Production of Prunin and Naringenin by Using Naringinase from Aspergillus oryzae NYO-2 and Their Neuroprotective Properties and Debitterization

Abstract

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.

Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis

“…Although flavonoid compounds in yuzu such as narirutin, naringin, hesperidin, and neohesperidin, which are found in the highest amount in green yuzu, exhibit numerous biological activities, including antioxidant, anti-inflammatory, antiviral, and neuroprotection effects ( Benavente-Garcia and Castillo, 2008 , Nam et al, 2021 ; Seong et al, 2023 ), they are known as bitter compounds that can affect the sensory quality of products ( Kore and Chakraborty, 2015 , Lee et al, 2022 ). Our previous study reported that the combination of three enzymes, including cellulase KN from Aspergillus niger , plantase UF from Aspergillus niger , and cellulase from isolated Leuconostoc mesenteroides NY203 decreased these flavonoid compounds in GYP by reducing 50 % of the bitterness of the human bitter taste receptor TAS2R16 ( Jeong, et al, 2023 ).…”

“…Pectines XXL, Rapidase Press, Rapidase Fiber, Plantase CP, Plantase UF, Plantase PR, Pectinex Ultra SP-L, Cellulase KN, and Pectinex 100L ( Table S1 ) were bought from Vision Corp. (Seoul, Korea). Naringinase from Aspergillus oryzae NYO-2 (KCTC 14898BP) and naringinase from A. oryzae 6377 (KCTC 6377) ( Table S2 ) were obtained and prepared as described in our previous report ( Seong et al, 2023 ). All other substances used in the experiment were of analytical grade or higher.…”

“…The reaction was incubated at 37 °C for 12 h and heating at 100 °C for 15 min. Then, the reaction mixture was filtered with a 0.2 µm Minisart syringe filter (Sartorius, Gottingen, Germany) and used for high-performance liquid chromatography (HPLC) analysis as reported previously ( Seong et al, 2023 ). A 20-μL sample was injected into the C 18 column (4.6 × 250 mm, 5 μm; ZORBAX Eclipse Plus, Agilent Technologies, Inc., Santa Clara, CA, USA) connected to an Agilent 1216 Infinity LC system.…”

“…In another study, Ma et al (2016) showed that combined laccase and cellulase treatment increased the contents of SDF, free sugars, and uronic acid in carrot pomace and decreased its particle size ( Ma, Ren, Diao, Chen, Qiao, & Liu, 2016 ). To reduce the bitterness of flavonoid-rich citrus-derived extracts, previous studies have focused mainly on using naringinase to hydrolyze purified naringin and neohesperidin ( Lee et al, 2012 , Seong et al, 2023 ). However, little is known about the effects of enzymes on citrus fruits' physicochemical, structure, and biochemical properties.…”

Discovery of Novel Terpenoids from the Basidiomycete Pleurotus ostreatus through Genome Mining and Coculture Optimization

“…Based on the results of the single-factor test, a BBD with three factors (A, B, and C) at three equidistant levels (−1, 0, and +1) was used to optimize the level of the key factors required for the maximal production of PB and its analogues. , The studied variables were the concentrations of glucose (A, at 30, 40, and 50 g/L), sucrose (B, at 10, 15, and 20 g/L), and peptone (C, at 4, 6, and 8 g/L). The experiment consisted of 17 combinations and the results obtained were analyzed by response surface methodology.…”