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Improving an Escherichia coli-based biocatalyst for terpenol glycosylation by variation of the expression system. J Ind Microbiol Biotechnol 2019; 46:1129-1138. [PMID: 31062116 PMCID: PMC7088306 DOI: 10.1007/s10295-019-02184-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 04/29/2019] [Indexed: 11/02/2022]
Abstract
Glycosides are becoming increasingly more relevant for various industries as low-cost whole-cell-biocatalysts are now available for the manufacture of glycosides. However, there is still a need to optimize the biocatalysts. The aim of this work was to increase the titre of terpenyl glucosides in biotransformation assays with E. coli expressing VvGT14ao, a glycosyltransferase gene from grape (Vitis vinifera). Seven expression plasmids differing in the resistance gene, origin of replication, promoter sequence, and fusion protein tag were generated and transformed into four different E. coli expression strains, resulting in 18 strains that were tested for glycosylation efficiency with terpenols and a phenol. E. coli BL21(DE3)/pET-SUMO_VvGT14ao yielded the highest titres. The product concentration was improved 8.6-fold compared with E. coli BL21(DE3)pLysS/pET29a_VvGT14ao. The selection of a small solubility-enhancing protein tag and exploitation of the T7 polymerase-induction system allowed the formation of increased levels of functional recombinant protein, thereby improving the performance of the whole-cell biocatalyst.
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Cyboran-Mikołajczyk S, Solarska-Ściuk K, Mieszała K, Glatzel-Plucińska N, Matczak K, Kleszczyńska H. The Impact of O-Glycosylation on Cyanidin Interaction with RBCs and HMEC-1 Cells-Structure⁻Activity Relationships. Int J Mol Sci 2019; 20:ijms20081928. [PMID: 31010130 PMCID: PMC6514962 DOI: 10.3390/ijms20081928] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 04/14/2019] [Accepted: 04/16/2019] [Indexed: 11/17/2022] Open
Abstract
With the aim of contributing to the knowledge about their potential therapeutic activity, we determined the biological activities of cyanidin and its selected O-glycosides in relation to erythrocytes (RBCs) and human dermal vascular endothelial cells (HMEC-1). Furthermore, on the basis of changes in the physical/functional properties of the cells, the structure–activity relationships of the compounds were determined. Concerning erythrocytes, we analyzed the antioxidant activity of the compounds and their impact on the RBCs’ shape and transmembrane potential. The compounds’ cytotoxic activity, ability to modulate apoptosis, cell cycle, and intracellular ROS generation, as well as inhibitory activity against AAPH-inducted oxidative stress, were determined in relation to HMEC-1 cells. We demonstrated that biological activity of cyanidin and its O-glycosides strongly depends on the number and type of sugar substituents, and varies depending on the extracellular environment and type of cells. The compounds are practically non-cytotoxic, and do not induce apoptosis or disturb the progression of the cell cycle. Additionally, the compounds alter the shape of RBCs, but they do not affect their transmembrane potential. They effectively protect erythrocytes against free radicals and affect intracellular reactive oxygen spices (ROS) generation under physiological and AAPH-induced oxidative stress conditions. Our results suggest a potential beneficial effect of cyanidin on the cardiovascular system.
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Affiliation(s)
- Sylwia Cyboran-Mikołajczyk
- Department of Physics and Biophysics, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
| | - Katarzyna Solarska-Ściuk
- Department of Physics and Biophysics, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
| | - Katarzyna Mieszała
- Department of Histology and Embryology, Medical University of Wroclaw, Chałubińskiego 6a, 50-368 Wrocław, Poland.
| | - Natalia Glatzel-Plucińska
- Department of Histology and Embryology, Medical University of Wroclaw, Chałubińskiego 6a, 50-368 Wrocław, Poland.
| | - Karolina Matczak
- Department of Medical Biophysics, University of Lodz, Pomorska 141/143, 90-236 Łódź, Poland.
