Artículo

Minig, M.; Mazzaferro, L.S.; Erra-Balsells, R.; Petroselli, G.; Breccia, J.D. "α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods" (2011) Journal of Agricultural and Food Chemistry. 59(20):11238-11243
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Abstract:

Most aroma compounds exist in vegetal tissues as disaccharide conjugates, rutinose being an abundant sugar moiety in grapes. The availability of aroma precursors would facilitate analytical analysis of plant-based foods. The diglycosidase α-rhamnosyl-β-glucosidase from Acremonium sp. DSM 24697 efficiently transglycosylated the rutinose moiety from hesperidin to 2-phenylethanol, geraniol, and nerol in an aqueous-organic biphasic system. 2-Phenethyl rutinoside was synthesized up to millimolar level with an 80% conversion regarding the donor hesperidin. The hydrolysis of the synthesized aroma precursors was not detected in an aqueous medium. However, in the presence of ethanol as a sugar acceptor, the enzyme was able to transfer the disaccharide residue forming the alkyl-rutinoside. The aroma precursors were significantly hydrolyzed (up to 3-4% in 2 h at 30 °C), which indicated the potential use of the enzyme for biotechnological applications, for example, in aroma modulation of fermented foods. © 2011 American Chemical Society.

Registro:

Documento: Artículo
Título:α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods
Autor:Minig, M.; Mazzaferro, L.S.; Erra-Balsells, R.; Petroselli, G.; Breccia, J.D.
Filiación:Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de la Pampa (UNLPam), Av. Uruguay 151, 6300 Santa Rosa, La Pampa, Argentina
Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Pabellón II, 3er P., Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:β-Rhamnosyl-β-glucosidase; hesperidin; rutinosylated terpenoids; transglycosylation; 2-phenylethanol; Acremonium; Analytical analysis; Aqueous medium; Aroma compounds; Biotechnological applications; Biphasic systems; Fermented foods; Glucosidase; hesperidin; Sugar acceptors; Sugar moiety; Terpenoids; Transglycosylation; Enzymes; Ethanol; Hydrolysis; Tissue; Sugars; disaccharide; glucosidase; hesperidin; rutinose; article; chemistry; food analysis; food handling; glycosylation; metabolism; odor; plant; Disaccharides; Food Analysis; Food Technology; Glucosidases; Glycosylation; Hesperidin; Odors; Plants, Edible; Acremonium sp.; Vitaceae
Año:2011
Volumen:59
Número:20
Página de inicio:11238
Página de fin:11243
DOI: http://dx.doi.org/10.1021/jf202412e
Título revista:Journal of Agricultural and Food Chemistry
Título revista abreviado:J. Agric. Food Chem.
ISSN:00218561
CODEN:JAFCA
CAS:glucosidase, 9033-06-1; hesperidin, 520-26-3; Disaccharides; Glucosidases, 3.2.1.-; Hesperidin, 520-26-3; rutinose
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v59_n20_p11238_Minig

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Citas:

---------- APA ----------
Minig, M., Mazzaferro, L.S., Erra-Balsells, R., Petroselli, G. & Breccia, J.D. (2011) . α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods. Journal of Agricultural and Food Chemistry, 59(20), 11238-11243.
http://dx.doi.org/10.1021/jf202412e
---------- CHICAGO ----------
Minig, M., Mazzaferro, L.S., Erra-Balsells, R., Petroselli, G., Breccia, J.D. "α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods" . Journal of Agricultural and Food Chemistry 59, no. 20 (2011) : 11238-11243.
http://dx.doi.org/10.1021/jf202412e
---------- MLA ----------
Minig, M., Mazzaferro, L.S., Erra-Balsells, R., Petroselli, G., Breccia, J.D. "α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods" . Journal of Agricultural and Food Chemistry, vol. 59, no. 20, 2011, pp. 11238-11243.
http://dx.doi.org/10.1021/jf202412e
---------- VANCOUVER ----------
Minig, M., Mazzaferro, L.S., Erra-Balsells, R., Petroselli, G., Breccia, J.D. α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods. J. Agric. Food Chem. 2011;59(20):11238-11243.
http://dx.doi.org/10.1021/jf202412e