Enzymatic Production of Flavonoid Glycosides
Author Information
Author(s): Hélder Vila-Real, António J. Alfaia, M. Rosário Bronze, António R. T. Calado, Maria H. L. Ribeiro
Primary Institution: Research Institute for Medicines and Pharmaceutical Sciences (i-Med-UL), Faculty of Pharmacy, University of Lisbon
Hypothesis
Can we selectively inactivate β-D-glucosidase activity in naringinase to produce monoglycosylated flavonoids more efficiently?
Conclusion
The study successfully inactivated β-D-glucosidase activity of naringinase at 81.5°C and pH 3.9, allowing for the efficient production of flavonoid glycosides.
Supporting Evidence
- The selective inactivation of β-D-glucosidase activity was achieved while retaining 78% activity of α-L-rhamnosidase.
- Optimal conditions for inactivation were determined to be 81.5°C and pH 3.9.
- The study demonstrated a cost-effective method for producing expensive flavonoids like prunin and isoquercetin.
Takeaway
This study shows how scientists can use enzymes to make special plant compounds called flavonoids more easily and cheaply.
Methodology
Response surface methodology (RSM) was used to evaluate the effects of temperature and pH on β-D-glucosidase inactivation.
Limitations
The study primarily focused on the inactivation of β-D-glucosidase without exploring other potential enzyme interactions.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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