Enzymatic Glycosylation of Phenolic Antioxidants: Phosphorylase-Mediated Synthesis and Characterization.
J Agric Food Chem
; 63(46): 10131-9, 2015 Nov 25.
Article
em En
| MEDLINE
| ID: mdl-26540621
ABSTRACT
Although numerous biologically active molecules exist as glycosides in nature, information on the activity, stability, and solubility of glycosylated antioxidants is rather limited to date. In this work, a wide variety of antioxidants were glycosylated using different phosphorylase enzymes. The resulting antioxidant library, containing α/ß-glucosides, different regioisomers, cellobiosides, and cellotriosides, was then characterized. Glycosylation was found to significantly increase the solubility and stability of all evaluated compounds. Despite decreased radical-scavenging abilities, most glycosides were identified to be potent antioxidants, outperforming the commonly used 2,6-bis(1,1-dimethylethyl)-4-methylphenol (BHT). Moreover, the point of attachment, the anomeric configuration, and the glycosidic chain length were found to influence the properties of these phenolic glycosides.
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Base de dados:
MEDLINE
Assunto principal:
Fenóis
/
Fosforilases
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Antioxidantes
Idioma:
En
Ano de publicação:
2015
Tipo de documento:
Article