Highly effective, regiospecific reduction of chalcone by cyanobacteria leads to the formation of dihydrochalcone: two steps towards natural sweetness.

Zyszka, Beata; Aniol, Miroslaw; Lipok, Jacek

Zyszka, Beata; Aniol, Miroslaw; Lipok, Jacek.

Affiliation

Zyszka B; Department of Analytical and Ecological Chemistry, Faculty of Chemistry, University of Opole, Oleska 48, 45-052, Opole, Poland.
Aniol M; Department of Chemistry, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375, Wroclaw, Poland.
Lipok J; Department of Analytical and Ecological Chemistry, Faculty of Chemistry, University of Opole, Oleska 48, 45-052, Opole, Poland. jacek.lipok@uni.opole.pl.

Microb Cell Fact ; 16(1): 136, 2017 Aug 04.

Article in En | MEDLINE | ID: mdl-28778165

Subject(s)

Chalcones/metabolism; Cyanobacteria/metabolism; Sweetening Agents/metabolism; Biocatalysis; Biotransformation; Catalysis; Chalcones/analysis; Chalcones/chemistry; Gas Chromatography-Mass Spectrometry; Light; Oxidation-Reduction; Stereoisomerism; Sweetening Agents/chemistry

Key words

Biotransformation; Chalcone; Cyanobacteria; Dihydrochalcone; Regioselective bio-reduction

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sweetening Agents / Cyanobacteria / Chalcones Language: En Journal: Microb Cell Fact Journal subject: BIOTECNOLOGIA / MICROBIOLOGIA Year: 2017 Document type: Article Affiliation country: Poland Country of publication: United kingdom

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