α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods
Most aroma compounds exist in vegetal tissues as disaccharide conjugates, rutinose being an abundant sugar moiety in grapes. The availability of aroma precursors would facilitate analytical analysis of plant-based foods. The diglycosidase α-rhamnosyl-β-glucosidase from Acremonium sp. DSM 24697 effic...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00218561_v59_n20_p11238_Minig |
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todo:paper_00218561_v59_n20_p11238_Minig2023-10-03T14:21:11Z α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods Minig, M. Mazzaferro, L.S. Erra-Balsells, R. Petroselli, G. Breccia, J.D. β-Rhamnosyl-β-glucosidase hesperidin rutinosylated terpenoids transglycosylation 2-phenylethanol Acremonium Analytical analysis Aqueous medium Aroma compounds Biotechnological applications Biphasic systems Fermented foods Glucosidase hesperidin Sugar acceptors Sugar moiety Terpenoids Transglycosylation Enzymes Ethanol Hydrolysis Tissue Sugars disaccharide glucosidase hesperidin rutinose article chemistry food analysis food handling glycosylation metabolism odor plant Disaccharides Food Analysis Food Technology Glucosidases Glycosylation Hesperidin Odors Plants, Edible Acremonium sp. Vitaceae Most aroma compounds exist in vegetal tissues as disaccharide conjugates, rutinose being an abundant sugar moiety in grapes. The availability of aroma precursors would facilitate analytical analysis of plant-based foods. The diglycosidase α-rhamnosyl-β-glucosidase from Acremonium sp. DSM 24697 efficiently transglycosylated the rutinose moiety from hesperidin to 2-phenylethanol, geraniol, and nerol in an aqueous-organic biphasic system. 2-Phenethyl rutinoside was synthesized up to millimolar level with an 80% conversion regarding the donor hesperidin. The hydrolysis of the synthesized aroma precursors was not detected in an aqueous medium. However, in the presence of ethanol as a sugar acceptor, the enzyme was able to transfer the disaccharide residue forming the alkyl-rutinoside. The aroma precursors were significantly hydrolyzed (up to 3-4% in 2 h at 30 °C), which indicated the potential use of the enzyme for biotechnological applications, for example, in aroma modulation of fermented foods. © 2011 American Chemical Society. Fil:Erra-Balsells, R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00218561_v59_n20_p11238_Minig |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
β-Rhamnosyl-β-glucosidase hesperidin rutinosylated terpenoids transglycosylation 2-phenylethanol Acremonium Analytical analysis Aqueous medium Aroma compounds Biotechnological applications Biphasic systems Fermented foods Glucosidase hesperidin Sugar acceptors Sugar moiety Terpenoids Transglycosylation Enzymes Ethanol Hydrolysis Tissue Sugars disaccharide glucosidase hesperidin rutinose article chemistry food analysis food handling glycosylation metabolism odor plant Disaccharides Food Analysis Food Technology Glucosidases Glycosylation Hesperidin Odors Plants, Edible Acremonium sp. Vitaceae |
| spellingShingle |
β-Rhamnosyl-β-glucosidase hesperidin rutinosylated terpenoids transglycosylation 2-phenylethanol Acremonium Analytical analysis Aqueous medium Aroma compounds Biotechnological applications Biphasic systems Fermented foods Glucosidase hesperidin Sugar acceptors Sugar moiety Terpenoids Transglycosylation Enzymes Ethanol Hydrolysis Tissue Sugars disaccharide glucosidase hesperidin rutinose article chemistry food analysis food handling glycosylation metabolism odor plant Disaccharides Food Analysis Food Technology Glucosidases Glycosylation Hesperidin Odors Plants, Edible Acremonium sp. Vitaceae Minig, M. Mazzaferro, L.S. Erra-Balsells, R. Petroselli, G. Breccia, J.D. α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods |
| topic_facet |
β-Rhamnosyl-β-glucosidase hesperidin rutinosylated terpenoids transglycosylation 2-phenylethanol Acremonium Analytical analysis Aqueous medium Aroma compounds Biotechnological applications Biphasic systems Fermented foods Glucosidase hesperidin Sugar acceptors Sugar moiety Terpenoids Transglycosylation Enzymes Ethanol Hydrolysis Tissue Sugars disaccharide glucosidase hesperidin rutinose article chemistry food analysis food handling glycosylation metabolism odor plant Disaccharides Food Analysis Food Technology Glucosidases Glycosylation Hesperidin Odors Plants, Edible Acremonium sp. Vitaceae |
| description |
Most aroma compounds exist in vegetal tissues as disaccharide conjugates, rutinose being an abundant sugar moiety in grapes. The availability of aroma precursors would facilitate analytical analysis of plant-based foods. The diglycosidase α-rhamnosyl-β-glucosidase from Acremonium sp. DSM 24697 efficiently transglycosylated the rutinose moiety from hesperidin to 2-phenylethanol, geraniol, and nerol in an aqueous-organic biphasic system. 2-Phenethyl rutinoside was synthesized up to millimolar level with an 80% conversion regarding the donor hesperidin. The hydrolysis of the synthesized aroma precursors was not detected in an aqueous medium. However, in the presence of ethanol as a sugar acceptor, the enzyme was able to transfer the disaccharide residue forming the alkyl-rutinoside. The aroma precursors were significantly hydrolyzed (up to 3-4% in 2 h at 30 °C), which indicated the potential use of the enzyme for biotechnological applications, for example, in aroma modulation of fermented foods. © 2011 American Chemical Society. |
| format |
JOUR |
| author |
Minig, M. Mazzaferro, L.S. Erra-Balsells, R. Petroselli, G. Breccia, J.D. |
| author_facet |
Minig, M. Mazzaferro, L.S. Erra-Balsells, R. Petroselli, G. Breccia, J.D. |
| author_sort |
Minig, M. |
| title |
α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods |
| title_short |
α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods |
| title_full |
α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods |
| title_fullStr |
α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods |
| title_full_unstemmed |
α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods |
| title_sort |
α-rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods |
| url |
http://hdl.handle.net/20.500.12110/paper_00218561_v59_n20_p11238_Minig |
| work_keys_str_mv |
AT minigm arhamnosylbglucosidasecatalyzedreactionsforanalysisandbiotransformationsofplantbasedfoods AT mazzaferrols arhamnosylbglucosidasecatalyzedreactionsforanalysisandbiotransformationsofplantbasedfoods AT errabalsellsr arhamnosylbglucosidasecatalyzedreactionsforanalysisandbiotransformationsofplantbasedfoods AT petrosellig arhamnosylbglucosidasecatalyzedreactionsforanalysisandbiotransformationsofplantbasedfoods AT brecciajd arhamnosylbglucosidasecatalyzedreactionsforanalysisandbiotransformationsofplantbasedfoods |
| _version_ |
1807319154137497600 |