Production of Resveratrol by Piceid Deglycosylation Using Cellulase

Kuo, Chia‐Hung; Chen, Bao-yuan; Liu, Yung-Chuan; Chen, Jiann-Hwa; Shieh, Chwen‐Jen

doi:10.3390/catal6030032

Cited by 19 publications

(17 citation statements)

References 37 publications

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“…HepG2 cells carrying ARE-luciferase constructs 22 were seeded at a density of 5 × 10 4 cells/well in a six-well plate (SPL Life Sciences Co. Ltd) and cultured in 10% v/v FBS-containing DMEM supplemented with 400 μmol L-1 hygromycin (Sigma-Aldrich, St. Louis, MO, USA). Luciferase activity was then determined as previously described.…”

Section: Measurement Of Are-reporter Gene Transcriptional Activitymentioning

confidence: 99%

“…Among all the enzymes tested, cellulase was least efficient in piceid deglycosylation, despite being reported to be effective in converting piceid into resveratrol. 24 Viscozyme ® was hereby tested along with the other enzymes because it is also reported to possess the activity of cellulase in accordance with the manufacturer's analysis and thus was expected to deglycosylate piceid in a similar manner to cellulase. The remarkable resveratrol recovery achieved by using VinoTaste ® Pro may be attributed to its -1,3-glucanase activity, which directly hydrolyzes the -1,3-linkage present in piceid.…”

Section: Enzymatic Conversion Of Pure Piceid To Resveratrolmentioning

confidence: 99%

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Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments

Averilla

et al. 2019

J Sci Food Agric

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BACKGROUND Resveratrol, an extensively recognized phytochemical that belongs to the stilbene family, is abundant in grape peel which is discarded as a by‐product during grape juice processing. RESULTS In this study, we established that pre‐heating grape peel above 75 °C significantly improved the extractability of resveratrol and its glucoside piceid. In particular, thermal heating of grape peel at 95 °C for 10 min, followed by treatment with a mixture of exo‐1,3‐β‐glucanase and pectinases at 50 °C for 60 min, dramatically increased the conversion of piceid into resveratrol and the overall extractability of this phytochemical by 50%. Furthermore, thermal pre‐treatment promoted a substantial increase in the total phenol, flavonoid, and anthocyanin concentrations in the grape peel extract. Ultimately, resveratrol‐enriched grape peel extract significantly augmented the antioxidant response in vitro, possibly by attenuating the accumulation of intracellular reactive oxygen species via the Nrf2 signaling pathway. CONCLUSION The method developed in this study for preparing grape peel extract introduces a potential low‐cost green processing for the industrial fortification of food products with resveratrol and other health‐beneficial antioxidants. © 2019 Society of Chemical Industry

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Section: Measurement Of Are-reporter Gene Transcriptional Activitymentioning

confidence: 99%

Section: Enzymatic Conversion Of Pure Piceid To Resveratrolmentioning

confidence: 99%

Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments

Averilla

et al. 2019

J Sci Food Agric

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“…Response surface methodology (RSM) is a collection of mathematical and statistical techniques for designing experiments, building models, evaluating the relative significance of multiple independent variables, and determining the optimal conditions for the desired response [ 27 , 28 , 29 , 30 ]. It is used to evaluate the effects of various parameters and their interactions via a small number of experiments.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Light Intensity, Temperature, and Nutrients to Enhance the Bioactive Content of Hyperforin and Rutin in St. John’s Wort