| | - Halina Kleszczyńska
- Department of Physics and Biophysics, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
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53
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Vijayaraj P, Nakagawa H, Yamaki K. Cyanidin and cyanidin-3-glucoside derived from Vigna unguiculata act as noncompetitive inhibitors of pancreatic lipase. J Food Biochem 2019; 43:e12774. [PMID: 31353559 DOI: 10.1111/jfbc.12774] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 12/06/2018] [Accepted: 01/02/2019] [Indexed: 12/17/2022]
Abstract
The consumption of legumes positively correlated with the reduction of body weight. In the present study, we identified and evaluated pancreatic lipase inhibitors from Vigna unguiculata and unraveled their mode of inhibition. The highly sensitive fluorometric method was adopted to access the pancreatic lipase activity and the ethanolic extract of Vigna unguiculata showed the maximum inhibition (IC50 of 15.2 µg/ml). Cyanidin and cyanidin-3-glucoside are the major anthocyanins observed in Vigna unguiculata. The IC50 value of cyanidin was 28.29 µM which was 6.5-fold higher than the cyanidin-3-glucoside (188.28 µM). We determined an apparent Ki of 27.28 µM for cyanidin and cyanidin-3-glucoside (88.97 µM) with noncompetitive inhibition. Collectively, these results suggest that the glycosylation of the anthocyanidins significantly reduces lipase inhibition. The noncompetitive inhibition of pancreatic lipase by Vigna unguiculata anthocyanins may exert significant pharmacological activities toward obesity complications by calorie restriction. PRACTICAL APPLICATIONS: The results of this study emphasize the importance of legumes in our diet to combat obesity-related complications. Consumption of legumes minimizes fat absorption by inhibiting the action of the fat-digesting enzyme.
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Affiliation(s)
- Panneerselvam Vijayaraj
- Department of Lipid Science, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Academy of Scientific and Innovative Research, Mysore, India.,Nutritional Biochemistry Laboratory, Division of food functional research, National Agriculture and Food Research Organization-Food Research Inst., Natl. Agriculture and Food Research Organization, Tsukuba, Japan
| | - Hiroyuki Nakagawa
- Chemical Hazard Laboratory, Division of Food Safety, National Agriculture and Food Research Organization-Food Research Inst., Natl. Agriculture and Food Research Organization, Tsukuba, Japan
| | - Kohji Yamaki
- Nutritional Biochemistry Laboratory, Division of food functional research, National Agriculture and Food Research Organization-Food Research Inst., Natl. Agriculture and Food Research Organization, Tsukuba, Japan
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54
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Chen Z, Wang C, Gao X, Chen Y, Kumar Santhanam R, Wang C, Xu L, Chen H. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts. Food Chem 2019; 271:266-273. [PMID: 30236676 DOI: 10.1016/j.foodchem.2018.07.170] [Citation(s) in RCA: 122] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 07/17/2018] [Accepted: 07/25/2018] [Indexed: 01/05/2023]
Abstract
The interactions of soy protein isolate with cyanidin-3-O-glucoside were investigated to study the protective effect of protein on anthocyanin's stability by UV-Vis spectrophotometry, Fourier transform infrared spectroscopy, circular dichroism and fluorescence spectroscopy. Preheat treatment and binding of cyanidin-3-O-glucoside effectively changed the secondary structure of soy protein isolate, with a decrease in α-helix, random coil structure and an increase in β-sheet and β-turn. The soy protein isolate preheated at 121 °C exhibited a strong binding affinity towards cyanidin-3-O-glucoside with strong Ks of 147.40 × 104 M-1 and also effectively increased the thermal and oxidation stabilities of black soybean seed coat extract via decreasing the degradation rate by 67% and 23%, respectively. Soy protein isolate interacted with cyanidin-3-O-glucoside mainly through hydrophobic interactions and static quenching process. Altogether, the results suggested that preheated soy protein isolate-cyanidin-3-O-glucoside interaction could effectively protect anthocyanins' stability through strong binding affinity influenced by the systematic alterations in the secondary structure.
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Affiliation(s)
- Zhongqin Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Cong Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Xudong Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yue Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Ramesh Kumar Santhanam
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Chunli Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Leilei Xu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China.
