Glucosylation of flavonol and flavanones by Bacillus cyclodextrin glucosyltransferase to enhance their solubility and stability
DC Field | Value | Language |
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dc.contributor.author | Lee, Young-Su | - |
dc.contributor.author | Woo, Jang-Bin | - |
dc.contributor.author | Ryu, Soo-In | - |
dc.contributor.author | Moon, Seong-Kwon | - |
dc.contributor.author | Han, Nam Soo | - |
dc.contributor.author | Lee, Soo-Bok | - |
dc.date.available | 2019-03-08T07:58:41Z | - |
dc.date.issued | 2017-08 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4076 | - |
dc.description.abstract | Enzymatically modified isoquercitrin (EMIQ), oligoglucosyl naringenin-7-(glucose [G]), and oligoglucosyl hesperetin (H)-7-G were produced via oligoglucosylation of quercetin-3-glucose, naringenin-7-G (prunin), and H-7-G, respectively, by cyclodextrin glucosyltransferase from Bacillus macerans. The aim was to explore the oligoglucosylation and the resulting changes in physicochemical properties. Water solubility of EMIQ oligoglucosyl prunin, and oligoglucosyl H-7-G enormously increased in comparison with that of their aglycones. Glycosylation of an aglycone generally enhances its solubility. Resistance of the aglycones to oxidative degradation by the Cu2+ ion was strongly increased by the oligoglucosylation. This is probably because oligoglucosylation may protect sensitive parts of an aglycones molecule from the Cu2+ oxidation. Only EMIQ maintained its structure during thermal treatment much longer than quercetin did. Degradation of flavonoid aglycones by ultraviolet light C irradiation at 254 nm was not affected, and their antioxidant activities gradually decreased with the greater extent of oligoglucosylation. (C) 2017 Elsevier Ltd. All rights reserved. | - |
dc.format.extent | 9 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Glucosylation of flavonol and flavanones by Bacillus cyclodextrin glucosyltransferase to enhance their solubility and stability | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2017.02.057 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.229, pp 75 - 83 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000400033000010 | - |
dc.identifier.scopusid | 2-s2.0-85013471364 | - |
dc.citation.endPage | 83 | - |
dc.citation.startPage | 75 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 229 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Flavonol | - |
dc.subject.keywordAuthor | Flavanone | - |
dc.subject.keywordAuthor | Glucosylation | - |
dc.subject.keywordAuthor | Bacillus macerans | - |
dc.subject.keywordAuthor | Cyclodextrin glucosyltransferase | - |
dc.subject.keywordAuthor | Solubility | - |
dc.subject.keywordPlus | ENZYMATICALLY MODIFIED ISOQUERCITRIN | - |
dc.subject.keywordPlus | ASPERGILLUS-SOJAE NARINGINASE | - |
dc.subject.keywordPlus | IN-VITRO INHIBITION | - |
dc.subject.keywordPlus | HMG-COA REDUCTASE | - |
dc.subject.keywordPlus | ANTIOXIDANT POWER | - |
dc.subject.keywordPlus | ASCORBIC-ACID | - |
dc.subject.keywordPlus | GLYCOSIDES | - |
dc.subject.keywordPlus | HESPERIDIN | - |
dc.subject.keywordPlus | RATS | - |
dc.subject.keywordPlus | QUERCETIN | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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