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Production of glucose and bioactive aglycone by chemical and enzymatic hydrolysis of purified oleuropein fromOlea Europea

Production of glucose and bioactive aglycone by chemical and enzymatic hydrolysis of purified... Pure-grade oleuropein, a bitter, hypotensive, phenolic glucoside, was obtained from organic extracts of olive plant leaves by two Chromatographic steps. The purified compound was characterized by spectroscopic NMR and FAB-MS methods. The glucoside underwent chemical and enzymatic hydrolysis. Aglycone was characterized by spectroscopic methods (1H-NMR and FAB-MS). Glucose was measured by enzymatic methods. The enzymatic hydrolysis of oleuropein was carried out by a soluble β-glucosidase. The reaction was characterized in terms of kinetic parameters, optimal pH value, activation energy, inhibition constant by glucose, and thermal stability. Preliminary experiments were also performed in a continuousflow ultrafiltration membrane reactor. The cut-off of the membrane was lower than the molecular-weight of the enzyme, thus determining β-glucosidase confinement within the reactor. Under these conditions, β-glucosidase had a good long-term stability. This is an encouraging result in view of possible industrial applications. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Applied Biochemistry and Biotechnology Springer Journals

Production of glucose and bioactive aglycone by chemical and enzymatic hydrolysis of purified oleuropein fromOlea Europea

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References (10)

Publisher
Springer Journals
Copyright
Copyright © 1997 by Humana Press Inc.
Subject
Chemistry; Biotechnology; Biochemistry, general
ISSN
0273-2289
eISSN
1559-0291
DOI
10.1007/BF02787808
Publisher site
See Article on Publisher Site

Abstract

Pure-grade oleuropein, a bitter, hypotensive, phenolic glucoside, was obtained from organic extracts of olive plant leaves by two Chromatographic steps. The purified compound was characterized by spectroscopic NMR and FAB-MS methods. The glucoside underwent chemical and enzymatic hydrolysis. Aglycone was characterized by spectroscopic methods (1H-NMR and FAB-MS). Glucose was measured by enzymatic methods. The enzymatic hydrolysis of oleuropein was carried out by a soluble β-glucosidase. The reaction was characterized in terms of kinetic parameters, optimal pH value, activation energy, inhibition constant by glucose, and thermal stability. Preliminary experiments were also performed in a continuousflow ultrafiltration membrane reactor. The cut-off of the membrane was lower than the molecular-weight of the enzyme, thus determining β-glucosidase confinement within the reactor. Under these conditions, β-glucosidase had a good long-term stability. This is an encouraging result in view of possible industrial applications.

Journal

Applied Biochemistry and BiotechnologySpringer Journals

Published: Dec 14, 2007

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