title: Biotechnological production of highly soluble daidzein glycosides using Thermotoga maritima maltosyltransferase.
abstract: The use of soybean isoflavones in food products is limited due to their low hydrophilicity. To enhance its solubility, the isoflavone daidzin was transglycosylated as a model compound using Thermotoga maritima maltosyltransferase (MTase). Four novel transglycosylation products of daidzin were identified by TLC and MALDI-TOF MS: daidzein 7-O-triglucoside, daidzein 7-O-pentaglucoside, daidzein 7-O-heptaglucoside, and daidzein 7-O-nonaglucoside. The major product, daidzein 7-O-triglucoside, was purified by C(18) and gel filtration chromatography, and its molecular structure was determined using UV, IR, MALDI-TOF MS, and NMR. The solubility of daidzein 7-O-triglucoside was 7.5 x 10(4) times that of daidzin, suggesting that the transglycosylation greatly enhanced its water solubility.
authors.affiliation: National Research Laboratory for Functional Food Carbohydrate and Center for Agricultural Biomaterials, Seoul National University, Shillim-dong, Kwanak-gu, Seoul 151-742, South Korea.
authors.forename: Dan
authors.initials: D
authors.lastname: Li
authors.forename: Jin-Hee
authors.initials: JH
authors.lastname: Park
authors.forename: Jong-Tae
authors.initials: JT
authors.lastname: Park
authors.forename: Cheon Seok
authors.initials: CS
authors.lastname: Park
authors.forename: Kwan-Hwa
authors.initials: KH
authors.lastname: Park
mesh_terms: D001709:Biotechnology / Q000379:methods*; D005964:Glucosyltransferases / Q000378:metabolism*; D006031:Glycosylation; D007529:Isoflavones / Q000096:biosynthesis* / Q000737:chemistry; D015394:Molecular Structure; D012995:Solubility; D013025:Glycine max / Q000737:chemistry; D020124:Thermotoga maritima / Q000201:enzymology*; D014867:Water
chemical_list: D007529:Isoflavones; D014867:Water; C004742:daidzein; D005964:Glucosyltransferases; C436710:maltosyltransferase