Bioconversion of Cyanidin-3-Rutinoside to Cyanidin-3-Glucoside in Black Raspberry by Crude α-L-Rhamnosidase from Aspergillus Species

키워드

참고문헌 (32)

1. Abe K, "Impact of Aspergillus oryzae genomics on industrial production of metabolites", Mycopathologia, 162, pp.143~153 (2006)
2. Bradford MM, "A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding", Anal. Biochem, 72, pp.248~254 (1976)
3. Bram B, "Production of the enzyme naringinase by Aspergillus niger", Appl. Microbiol, 13, pp.842~845 (1965)
4. Suck-Young Choe, "Cyanidin and Cyanidin-3-O-β-D-glucoside Suppress the Inflammatory Responses of Obese Adipose Tissue by Inhibiting the Release of Chemokines MCP-1 and MRP-2", Preventive Nutrition and Food Science, 12(3), pp.148~153 (2007), 한국식품영양과학회
5. Fuse M, "Process for preparing L-rhamnose", US Patent No. 4,758,283, 283~ (1988)
6. Gallego M, "Purification and characterization of an α-L-rhamnosidase from Aspergillus terreus of interest in winemaking", J. Food Sci, 66, pp.204~209 (2001)
7. González-Barrio R, "Production of bioavailable flavonoid glucosides in fruit juices and green tea by use of fungal α-L-rhamnosidases", J. Agric. Food Chem, 52, pp.6136~6142 (2004)
8. Griffiths F, "Debittering of grapefruit products with naringinase", Food Technol, 13, pp.430~433 (1959)
9. Hollman PC, "The sugar moiety is a major determinant of the absorption of dietary flavonoid glycosides in man", Free Radic. Res, 31, pp.569~573 (1999)
10. 정하나, "Antioxidant and Antiinflammatory Activities of Cyanidin-3- glucoside and Cyanidin-3-rutinoside in Hydrogen Peroxide and Lipopolysaccharide-treated RAW264.7 Cells", Food Science and Biotechnology, 23(6), pp.2053~2062 (2014), 한국식품과학회[DOI]
11. Koseki T, "Characterization of an α-L-rhamnosidase from Aspergillus kawachii and its gene", Appl. Microbiol. Biotechnol, 80, pp.1007~1013 (2008)
12. Kurosawa Y, "α-L-Rhamnosidases of the liver of Turbo cornutus and Aspergillus niger", J. Biochem, 73, pp.31~37 (1973)
13. Lee I, "Total phenolic and anthocyanin contents, as well as antioxidant activity, of black bean koji fermented by Aspergillus awamori under different culture conditions", Food Chem, 104, pp.936~942 (2007)
14. Manzanares P, "Purification and characterization of an α-L-rhamnosidase from Aspergillus niger", FEMS Microbiol. Lett, 157, pp.279~283 (1997)
15. Moyer RA, "Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes", J. Agric. Food Chem, 50, pp.519~525 (2002)
16. Pojer E, "The case for anthocyanin consumption to promote human health: a review", Compr. Rev. Food Sci. Food Saf, 12, pp.483~508 (2013)
17. Puri M, "Production, purification, and characterization of the debittering enzyme naringinase", Biotechnol. Adv, 18, pp.207~217 (2000)
18. Puri M, "Purification and characterization of naringinase from a newly isolated strain of Aspergillus niger 1344 for the transformation of flavonoids", World J. Microbiol. Biotechnol, 21, pp.753~758 (2005)
19. Romero C, "A method for assaying the rhamnosidase activity of naringinase", Anal. Biochem, 149, pp.566~571 (1985)
20. Scalbert A, "Dietary intake and bioavailability of polyphenols", J. Nutr, 130, pp.2073S~2085S (2000)
21. Takebe M., "Arteriosclerosis-preventing material, immuneactivating material, vertebrate that has eaten such materials, and eggs thereof", US Patent No. 20,030,185,853, ~ (2003)
22. Talavéra S, "Anthocyanin metabolism in rats and their distribution to digestive area, kidney, and brain", J. Agric. Food Chem, 53, pp.3902~3908 (2005)
23. Thomas D, "Enzymatic hydrolysis of naringin, the bitter principle of grapefruit", J. Food Sci, 23, pp.591~598 (1958)
24. Tsuda T, "Absorption and metabolism of cyanidin 3-O-β-D-glucoside in rats", FEBS Lett, 449, pp.179~182 (1999)
25. Tsuda T, "Cyanidin 3-O-beta-Dglucoside suppresses nitric oxide production during a zymosan treatment in rats", J. Nutr. Sci. Vitaminol, 48, pp.305~310 (2002)
26. Tulio Jr AZ, "Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry", J. Agric. Food Chem, 56, pp.1880~1888 (2008)
27. Wang SY, "Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage", J. Agric. Food Chem, 48, pp.140~146 (2000)
28. You HJ, "Transformation of rutin to antiproliferative quercetin-3-glucoside by Aspergillus niger", J. Agric. Food Chem, 58, pp.10886~10892 (2010)
29. Wu X, "Aglycones and sugar moieties alter anthocyanin absorption and metabolism after berry consumption in weanling pigs", J. Nutr, 135, pp.2417~2424 (2005)
30. Yadav S, "An α-L-rhamnosidase from Aspergillus awamori MTCC-2879 and its role in debittering of orange juice", Int. J. Food Sci. Technol, 48, pp.927~933 (2012)
31. Yadav V, "α-LRhamnosidase:a review", Process Biochem, 45, pp.1226~1235 (2010)
32. Young NM, "Purification of the α-L-rhamnosidase of Penicillium decumbens and characterisation of two glycopeptide components", Carbohydr. Res, 191, pp.53~62 (1989)

관련 논문AI추천