Enzymatic halogenation of flavanones and flavones.

The whole cells and the chloroperoxidase enzyme of Caldariomyces fumago were capable of halogenating the flavanones, naringenin and hesperetin, at C-6 and C-8 in the presence of either Cl- or Br-. However, they did not act on other test flavones. The biohalogenated products of naringenin and hesperetin were isolated and found to be identical to those obtained from chemical reactions using molecular halogen and hypohalous acid.