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Open AccessArticle

Simultaneous Optimal Production of Flavonol Aglycones and Degalloylated Catechins from Green Tea Using a Multi-Function Food-Grade Enzyme

1
Basic Research and Innovation Institute, Amorepacific R&D Center, Yongin 17074, Korea
2
Research and Development Division, Bision Corp., Seoul 05854, Korea
3
Safety and Regulatory Research Institute, Amorepacific Corporation R&D Center, Yongin 17074, Korea
4
Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea
5
Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea
*
Author to whom correspondence should be addressed.
Catalysts 2019, 9(10), 861; https://doi.org/10.3390/catal9100861
Received: 14 September 2019 / Revised: 4 October 2019 / Accepted: 13 October 2019 / Published: 16 October 2019
(This article belongs to the Special Issue Biocatalytic Process Optimization)
(1) Background: Green tea (GT) contains well-known phytochemical compounds; namely, it is rich in flavan-3-ols (catechins) and flavonols comprising all glycoside forms. These compounds in GT might show better biological activities after a feasible enzymatic process, and the process on an industrial scale should consider enzyme specificity and cost-effectiveness. (2) Methods: In this study, we evaluated the most effective method for the enzymatic conversion of flavonoids from GT extract. One enzyme derived from Aspergillus niger (molecular weight 80–90 kDa) was ultimately selected, showing two distinct but simultaneous activities: intense glycoside hydrolase activity via deglycosylation and weak tannin acyl hydrolase activity via degalloylation. (3) Results: The optimum conditions for producing flavonol aglycones were pH 4.0 and 50 °C. Myricetin glycosides were cleaved 3.7–7.0 times faster than kaempferol glycosides. Flavonol aglycones were produced effectively by both enzymatic and hydrochloride treatment in a time-course reaction. Enzymatic treatment retained 80% (w/w) catechins, whereas 70% (w/w) of catechins disappeared by hydrochloride treatment. (4) Conclusions: This enzymatic process offers an effective method of conditionally producing flavonol aglycones and de-galloylated catechins from conversion of food-grade enzyme. View Full-Text
Keywords: catechin; degalloylation; flavonol; glycoside hydrolase; optimization; tannase catechin; degalloylation; flavonol; glycoside hydrolase; optimization; tannase
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MDPI and ACS Style

Rha, C.-S.; Kim, S.-W.; Byoun, K.H.; Hong, Y.D.; Kim, D.-O. Simultaneous Optimal Production of Flavonol Aglycones and Degalloylated Catechins from Green Tea Using a Multi-Function Food-Grade Enzyme. Catalysts 2019, 9, 861.

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