| Synthesis of Quercetin-3-O-Glucoside from Rutin by Penicillium decumbens Naringinase. | |
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MedLine Citation:
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PMID: 23425105 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Enzymatic bioconversion of rutin to quercetin-3-O-glucoside (Q-3-G) by Penicillium decumbens naringinase was increased with reaction pH increased approximately to pH 6.0. It resulted in greater than 92% production of Q-3-G due to the removal of the terminal rhamnose at the controlled pH 6.0. The enzymatic bioconversion of rutin to Q-3-G was repetitively performed, yielding 84% after 5 batches with little quercetin formation. Interestingly, the water solubility of Q-3-G was enhanced 69- and 328-fold over those of rutin and quercetin, which may make Q-3-G more bioavailable in food. Q-3-G was approximately 6- and 1.4-fold more potent than rutin as an inhibitor of human intestinal maltase and human DL-3-hydroxy-3-methylglutalyl coenzyme A reductase. Q-3-G was less potent (16- and 1.3-fold, respectively) than quercetin as an inhibitor of these enzymes. However, the results suggest that Q-3-G may be confirmed more effective and bioavailable food component than rutin and even quercetin because of its enhanced solubility and inhibitory properties. Practical Application: Bioconverted intermediate, quercetin-3-O-glucoside (Q-3-G), was found and confirmed to be largely more soluble than rutin and quercetin in water solution, which might make it more bioavailable as food ingredient. In addition, Q-3-G inhibited mildly the intestinal maltase, which might act as antidiabetic substance by modulating the adsorption of glucose in the intestine. |
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Authors:
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Young-Su Lee; Ji-Young Huh; So-Hyun Nam; Doman Kim; Soo-Bok Lee |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2013-2-20 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2013 Feb |
Date Detail:
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Created Date: 2013-2-21 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2013 Institute of Food Technologists® |
Affiliation:
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Dept. of Food and Nutrition, Brain Korea 21 Project, Yonsei Univ., Seoul, Republic of Korea. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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