Transglycosylation of naringin by Bacillus stearothermophilusMaltogenic amylase to give glycosylated naringin.
Naringin, a bitter compound in citrus fruits, was transglycosylated by Bacillus stearothermophilus maltogenic amylase reaction with maltotriose to give a series of mono-, di-, and triglycosylnaringins. Glycosylation products of naringin were observed by TLC and HPLC. The major glycosylation product was purified by using a Sephadex LH-20 column. The sturcture was determined by using MALDI-TOF MS, methylation analysis, and (1)H and (13)C NMR. The major transglycosylation product was maltosylnaringin, in which the maltose unit was attached by an alpha-1-->6 glycosidic linkage to the D-glucose moiety of naringin. This product was 250 times more soluble in water and 10 times less bitter than naringin.
Lee
S J
SJ
Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Suwon 441-744, Korea.
Kim
J C
JC
Kim
M J
MJ
Kitaoka
M
M
Park
C S
CS
Lee
S Y
SY
Ra
M J
MJ
Moon
T W
TW
Robyt
J F
JF
Park
K H
KH
D000975:Antioxidants / Q000378:metabolism*; D002240:Carbohydrate Sequence; D002957:Citrus; D044950:Flavanones; D005419:Flavonoids / Q000737:chemistry / Q000378:metabolism*; D001411:Geobacillus stearothermophilus / Q000201:enzymology*; D006026:Glycoside Hydrolases / Q000378:metabolism*; D006031:Glycosylation; D008969:Molecular Sequence Data; D009844:Oligosaccharides / Q000737:chemistry
D000975:Antioxidants; D044950:Flavanones; D005419:Flavonoids; D009844:Oligosaccharides; D006026:Glycoside Hydrolases; C120909:glucan 1,4-alpha-maltohydrolase; C005274:naringin