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55
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Jiang X, Li X, Zhu C, Sun J, Tian L, Chen W, Bai W. The target cells of anthocyanins in metabolic syndrome. Crit Rev Food Sci Nutr 2018; 59:921-946. [DOI: 10.1080/10408398.2018.1491022] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Xinwei Jiang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, PR China
| | - Cuijuan Zhu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| | - Lingmin Tian
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, PR China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, PR China
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56
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Farr JE, Sigurdson GT, Giusti MM. Stereochemistry and glycosidic linkages of C3-glycosylations affected the reactivity of cyanidin derivatives. Food Chem 2018; 278:443-451. [PMID: 30583395 DOI: 10.1016/j.foodchem.2018.11.076] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 11/09/2018] [Accepted: 11/13/2018] [Indexed: 10/27/2022]
Abstract
The impact of glycosylation on anthocyanin stability has largely been associated with sugar type, site, and size, with glycosyl stereochemistry being under-explored. Seven cyanidin-3-glycosides were isolated by HPLC, diluted in pH 1-9, mixed with bisulfite or ascorbic acid at pH 3, and stored for 8 weeks (25 °C, dark). Spectral changes, half-lives, and bleaching rates were determined. Cyanidin-3-galactoside was more reactive (susceptible to hydration and bleaching) than cyanidin-3-glucoside. The 1 → 2 disaccharides exhibited greater λvis-max (≤16 nm), resistance to hydration, and bleaching compared to 1 → 6 disaccharides.The 1 → 6 disaccharides had similar λvis-max (∼2 nm) to the monosaccharides but slightly improved resistance to hydration and bleaching. The tri-glycosylated anthocyanin had the greatest stability and its spectral and bleaching characteristics was intermediate to 1 → 2 and 1 → 6 disaccharides. The 1 → 2 disaccharides generally exhibited lower half-lives compared to monosaccharides; whereas, 1 → 6 disaccharides exhibited higher stability. These findings highlight the role of glycosyl assembly on anthocyanin reactivity and stability.
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Affiliation(s)
- Jacob E Farr
- The Ohio State University, Dept. of Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210-1007, United States.
| | - Gregory T Sigurdson
- The Ohio State University, Dept. of Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210-1007, United States.
| | - M Mónica Giusti
- The Ohio State University, Dept. of Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210-1007, United States.
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57
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Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation. Food Chem 2018; 275:299-308. [PMID: 30724200 DOI: 10.1016/j.foodchem.2018.09.103] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 09/13/2018] [Accepted: 09/16/2018] [Indexed: 01/06/2023]
Abstract
To expound the copigmentation effects of phenolics on blackberry wine residue anthocyanins (BWRA), the color and stability of BWRA with storage, thermal, light and oxidation treatments were evaluated by chromaticity, kinetics and structural simulation analysis. Results indicated that phenolic acids showed preferable copigmetation on BWRA solutions with the enhanced color, thermostability at 50-70 °C and light stability, whereas the degradation was accelerated at 90 °C. Meanwhile, flavonoids promoted the oxidation stability of BWRA. Of all the phenolic acids, ferulic acid presented the best copigmentation effect, and among the flavonoids rutin was the most active. Structural simulation suggested rutin and ferulic acid had the largest volume, potential energy (164.8 and 32.8 kcal/mol), minimized energy (39.2 and 11.3 kal/mol) and van der Waals energy (81.6 and 28.1 kcal/mol), respectively, which were favorable to the stabilization of the flavylium ion. The hydrogen bonding, π-π stacking and solvent effects were together involved in the copigmentation mechanism.
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58
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Luo L, Bai R, Zhao Y, Li J, Wei Z, Wang F, Sun B. Protective Effect of Grape Seed Procyanidins against H 2 O 2 -Induced Oxidative Stress in PC-12 Neuroblastoma Cells: Structure-Activity Relationships. J Food Sci 2018; 83:2622-2628. [PMID: 30221772 DOI: 10.1111/1750-3841.14349] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 07/09/2018] [Accepted: 08/10/2018] [Indexed: 11/29/2022]
Abstract
To establish a structure-activity relationship for procyanidins, we verified the cyto-protective effect of 13 grape seed procyanidins, ranging from monomers to trimers against H2 O2 -induced oxidative stress in PC-12 neuroblastoma cells. Our study demonstrated some procyanidins were able to significantly protect PC-12 cells from the H2 O2 -induced cytotoxicity suggesting they possess neuroprotective effects against oxidative stress. Procyanidins' protective effects against oxidative stress mainly depended on their polymerization degree in addition to their structural features. A positive correlation was found between procyanidins' polymerization degree and the protective effect against oxidative stress in PC-12 cells. The presence of 3- or 3'-galloylated groups in the C-ring of procyanidin molecules significantly increased their protective activity as well. These results demonstrated that galloylated high-molecular-mass procyanidins would be of more interesting as promising antioxidant natural compounds. This work for the first time demonstrated the structure-activity relationships of 13 procyanidins' antioxidative stress activity, which could have a significant impact on future development of procyanidins for healthy food products or drugs to treat disease such as neurodegenerative disorders. PRACTICAL APPLICATION This work evaluated the protective effect of procyanidins against oxidative stress in PC-12 neuroblastoma cells and established their activity-structure relationships, which provides useful cellular evidence for the further investigating the structure-optimizing and function-exploiting of procyanidins.
