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Production of unnatural glucosides of curcumin with drastically enhanced water solubility by cell suspension cultures of Catharanthus roseus
Author(s) -
Kaminaga Yasuhisa,
Nagatsu Akito,
Akiyama Takumi,
Sugimoto Naoki,
Yamazaki Takeshi,
Maitani Tamio,
Mizukami Hajime
Publication year - 2003
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/s0014-5793(03)01265-1
Subject(s) - catharanthus roseus , curcumin , glucoside , methyl jasmonate , salicylic acid , chemistry , sucrose , solubility , cell culture , suspension culture , yield (engineering) , biochemistry , chromatography , food science , organic chemistry , biology , medicine , genetics , alternative medicine , materials science , pathology , metallurgy , gene
Catharanthus roseus cell suspension cultures converted exogenously supplied curcumin to a series of glucosides, none of which has been found in nature so far. The efficiency of glucosylation was dependent on culture stage of the cells and medium sucrose concentration. Methyl jasmonate and salicylic acid enhanced the glucoside formation only when they were added to the cultures prior to the addition of curcumin. The glucoside yield was 2.5 μmol/g fresh weight of the cells at an optimal culture condition. The water solubility of curcumin‐4′,4″‐ O ‐β‐ D ‐digentiobioside was 0.65 mmol/ml, which was 20 million‐fold higher than that of curcumin.