METHOD FOR GLYCOSIDIZING FLAVONOID

PROBLEM TO BE SOLVED: To provide a method for producing a flavonoid glycoside highly soluble in water, better in taste and increased in stability, and to provide a new catechin glycoside. SOLUTION: The method for producing a flavonoid glycoside comprises making an enzymatic agent having Trichoderma-...

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Hauptverfasser:	OCHIAI MISA, NOGUCHI AKIO, NAKAO MASAHIRO, FUKAMI JIICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS SPIRITS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing a flavonoid glycoside highly soluble in water, better in taste and increased in stability, and to provide a new catechin glycoside. SOLUTION: The method for producing a flavonoid glycoside comprises making an enzymatic agent having Trichoderma-derived (preferably, Trichoderma viride- or Trichoderma reesei-derived) glycosidization activity act on a flavonoid and a saccharide donor. In this method, the flavonoid is e.g. a catechin or its methylated form, and the saccharide donor is e.g. a maltotriose residue-containing carbohydrate (preferably, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, a dextrin, γ-cyclodextrin, a soluble starch). COPYRIGHT: (C)2008,JPO&INPIT