Enzymatic transformation of flavonoids
Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, SK-812 37 Bratislava
a Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, SK-812 37 Bratislava
Department of Biotechnology, Faculty of Natural Sciences, University Ss. Cyril and Metodius, SK
b Department of Biotechnology, Faculty of Natural Sciences, University Ss. Cyril and Metodius, SK-917 01 Trnava
Food Research Institute, Biocentre Modra, SK-900 01 Modra
E-mail: * firstname.lastname@example.org
Abstract: There is a growing interest in natural pharmacologically active compounds with either health-protecting or therapeutic properties to be used in medicine, pharmaceutical, cosmetic or food industry. Flavonoids are excellent candidates for this role due to their potent beneficial biological activities. However, many of dietary flavonoids are glycosylated, and therefore their use in certain fields is limited, especially due to their low solubility in lipophilic systems. An effective method of resolving this disadvantage has been introduced, i.e. enzyme-mediated acylation of sugar moieties of flavonoid glycosides with either aliphatic or aromatic molecules. Moreover, specific modifications of a flavonoid skeleton may confer several beneficial characteristics to the parental molecule. Additionally, it can be interesting to increase natural flavonoid diversity and produce potentially bioactive derivatives by enzymatic conversion.
This review summarizes to-date knowledge on flavonoid biotransformations. The key factors affecting enzyme-mediated acylation of flavonoids, such as the type and origin of the biocatalyst, the structure and concentration of the substrates (acyl donor, acyl acceptor and their ratio), the reaction media, and the reaction temperature, are being discussed relating to the reaction rate and the performance of the biocatalytic process.
Keywords: flavonoid transformation, enzymes, acyl donor and acceptor, reaction media
Full paper in Portable Document Format: acs_0039.pdf
Acta Chimica Slovaca, Vol. 2, No. 1, 2009, pp. 88—106