Enzymatic synthesis of chlorogenic acid glucoside using dextransucrase and its physical and functional properties

Chlorogenic acid, a major polyphenol in edible plants, possesses strong antioxidant activity, anti-lipid peroxidation and anticancer effects. It used for industrial applications; however, this is limited by its instability to heat or light. In this study, we, for the first time synthesized chlorogenic acid glucoside (CHG) via transglycosylation using dextransucrase from Leuconostoc mesenteroides and sucrose. CHG was purified and its structure determined by nuclear magnetic resonance and matrix-associated laser desorption ionization–time-of-flight mass spectroscopy. The production yield of CHG was 44.0% or 141 mM, as determined by response surface methodology. CHG possessed a 65% increase in water solubility and a 2-fold browning resistance and it displayed stronger inhibition of lipid peroxidation and of colon cancer cell growth by MTT assay, compared to chlorogenic acid. Therefore, this study may expand the industrial applications of chlorogenic acid as water-soluble or browning resistant compound (CHG) through enzymatic glycosylation

구강점막의 창상치유에 대한 식나무(Aucuba japonica) 추출물의 효과

Aucuba japonica has variable pharmacological effects such as hepatoprotective, choleretic, hemodynamic, antimicrobial, and anti-inflammatory activities. This study was performed to investigate the effects of Aucuba japonica extract on oral wound healing. Aucubin was extracted from Aucuba japonica, and injected on either side of buccal mucosa of male mice. Artificial full thickness wounds were made on the site with 1.5 mm biopsy punch under sterile technique. The specimens had taken on day 1, 3, and 5 with 4 mm biopsy punch. Light microscopic examination and quantitative histologic analysis were performed for reepithelization, inflammatory cell infiltration. Reepithelization of the aucubin (0.1%) group was earlier than the control group. And the number of inflammatory cells of the aucubin group was lesser than the control group. In view of the results so far achieved, the aucubin extracted from Aucuba japonica may be useful for oral wound healing and it can be applied as a topical agent on the oral wound. Further research should be performed on the mechanism of aucubin on oral wound healing and proper formulation for effective topical agents

Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties

Abstract Quinoa is a pseudocereal that contains high quality protein, minerals, vitamins, polyphenols, and phytosterols. In this study, quinoa was fermented by Rhizopus oligosporus (R. oligosporus) up to 5 days and the functional compounds (l-carnitine, GABA, vanillic acid and gallic acid) were analyzed by LC/MS. The amounts of l-carnitine and GABA were 0.13 mg/kg and 540 mg/kg for nonfermented quinoa (NF), 3.15 mg/kg and 1040 mg/kg for fermented quinoa at 3 days (3F), and 1.54 mg/kg and 810 mg/kg for fermented quinoa at 5 days (5F). The vanillic acid and gallic acid were 1.3 and 0.1 mg/kg for NF, 1.55 and 2.37 mg/kg for 3F, and 1.83 and 0.84 mg/kg for 5F, respectively. Total phenolic contents and total flavonoids contents were 41 mg gallic acid (GAE)/kg and 13 mg quercetin equivalent (QE)/kg for NF, 74 mg GAE/kg and 16 mg QE/kg for 3F, and 80 mg GAE/kg and 19 mg QE/kg for 5F, respectively. Antioxidant activity (SC50) was 3.6 mg/mL for NF, 3.4 mg/mL for 3F, and 2.3 mg/mL for 5F. Nitric oxide production on RAW264.7 macrophages of fermented quinoa revealed 29% and 56% inhibition of nitric oxide production for NF and 5F, respectively. Therefore, fermented quinoa can be used as a healthy and valuable food product

Decrease of insoluble glucan formation in Streptococcus mutans by co-cultivation with Enterococcus faecium T7 and glucanase addition

To develop preventive canine oral health bio-materials consisting of probiotics and glucanase to reduce insoluble glucan and volatile sulfur compound formation. Co-cultivation of Enterococcus faecium T7 with Streptococcus mutans at inoculation ratio of 3:1 (v/v) resulted in 25% reduction in the growth of Streptococcus mutans. Amounts of soluble and insoluble glucans produced by S. mutans were decreased to 70 and 55%, respectively. Insoluble glucan was decreased from 0.6 A mu g/ml in S. mutans culture to 0.03 A mu g/ml in S. mutans co-cultivated with E. faecium T7 in the presence of Lipomyces starkeyi glucanase. Volatile sulfur compound, a main component of halitosis produced by Fusobacteria nucleatum, was decreased by co-cultivating F. nucleatum with E. faecium. E. faecium and glucanase can be combined as potentially active ingredients of oral care products for pets by reducing plaque-forming bacteria growth and their by-products that cause cavity and periodontal disease.OAIID:RECH_ACHV_DSTSH_NO:T201719155RECH_ACHV_FG:RR00200001ADJUST_YN:EMP_ID:A079459CITE_RATE:1.846FILENAME:BL pet 2018 난수용 30 탄한30 식품독성20 한인도20.pdfDEPT_NM:국제농업기술학과EMAIL:[email protected]_YN:YFILEURL:https://srnd.snu.ac.kr/eXrepEIR/fws/file/11a0e4c5-a73f-4837-8b46-5f131ef0210b/linkY

Production of steviol from steviol glucosides using beta-glucosidase from a commercial pectinase, Sumizyme PX

