Biosynthesis of Oligomeric Anthocyanins from Grape Skin Extracts.
We synthesized oligomeric anthocyanins from grape skin-derived monomeric anthocyanins such as anthocyanidin and proanthocyanidin by a fermentation technique using Aspergillus niger, crude enzymes and glucosidase. The biosyntheses of the oligomeric anthocyanins carried out by the conventional method using Aspergillus niger and crude enzymes were confirmed by ESI-MS. The molecular weight of the synthesized anthocyanin oligomers was determined using MALDI-MS. The yield of anthocyanin oligomers using crude enzymes was higher than that of the synthesis using Aspergillus fermentation. Several studies have been demonstrated that oligomeric anthocyanins have higher antioxidant activity than monomeric anthocyanins. Fermentation-based synthesis of oligomeric anthocyanins is an alternative way of producing useful anthocyanins that could support the food industry.
Korean Nokyong Research Center, Konkuk University, 380-701 Chungju, Korea. croucard@kku.ac.kr.|Department of Biotechnology, Konkuk University, 380-701 Chungju, Korea. croucard@kku.ac.kr.
Jin-Woo
JW
Hwang
Department of Biotechnology, Konkuk University, 380-701 Chungju, Korea. kimyonsuk@kku.ac.kr.
Sithranga Boopathy
SB
Natarajan
Korean Nokyong Research Center, Konkuk University, 380-701 Chungju, Korea. eunkyungkim@kku.ac.kr.|Department of Biotechnology, Konkuk University, 380-701 Chungju, Korea. eunkyungkim@kku.ac.kr.
Yon-Suk
YS
Kim
Korean Nokyong Research Center, Konkuk University, 380-701 Chungju, Korea. moon0204@kku.ac.kr.|Division of Food Bioscience, Konkuk University, 380-701 Chungju, Korea. moon0204@kku.ac.kr.
Eun-Kyung
EK
Kim
Department of Biotechnology, Konkuk University, 380-701 Chungju, Korea. hannokwon@kku.ac.kr.
Jae Woong
JW
Lee
Korean Nokyong Research Center, Konkuk University, 380-701 Chungju, Korea. nsboopathy@gmail.com.|Division of Food Bioscience, Konkuk University, 380-701 Chungju, Korea. nsboopathy@gmail.com.
Sang-Ho
SH
Moon
Korean Nokyong Research Center, Konkuk University, 380-701 Chungju, Korea. ehdzld112@naver.com.|Division of Food Bioscience, Konkuk University, 380-701 Chungju, Korea. ehdzld112@naver.com.
Byong-Tae
BT
Jeon
Korean Nokyong Research Center, Konkuk University, 380-701 Chungju, Korea. parkpj@kku.ac.kr.|Department of Biotechnology, Konkuk University, 380-701 Chungju, Korea. parkpj@kku.ac.kr.
Pyo-Jam
PJ
Park
D000872:Anthocyanins / Q000096:biosynthesis*; D001234:Aspergillus niger / Q000254:growth & development*; D045424:Complex Mixtures / Q000378:metabolism; D005285:Fermentation; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry; D027843:Vitis / Q000737:chemistry*
D000872:Anthocyanins; D045424:Complex Mixtures; D010936:Plant Extracts
Aspergillus niger; crude enzyme; fermentation; glucosidase; oligomeric anthocyanin