Enzymatic Processing of Bioactive Glycosides from Natural Sources

0352319 - MBÚ 2011 RIV DE eng J - Journal Article
Weignerová, Lenka - Křen, Vladimír
Enzymatic Processing of Bioactive Glycosides from Natural Sources.
Topics in Current Chemistry. Roč. 295, - (2010), s. 121-146. ISSN 0340-1022
R&D Projects: GA MŠMT OC09045
Institutional research plan: CEZ:AV0Z50200510
Keywords : alkaloids * anthocyanidins aroma * cardioglycosides
Subject RIV: CC - Organic Chemistry
Impact factor: 2.067, year: 2010

A number of biologically active natural products are glycosides. Often, the glycosidic residue is crucial for their activity. In other cases, glycosylation only improves their pharmacokinetic parameters. Enzymatic modification of these glycosides– both extension of the glykoside moiety and its selective trimming – is advantageous due to their selectivity and mildness of the reaction conditions in the presence of reactive and sensitive complex aglycones. Enzymatic reactions enable the resulting products to be used as natural products, e.g., in nutraceuticals. This chapter concentrates on naturally occurring glycosides used in medicine but also in the food and flavor industry (e.g., sweeteners). Both classical and modern methods will be discussed
Permanent Link: http://hdl.handle.net/11104/0191852