To purify and characterize a specific enzyme from a commercial pectinase for the production of steviol from stevioside (Ste) without adding organic solvent and to improve steviol production. Commercial Sumizyme PX converted Ste to steviol with a yield of 98%. beta-Glucosidase from Sumizyme PX (beta glyPX) was purified in three steps with 12.5-fold purification and 51% yield. The specific activity of the purified beta glyPX was 141 U/mg. The molecular weight of beta glyPX was similar to 116 kDa on SDS-PAGE. Its optimum activity was at pH 3.5 and 65 A degrees C. It was stable for 12 h up to 55 A degrees C and for 24 h at pH 2-9.5. K (m) values of beta glyPX for pNPGal, oNPGlc, lactose, and Ste were 2.4, 0.7, 18, and 7.8 mM, respectively. The optimum conditions for steviol production were 55 A degrees C, 900 U/ml, 80 mg Ste/ml, 12 h. beta glyPX contains great potential for industrial steviol production from Ste.OAIID:RECH_ACHV_DSTSH_NO:T201719167RECH_ACHV_FG:RR00200001ADJUST_YN:EMP_ID:A079459CITE_RATE:1.846FILENAME:Production of steviol from steviol gluc식품독성 20 고부가가30 난수용 10 한일10 한인도 10탄한20.pdfDEPT_NM:국제농업기술학과EMAIL:[email protected]_YN:YFILEURL:https://srnd.snu.ac.kr/eXrepEIR/fws/file/e433f73e-d049-45e2-a9fd-8934e432f09b/linkN

Biological characterization of epigallocatechin gallate complex with different steviol glucosides

Steviol glucosides (SGs) such as rubusoside (Ru), stevioside (Ste), rebaudioside A (RebA) and stevioside glucosides (SG) are herbal tea sweeteners that enhance the solubility and stability of a number of pharmaceutically important compounds. The complex of epigallocatechin gallate (EGCG) with 10% (w/v) each Ru, Ste, RebA or SG enhanced the water solubility of EGCG over 15 times to 345, 312, 341, or 320 mg/mL, respectively. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging (SC50) activities of EGCG, EGCG-Ru, EGCG-Ste, EGCG-RebA, and EGCG-SG in water were 5.88, 6.03, 6.52, 4.89, and 4.23 mu g/mL, respectively. EGCGs complexed with different SGs maintained inhibitory activities against human intestinal maltase, human pancreatic alpha-amylase, and the growth of Streptococcus mutans, Helicobacter pylori, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Clostridium difficile. In glucose tolerance test using C57BL/6 mice, plasma glucose levels in mice treated with EGCG or EGCG-Ste complex were decreased by 9.34%, which was 31.08% lower than those treated with maltose. The efficient and cost-effective EGCG-SGs production method might be applicable to produce water soluble bioactive nutraceuticals in large scale.OAIID:RECH_ACHV_DSTSH_NO:T201718366RECH_ACHV_FG:RR00200001ADJUST_YN:EMP_ID:A079459CITE_RATE:1.226FILENAME:BBE EGCG-G 2017.pdfDEPT_NM:국제농업기술학과EMAIL:[email protected]_YN:YFILEURL:https://srnd.snu.ac.kr/eXrepEIR/fws/file/b1f28b31-16b8-476c-84f9-dcdad7c4a4a2/linkN

Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%-65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8-1.0, and 1.0-1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%-8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.OAIID:RECH_ACHV_DSTSH_NO:T201811172RECH_ACHV_FG:RR00200001ADJUST_YN:EMP_ID:A079459CITE_RATE:1.521FILENAME:Park_et_al-2018-Food_Science_&_Nutrition.pdfDEPT_NM:국제농업기술학과EMAIL:[email protected]_YN:YFILEURL:https://srnd.snu.ac.kr/eXrepEIR/fws/file/5227de8e-e24e-4969-80df-870a455999d4/linkY

The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

Abstract l-Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l-carnitine enriched oyster mushroom (Pleurotus ostreatus) using common buckwheat fermented by Rhizopus oligosporus. Mushroom grown on common buckwheat medium contained 9.9–23.9% higher l-carnitine (186.3 mg/kg) than those grown on basal medium without any buckwheat addition. Those grown on fermented common buckwheat medium contained the highest l-carnitine content (201.2 mg/kg). Size index and lightness of mushroom pileus (L*) were also the highest (100.7 and 50.6, respectively) for those grown in medium added with fermented common buckwheat (20%, w/w). Antioxidant activities of both mushroom extracts (1.5 mg/mL) showed the same level as 38.7% for mushroom grown in media added with common buckwheat or fermented common buckwheat. At the treatment concentration of 300 μg/mL, viabilities of murine macrophage cell line Raw 264.7 cells treated with ethanol extract of oyster mushroom grown on buckwheat medium ranged from 58.9 to 67.8%. The oyster mushroom grown on buckwheat and fermented buckwheat medium can be used as one of the substitutes for meat based diets

Transglycosylation of gallic acid by using Leuconostoc glucansucrase and its characterization as a functional cosmetic agent

Abstract Gallic acid glycoside was enzymatically synthesized by using dextransucrase and sucrose from gallic acid. After purification by butanol partitioning and preparative HPLC, gallic acid glucoside was detected at m/z 355 (C13, H16, O10, Na)+ by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. The yield of gallic acid glucoside was found to be 35.7% (114mM) by response surface methodology using a reaction mixture of 319mM gallic acid, 355mM sucrose, and 930mU/mL dextransucrase. The gallic acid glucoside obtained showed 31% higher anti-lipid peroxidation and stronger inhibition (Ki=1.23mM) against tyrosinase than that shown by gallic acid (Ki=1.98mM). In UVB-irradiated human fibroblast cells, gallic acid glucoside lowered matrix metalloproteinase-1 levels and increased the collagen content, which was indicative of a stronger anti-aging effect than that of gallic acid or arbutin. These results indicated that gallic acid glucoside is likely a superior cosmetic ingredient with skin-whitening and anti-aging functions.This study was supported by Basic Science Research Program through the National Research Foundation of Korea funded by the Ministry of Education (NRF-2016R1D1A1B03936148), Republic of Korea