á-Rhamnosyl-â-glucosidase-catalyzed reactions for plant-based food analysis and biotransformations

M. MINIG; L. S MAZZAFERRO; G. PETROSELLI; J. D. BRECCIA; ERRA BALSELLS, ROSA

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Lugar: Washington; Año: 2011 vol. 59 p. 11238 - 11243

0021-8561

ABSTRACT      Most aroma compounds exist in vegetal tissues as disaccharide conjugates, being rutinose the most abundant in grapes. The availability of aroma precursors would facilitate food composition analysis. The diglycosidase á-rhamnosyl-â-glucosidase from Acremonium sp. DSM 24697 efficiently transglycosylated the rutinose moiety from hesperidin to 2-phenylethanol, geraniol and nerol in an aqueous-organic biphasic system. 2-Phenethyl rutinoside was synthesized up to millimolar level with an 80 % conversion regarding the donor hesperidin. The hydrolysis of the synthesized aroma precursors was not detected in an aqueous medium. But in presence of ethanol as sugar acceptor, the enzyme was able to transfer the disaccharide residue forming the alkyl-rutinoside. The aroma precursors were significantly hydrolyzed (up to 4%), which indicated the potential use of the enzyme for biotechnological applications, for example in aroma modulation in fermented foods.