Glucosylation of flavonol and flavanones by Bacillus cyclodextrin glucosyltransferase to enhance their solubility and stability

Young Su Lee, Jang Bin Woo, Soo In Ryu, Seong Kwon Moon, Nam Soo Han, Soo Bok Lee

Research output: Contribution to journalArticle

14 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)75-83
Number of pages9
JournalFood Chemistry
Volume229
DOIs
Publication statusPublished - 2017 Aug 15

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All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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