Creating a Water‐Soluble Resveratrol‐Based Antioxidant by Site‐Selective Enzymatic Glucosylation
書誌事項
- 公開日
- 2015-07-14
- 権利情報
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- http://onlinelibrary.wiley.com/termsAndConditions#vor
- DOI
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- 10.1002/cbic.201500284
- 公開者
- Wiley
この論文をさがす
説明
<jats:title>Abstract</jats:title><jats:p>The phytochemical resveratrol (<jats:italic>trans</jats:italic>‐3,5,4′‐trihydroxystilbene) has drawn great interest as health‐promoting food ingredient and potential therapeutic agent. However, resveratrol shows vanishingly low water solubility; this limits its uptake and complicates the development of effective therapeutic forms. Glycosylation should be useful to enhance resveratrol solubility, with the caveat that unselective attachment of sugars could destroy the molecule's antioxidant activity. UGT71A15 (a uridine 5′‐diphosphate α‐<jats:sc>D</jats:sc>‐glucose‐dependent glucosyltransferase from apple) was used to synthesize resveratrol 3,5‐β‐<jats:sc>D</jats:sc>‐diglucoside; this was about 1700‐fold more water‐soluble than the unglucosylated molecule (∼0.18 m<jats:sc>M</jats:sc>), yet retained most of the antioxidant activity. Resveratrol 3‐β‐<jats:sc>D</jats:sc>‐glucoside, which is the naturally abundant form of resveratrol, was a practical substrate for perfect site‐selective conversion into the target diglucoside in quantitative yield (g L<jats:sup>−1</jats:sup> concentration).</jats:p>
収録刊行物
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- ChemBioChem
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ChemBioChem 16 (13), 1870-1874, 2015-07-14
Wiley