Production of unnatural glucosides of curcumin with drastically enhanced water solubility by cell suspension cultures of Catharanthus roseus
Production of unnatural glucosides of curcumin with drastically enhanced water solubility by cell suspension cultures of Catharanthus roseus
复制标题
DOI：
10.1016/s0014-5793(03)01265-1
复制
发表时间：
2003-12-04
期刊：
影响因子：
3.5
通讯作者：
Mizukami, H
中科院分区：
文献类型：
--
作者：
Kaminaga, Y;Nagatsu, A;Mizukami, H
长春花细胞悬浮培养可将外源性姜黄素转化为一系列的糖苷类化合物，这些化合物在自然界中还没有发现。葡萄糖基化的效率依赖于细胞的培养阶段和培养基的蔗糖浓度。茉莉酸甲酯和水杨酸增强的葡萄糖苷的形成，只有当他们被添加到文化之前，添加姜黄素。在最佳培养条件下，葡萄糖苷产量为2.5 μ mol/g细胞鲜重。姜黄素-4 '4”-O-β-D-洋地黄双糖苷的水溶性为0.65 mmol/ml，是姜黄素的2000万倍。(C)2003年由Elsevier B. V.代表欧洲生物化学学会联合会出版。
Catharanthus roseus cell suspension cultures converted exogenously supplied curcumin to a series of glucosides, none of which has been found in nature so far. The efficiency of glucosylation was dependent on culture stage of the cells and medium sucrose concentration. Methyl jasmonate and salicylic acid enhanced the glucoside formation only when they were added to the cultures prior to the addition of curcumin. The glucoside yield was 2.5 mumol/g fresh weight of the cells at an optimal culture condition. The water solubility of curcumin-4'4"-O-beta-D-digentiobioside was 0.65 mmol/ml, which was 20 million-fold higher than that of curcumin. (C) 2003 Published by Elsevier B.V. on behalf of the Federation of European Biochemical Societies.