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Affiliation(s)
- Lanxin Luo
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical Univ., 110016, Shenyang, China
| | - Ruifang Bai
- School of Pharmacy, Shenyang Pharmaceutical Univ., 110016, Shenyang, China
| | - Yuqing Zhao
- School of Functional Food and Wine, Shenyang Pharmaceutical Univ., 110016, Shenyang, China
| | - Jing Li
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical Univ., 110016, Shenyang, China
| | - Zongmin Wei
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical Univ., 110016, Shenyang, China
| | - Fang Wang
- School of Functional Food and Wine, Shenyang Pharmaceutical Univ., 110016, Shenyang, China
| | - Baoshan Sun
- School of Functional Food and Wine, Shenyang Pharmaceutical Univ., 110016, Shenyang, China.,Pólo Dois Portos, Insto. Natl. de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, 2565-191, Dois Portos, Portugal
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59
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Molar absorptivities (ε) and spectral and colorimetric characteristics of purple sweet potato anthocyanins. Food Chem 2018; 271:497-504. [PMID: 30236708 DOI: 10.1016/j.foodchem.2018.07.096] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 07/13/2018] [Accepted: 07/16/2018] [Indexed: 11/22/2022]
Abstract
Purple sweet potato, a source of acylated cyanidin and peonidin derivatives, is commercially available as a food colorant. Our objectives were to determine molar absorptivities (ε), spectral and colorimetric properties of purple sweet potato anthocyanins. Anthocyanins were isolated by semi-preparative HPLC, weighed, dried, and redissolved in acidic methanol or water. Anthocyanins were diluted in pH 1-9; ε, spectra, and color were measured on the methanolic and aqueous solutions. Higher ε were obtained in 0.1% HCl methanol (10,797-31,257 L/(mol × cm)) than in aqueous solution pH 1 (8861-24,303 L/(mol × cm)). Peonidin-3-sophoroside-5-glucoside had greatest ε in pH 1, but in alkaline pH, ε of acylated Peonidin-3-sophoroside-5-glucoside derivatives were greatest. Generally monoacylation decreased ε while diacylation increased ε. Location of acylation also affected ε of two Peonidin isomers (pH 1: 15,999 and 21,011 L/(mol × cm)). All anthocyanins expressed red-pink hues (330°-13.2°) in acidic pH and blues (230°-262°) in alkaline pH.
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60
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Sigurdson GT, Robbins RJ, Collins TM, Giusti MM. Impact of location, type, and number of glycosidic substitutions on the color expression of o-dihydroxylated anthocyanidins. Food Chem 2018; 268:416-423. [PMID: 30064778 DOI: 10.1016/j.foodchem.2018.06.079] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 06/15/2018] [Accepted: 06/18/2018] [Indexed: 11/25/2022]
Abstract
Anthocyanins express many hues depending on environmental factors and structural aspects, of which aglycone structure and acylation have been considered most impactful. Effects of different glycosylations on anthocyanins' colors are less known. Twelve cyanidin and 3-deoxy-cyanidin (luteolinidin) derivatives were isolated from red cabbage and black carrot hydrolysates and from black sorghum, diluted in pH 1-9, and analyzed by spectrophotometry and colorimetry. Location, number, and structure of glycosylations affected λmax and spectral shape of o-dihydroxylated anthocyanins, playing important roles on color expression. Generally, glycosylation of cyanidin decreased its λmax (≤27 nm), greatest decreases by 3-monoglycosylation. All cyanidin-glycosides appeared red in pH 1-3 and paled in pH 4-6. However, cyanidin-3-glycosides did not decolor completely like 3,5-glycosides. In alkaline pH, glycosylation patterns affected color more greatly: Cy-3-glycosides expressed maroon-purple hues (300-20°), 5-glycosides were green (100-115°), and only 3,5-glycosides expressed blue (240-250°). Luteolinidin derivatives shifted from yellow to red-purple hues with increasing pH.
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Affiliation(s)
- Gregory T Sigurdson
- The Ohio State University, Dept. of Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210-1007, United States
| | - Rebecca J Robbins
- Science Group, Mars Wrigley Confectionery Inc., 800 High St., Hackettstown, NJ 07840, United States
| | - Thomas M Collins
- Science Group, Mars Wrigley Confectionery Inc., 800 High St., Hackettstown, NJ 07840, United States
| | - M Mónica Giusti
- The Ohio State University, Dept. of Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210-1007, United States.
