Abstract
Resveratrol is a dietary polyphenolic compound widely used in medicine, food, and cosmetic products. The glycoside form of resveratrol, piceid, is also present in several plant materials but is less bioavailable. In this study, enzymatic transformation of piceid into resveratrol using inexpensive cellulase was investigated. Response surface methodology was used to evaluate the effect of reaction parameters, including reaction temperature, reaction time, enzyme amount and pH. The optimal conditions for biotransformation of piceid to resveratrol are: a reaction temperature of 50 °C, reaction time of 4.75 h, enzyme amount of 2.5 fungal β-glucanase (FBG) units and pH of 4.3. In addition, the extracts from Polygonum cuspidatum root contained high amounts of piceid were treated with cellulase in order to deglycosylation that increased resveratrol yield. After treatment, the resveratrol yield significantly increased from 2.72 to 9.49 mg/g, while the piceid contents decreased from 8.60 to 0 mg/g. The result provides an efficient method to convert piceid in the extracts of P. cuspidatum root into resveratrol by cellulase.
Highlights
Natural polyphenolic compounds are usually secondary plant metabolites
It has been suggested that moderate drinking of red wine helps to prevent cardiovascular disease; resveratrol in red wine is believed to be the key molecule due to its inhibitory activities against platelet aggregation and oxidation of low-density lipoprotein (LDL) in blood [4]
The main objective of this work was to develop a statistical approach to understand the relationship between the variables and the response of an enzymatic reaction, i.e., hydrolysis of piceid to resveratrol by cellulase
Summary
Natural polyphenolic compounds are usually secondary plant metabolites. Resveratrol (trans-3,5,41 -trihydroxystilbene) is a kind of phytoalexin belonging to the stilbene family [1]. It is present in natural foods and beverages (e.g., in grapes and red wine) and is widely consumed [2,3]. It has been suggested that moderate drinking of red wine helps to prevent cardiovascular disease; resveratrol in red wine is believed to be the key molecule due to its inhibitory activities against platelet aggregation and oxidation of low-density lipoprotein (LDL) in blood [4]. Resveratrol is recognized as a bioactive agent with potent anti-inflammatory, antioxidant, anti-proliferative, and cancer chemopreventive activities [5,6]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
