Abstract
To increase the water solubility of puerarin, an isoflavonoid derived from Radix puerariae, a puerarin inclusion complex with cycloamylose was enzymatically synthesized by combining maltogenic amylase reactions from Bacillus stearothermophilus (BSMA) and 4-α-glucanotransferase from Thermus scotoductus (TSαGT). The puerarin transfer products, including maltosyl-α-(1→6)-puerarin as a major product generated by BSMA, were reacted with TSαGT in the presence of amylose. The molecular weights and chemical structures of the reaction products were determined using TLC, HPLC and MALDI-TOF/MS. An analysis of the reaction products revealed that the maltosyl-α-(1→6)-puerarin–cycloamylose complex was formed by an elongation reaction and cyclization of TSαGT. The results indicate that TSαGT does not have substrate affinity towards puerarin or glucosyl α-(1→6)-puerarin; however, it did have an affinity towards maltosyl-α-(1→6)-puerarin in which the first glucose of the maltosyl residue is linked through an O-glucosidic bond.
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