Abstract
Rutin was subjected to intermolecular transglycosylation assisted with microwave irradiation using cyclodextrin glucanotransferase (CGTase) produced from Bacillus sp. SK13.002. Compared with the conventional enzymatic method for rutin transglycosylation (without microwave irradiation), microwave-assisted reaction (MAR) was much faster and thus more efficient. While the conventional reaction took dozens of hours to reach the highest conversion rate of rutin and yield of transglycosylated rutin, MAR of rutin transglycosylation completed within only 6 min providing almost the same conversion rate of rutin and yield of products consisting of mono-, di-, tri-, tetra-, penta-glucosylated rutins. The optimum transglycosylation conditions for microwave irradiation were 40 °C and 60 W with the reaction system consisting mainly of the mixture of 0.3 g rutin (0.49 mmol) pre-dissolved in 15 mL methanol, 1.8 g maltodextrin in 15 mL of 0.2 M sodium acetate buffer (pH 5.5) and CGTase (900 U). Results from this study indicated that MAR could be a potentially useful and economical technique for a faster and more efficient transglycosylation of rutin.
Highlights
Rutin is one kind of bioflavonoid, which is used as a nutritive element or an antioxidant in the cosmetic, food and beverage industries
cyclodextrin glucanotransferase (CGTase) are mainly produced by various Bacillus spp. and could be utilized to catalyze the enzymatic reaction which transfers glycosyl residues to compounds like rutin to form glycosyl-rutin (G1-rutin in this paper which has one glycosyl residue; its chemical structure is presented in Figure 1) and maltooligosyl-rutins with more than one glycosyl residue (Gn-rutins, n is the number of glycosyl residues)
The present study focused on comparing the transglycosylation rate of rutin under conventional conditions with that assisted with microwave irradiation using CGTase as a biocatalyst produced from Bacillus sp
Summary
Rutin is one kind of bioflavonoid, which is used as a nutritive element or an antioxidant in the cosmetic, food and beverage industries. CGTases are mainly produced by various Bacillus spp. and could be utilized to catalyze the enzymatic reaction which transfers glycosyl residues to compounds like rutin to form glycosyl-rutin (G1-rutin in this paper which has one glycosyl residue; its chemical structure is presented in Figure 1) and maltooligosyl-rutins with more than one glycosyl residue (Gn-rutins, n is the number of glycosyl residues). These transglycosylation reactions have been carried out using conventional techniques and were reported to be time-consuming [2,3]. SK13.002 and maltodextrin as substrate to provide glycosyl residues
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