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61
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Liu Y, Tikunov Y, Schouten RE, Marcelis LFM, Visser RGF, Bovy A. Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review. Front Chem 2018; 6:52. [PMID: 29594099 PMCID: PMC5855062 DOI: 10.3389/fchem.2018.00052] [Citation(s) in RCA: 311] [Impact Index Per Article: 51.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Accepted: 02/22/2018] [Indexed: 12/26/2022] Open
Abstract
Anthocyanins are a group of polyphenolic pigments that are ubiquitously found in the plant kingdom. In plants, anthocyanins play a role not only in reproduction, by attracting pollinators and seed dispersers, but also in protection against various abiotic and biotic stresses. There is accumulating evidence that anthocyanins have health-promoting properties, which makes anthocyanin metabolism an interesting target for breeders and researchers. In this review, the state of the art knowledge concerning anthocyanins in the Solanaceous vegetables, i.e., pepper, tomato, eggplant, and potato, is discussed, including biochemistry and biological function of anthocyanins, as well as their genetic and environmental regulation. Anthocyanin accumulation is determined by the balance between biosynthesis and degradation. Although the anthocyanin biosynthetic pathway has been well-studied in Solanaceous vegetables, more research is needed on the inhibition of biosynthesis and, in particular, the anthocyanin degradation mechanisms if we want to control anthocyanin content of Solanaceous vegetables. In addition, anthocyanin metabolism is distinctly affected by environmental conditions, but the molecular regulation of these effects is poorly understood. Existing knowledge is summarized and current gaps in our understanding are highlighted and discussed, to create opportunities for the development of anthocyanin-rich crops through breeding and environmental management.
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Affiliation(s)
- Ying Liu
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands.,Horticulture and Product Physiology, Wageningen University and Research, Wageningen, Netherlands.,Graduate School Production Ecology & Resource Conservation, Wageningen University and Research, Wageningen, Netherlands
| | - Yury Tikunov
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
| | - Rob E Schouten
- Horticulture and Product Physiology, Wageningen University and Research, Wageningen, Netherlands
| | - Leo F M Marcelis
- Horticulture and Product Physiology, Wageningen University and Research, Wageningen, Netherlands
| | - Richard G F Visser
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
| | - Arnaud Bovy
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
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62
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Sigurdson GT, Tang P, Giusti MM. Cis-Trans Configuration of Coumaric Acid Acylation Affects the Spectral and Colorimetric Properties of Anthocyanins. Molecules 2018; 23:E598. [PMID: 29518915 PMCID: PMC6017527 DOI: 10.3390/molecules23030598] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 02/23/2018] [Accepted: 03/04/2018] [Indexed: 02/05/2023] Open
Abstract
The color expression of anthocyanins can be affected by a variety of environmental factors and structural characteristics. Anthocyanin acylation (type and number of acids) is known to be key, but the influence of acyl isomers (with unique stereochemistries) remains to be explored. The objective of this study was to investigate the effects of cis-trans configuration of the acylating group on the spectral and colorimetric properties of anthocyanins. Petunidin-3-rutinoside-5-glucoside (Pt-3-rut-5-glu) and Delphinidin-3-rutinoside-5-glucoside (Dp-3-rut-5-glu) and their cis and trans coumaroylated derivatives were isolated from black goji and eggplant, diluted in pH 1-9 buffers, and analyzed spectrophotometrically (380-700 nm) and colorimetrically (CIELAB) during 72 h of storage (25 °C, dark). The stereochemistry of the acylating group strongly impacted the spectra, color, and stability of the Dp and Pt anthocyanins. Cis acylated pigments exhibited the greatest λmax in all pH, as much as 66 nm greater than their trans counterparts, showing bluer hues. Cis acylation seemed to reduce hydration across pH, increasing color intensity, while trans acylation generally improved color retention over time. Dp-3-cis-p-cou-rut-5-glu exhibited blue hues even in pH 5 (C*ab = 10, hab = 256°) where anthocyanins are typically colorless. Cis or trans double bond configurations of the acylating group affected anthocyanin spectral and stability properties.
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Affiliation(s)
- Gregory T Sigurdson
- Department of Food Science and Technology 2015 Fyffe Ct., The Ohio State University, Columbus, OH 43210-1007, USA.
| | - Peipei Tang
- Department of Food Science and Technology 2015 Fyffe Ct., The Ohio State University, Columbus, OH 43210-1007, USA.
| | - M Mónica Giusti
- Department of Food Science and Technology 2015 Fyffe Ct., The Ohio State University, Columbus, OH 43210-1007, USA.
