2024-03-28T16:12:52Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/179232019-02-27T10:05:51Zcom_10261_72com_10261_6com_10261_131com_10261_2col_10261_325col_10261_384
2009-10-22T10:07:40Z
urn:hdl:10261/17923
Production of Bioavailable Flavonoid Glucosides in Fruit Juices and Green Tea by Use of Fungal α-l-Rhamnosidases
González-Barrio, Rocío
Trindade, Luisa M.
Manzanares, Paloma
Graaff, Leo H. de
Tomás Barberán, Francisco
Espín de Gea, Juan Carlos
Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
European Commission
Rhamnosidase
Aspergillus
Bioavailability
Flavonoid
Rutinoside
Glucoside
Functional beverage
Green tea
Blackcurrant juice
Orange juice
7 pages, 7 figures, 1 table.
Flavonoid 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.
2009-10-22T10:07:40Z
2009-10-22T10:07:40Z
2004-09-09
artículo
Journal of Agricultural and Food Chemistry 52(20): 6136-6142 (2004)
0021-8561
http://hdl.handle.net/10261/17923
10.1021/jf0490807
1520-5118
http://dx.doi.org/10.13039/501100007273
http://dx.doi.org/10.13039/501100000780
eng
http://dx.doi.org/10.1021/jf0490807
closedAccess
American Chemical Society