The regioselective acylation of naturally occurring plant pigments with aromatic acids such as caffeic acid and p-coumaric acid was examined by an enzymatic reaction system from cultured cells of Ipomoea batatas. Isoquercitrin, a flavonoid glucoside, was converted to isoquercitrin 6''-O-caffeate by the enzymatic system. Chrysanthemin, an anthocyanin, was also acylated to the corresponding caffeate ester. This enzymatic method should prove useful for the synthesis of acylated flavonoid glucosides such as isoquercitrin caffeate, whose productivity is low using lipase-catalyzed transesterification.
acylation, flavonoid, aromatic acid, anthocyanin, Ipomoea batatas
NCBI PubMed ID: 16232870Publication DOI: 10.1016/s1389-1723(00)80095-xJournal NLM ID: 100888800Publisher: Osaka, Japan, Amsterdam, The Netherlands: Society for Bioscience and Bioengineering
Institutions: Department of Nutritional Science, Okayama Prefectural University, Soja, Japan, Department of Chemistry, Kyoto University of Education, Kyoto, Japan, Department of Applied Science, Okayama University of Science, Okayama, Japan, College of Liberal Arts and Science for International Studies, Kurashiki University of Science and the Art, Kurashiki, Japan
Methods: enzymatic digestion
Found