Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’

A form of β-glucosidase was isolated and purified from fresh Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’ (Boju) and its enzymatic properties explored in this study. The purified enzyme and Boju flavonoids were reacted in a water bath to ascertain the composition of the reactants. Flavonoid glyco...

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Autores principales: Zhang, Wei, Zuo, Yafeng, Xu, Fengqing, Wang, Tongsheng, Liu, Jinsong, Wu, Deling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6842258/
https://www.ncbi.nlm.nih.gov/pubmed/31728455
http://dx.doi.org/10.1186/s13065-019-0645-0
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author Zhang, Wei
Zuo, Yafeng
Xu, Fengqing
Wang, Tongsheng
Liu, Jinsong
Wu, Deling
author_facet Zhang, Wei
Zuo, Yafeng
Xu, Fengqing
Wang, Tongsheng
Liu, Jinsong
Wu, Deling
author_sort Zhang, Wei
collection PubMed
description A form of β-glucosidase was isolated and purified from fresh Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’ (Boju) and its enzymatic properties explored in this study. The purified enzyme and Boju flavonoids were reacted in a water bath to ascertain the composition of the reactants. Flavonoid glycoside and aglycon concentrations in Boju varied significantly depending on processing method. The concentration of flavonoid glycosides in Boju decreased and flavonoid aglycons increased due to heat-activation of β-glucosidase which hydrolyzed the flavonoid glycosides in Boju to aglycons.
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spelling pubmed-68422582019-11-14 Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’ Zhang, Wei Zuo, Yafeng Xu, Fengqing Wang, Tongsheng Liu, Jinsong Wu, Deling BMC Chem Research Article A form of β-glucosidase was isolated and purified from fresh Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’ (Boju) and its enzymatic properties explored in this study. The purified enzyme and Boju flavonoids were reacted in a water bath to ascertain the composition of the reactants. Flavonoid glycoside and aglycon concentrations in Boju varied significantly depending on processing method. The concentration of flavonoid glycosides in Boju decreased and flavonoid aglycons increased due to heat-activation of β-glucosidase which hydrolyzed the flavonoid glycosides in Boju to aglycons. Springer International Publishing 2019-11-09 /pmc/articles/PMC6842258/ /pubmed/31728455 http://dx.doi.org/10.1186/s13065-019-0645-0 Text en © The Author(s) 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Zhang, Wei
Zuo, Yafeng
Xu, Fengqing
Wang, Tongsheng
Liu, Jinsong
Wu, Deling
Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’
title Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’
title_full Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’
title_fullStr Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’
title_full_unstemmed Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’
title_short Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’
title_sort study of the mechanism of change in flavonoid composition in the processing of chrysanthemum morifolium (ramat.) tzvel. ‘boju’
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6842258/
https://www.ncbi.nlm.nih.gov/pubmed/31728455
http://dx.doi.org/10.1186/s13065-019-0645-0
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