RT Journal Article
T1 Comprehensive investigation of the enzymatic oligomerization of esculin by laccase in ethanol : water mixtures
A1 Muñiz Mouro, Abel
A1 Oliveira, Isabel M.
A1 Gullón Estévez, Beatriz
A1 Moreira Vilar, María Teresa
A1 Lema Rodicio, Juan Manuel
A1 Eibes González, Gemma María
A1 Lu Chau, Thelmo Alejandro
K1 Enzymatic polymerization
K1 Water mixtures
K1 Ethanol
K1 Phenolic compounds
AB The enzymatic polymerization of phenolic compounds arouses increasing interest due to the production of derivatives with improved biological activity. The reaction yield, the molecular mass, the structure and the properties of synthesized polymers can be controlled by the reaction conditions such as solvent and type of enzyme and substrate. In this study, the oxidative oligomerization of esculin by laccase from Trametes versicolor was performed in the presence of ethanol, a biocompatible co-solvent for food and nutraceutical applications. The formation of a precipitate was associated with the oligomerization reaction except for the medium with 50% (v/v) ethanol, due to the low reaction yield. The evaluation of antioxidant activity of the monomer and products showed that the pellet fraction from the reaction with esculin at 2 g L−1 in acetate buffer led to the highest activities. The presence of esculin oligomers was confirmed by MALDI-TOF analysis, which identified a repetition unit of 338 Da with a degree of polymerization up to 9 as well as other oligomers, mainly in the pellet fraction, with a repetition unit of 176 Da which are attributed to be esculetin oligomers. Additionally, size exclusion chromatography (SEC) and Fourier transform infrared spectroscopy (FT-IR) were used to characterize the products.
PB Royal Society of Chemistry
SN 2046-2069
YR 2017
FD 2017
LK http://hdl.handle.net/10347/22334
UL http://hdl.handle.net/10347/22334
LA eng
NO Muñiz-Mouro, A., Oliveira, I. M., Gullón, B., Lú-Chau, T. A., Moreira, M. T., Lema, J. M., and Eibes, G. (2017). Comprehensive investigation of the enzymatic oligomerization of esculin by laccase in ethanol: water mixtures. RSC advances, 7(61), 38424-38433. https://dx.doi.org/10.1039/C7RA06972C
NO This work was financially supported by the Spanish Ministry of Economy and Competitiveness (CTQ2014-58879-JIN). Authors belong to the Galician Competitive Research Group GRC 2013-032 and to the strategic group CRETUS (AGRUP2015/02). All these programmes are co-funded by FEDER. B. G. thanks the Spanish Ministry of Economy and Competitiveness for her postdoctoral fellowship (Grant reference FPDI-2013-17341)
DS Minerva
RD 22 abr 2026