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Catalysts 2016, 6(3), 32; doi:10.3390/catal6030032

Production of Resveratrol by Piceid Deglycosylation Using Cellulase

1
Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 81157, Taiwan
2
Graduate Institute of Molecular Biology, National Chung Hsing University, Taichung 402, Taiwan
3
Department of Chemical Engineering, National Chung Hsing University, Taichung 402, Taiwan
4
Biotechnology Center, National Chung Hsing University, Taichung 402, Taiwan
*
Author to whom correspondence should be addressed.
Academic Editor: David D. Boehr
Received: 15 December 2015 / Revised: 4 February 2016 / Accepted: 16 February 2016 / Published: 24 February 2016
(This article belongs to the Special Issue Enzyme Catalysis)
View Full-Text   |   Download PDF [1554 KB, uploaded 24 February 2016]   |  

Abstract

Resveratrol is a dietary polyphenolic compound widely used in medicine, food, and cosmetic products. The glycoside form of resveratrol, piceid, is also present in several plant materials but is less bioavailable. In this study, enzymatic transformation of piceid into resveratrol using inexpensive cellulase was investigated. Response surface methodology was used to evaluate the effect of reaction parameters, including reaction temperature, reaction time, enzyme amount and pH. The optimal conditions for biotransformation of piceid to resveratrol are: a reaction temperature of 50 °C, reaction time of 4.75 h, enzyme amount of 2.5 fungal β-glucanase (FBG) units and pH of 4.3. In addition, the extracts from Polygonum cuspidatum root contained high amounts of piceid were treated with cellulase in order to deglycosylation that increased resveratrol yield. After treatment, the resveratrol yield significantly increased from 2.72 to 9.49 mg/g, while the piceid contents decreased from 8.60 to 0 mg/g. The result provides an efficient method to convert piceid in the extracts of P. cuspidatum root into resveratrol by cellulase. View Full-Text
Keywords: cellulase; piceid; resveratrol; Polygonum cuspidatum; enzymatic transformation cellulase; piceid; resveratrol; Polygonum cuspidatum; enzymatic transformation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Kuo, C.-H.; Chen, B.-Y.; Liu, Y.-C.; Chen, J.-H.; Shieh, C.-J. Production of Resveratrol by Piceid Deglycosylation Using Cellulase. Catalysts 2016, 6, 32.

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