citation statements)

References 6 publications

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“…Quercetin glycosylation trials at various temperatures, pH values, solvents, and substrates using a Penicillium decumbens cellulase (40–60 °C, pH 6–7, 30–60% ethanol/water v/v) were made with glucose or maltose as the glycosyl donor. In this case, conversions up to 30% were reached . Later, the same cellulase was used to assist in extractions of flavonoid compounds in mild solvents such as ethanol/water followed by transglycosylation of flavonoids, converting them into more polar molecules, but the highest transglycosylation yield was only 27% and was achieved using maltose and isorhamnetin …”

Section: Enzymatic Methods For In Vitro Modification Of Flavonoidsmentioning

confidence: 99%

“…In this case, conversions up to 30% were reached. 122 Later, the same cellulase was used to assist in extractions of flavonoid compounds in mild solvents such as ethanol/water followed by transglycosylation of flavonoids, converting them into more polar molecules, but the highest transglycosylation yield was only 27% and was achieved using maltose and isorhamnetin. 94 To overcome low glycosylation yields, an enzyme with higher natural transglycosylation activity, a glucansucrase from Leuconostoc mesenteroides, was used for glucosylation carried out in aqueous/organic solvents to improve flavonoid solubility.…”

Section: Modification Of Flavonoidsmentioning

confidence: 99%

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Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids

Plaza

Pozzo

Liu

et al. 2014

J. Agric. Food Chem.

192

110

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Antioxidants are widely used by humans, both as dietary supplements and as additives to different types of products. The desired properties of an antioxidant often include a balance between the antioxidizing capacity, stability, and solubility. This review focuses on flavonoids, which are naturally occurring antioxidants, and different common substituent groups on flavonoids and how these affect the properties of the molecules in vitro. Hydroxyl groups on flavonoids are both important for the antioxidizing capacity and key points for further modification resulting in O-methylation, -glycosylation, -sulfation, or -acylation. The effects of O-glycosylation and acylation are discussed as these types of substitutions have been most explored in vitro concerning antioxidizing properties as well as stability and solubility. Possibilities to control the properties by enzymatic acylation and glycosylation are also reviewed, showing that depending on the choice of enzyme and substrate, regioselective results can be obtained, introducing possibilities for more targeted production of antioxidants with predesigned properties.

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Section: Enzymatic Methods For In Vitro Modification Of Flavonoidsmentioning

confidence: 99%

Section: Modification Of Flavonoidsmentioning

confidence: 99%

Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids

Plaza

Pozzo

Liu

et al. 2014

J. Agric. Food Chem.

192

110

View full text Add to dashboard Cite

show abstract

“…It is well known that onion skin contains high amounts of flavonol antioxidants, which are represented mainly by quercetin aglycone and its glucosides (Suh et al 1999). However, our aim was to identify phenolic compounds that are presented in water extracts, since water is not the strongest solvent for less polar compounds such as quercetin (Xu et al 2006).…”

Section: Qualitative Analysis Of Main Antioxidant Compounds In Oswes By Hplc-esi-ms/msmentioning

confidence: 99%

Onion waste as a rich source of antioxidants for meat products

Bedrníček¹,

Laknerová²,

Linhartová³

et al. 2019

Czech J. Food Sci.

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Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products. Therefore, antioxidant properties of onion skin water extracts (OSWEs) were tested on cooked pork patties. Pork patties were divided into five treatments: control (no antioxidant), 10 and 20% (w/w) of yellow OSWE, and 10 and 20% (w/w) of red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances (TBARS), and sensory analysis were assessed. Patties with added antioxidants showed significantly (P < 0.05) higher antioxidant activity and total polyphenol content. Samples with OSWEs, after 5-day storage (5°C), had significantly (P < 0.05) lower TBARS values compared to control. Two main phenolic compounds were identified in OSWEs by liquid chromatography – mass spectrometry using electrospray ionisation in negative mode: quercetin (m/z 301) and quercetin monoglucoside (m/z 463). OSWEs demonstrated the potential to be used as a source of natural antioxidants with strong antioxidant activity in meat products.

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“…Extensive research on natural antioxidants such as flavonoids is currently in progress (Škerget et al, 2005;Xu, Luo, Xing, & Chen, 2006). These compounds are natural vegetable dyes, synthesized from phenylalanine, which impart colour to the blooming portions of plants (Chen, Ma, Meng, & Li, 2008;Hertog, Feskens, Hollman, Katan, & Kromhout, 1993;Hertog, Hollman, & van de Putte, 1993;Katalinic et al, 2010;Ren, Qian, Wang, Zhu, & Zhang, 2003;Zand, Jenkins, & Diamandis, 2002).…”

Section: Introductionmentioning

confidence: 99%

Electrooxidation of flavonoids at platinum electrode studied by cyclic voltammetry

2011

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Characteristics of Quercetin Transglycosidation Catalysed by Penicillium Decumbens Glycosidase

Cited by 10 publications

References 6 publications

Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids

Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids

Onion waste as a rich source of antioxidants for meat products

Electrooxidation of flavonoids at platinum electrode studied by cyclic voltammetry

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