| Literature DB >> 15113157 |
Dan Li1, Jin-Hee Park, Jong-Tae Park, Cheon Seok Park, Kwan-Hwa Park.
Abstract
The use of soybean isoflavones in food products is limited due to their low hydrophilicity. To enhance its solubility, the isoflavone daidzin was transglycosylated as a model compound using Thermotoga maritima maltosyltransferase (MTase). Four novel transglycosylation products of daidzin were identified by TLC and MALDI-TOF MS: daidzein 7-O-triglucoside, daidzein 7-O-pentaglucoside, daidzein 7-O-heptaglucoside, and daidzein 7-O-nonaglucoside. The major product, daidzein 7-O-triglucoside, was purified by C(18) and gel filtration chromatography, and its molecular structure was determined using UV, IR, MALDI-TOF MS, and NMR. The solubility of daidzein 7-O-triglucoside was 7.5 x 10(4) times that of daidzin, suggesting that the transglycosylation greatly enhanced its water solubility.Entities:
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Year: 2004 PMID： 15113157 DOI： 10.1021/jf035109f
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279