a-Rhamnosyl-b-glucosidase-Catalyzed Reactions for Analysis and Biotransformations of Plant-Based Foods

MINIG MARISOL; MAZZAFERRO LAURA; ERRA BALSELLS ROSA; PETROSELLI GABRIELA; BRECCIA JAVIER

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Año: 2011 vol. 59 p. 11238 - 11243

0021-8561

Most aroma compounds exist in vegetal tissues as disaccharide conjugates, rutinose being an abundant sugar moiety in grapes. The availability of aroma precursors would facilitate analytical analysis of plant-based foods. The diglycosidase a-rhamnosyl-b-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. However, in the presence of ethanol as a sugar acceptor, the enzyme was able to transfer the disaccharide residue forming the alkyl-rutinoside. The aroma precursors were significantly hydrolyzed (up to 3-4% in 2 h at 30 C), which indicated the potential use of the enzyme for biotechnological applications, for example, in aroma modulation of fermented foods.