earticle

영어

Curcumin is polyphenols extracted from the roots of the plant Curcuma longa Linn (Zingiberaceae). Curcumin is the yellow pigment associated with the curry spice, Turmeric, and to a lesser extent Ginger. Potential factors that limit the bioavailability of curcumin include insolubility in water (more soluble in alkaline solutions) and non-absorption. Glycosylation is one of the important tools to diversify and extend such biological functions in natural products and secondary metabolites. In this study, in order to increase the solubility and enhance the biological activity of curcumin we applied a one-pot two different enzyme systems, using the 6 glycosylation enzymes: ACK (Acetate kinase), UMK (Uridine monophosphate kinase), NAGK (N-acetyl-D-glucosamine kinase) / PMM (Phosphomannomutase), GalU (UDP-D-glucose synthase) / YjiC (Glycosyl-transferase). UDP-D-glucose was considered as a sugar donor and a curcumin as acceptor substrate. These methods may be the strategic approach for the production of an important small bioactive molecule by glycosylation in an industrial scale.