Enzymatic fructosylation of organic acceptors other than sugar opens access to the production of new molecules that do not exist in nature. These new glycoconjugates may have improved physical-chemical and bioactive properties like solubility, stability, bioavailability, and bioactivity. This review focuses on different classes of acceptors including alkyl alcohols, aromatic alcohols, alkaloids, flavonoids, and xanthonoids, which were tested for the production of fructoderivatives using enzymes from the glycoside hydrolase (GH) families 32 and 68 that use sucrose as donor substrate. The enzymatic strategies and the reaction conditions required for the achievement of these complex reactions are discussed, in particular with regard to the type of acceptors. The solubility and pharmacokinetic and antioxidant activity of some of these new β-D-fructofuranosides in comparison is reviewed and compared with their glucoside analogs to highlight the differences between these molecules for technological applications.
Anthocyanins (ANCs) are naturally occurring water-soluble pigments responsible for conferring red, blue, and purple colors to fruits, vegetables, flowers, and grains. Due to their chemical structure, they are highly susceptible to degradation by external factors, such as pH, light, temperature, and oxygen. Naturally acylated anthocyanins have proven to be more stable in response to external factors and exhibit superior biological effects as compared with their non-acylated analogues. Therefore, synthetic acylation represents a viable alternative to make the application of these compounds more suitable for use. Enzyme-mediated synthetic acylation produces derivatives that are highly similar to those obtained through the natural acylation process, with the main difference between these two pathways being the catalytic site of the enzymes involved in the synthesis; acyltransferases catalyze natural acylation, while lipases catalyze synthetic acylation. In both cases, their active sites perform the addition of carbon chains to the hydroxyl groups of anthocyanin glycosyl moieties. Currently, there is no comparative information regarding natural and enzymatically acylated anthocyanins. In this sense, the aim of this review is to compare natural and enzyme-mediated synthetic acylated anthocyanins in terms of chemical stability and pharmacological activity with a focus on inflammation and diabetes.
Objectives
The objective of this work was to evaluate anti-inflammatory and antioxidant potential of black bean (Phaseolus vulgaris L.) phenolic extract.
Methods
Supercritical fluid extraction was used to obtain a water-ethanol 50% v/v phenolic extract from black beans. Total phenolic content (TPC) and total anthocyanin content (TAC) were quantified. Mass spectrometry analysis was used for compounds identification. Antioxidant potential was evaluated using radicals DPPH and ABTS inhibition assays. The extract was tested for Cyclooxygenase-2 human recombinant (COX-2) and nitric oxide synthase (NOs) inhibition assays.
Results
TPC was 44.31 ± 1.91 mg GAE/g dry coat and TAC was 2.46 ± 0.04 mg C3GE/g dry coat. Ferulic, caffeic, p-coumaric, chlorogenic acids, rutin, glycitein, catechin, myricetin, kaempferol, cyanidin-3-glucoside, delphinidin-3-glucoside, petunidin-3-glucoside and malvinidin-3-glucoside were identified. DPPH assay IC50 was 143.8 ± 2.76 mg GAE/g dry coat and for to ABTS assay was 1.197 ± 0.01 mg GAE/g dry coat. Furthermore, Black beans phenolic extract inhibited COX-2 and NOs enzymes activity by 30.63 ± 0.73% and 32.33 ± 2.9%, respectively.
Conclusions
Phenolic compounds from endemic Mexican black present antioxidant and anti-inflammatory potential. These beans could be used in the development of functional foods.
Funding Sources
CONACYT-FORDECYT GRANT “Apro-vechamiento”.
This paper deals with a simple, rapid and sensitive method for quantifying oligosaccharides of fructans of Agave Tequilana Webber a Blue Variety. The method is based on the oxidation of the carbonyl group of the oligosaccharide in its linear open-ring with ferricyanide ions in a RDE (rotating disk electrode). The amperometric titration is carried out at different temperatures, e.g., 60, 65, 70, 75, 80 and 85 °C as a strategy to control the amount of oligosaccharides with the open-ring as a function of their molecular size. The proposed method allows us to determine concentrations of oligosaccharides as low as 0.71 mM. A calibration curve between the limiting current of the Fe(CN) 6 3-/Fe(CN) 6 4-pair and the concentration of the oligosaccharides taking into account the effect of temperature in the physical properties of the system, such as, density, diffusion coefficients and viscosity is also presented.
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