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Molecules 2017, 22(3), 497;

Biosynthesis of Oligomeric Anthocyanins from Grape Skin Extracts

Korean Nokyong Research Center, Konkuk University, 380-701 Chungju, Korea
Department of Biotechnology, Konkuk University, 380-701 Chungju, Korea
Division of Food Bioscience, Konkuk University, 380-701 Chungju, Korea
Author to whom correspondence should be addressed.
Academic Editors: Giancarlo Cravotto and Francisco J. Barba
Received: 3 January 2017 / Revised: 3 March 2017 / Accepted: 10 March 2017 / Published: 21 March 2017
(This article belongs to the Special Issue Green Production of Bioactive Natural Products)
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We synthesized oligomeric anthocyanins from grape skin-derived monomeric anthocyanins such as anthocyanidin and proanthocyanidin by a fermentation technique using Aspergillus niger, crude enzymes and glucosidase. The biosyntheses of the oligomeric anthocyanins carried out by the conventional method using Aspergillus niger and crude enzymes were confirmed by ESI-MS. The molecular weight of the synthesized anthocyanin oligomers was determined using MALDI-MS. The yield of anthocyanin oligomers using crude enzymes was higher than that of the synthesis using Aspergillus fermentation. Several studies have been demonstrated that oligomeric anthocyanins have higher antioxidant activity than monomeric anthocyanins. Fermentation-based synthesis of oligomeric anthocyanins is an alternative way of producing useful anthocyanins that could support the food industry. View Full-Text
Keywords: oligomeric anthocyanin; fermentation; crude enzyme; Aspergillus niger; glucosidase oligomeric anthocyanin; fermentation; crude enzyme; Aspergillus niger; glucosidase

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Hwang, J.-W.; Natarajan, S.B.; Kim, Y.-S.; Kim, E.-K.; Lee, J.W.; Moon, S.-H.; Jeon, B.-T.; Park, P.-J. Biosynthesis of Oligomeric Anthocyanins from Grape Skin Extracts. Molecules 2017, 22, 497.

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