Increase of Bioactive Flavonoid Aglycone Extractable from Korean Citrus Peel by Carbohydrate-Hydrol-ysing Enzymes

당 분해효소를 이용한 감귤 Flavonoid 무배당체 함량의 증가

  • Ahn Soon-Cheol (Department of Microbiology and lmmunology, College of Medicine, Pusan National University, Medical Rerearch Institute, Pusan National University Hospital) ;
  • Kim Min-Soo (Korea Research Institute of Bioscience and Biotechnology) ;
  • Lee Sun-Hi (Department of Microbiology and lmmunology, College of Medicine, Pusan National University) ;
  • Kang Ju-Hyung (Department of Microbiology and lmmunology, College of Medicine, Pusan National University) ;
  • Kim Bo-Hye (Department of Microbiology and lmmunology, College of Medicine, Pusan National University) ;
  • Oh Won-Keun (Korea Research Institute of Bioscience and Biotechnology) ;
  • Kim Bo-Yeon (Korea Research Institute of Bioscience and Biotechnology) ;
  • Ahn Jong-Seog (Korea Research Institute of Bioscience and Biotechnology)
  • 안순철 (부산대학교 의과대학 미생물 및 면역학 교실, 부산대학교병원 의학연구소) ;
  • 김민수 (한국생명공학연구원 세포신호조절 연구실) ;
  • 이선희 (부산대학교 의과대학 미생물 및 면역학 교실) ;
  • 강주형 (부산대학교 의과대학 미생물 및 면역학 교실) ;
  • 김보혜 (부산대학교 의과대학 미생물 및 면역학 교실) ;
  • 오원근 (한국생명공학연구원 세포신호조절 연구실) ;
  • 김보연 (한국생명공학연구원 세포신호조절 연구실) ;
  • 안종석 (한국생명공학연구원 세포신호조절 연구실)
  • Published : 2005.12.01


Flavonoid compounds show several biological activities and generally exist in the forms of glycones linking sugar moiety to main structure. Flavonoid glycones such as naringin and hesperidin in korean citrus peel are slower absorbed and consequently less active than their aglycone, naringenin and hesperetin, respectively. Therefare to increase the content of flavonoid aglycone in korean citrus peel, we used commercial carbohydrate-hydrolysing enzymes, AMG 300 L, Pectinex 100 L, and Viscozyme for transforming flavonoid glycones to aglycones. Optimal conditions of enzyme reaction were pH 5.0-7.0, $5\%$ enzyme, and 24-48 hrs. The content of naringenin and hesperetin as flavonoid aglycones in untreated citrus peel is $100\~200\;ng/g$ of dried citrus peel. In case of enzyme-treated citrus peel the content of naringenin and hesperetin increased to $1,539\∼6,674\;ng/g\;and\;1,974\∼8,906\;ng/g$ of dried citrus peel, respectively. Finally the content of flavonoid aglycones could be extracted to 10-80 times. Now enzyme-treated citrus peel may be applied to use for functional food because of its higher flavonoid aglycones as more active compounds.


Enzyme;naringenin;hesperetin;biotransformation;citrus peel


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