Kinetics of Enzymatic Synthesis of Cyanidin-3-Glucoside Lauryl Ester and Its Physicochemical Property and Proliferative Effect on Intestinal Probiotics

Yang, Xi; Sun, Hanju; Tu, Lijun; Jin, Ying; Zhang, Zuoyong; Wang, Muwen; Liu, Shuyun; Wang, Ying; He, Shudong

doi:10.3390/biology9080205

Cited by 9 publications

(5 citation statements)

References 35 publications

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“…There is significant evidence supporting naturally acylated ANCs being more chemically stable than their non-acylated counterparts [ 4 , 9 , 19 , 31 , 32 ]. In this regard, acylation has played a key role in improving the overall stability of ANCs against certain external stimuli to make their use in food products more suitable.…”

Section: Enzymatic Synthesis Of Acylated Anthocyanins and Effect On T...mentioning

confidence: 99%

Pharmacological Activities and Chemical Stability of Natural and Enzymatically Acylated Anthocyanins: A Comparative Review

et al. 2023

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Anthocyanins (ANCs) are naturally occurring water-soluble pigments responsible for conferring red, blue, and purple colors to fruits, vegetables, flowers, and grains. Due to their chemical structure, they are highly susceptible to degradation by external factors, such as pH, light, temperature, and oxygen. Naturally acylated anthocyanins have proven to be more stable in response to external factors and exhibit superior biological effects as compared with their non-acylated analogues. Therefore, synthetic acylation represents a viable alternative to make the application of these compounds more suitable for use. Enzyme-mediated synthetic acylation produces derivatives that are highly similar to those obtained through the natural acylation process, with the main difference between these two pathways being the catalytic site of the enzymes involved in the synthesis; acyltransferases catalyze natural acylation, while lipases catalyze synthetic acylation. In both cases, their active sites perform the addition of carbon chains to the hydroxyl groups of anthocyanin glycosyl moieties. Currently, there is no comparative information regarding natural and enzymatically acylated anthocyanins. In this sense, the aim of this review is to compare natural and enzyme-mediated synthetic acylated anthocyanins in terms of chemical stability and pharmacological activity with a focus on inflammation and diabetes.

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Section: Enzymatic Synthesis Of Acylated Anthocyanins and Effect On T...mentioning

confidence: 99%

Pharmacological Activities and Chemical Stability of Natural and Enzymatically Acylated Anthocyanins: A Comparative Review

et al. 2023

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“…[30,38,[42][43][44]48,157,[161][162][163][164][165][166][167][168][169][170][171][172][173]). [20,42,157,161,162,164,[170][171][172][174][175][176][177][178][179][180][181]). [20,42,157,161,162,164,[170][171][172][174][175][176][177][178][179]…”

Section: Solubility Parametersunclassified

“…[20,42,157,161,162,164,[170][171][172][174][175][176][177][178][179][180][181]). [20,42,157,161,162,164,[170][171][172][174][175][176][177][178][179][180][181]).…”

Section: Solubility Parametersunclassified

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Flavonoids in the Spotlight: Bridging the Gap between Physicochemical Properties and Formulation Strategies

Berga,

Logviss,

Lauberte

et al. 2023

Pharmaceuticals

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Flavonoids are hydroxylated polyphenols that are widely distributed in plants with diverse health benefits. Despite their popularity, the bioavailability of flavonoids is often overlooked, impacting their efficacy and the comparison of products. The study discusses the bioavailability-related physicochemical properties of flavonoids, with a focus on the poorly soluble compounds commonly found in dietary supplements and herbal products. This review sums up the values of pKa, log P, solubility, permeability, and melting temperature of flavonoids. Experimental and calculated data were compiled for various flavonoid subclasses, revealing variations in their physicochemical properties. The investigation highlights the challenges posed by poorly soluble flavonoids and underscores the need for enabling formulation approaches to enhance their bioavailability and therapeutic potential. Compared to aglycones, flavonoid glycosides (with sugar moieties) tend to be more hydrophilic. Most of the reviewed aglycones and glycosides exhibit relatively low log P and high melting points, making them “brick dust” candidates. To improve solubility and absorption, strategies like size reduction, the potential use of solid dispersions and carriers, as well as lipid-based formulations have been discussed.

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“…Notably, the abundance of Lactobacillus (0-0.03%) and Acetobacter (0%) was extremely low on days 1-5, but increased markedly to 15.51 and 67.85%, respectively, on day 7 (P < 0.05). This increase may be due to the gradually decrease in sour porridge pH caused by organic acids produced during fermentation (Supplementary Figure 2), which favors the growth of acid-resistant Lactobacillus and Acetobacter genus (Yang et al, 2020). However, Lactococcus exhibits poorer acid resistance than Lacticaseibacillus, which causes Lactococcus to gradually lose its competitive edge (Savoie et al, 2007).…”

Section: Analysis Of Microbial Composition Of Sour Porridgementioning

confidence: 99%

Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02

Wang

et al. 2021

Front. Microbiol.

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The microbial composition of sour porridge at different fermentation times was analyzed through high-throughput sequencing, and a pure culture fermentation process was established to optimize production process and improve the edible quality of the porridge. In natural fermentation, Firmicutes and Proteobacteria were abundant throughout the process. Specifically, Aeromonas, Acinetobacter, and Klebsiella were dominant on fermentation days 1–5 (groups NF-1, NF-3, and NF-5), while Lactobacillus and Acetobacter gradually became the dominant bacteria on fermentation day 7 (group NF-7). Further, we isolated one strain of acid-producing bacteria from sour porridge, identified as Lacticaseibacillus paracasei by 16SrRNA sequencing and annotated as strain SZ02. Pure culture fermentation using this strain significantly increased the relative starch and amylose contents of the porridge, while decreasing the lipid, protein, and ash contents (P < 0.05). These findings suggest that sour porridge produced using strain SZ02 has superior edible qualities and this strategy may be exploited for its industrial production.

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Kinetics of Enzymatic Synthesis of Cyanidin-3-Glucoside Lauryl Ester and Its Physicochemical Property and Proliferative Effect on Intestinal Probiotics

Cited by 9 publications

References 35 publications

Pharmacological Activities and Chemical Stability of Natural and Enzymatically Acylated Anthocyanins: A Comparative Review

Pharmacological Activities and Chemical Stability of Natural and Enzymatically Acylated Anthocyanins: A Comparative Review

Flavonoids in the Spotlight: Bridging the Gap between Physicochemical Properties and Formulation Strategies

Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02

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