Plaza Merichel, Pozzo Tania, Liu Jiayin, Gulshan Ara Kazi Zubaida, Turner Charlotta, Nordberg Karlsson Eva
Department of Chemistry, Centre for Analysis and Synthesis, and ‡Department of Chemistry, Biotechnology, Lund University , P.O. Box 124, SE-221 00 Lund, Sweden.
J Agric Food Chem. 2014 Apr 16;62(15):3321-33. doi: 10.1021/jf405570u. Epub 2014 Apr 4.
Antioxidants are widely used by humans, both as dietary supplements and as additives to different types of products. The desired properties of an antioxidant often include a balance between the antioxidizing capacity, stability, and solubility. This review focuses on flavonoids, which are naturally occurring antioxidants, and different common substituent groups on flavonoids and how these affect the properties of the molecules in vitro. Hydroxyl groups on flavonoids are both important for the antioxidizing capacity and key points for further modification resulting in O-methylation, -glycosylation, -sulfation, or -acylation. The effects of O-glycosylation and acylation are discussed as these types of substitutions have been most explored in vitro concerning antioxidizing properties as well as stability and solubility. Possibilities to control the properties by enzymatic acylation and glycosylation are also reviewed, showing that depending on the choice of enzyme and substrate, regioselective results can be obtained, introducing possibilities for more targeted production of antioxidants with predesigned properties.
抗氧化剂被人类广泛使用，既作为膳食补充剂，也作为不同类型产品的添加剂。抗氧化剂所需的特性通常包括抗氧化能力、稳定性和溶解性之间的平衡。本综述聚焦于黄酮类化合物，它们是天然存在的抗氧化剂，以及黄酮类化合物上不同的常见取代基，以及这些取代基如何在体外影响分子的性质。黄酮类化合物上的羟基对抗氧化能力都很重要，也是进一步修饰导致O-甲基化、-糖基化、-硫酸化或-酰化的关键点。本文讨论了O-糖基化和酰化的影响，因为在体外，关于抗氧化性能以及稳定性和溶解性，这类取代的研究最为深入。还综述了通过酶促酰化和糖基化控制性质的可能性，结果表明，根据酶和底物的选择，可以获得区域选择性结果，从而为更有针对性地生产具有预先设计性质的抗氧化剂带来了可能性。
