Production of Bioavailable Flavonoid Glucosides in Fruit Juices and Green Tea by Use of Fungal -L-Rhamnosidas
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- 作者：Rocí ; o Gonzá ; lez-Barrio ; Luisa M. Trindade ; Paloma Manzanares ; Leo H. de Graaff ; Francisco A. Tomá ; s-Barberá ; n ; and Juan Carlos Espí ; n
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：October 6, 2004
- 年：2004
- 卷：52
- 期：20
- 页码：6136 - 6142
- 全文大小：139K
- 年卷期：v.52,no.20(October 6, 2004)
- ISSN：1520-5118
文摘
Flavonoid glucosides have been reported to be more bioavailable than their rutinoside counterparts.The aim of this study is to describe a first step in the use of 
-L-rhamnosidases (RhaA and RhaB)from Aspergillus aculeatus as a way to produce functional beverages based on their potentiallyincreased flavonoid bioavailability. Blackcurrant juice (BCJ), orange juice (OJ), and green tea infusion(GT) were incubated with either RhaA or RhaB at 30 
C for 10 h. Aliquots of controls and enzyme-treated samples were taken at different time points and analyzed by high-performance liquidchromatography-photodiode-array detector-mass spectrometry of daughter fragments (HPLC-DAD-MS-MS). Both RhaA and RhaB selectively catalyze in situ the removal of terminal rhamnosylgroups in the three beverages despite the heterogeneity of assay conditions such as differentrutinosides and pH. Incubation of the three beverages with the two rhamnosidases resulted in ahyperbolic decrease in the flavonoid rutinosides (anthocyanins in BCJ, flavanones in OJ, and flavonolsin GT) and a concomitant increase in their flavonoid glucoside counterparts. The time required forconversion of 50% of the rutinoside into the corresponding flavonoid glucoside ranged from 30 min(RhaB-rutin in GT) to 6 h (RhaB-delphinidin 3-rutinoside in BCJ). The results presented in thispaper are a step forward in the use of enzyme-treated beverages as a source of bioavailable flavonoidglucosides.Keywords: Rhamnosidase; Aspergillus; bioavailability; flavonoid; rutinoside; glucoside; functionalbeverage; green tea; blackcurrant juice; orange juice
-L-rhamnosidases (RhaA and RhaB)from Aspergillus aculeatus as a way to produce functional beverages based on their potentiallyincreased flavonoid bioavailability. Blackcurrant juice (BCJ), orange juice (OJ), and green tea infusion(GT) were incubated with either RhaA or RhaB at 30 C for 10 h. Aliquots of controls and enzyme-treated samples were taken at different time points and analyzed by high-performance liquidchromatography-photodiode-array detector-mass spectrometry of daughter fragments (HPLC-DAD-MS-MS). Both RhaA and RhaB selectively catalyze in situ the removal of terminal rhamnosylgroups in the three beverages despite the heterogeneity of assay conditions such as differentrutinosides and pH. Incubation of the three beverages with the two rhamnosidases resulted in ahyperbolic decrease in the flavonoid rutinosides (anthocyanins in BCJ, flavanones in OJ, and flavonolsin GT) and a concomitant increase in their flavonoid glucoside counterparts. The time required forconversion of 50% of the rutinoside into the corresponding flavonoid glucoside ranged from 30 min(RhaB-rutin in GT) to 6 h (RhaB-delphinidin 3-rutinoside in BCJ). The results presented in thispaper are a step forward in the use of enzyme-treated beverages as a source of bioavailable flavonoidglucosides.Keywords: Rhamnosidase; Aspergillus; bioavailability; flavonoid; rutinoside; glucoside; functionalbeverage; green tea; blackcurrant juice; orange juice