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Peng H, Shahidi F. Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review. Crit Rev Food Sci Nutr 2024; 64:7465-7504. [PMID: 36908213 DOI: 10.1080/10408398.2023.2185589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Molecular modifications have been practiced for more than a century and nowadays they are widely applied in food, pharmaceutical, or other industries to manipulate the physicochemical, bioactivity, metabolic/catabolic, and pharmacokinetic properties. Among various structural modifications, the esterification/O-acylation has been well-established in altering lipophilicity and bioactivity of parent bioactive compounds, especially natural polyphenolics, while maintaining their high biocompatibility. Meanwhile, various classic chemical and enzymatic protocols and other recently emerged cell factory technology are being employed as viable esterification strategies. In this contribution, the main motivations of phenolic esterification, including the tendency to replace synthetic alkyl phenolics with safer alternatives in the food industry to improve the bioavailability of phenolics as dietary supplements/pharmaceuticals, are discussed. In addition, the toxicity, metabolism, and commercial application of synthetic and natural phenolics are briefly introduced. Under these contexts, the mechanisms and reaction features of several most prevalent chemical and enzymatic esterification pathways are demonstrated. In addition, insights into the studies of esterification modification of natural phenolic compounds and specific pros/cons of various reaction systems with regard to their practical application are provided.
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Affiliation(s)
- Han Peng
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
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2
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Liu X, Cong F, Han M, Zhang L, Wang Z, Jiang L, Liu B, Zhang S, Yang W, Su Y, Li T, Wang Y, Liu D. Copper Phthalocyanine Improving Nonaqueous Catalysis of Pseudomonas cepacia Lipase for Ester Synthesis. Appl Biochem Biotechnol 2024; 196:1786-1802. [PMID: 37368171 DOI: 10.1007/s12010-023-04339-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2023] [Indexed: 06/28/2023]
Abstract
The nonaqueous catalysis of lipases is significant for synthesis of high pure esters, but they usually behave low catalytic activity due to denaturation and aggregation of enzyme protein in organic phases. To improve the nonaqueous catalysis, the inexpensive copper phthalocyanine was taken as a new carrier on which Pseudomonas cepacia lipase was immobilized by physical absorption, and used for synthesis of hexyl acetate, an important flavor, via transesterification of hexanol and vinyl acetate. Results showed that the desired loading was 10-mg lipase immobilized on 10-mg copper phthalocyanine powder. When the immobilized lipase was employed in the reaction system consisted of 1.5-mL hexanol and 1.5-mL vinyl acetate at 37°C and 160 rpm, the conversion was fivefolds of that catalyzed by native lipase after 1 h, and reached 99.0% after 8 h. In six times of 8-h reuses, the immobilized lipase behaved an activity attenuation rate 1.22% h-1, lower than 1.77% h-1 of native lipase, which meant that the immobilized lipase was more stable. Even at the room temperature and the static state without shaking or stirring, the immobilized lipase still brought conversion 42.8% after 10 h and the native lipase gave 20.1%. Obviously, the immobilized lipase is an available biocatalyst in organic phase and has great potential in food industry.
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Affiliation(s)
- Xinran Liu
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Fangdi Cong
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China.
- Biccamin (Tianjin) Biotechnology R & D Stock Co., Ltd, Tianjin, 300393, People's Republic of China.
| | - Mengyao Han
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Liwang Zhang
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Zhongli Wang
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Lu Jiang
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Bingqian Liu
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Shulin Zhang
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Wei Yang
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Yongpeng Su
- Biccamin (Tianjin) Biotechnology R & D Stock Co., Ltd, Tianjin, 300393, People's Republic of China
| | - Tao Li
- School of Life Science and Technology, Xinxiang Medical University, Xinxiang, 453003, People's Republic of China
| | - Yingchao Wang
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
| | - Daying Liu
- Tianjin Key Laboratory of Aqua-ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science, Tianjin Agriculture University, Tianjin, 300392, People's Republic of China
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Gonzalez-Alfonso JL, Alonso C, Poveda A, Ubiparip Z, Ballesteros AO, Desmet T, Jiménez-Barbero J, Coderch L, Plou FJ. Strategy for the Enzymatic Acylation of the Apple Flavonoid Phloretin Based on Prior α-Glucosylation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4325-4333. [PMID: 38350922 PMCID: PMC10905995 DOI: 10.1021/acs.jafc.3c09261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/29/2024] [Accepted: 02/01/2024] [Indexed: 02/15/2024]
Abstract
The acylation of flavonoids serves as a means to alter their physicochemical properties, enhance their stability, and improve their bioactivity. Compared with natural flavonoid glycosides, the acylation of nonglycosylated flavonoids presents greater challenges since they contain fewer reactive sites. In this work, we propose an efficient strategy to solve this problem based on a first α-glucosylation step catalyzed by a sucrose phosphorylase, followed by acylation using a lipase. The method was applied to phloretin, a bioactive dihydrochalcone mainly present in apples. Phloretin underwent initial glucosylation at the 4'-OH position, followed by subsequent (and quantitative) acylation with C8, C12, and C16 acyl chains employing an immobilized lipase from Thermomyces lanuginosus. Electrospray ionization-mass spectrometry (ESI-MS) and two-dimensional nuclear magnetic resonance spectroscopy (2D-NMR) confirmed that the acylation took place at 6-OH of glucose. The water solubility of C8 acyl glucoside closely resembled that of aglycone, but for C12 and C16 derivatives, it was approximately 3 times lower. Compared with phloretin, the radical scavenging capacity of the new derivatives slightly decreased with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and was similar to 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+). Interestingly, C12 acyl-α-glucoside displayed an enhanced (3-fold) transdermal absorption (using pig skin biopsies) compared to phloretin and its α-glucoside.
