嗜热脂肪芽孢杆菌麦芽糖淀粉酶对柚皮苷进行转糖基化反应以生成糖基化柚皮苷。

Transglycosylation of naringin by Bacillus stearothermophilusMaltogenic amylase to give glycosylated naringin.

作者信息

Lee S J, Kim J C, Kim M J, Kitaoka M, Park C S, Lee S Y, Ra M J, Moon T W, Robyt J F, Park K H

机构信息

Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Suwon 441-744, Korea.

出版信息

J Agric Food Chem. 1999 Sep;47(9):3669-74. doi: 10.1021/jf990034u.

DOI:10.1021/jf990034u

PMID:10552702

Abstract

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.

摘要

柚皮苷是柑橘类水果中的一种苦味化合物，嗜热脂肪芽孢杆菌麦芽ogenic淀粉酶与麦芽三糖反应使其发生转糖基化，生成了一系列单糖基、二糖基和三糖基柚皮苷。通过薄层色谱法（TLC）和高效液相色谱法（HPLC）观察到了柚皮苷的糖基化产物。使用葡聚糖凝胶LH - 20柱对主要糖基化产物进行了纯化。通过基质辅助激光解吸电离飞行时间质谱（MALDI - TOF MS）、甲基化分析以及氢核磁共振（¹H NMR）和碳核磁共振（¹³C NMR）确定了其结构。主要的转糖基化产物是麦芽糖基柚皮苷，其中麦芽糖单元通过α - 1→6糖苷键连接到柚皮苷的D - 葡萄糖部分。该产物在水中的溶解度比柚皮苷高250倍，苦味比柚皮苷低10倍。