Regioselective deglycosylation of onion quercetin glucosides by <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> |
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Authors: | Dong-Min Chung Yung-Chul Chung Pil Je Maeng Hyo-Kon Chun |
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Institution: | (1) Microbe-based Fusion Technology Research Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology, Jeonbuk, 580-185, Republic of Korea;(2) Department of Food Nutrition, International University of Korea, Gyeongsang Namdo, Jinju, 660-750, Republic of Korea;(3) Department of Microbiology, Chungnam National University, Daejeon, 305-764, Korea; |
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Abstract: | Bioconversion of quercetin glucosides using four generally recognized as safe (GRAS) organisms (Aspergillus oryzae, Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae) was evaluated by measuring changes in the levels of quercetin compounds of onion. Of the four organisms, S. cerevisiae increased the content of quercetin-3-O-β-d-glucoside (III; isoquercitrin) and quercetin (IV), whereas decreasing quercetin-3,4′-O-β-d-glucoside (I) and quercetin-4′-O-β-d-glucoside (II). Also, S. cerevisiae converted authentic compound I to III, and II to IV, respectively. These results suggest that S. cerevisiae can be used to increase the levels of isoquercitrin (III), the most bioavailable quercetin compound in onion. |
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