Glycosylation of trans-Resveratrol by Plant-Cultured Cells

Hiroya IMAI; Megumi KITAGAWA; Kohji ISHIHARA; Noriyoshi MASUOKA; Kei SHIMODA; Nobuyoshi NAKAJIMA; Hiroki HAMADA

doi:10.1271/bbb.120126

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Glycosylation of trans-Resveratrol by Plant-Cultured Cells

Hiroya IMAI, Megumi KITAGAWA, Kohji ISHIHARA, Noriyoshi MASUOKA, Kei SHIMODA, Nobuyoshi NAKAJIMA, Hiroki HAMADA

著者情報

キーワード: biotransformation, trans-resveratrol, plant-cultured cell

ジャーナルフリー早期公開

論文ID: 120126

DOI https://doi.org/10.1271/bbb.120126

この記事には本公開記事があります。

The final version of this article is now available: Vol. 76 (2012) , No. 8 p.1552

詳細

抄録

Plant-cultured cells of Catharanthus roseus converted trans-resveratrol into its 3-O-β-D-glucopyranoside, 4'-O-β-D-glucopyranoside, 3-O-(6-O-β-D-xylopyranosyl)-β-D-glucopyranoside, and 3-O-(6-O-α-L-arabinopyranosyl)-β-D-glucopyranoside. The 3-O-(6-O-β-D-xylopyranosyl)-β-D-glucopyranoside and 3-O-(6-O-α-L-arabinopyranosyl)-β-D-glucopyranoside compounds of trans-resveratrol are both new. Incubation of plant-cultured cells of Ipomoea batatas and Strophanthus gratus with trans-resveratrol gave trans-resveratrol 3-O-β-D-glucopyranoside and trans-resveratrol 4'-O-β-D-glucopyranoside.

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