If anyone knows how to break apart sugars from flavonoid molecules, please let me know.
Thanks a lot
Uelinton
Hello,
Some suggestions are based on the use of snailase for enzymatic hydrolysis of the flavonoids
http://www.sciencedirect.com/science/article/pii/S2211383511001067
https://www.ncbi.nlm.nih.gov/pubmed/22568230
Alternatively, some studies advise different types of b-glucosidase:
http://www.sciencedirect.com/science/article/pii/S1381117707001890
http://www.sciencedirect.com/science/article/pii/S0014579398011016
I hope this helps, Pedro
Traditionally it is done with acdic hydrolysis, but this may also lead to a degradation of the aglycone released. Here, an optimization is absolutely necessary. The other way is to it with enzymes. Often simple preparations of pectinases also contain enough b-glycosidc activity. Therefore, such a procedure can be also cheap.
When dealing with phenolic metabolites (such as sulfatic and glucuronic acids), there is the need to go for more specific enzymes.
We and others at our institution have previously used the commercial cellulytic preparation Viscozym L for deglycosylation of phenolic metabolites produced as side products of pathways introduced into tobacco. I do not know if these enzymes would deglycosylate flavonoids but i should think they would, and the experiment is very simple and easy to perform. The methods are described in the following references:
http://pubs.acs.org/doi/abs/10.1021/acschembio.6b00190
http://www.plantphysiol.org/content/123/4/1437
Best,
Silas
Great guys. We will investigate these alternatives and see what is more suitable. I found a couple of enzymes on Sigma and will probably try those to start with.
http://www.sigmaaldrich.com/ catalog/product/sigma/49290? lang=pt®ion=BR&cm_sp= Insite-_-recent_fixed-_- recent5-5
http://www.sigmaaldrich.com/ catalog/product/sigma/g4511? lang=pt®ion=BR&cm_sp= Insite-_-prodRecCold_xorders-_ -prodRecCold2-1
Cheers!
Uelinton
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