High functionalization of olive leaf extract · Olive leaves (containing oleuropein & compound A ) compound (compound B) nd A ate 0 5 10 Compoun Substra Compound B Product R ti ithReactionReaction
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
High functionalization of olive leaf extract Hiroshi Kanzaki, Ayaka Takatsu, Teruhiko Nitoda Graduate School of Environmental and Life Science, Okayama University
Ant
ioxi
dant
act
ivity
(m
ol-tr
olox
eq.
/ m
ol)
Ant
ioxi
dant
act
ivity
O
RA
C v
alue
(m
ol-tr
olox
eq.
/ m
ol) DPPH test ORAC test
Microbial conversion of olive leaf extracts results in potent antioxidant compound, which is possibly utilized as cosmetic or food materials.
Olive leaves (containing oleuropein &
compound A)
Baker’s yeast Novel
compound (compound B)
Compound A Substrate
Compound B Product
0 5 10
Reaction with bakers’ yeasts
tR(min)
DPPH: 1,1-Diphenyl-2-picrylhydrazyl
DPPH radical(purple) lmax: 517 nm
Radical scavenging Decrease in absorbance
Antioxidant DPPH test Electron transfer
blank
Addition of Fluorescent
Probe
Addition of Radical initiator
Antioxidant **: Area under the curve
AUC** (blank)
AUC (sample)
ORAC test Hydrogen atom transfer
Enzyme from Streptmyces alblus
Compound B exhibited a pronounced antioxidant activity in both DPPH and ORAC tests.
Phenylahistin; PLH from Aspergillus ustus �PLH
Graduate School of Environmental and Life Science Hiroshi Kanzaki TEL : 086-251-8297 E-mail : [email protected]
ΔPLH prepared by microbial conversion is currently under development as an antineoplastic agent
HPLC chromatogram
Enzyme fromStreptmyces
yalblus
Phenylahistin; PLHfrom Aspergillus ustus
s�PLH
ΔPLH prepared by microbial conversion is currently under development as an antineoplastic agent
Example of high functionalization by bioconversion
Olive leaves (containing oleuropein &
compound A)
Novel compound
)(compound B)(compound B)
nd Aate
0 5 10
CompounSubstra
Compound BProduct
R ti ithReaction with Reaction withbakers’ yeasts
tR(min)
Baker’syeast
HPLC chromatogram
Microbial conversion of olive leaf constituent
Ant
ioxi
dant
act
ivity
(mol
-trol
oxeq
. / m
ol)
Ant
ioxi
dant
act
ivity
OR
AC
valu
e(m
ol-tr
olox
eq./
mol
)DPPH test ORAC test
Microbial conversion of olive leaf extracts results in potent antioxidant compound, which is possibly utilized as cosmetic or food materials.
DPPH: 1,1-Diphenyl-2-picrylhydrazyl
DPPH radical(purple)lmax: 517 nm
Radical scavengingDecrease in absorbance
AntioxidantDPPH test Electron transfer
blank
Addition of Fluorescent
Probe
Addition of Radical initiator
Antioxidant**: Area under the curve
*AUC***(blank)
AUC(sample)
ORAC test Hydrogen atom transfer
Compound B exhibited a pronounced antioxidant activity in both DPPH and ORAC tests.