Enzymatic synthesis and biological characterization of a novel mangiferin glucoside

Iis Septiana, Thi Thanh Hanh Nguyen, Sangyong Lim, Seonmin Lee, Byeongsu Park, Sohyung Kwak, Sunghee Park, Seong Bo Kim, Doman Kim

Research output: Contribution to journalArticlepeer-review

Abstract

Mangiferin, a major constituent of Mangifera indica L., has attracted substantial attention due to its anti-oxidant, anti-diabetic, anti-inflammatory, and anti-microbial activities. However, its poor solubility in water limits its use in food and pharmaceutical industries. In this study, novel mangiferin-(1→6)-α-D-glucopyranoside (Mg-G1) was enzymatically synthesized from mangiferin and sucrose using glucansucrase from Leuconostoc mesenteroides B-512F/KM, and optimized using response surface methodology. The water solubility of Mg-G1 was found to be 824.7 mM, which is more than 2300-fold higher than that of mangiferin. Mg-G1 also showed DPPH radical scavenging activity and superoxide dismutase (SOD)-like scavenging activity, which were 4.77- and 3.71-fold higher than that of mangiferin, respectively. Mg-G1 displayed inhibitory activity against human intestinal maltase and COX-2. Thus, the novel glucosylated mangiferin may be used as an ingredient in functional food and pharmaceutical application.

Original languageEnglish
Article number109479
JournalEnzyme and Microbial Technology
Volume134
DOIs
Publication statusPublished - 2020 Mar

Bibliographical note

Funding Information:
This research was partially supported by the Nuclear R&D program of Ministry of Science and ICT (MSIT), Republic of Korea , and by the Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through the Agriculture, Food and Rural Affairs Research Center Support Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (D. Kim, 710012-03-1-HD220 ), and by the IPET through the High Value-added Food Technology Development Program ( 116013032HD020 ) funded by the MAFRA, Republic of Korea . The present study has been also conducted by the research grants ( 2018R1D1A1A09083366 , D. Kim, 2018R1D1A1B07049569 , T.T.H. Nguyen) of NRF, Republic of Korea and by the OTTOGI Corporation through the Research and Publication Project. Appendix A

Funding Information:
This research was partially supported by the Nuclear R&D program of Ministry of Science and ICT (MSIT), Republic of Korea, and by the Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through the Agriculture, Food and Rural Affairs Research Center Support Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (D. Kim, 710012-03-1-HD220), and by the IPET through the High Value-added Food Technology Development Program (116013032HD020) funded by the MAFRA, Republic of Korea. The present study has been also conducted by the research grants (2018R1D1A1A09083366, D. Kim, 2018R1D1A1B07049569, T.T.H. Nguyen) of NRF, Republic of Korea and by the OTTOGI Corporation through the Research and Publication Project.

Publisher Copyright:
© 2019 Elsevier Inc.

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Bioengineering
  • Biochemistry
  • Applied Microbiology and Biotechnology

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