Naringin is a flavanone glycoside
in citrus fruits that has various
biological functions. However, its bitterness affects the quality,
economic value, and consumer acceptability of citrus products. Deglycosylation
of naringin using naringinase decreases its bitterness and enhances
its functional properties. In this study, eight microbial strains
with naringinase activity were isolated from 33 yuzu-based fermented
foods. Among them, naringinase from Aspergillus oryzae NYO-2, having the highest activity, was used to produce prunin and
naringenin. Under optimal conditions, 19 mM naringin was converted
to 14.06 mM prunin and 1.97 mM naringenin. The bitterness of prunin
and naringenin was significantly decreased compared to naringin using
the human bitter taste receptor TAS2R39. The neuroprotective effects
of prunin and naringenin on human neuroblastoma SH-SY5Y cells treated
with scopolamine were greater than that of naringin. These findings
can widen the potential applications of deglycosylation of naringin
to improve sensory and functional properties.
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