et al. 2020

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St. John’s wort (Hypericum perforatum L.) is a medicinal plant that alleviates depression and other disorders due to its abundance of active ingredients. Hyperforin, rutin, and melatonin are the main active, and important, ingredients in St. John’s wort that alleviate depression. In order to investigate the optimal conditions for accumulating these active ingredients, design of experiments and response surface methodology (RSM) was employed in this study. Two-month-old St John’s wort plants were cultivated in growth chambers at varying temperatures, light intensities, and nutrient solution concentrations before analysis by HPLC, for determining differences in hyperforin, rutin, and melatonin content. The results showed that hyperforin and rutin contents were significantly influenced by temperature (18–23 °C) and light intensity (49–147 μmol m−2 s−1 photosynthetic photon flux density (PPFD)), whereas Hoagland’s nutrient solution concentration (25–75%) had little effect. The accumulation of melatonin might not be influenced by cultivation conditions. Light intensity and temperature are easily controlled environmental factors in artificial cultivation, both of which are related to secondary metabolite production in the plant. Based on RSM, the optimal conditions for the accumulation of hyperforin and rutin were obtained. The maximum content of hyperforin was 5.6 mg/g, obtained at a temperature of 19 °C, a nutrient solution concentration of 45%, and a light intensity of 49 μmol m−2 s−1 PPFD. The maximum content of rutin was 3.8 mg/g obtained at a temperature of 18 °C, a nutrient solution concentration of 50%, and a light intensity of 147 μmol m−2 s−1 PPFD. This evaluation of suitable conditions for the accumulation of bioactive compounds in St. John’s wort can be applied to plant factories on a large scale.

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“…cuspidatum root potentially represents an excellent source for production of resveratrol (Wang et al, 2013). However, the bioavailability of polydatin is lower than that of resveratrol (Kuo et al, 2016), and studies have shown that human intestinal cells absorb polydatin with greater difficulty and more slowly than resveratrol (Signorelli and Ghidoni, 2005). Therefore, efficient extraction of polydatin from P .…”

Section: Introductionmentioning

confidence: 99%

“…Afterward, β-glucosidase can transform polydatin into resveratrol by catalyzing the hydrolysis of β-glucosidic linkages. This cellulase-based extraction and conversion technology has been widely used in resveratrol production (Nagendra chari et al, 2013; Kuo et al, 2016; Mai et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Efficient Enzyme-Assisted Extraction and Conversion of Polydatin to Resveratrol From Polygonum cuspidatum Using Thermostable Cellulase and Immobilized β-Glucosidase

et al. 2019

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Resveratrol, a bioactive compound in high quantities in Polygonum cuspidatum , has well-known health benefits. However, it mainly exists in its glycosidic form, polydatin, in plants. To increase the production of resveratrol for various uses in medicine, foods, and cosmetics, an efficient deglycosylation technique is needed for converting polydatin into resveratrol. We screened a new cellulolytic strain of Bacillus from herb compost, and we optimized parameters within the fermentation process using response surface methodology with a Box–Behnken design. The yield of cellulase reached 2701.08 U/L, corresponding to values that were 5.4 times as high as those under unoptimized conditions. The Bacillus cellulase possessed good thermostablity and was stable under both acidic and neutral conditions. The cellulase was then used in the pretreatment of P. cuspidatum root. After incubation at 50°C for 4 h with shaking at 150 rpm, the contents of piceid and resveratrol were determined to be 7.60 ± 0.15 and 9.72 ± 0.29 mg/g, respectively. To obtain complete deglycosylation, immobilized β-glucosidase (bgl2238) was added to the cellulase-treated extracts of P. cuspidatum root to convert residual polydatin into resveratrol. After the first cycle, the contents of piceid and resveratrol were determined to be 0 and 13.69 ± 0.30 mg/g, respectively. Moreover, enzyme activity showed little loss during up to 4 consecutive cycles. These results demonstrated that the immobilized β-glucosidase possessed high deglycosylation activity and outstanding operational stability. The mixture of Bacillus cellulase and immobilized bgl2238 appears promising as a means to increase the supply of resveratrol in the medicine market worldwide.

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Production of Resveratrol by Piceid Deglycosylation Using Cellulase

Cited by 19 publications

References 37 publications

Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments

Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments

Optimization of Light Intensity, Temperature, and Nutrients to Enhance the Bioactive Content of Hyperforin and Rutin in St. John’s Wort

Efficient Enzyme-Assisted Extraction and Conversion of Polydatin to Resveratrol From Polygonum cuspidatum Using Thermostable Cellulase and Immobilized β-Glucosidase

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