Abstract
The glycosylation of piceid and resveratroloside was investigated using glucosyltransferase from Phytolacca americana expressed in Escherichia coli. The enzyme glucosylated piceid at its 5- and 4′-positions to give resveratrol 3,5-diglucoside and resveratrol 3,4′-diglucoside, respectively. Resveratroloside was glucosylated to resveratrol 3,4′-diglucoside by the enzyme.
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