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dc.contributor.authorGonzález-Barrio, Rocío-
dc.contributor.authorTrindade, Luisa M.-
dc.contributor.authorManzanares, Paloma-
dc.contributor.authorGraaff, Leo H. de-
dc.contributor.authorTomás Barberán, Francisco-
dc.contributor.authorEspín de Gea, Juan Carlos-
dc.date.accessioned2009-10-22T10:07:40Z-
dc.date.available2009-10-22T10:07:40Z-
dc.date.issued2004-09-09-
dc.identifier.citationJournal of Agricultural and Food Chemistry 52(20): 6136-6142 (2004)en_US
dc.identifier.issn0021-8561-
dc.identifier.urihttp://hdl.handle.net/10261/17923-
dc.description7 pages, 7 figures, 1 table.en_US
dc.description.abstractFlavonoid glucosides have been reported to be more bioavailable than their rutinoside counterparts. The aim of this study is to describe a first step in the use of α-l-rhamnosidases (RhaA and RhaB) from Aspergillus aculeatus as a way to produce functional beverages based on their potentially increased flavonoid bioavailability. Blackcurrant juice (BCJ), orange juice (OJ), and green tea infusion (GT) were incubated with either RhaA or RhaB at 30 °C for 10 h. Aliquots of controls and enzyme-treated samples were taken at different time points and analyzed by high-performance liquid chromatography−photodiode-array detector−mass spectrometry of daughter fragments (HPLC−DAD−MS−MS). Both RhaA and RhaB selectively catalyze in situ the removal of terminal rhamnosyl groups in the three beverages despite the heterogeneity of assay conditions such as different rutinosides and pH. Incubation of the three beverages with the two rhamnosidases resulted in a hyperbolic decrease in the flavonoid rutinosides (anthocyanins in BCJ, flavanones in OJ, and flavonols in GT) and a concomitant increase in their flavonoid glucoside counterparts. The time required for conversion of 50% of the rutinoside into the corresponding flavonoid glucoside ranged from 30 min (RhaB−rutin in GT) to 6 h (RhaB−delphinidin 3-rutinoside in BCJ). The results presented in this paper are a step forward in the use of enzyme-treated beverages as a source of bioavailable flavonoid glucosides.en_US
dc.description.sponsorshipThis work has been financially supported by Spanish CICYT (PETRI) Project 95-0808-OP and by the Commission of the European Communities, specific RTD program Quality of Life and Management of Living Resources, Project QLK1-CT-2002-02364.R.G.B. is holder of a contract from the same Project.en_US
dc.format.extent259768 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherAmerican Chemical Societyen_US
dc.rightsclosedAccessen_US
dc.subjectRhamnosidaseen_US
dc.subjectAspergillusen_US
dc.subjectBioavailabilityen_US
dc.subjectFlavonoiden_US
dc.subjectRutinosideen_US
dc.subjectGlucosideen_US
dc.subjectFunctional beverageen_US
dc.subjectGreen teaen_US
dc.subjectBlackcurrant juiceen_US
dc.subjectOrange juiceen_US
dc.titleProduction of Bioavailable Flavonoid Glucosides in Fruit Juices and Green Tea by Use of Fungal α-l-Rhamnosidasesen_US
dc.typeArtículoen_US
dc.identifier.doi10.1021/jf0490807-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf0490807en_US
dc.identifier.e-issn1520-5118-
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.contributor.funderEuropean Commission-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100007273es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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