Production of Resveratrol by Piceid Deglycosylation Using Cellulase
Resveratrol is a dietary polyphenolic compound widely used in medicine, food, and cosmetic products. The glycoside form of resveratrol, piceid, is also present in several plant materials but is less bioavailable. In this study, enzymatic transformation of piceid into resveratrol using inexpensive ce...
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doaj-53e54d6aaa0049bbb89894454352f6082020-11-24T22:52:26ZengMDPI AGCatalysts2073-43442016-02-01633210.3390/catal6030032catal6030032Production of Resveratrol by Piceid Deglycosylation Using CellulaseChia-Hung Kuo0Bao-Yuan Chen1Yung-Chuan Liu2Jiann-Hwa Chen3Chwen-Jen Shieh4Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 81157, TaiwanGraduate Institute of Molecular Biology, National Chung Hsing University, Taichung 402, TaiwanDepartment of Chemical Engineering, National Chung Hsing University, Taichung 402, TaiwanGraduate Institute of Molecular Biology, National Chung Hsing University, Taichung 402, TaiwanBiotechnology Center, National Chung Hsing University, Taichung 402, TaiwanResveratrol is a dietary polyphenolic compound widely used in medicine, food, and cosmetic products. The glycoside form of resveratrol, piceid, is also present in several plant materials but is less bioavailable. In this study, enzymatic transformation of piceid into resveratrol using inexpensive cellulase was investigated. Response surface methodology was used to evaluate the effect of reaction parameters, including reaction temperature, reaction time, enzyme amount and pH. The optimal conditions for biotransformation of piceid to resveratrol are: a reaction temperature of 50 °C, reaction time of 4.75 h, enzyme amount of 2.5 fungal β-glucanase (FBG) units and pH of 4.3. In addition, the extracts from Polygonum cuspidatum root contained high amounts of piceid were treated with cellulase in order to deglycosylation that increased resveratrol yield. After treatment, the resveratrol yield significantly increased from 2.72 to 9.49 mg/g, while the piceid contents decreased from 8.60 to 0 mg/g. The result provides an efficient method to convert piceid in the extracts of P. cuspidatum root into resveratrol by cellulase.http://www.mdpi.com/2073-4344/6/3/32cellulasepiceidresveratrolPolygonum cuspidatumenzymatic transformation |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Chia-Hung Kuo Bao-Yuan Chen Yung-Chuan Liu Jiann-Hwa Chen Chwen-Jen Shieh |
spellingShingle |
Chia-Hung Kuo Bao-Yuan Chen Yung-Chuan Liu Jiann-Hwa Chen Chwen-Jen Shieh Production of Resveratrol by Piceid Deglycosylation Using Cellulase Catalysts cellulase piceid resveratrol Polygonum cuspidatum enzymatic transformation |
author_facet |
Chia-Hung Kuo Bao-Yuan Chen Yung-Chuan Liu Jiann-Hwa Chen Chwen-Jen Shieh |
author_sort |
Chia-Hung Kuo |
title |
Production of Resveratrol by Piceid Deglycosylation Using Cellulase |
title_short |
Production of Resveratrol by Piceid Deglycosylation Using Cellulase |
title_full |
Production of Resveratrol by Piceid Deglycosylation Using Cellulase |
title_fullStr |
Production of Resveratrol by Piceid Deglycosylation Using Cellulase |
title_full_unstemmed |
Production of Resveratrol by Piceid Deglycosylation Using Cellulase |
title_sort |
production of resveratrol by piceid deglycosylation using cellulase |
publisher |
MDPI AG |
series |
Catalysts |
issn |
2073-4344 |
publishDate |
2016-02-01 |
description |
Resveratrol is a dietary polyphenolic compound widely used in medicine, food, and cosmetic products. The glycoside form of resveratrol, piceid, is also present in several plant materials but is less bioavailable. In this study, enzymatic transformation of piceid into resveratrol using inexpensive cellulase was investigated. Response surface methodology was used to evaluate the effect of reaction parameters, including reaction temperature, reaction time, enzyme amount and pH. The optimal conditions for biotransformation of piceid to resveratrol are: a reaction temperature of 50 °C, reaction time of 4.75 h, enzyme amount of 2.5 fungal β-glucanase (FBG) units and pH of 4.3. In addition, the extracts from Polygonum cuspidatum root contained high amounts of piceid were treated with cellulase in order to deglycosylation that increased resveratrol yield. After treatment, the resveratrol yield significantly increased from 2.72 to 9.49 mg/g, while the piceid contents decreased from 8.60 to 0 mg/g. The result provides an efficient method to convert piceid in the extracts of P. cuspidatum root into resveratrol by cellulase. |
topic |
cellulase piceid resveratrol Polygonum cuspidatum enzymatic transformation |
url |
http://www.mdpi.com/2073-4344/6/3/32 |
work_keys_str_mv |
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