Modification of flavonoid using lipase in non-conventional media: effect of the water content

The enzymatic acylation of a flavonoid (naringin) was investigated in this work. This atypic substrate for a lipase was esterified very selectively by the immobilized Candida antarctica lipase: a single product was synthesized and was assumed to be the 6- O-palmitate naringin ester acylated on the g...

Full description

Saved in:
Bibliographic Details
Published inJournal of biotechnology Vol. 101; no. 1; pp. 29 - 36
Main Authors Gayot, S, Santarelli, X, Coulon, D
Format Journal Article
LanguageEnglish
Published Lausanne Elsevier B.V 27.02.2003
Amsterdam Elsevier
New York, NY
Subjects
Online AccessGet full text

Cover

Loading…
More Information
Summary:The enzymatic acylation of a flavonoid (naringin) was investigated in this work. This atypic substrate for a lipase was esterified very selectively by the immobilized Candida antarctica lipase: a single product was synthesized and was assumed to be the 6- O-palmitate naringin ester acylated on the glucose moiety. As lipase-catalyzed esterification reactions in organic media are greatly influenced by the water content, the effect of the initial hydration level of the reaction medium components was pointed out for naringin palmitate synthesis. 2-Methyl 2-butanol (solvent) and naringin (acyl acceptor) provided high amounts of water and when dried increased the conversion yield by 63% and the specific activity by 60%. On the contrary, the enzyme must not be dried because water is essential for the three-dimensional structure of the protein and, if absent, results in a 67% loss of activity. As water was produced in parallel to ester synthesis, the equilibrium of the reaction might be shifted by its removal. When the reaction was carried out with 100 g l −1 molecular sieves 4A added after 24 h of reaction, a conversion yield of 43% was reached after 55 h reaction.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ObjectType-Article-1
ObjectType-Feature-2
ISSN:0168-1656
1873-4863
DOI:10.1016/S0168-1656(02)00286-9