Enhancement of anthocyanin functionalities by lipase-catalyzed acylation

• Project/Area Number: 21580165
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Food science
• Research Institution: Minami Kyusyu University
• Principal Investigator: TERAHARA Norihiko 南九州大学, 健康栄養学部・食品健康学科, 教授 (60155471)
• Project Period (FY): 2009 – 2011
• Project Status: Completed (Fiscal Year 2011)
• Budget Amount: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000); Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000); Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2009: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
• Keywords: アシル化アントシアニン / リバーゼ / アシル化 / 安定性 / 機能性 / リパーゼ

Research Abstract

Aiming at enhancement of anthocyanin functionalities, acylation under combination of substrate vinyl ester cyclohexanone lipase resulted in the reactive order of arbutin and salicin> ascorbic acid and glucose. Objective anthocyanins(including flavonoid glycosides) did not react under all lipases used. The future, there might be a need to pursue the anthocyanins' inhibition and the specificity to the lipases.