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Affiliation(s)
| | - Cristina Alonso
- Institute
of Advanced Chemistry of Catalonia (IQAC-CSIC), Jordi Girona 18–26, 08034 Barcelona, Spain
| | - Ana Poveda
- CIC
bioGUNE, Basque Research and Technology
Alliance (BRTA), 48160 Derio, Spain
| | - Zorica Ubiparip
- Centre
for Synthetic Biology (CSB), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Antonio O. Ballesteros
- Institute
of Catalysis and Petrochemistry (ICP-CSIC), Marie Curie 2, 28049 Madrid, Spain
| | - Tom Desmet
- Centre
for Synthetic Biology (CSB), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Jesús Jiménez-Barbero
- CIC
bioGUNE, Basque Research and Technology
Alliance (BRTA), 48160 Derio, Spain
- Basque
Foundation for Science, 48009 Bilbao, Spain
| | - Luisa Coderch
- Institute
of Advanced Chemistry of Catalonia (IQAC-CSIC), Jordi Girona 18–26, 08034 Barcelona, Spain
| | - Francisco J. Plou
- Institute
of Catalysis and Petrochemistry (ICP-CSIC), Marie Curie 2, 28049 Madrid, Spain
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Peng H, Shahidi F. Quercetin Fatty Acid Monoesters (C2:0-C18:0): Enzymatic Preparation and Antioxidant Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14073-14083. [PMID: 36259733 DOI: 10.1021/acs.jafc.2c05724] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Quercetin monoesters were prepared via a one-step enzymatic transesterification. The main acylation products were eight quercetin ester derivatives, respectively, consisting of varying acyl groups ranging from 2 to 18 carbon atoms (acetate, butyrate, caproate, caprylate, caprate, laurate, myristate, and stearate). The purified quercetin esters were structurally characterized by LC-ESI-ToF and NMR HSQC. Meanwhile, several classical chemical (DPPH, ABTS, FRAP, and Fe2+ chelation assays), food (β-carotene bleaching assay), and biological (LDL and DNA oxidation assays) models were constructed to evaluate and systematically compare their antioxidant efficacy. O-Acylation increased the lipophilicity of quercetin derivatives, and lipophilicity increased with the increasing chain length of the acyl group. The dual effect of the acyl chain length on biasing quercetin monoesters' antioxidant efficacies has been summarized and verified. Overall, the results imply that the acylated quercetin have great potential as functional/health-beneficial ingredients for use in lipid-based matrices of cosmetics, supplements, and nutraceuticals.
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Affiliation(s)
- Han Peng
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NewfoundlandA1C 5S7, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NewfoundlandA1C 5S7, Canada
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Copper Phthalocyanine Improving Nonaqueous Catalysis of Pseudomonas cepacia Lipase for Ester Synthesis. Appl Biochem Biotechnol 2022; 194:6302-6318. [PMID: 35917103 DOI: 10.1007/s12010-022-04080-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/24/2022] [Indexed: 11/02/2022]
Abstract
The nonaqueous catalysis of lipases is significant for synthesis of high pure esters, but they usually behave low catalytic activity due to denaturation and aggregation of enzyme protein in organic phases. To improve the nonaqueous catalysis, the inexpensive copper phthalocyanine was taken as a new carrier on which Pseudomonas cepacia lipase was immobilized by physical absorption, and used for synthesis of hexyl acetate, an important flavor, via transesterification of hexanol and vinyl acetate. Results showed that the desired loading was 10 mg lipase immobilized on 10 mg copper phthalocyanine powder. When the immobilized lipase was employed in the reaction system consisted of 1.5 mL hexanol and 1.5 mL vinyl acetate at 37℃ and 160 rpm, the conversion was five fold of that catalyzed by native lipase after 1 h, and reached 99.0% after 8 h. Undergoing six times of 8-h reuses, the immobilized lipase had an activity attenuation rate 1.22% h- 1, lower than 1.77% h- 1 of native lipase, which meant that the immobilized lipase was more stable. Even at the room temperature and the static state without shaking or stirring, the immobilized lipase could bring conversion 42.8% after 10 h and the native lipase gave 20.1%. Obviously, the immobilized lipase is an available biocatalyst in organic phase and has great potential in food industry.
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