Puede utilizar el filtro de búsqueda del panel izquierdo para acotar los resultados
Filtro
Tipo de publicación
Todos Libros Revistas
Título
Autor
Palabras clave
ISBN
Acceso DOI
Acceso digital CSIC
Buscar
Datos técnicos
RevistaAdvanced Synthesis and Catalysis
Año2011
Volumen353
Páginas1077-1086
Internacional

Enzymatic synthesis of alpha-glucosides of resveratrol with surfactant activity

Autores:Pamela Torres Salas, Ana Poveda , Jesus Jimenez-Barbero , Jose Luis Parra , Francesc Comelles , Antonio Ballesteros Olmo, Francisco José Plou Gasca
Grupos de investigación:Biocatálisis Aplicada

We report the synthesis of a series of α-glucosyl derivatives of resveratrol (3,5,4′-trihydroxystilbene) by a transglycosylation reaction catalyzed by the enzyme cyclodextrin glucanotransferase (CGTase) using starch as glucosyl donor. Several reaction parameters (temperature, solvent composition, enzyme concentration and starch/resveratrol ratio) were optimized. The yield of α-glucosylated products reached 50% in 24 h. The structures of the derivatives were determined by a combination of amyloglucosidase-hydrolysis tests, MS and 2D-NMR. Three families of products were obtained: glucosylated at 3-OH, at 4′-OH and at both 3-OH and 4′-OH. The bonds between glucoses were basically α(1→4). Interestingly, the water solubilities of the α-glucosylated derivatives were at least 65- and 5-fold higher than those of resveratrol and the natural β-glucosylated derivative (piceid), respectively. In contrast with piceid, the synthesized α-glucosylated compounds exhibited surfactant activity, with critical micelle concentration (CMC) values in the range 0.5–3.6 mM. Although the incorporation of a glucosyl moiety caused a loss of antioxidant activity (more pronounced in the position 3-OH compared with 4′-OH), the fact that the glycosides need to be converted into the aglycones before they are absorbed minimizes such an effect. In contrast, the modification of physicochemical properties such as solubility and partition coefficient by glycosylation could exert a positive influence on the bioavailability of resveratrol.

Palabras clave:antioxidants, resveratrol
logo de CSIC