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63
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Huang WY, Wu H, Li DJ, Song JF, Xiao YD, Liu CQ, Zhou JZ, Sui ZQ. Protective Effects of Blueberry Anthocyanins against H 2O 2-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1638-1648. [PMID: 29393642 DOI: 10.1021/acs.jafc.7b06135] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Blueberry anthocyanins are considered protective of eye health because of their recognized antioxidant properties. In this study, blueberry anthocyanin extract (BAE), malvidin (Mv), malvidin-3-glucoside (Mv-3-glc), and malvidin-3-galactoside (Mv-3-gal) all reduced H2O2-induced oxidative stress by decreasing the levels of reactive oxygen species and malondialdehyde and increasing the levels of superoxide dismutase, catalase, and glutathione peroxidase in human retinal pigment epithelial cells. BAE and the anthocyanin standards enhanced cell viability from 63.69 ± 3.36 to 86.57 ± 6.92% (BAE), 115.72 ± 23.41% (Mv), 98.15 ± 9.39% (Mv-3-glc), and 127.97 ± 20.09% (Mv-3-gal) and significantly inhibited cell apoptosis (P < 0.01 for all). Mitogen-activated-protein-kinase pathways, including ERK1/2 and p38, were involved in the bioactivities. In addition, the anthocyanins decreased vascular-endothelial-cell-growth-factor levels and activated Akt-signal pathways. These combined results supported the hypothesis that blueberry anthocyanins could inhibit the induction and progression of age-related macular degeneration (AMD) through antioxidant mechanisms.
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Affiliation(s)
- Wu-Yang Huang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, PR China
- Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, PR China
| | - Han Wu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, PR China
| | - Da-Jing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, PR China
| | - Jiang-Feng Song
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, PR China
| | - Ya-Dong Xiao
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, PR China
| | - Chun-Quan Liu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, PR China
| | - Jian-Zhong Zhou
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing 210014, PR China
| | - Zhong-Quan Sui
- Department of Food Science and Engineering, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai 200240, PR China
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64
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Cna'ani A, Shavit R, Ravid J, Aravena-Calvo J, Skaliter O, Masci T, Vainstein A. Phenylpropanoid Scent Compounds in Petunia x hybrida Are Glycosylated and Accumulate in Vacuoles. FRONTIERS IN PLANT SCIENCE 2017; 8:1898. [PMID: 29163617 PMCID: PMC5675896 DOI: 10.3389/fpls.2017.01898] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Accepted: 10/19/2017] [Indexed: 05/24/2023]
Abstract
Floral scent has been studied extensively in the model plant Petunia. However, little is known about the intracellular fate of scent compounds. Here, we characterize the glycosylation of phenylpropanoid scent compounds in Petunia x hybrida. This modification reduces scent compounds' volatility, reactivity, and autotoxicity while increasing their water-solubility. Gas chromatography-mass spectrometry (GC-MS) analyses revealed that flowers of petunia cultivars accumulate substantial amounts of glycosylated scent compounds and that their increasing level parallels flower development. In contrast to the pool of accumulated aglycones, which drops considerably at the beginning of the light period, the collective pool of glycosides starts to increase at that time and does not decrease thereafter. The glycoside pool is dynamic and is generated or catabolized during peak scent emission, as inferred from phenylalanine isotope-feeding experiments. Using several approaches, we show that phenylpropanoid scent compounds are stored as glycosides in the vacuoles of petal cells: ectopic expression of Aspergillus niger β-glucosidase-1 targeted to the vacuole resulted in decreased glycoside accumulation; GC-MS analysis of intact vacuoles isolated from petal protoplasts revealed the presence of glycosylated scent compounds. Accumulation of glycosides in the vacuoles seems to be a common mechanism for phenylpropanoid metabolites.
