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

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...

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Veröffentlicht in:BMC chemistry 2019-11, Vol.13 (1), p.128-9, Article 128
Hauptverfasser: Zhang, Wei, Zuo, Yafeng, Xu, Fengqing, Wang, Tongsheng, Liu, Jinsong, Wu, Deling
Format: Artikel
Sprache:eng
Schlagworte:
Cellobiase
Change in flavonoid composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’
Composition
Flavone glycosides
Flavonoids
Glucosidase
Medicinal Chemistry
Research Article
Water baths
Water purification
β-Glucosidase
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Zusammenfassung: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.
ISSN:2661-801X
2661-801X
DOI:10.1186/s13065-019-0645-0