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Affiliation(s)
- Alon Cna'ani
- Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
| | - Reut Shavit
- Department of Plant Pathology and Microbiology, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Jasmin Ravid
- Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
| | - Javiera Aravena-Calvo
- Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
| | - Oded Skaliter
- Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
| | - Tania Masci
- Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
| | - Alexander Vainstein
- Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot, Israel
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65
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Phan MAT, Paterson J, Bucknall M, Arcot J. Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability. Crit Rev Food Sci Nutr 2017; 58:1310-1329. [DOI: 10.1080/10408398.2016.1254595] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Minh Anh Thu Phan
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
| | - Janet Paterson
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
| | - Martin Bucknall
- Mark Wainwright Analytical Centre, UNSW Australia, Sydney, Australia
| | - Jayashree Arcot
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
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66
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A DFT and QSAR study of the role of hydroxyl group, charge and unpaired-electron distribution in anthocyanidin radical stabilization and antioxidant activity. Med Chem Res 2017. [DOI: 10.1007/s00044-017-1964-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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67
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Machado NFL, Domínguez-Perles R. Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products. Molecules 2017; 22:E286. [PMID: 28216592 PMCID: PMC6155862 DOI: 10.3390/molecules22020286] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 02/06/2017] [Accepted: 02/07/2017] [Indexed: 12/03/2022] Open
Abstract
Grape and wine phenolics display a noticeable structural diversity, encompassing distinct compounds ranging from simple molecules to oligomers, as well as polymers usually designated as tannins. Since these compounds contribute critically to the organoleptic properties of wines, their analysis and quantification are of primordial importance for winery industry operators. Besides, the occurrence of these compounds has been also extensively described in winery residues, which have been pointed as a valuable source of bioactive phytochemicals presenting potential for the development of new added value products that could fit the current market demands. Therefore, the cumulative knowledge generated during the last decades has allowed the identification of the most promising compounds displaying interesting biological functions, as well as the chemical features responsible for the observed bioactivities. In this regard, the present review explores the scope of the existing knowledge, concerning the compounds found in these winery by-products, as well as the chemical features presumably responsible for the biological functions already identified. Moreover, the present work will hopefully pave the way for further actions to develop new powerful applications to these materials, thus, contributing to more sustainable valorization procedures and the development of newly obtained compounds with enhanced biological properties.
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Affiliation(s)
- Nelson F L Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus University, Edif. 25, Espinardo, 30100 Murcia, Spain.
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68
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Stability-increasing effects of anthocyanin glycosyl acylation. Food Chem 2017; 214:119-128. [DOI: 10.1016/j.foodchem.2016.07.073] [Citation(s) in RCA: 167] [Impact Index Per Article: 23.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 07/10/2016] [Accepted: 07/10/2016] [Indexed: 11/24/2022]
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69
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Hsu YH, Tagami T, Matsunaga K, Okuyama M, Suzuki T, Noda N, Suzuki M, Shimura H. Functional characterization of UDP-rhamnose-dependent rhamnosyltransferase involved in anthocyanin modification, a key enzyme determining blue coloration in Lobelia erinus. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2017; 89:325-337. [PMID: 27696560 DOI: 10.1111/tpj.13387] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 09/20/2016] [Accepted: 09/29/2016] [Indexed: 05/19/2023]
Abstract
Because structural modifications of flavonoids are closely related to their properties, such as stability, solubility, flavor and coloration, characterizing the enzymes that catalyze the modification reactions can be useful for engineering agriculturally beneficial traits of flavonoids. In this work, we examined the enzymes involved in the modification pathway of highly glycosylated and acylated anthocyanins that accumulate in Lobelia erinus. Cultivar Aqua Blue (AB) of L. erinus is blue-flowered and accumulates delphinidin 3-O-p-coumaroylrutinoside-5-O-malonylglucoside-3'5'-O-dihydroxycinnamoylglucoside (lobelinins) in its petals. Cultivar Aqua Lavender (AL) is mauve-flowered, and LC-MS analyses showed that AL accumulated delphinidin 3-O-glucoside (Dp3G), which was not further modified toward lobelinins. A crude protein assay showed that modification processes of lobelinin were carried out in a specific order, and there was no difference between AB and AL in modification reactions after rhamnosylation of Dp3G, indicating that the lack of highly modified anthocyanins in AL resulted from a single mutation of rhamnosyltransferase catalyzing the rhamnosylation of Dp3G. We cloned rhamnosyltransferase genes (RTs) from AB and confirmed their UDP-rhamnose-dependent rhamnosyltransferase activities on Dp3G using recombinant proteins. In contrast, the RT gene in AL had a 5-bp nucleotide deletion, resulting in a truncated polypeptide without the plant secondary product glycosyltransferase box. In a complementation test, AL that was transformed with the RT gene from AB produced blue flowers. These results suggest that rhamnosylation is an essential process for lobelinin synthesis, and thus the expression of RT has a great impact on the flower color and is necessary for the blue color of Lobelia flowers.
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Affiliation(s)
- Yang-Hsin Hsu
- Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan
| | - Takayoshi Tagami
- College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University, Ebetsu, 069-8501, Japan
| | - Kana Matsunaga
- Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan
| | - Masayuki Okuyama
- Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan
| | - Takashi Suzuki
- Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan
| | - Naonobu Noda
- NARO Institute of Floricultural Science, National Agriculture and Food Research Organization (NARO), Tsukuba, 305-8519, Japan
| | - Masahiko Suzuki
- Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan
| | - Hanako Shimura
- Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan
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70
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Antiradical and reductant activities of anthocyanidins and anthocyanins, structure-activity relationship and synthesis. Food Chem 2015; 194:1275-82. [PMID: 26471682 DOI: 10.1016/j.foodchem.2015.09.003] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Revised: 07/21/2015] [Accepted: 09/02/2015] [Indexed: 11/23/2022]
Abstract
Eight anthocyanidins, seven anthocyanins and two synthesized 4'-hydroxy flavyliums were examined as hydrogen donors to DPPH, ABTS and hydroxyl radicals, and as electron donors in the FRAP assay. Most compounds gave better activities than trolox and catechol. A structure-activity relationship (SAR) study showed that, in the absence of the 3-OH group, radicals of the 4, 5 or 7-OH groups can only be stabilized by resonance through pyrylium oxygen, while 3-OH group improved hydrogen atom donation because of the stabilization by anthocyanidin semiquinone-like resonance. Electron donation was also enhanced by the 3-OH group. Both anthocyanidins and their respective anthocyanins showed similar trends and close activities. Different types of sugar unit bonded to the 3-OH group or counter ion had minor effect on activities. The catechol structure improved both hydrogen and electron donation. Compounds lacking the catechol structure had a decreasing order of H-atom and electron donation (Mv>Pn>Pg>Ap>4'-OH-flavylium) consistent with the decreasing number of their hydroxyl and/or methoxy groups.
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71
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De Bruyn F, Maertens J, Beauprez J, Soetaert W, De Mey M. Biotechnological advances in UDP-sugar based glycosylation of small molecules. Biotechnol Adv 2015; 33:288-302. [PMID: 25698505 DOI: 10.1016/j.biotechadv.2015.02.005] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 12/19/2014] [Accepted: 02/09/2015] [Indexed: 01/04/2023]
Abstract
Glycosylation of small molecules like specialized (secondary) metabolites has a profound impact on their solubility, stability or bioactivity, making glycosides attractive compounds as food additives, therapeutics or nutraceuticals. The subsequently growing market demand has fuelled the development of various biotechnological processes, which can be divided in the in vitro (using enzymes) or in vivo (using whole cells) production of glycosides. In this context, uridine glycosyltransferases (UGTs) have emerged as promising catalysts for the regio- and stereoselective glycosylation of various small molecules, hereby using uridine diphosphate (UDP) sugars as activated glycosyldonors. This review gives an extensive overview of the recently developed in vivo production processes using UGTs and discusses the major routes towards UDP-sugar formation. Furthermore, the use of interconverting enzymes and glycorandomization is highlighted for the production of unusual or new-to-nature glycosides. Finally, the technological challenges and future trends in UDP-sugar based glycosylation are critically evaluated and summarized.
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Affiliation(s)
- Frederik De Bruyn
- Centre of Expertise-Industrial Biotechnology and Biocatalysis, Department of Biochemical and Microbial Technology, Ghent University, Coupure links 653, 9000 Ghent, Belgium
| | - Jo Maertens
- Centre of Expertise-Industrial Biotechnology and Biocatalysis, Department of Biochemical and Microbial Technology, Ghent University, Coupure links 653, 9000 Ghent, Belgium
| | - Joeri Beauprez
- Centre of Expertise-Industrial Biotechnology and Biocatalysis, Department of Biochemical and Microbial Technology, Ghent University, Coupure links 653, 9000 Ghent, Belgium
| | - Wim Soetaert
- Centre of Expertise-Industrial Biotechnology and Biocatalysis, Department of Biochemical and Microbial Technology, Ghent University, Coupure links 653, 9000 Ghent, Belgium
| | - Marjan De Mey
- Centre of Expertise-Industrial Biotechnology and Biocatalysis, Department of Biochemical and Microbial Technology, Ghent University, Coupure links 653, 9000 Ghent, Belgium.
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