Implementation of an Enzyme Membrane Reactor to Intensify the α-<i>O</i>-Glycosylation of Resveratrol Using Cyclodextrins
The <i>O</i>-glycosylation of resveratrol increases both its solubility in water and its bioavailability while preventing its oxidation, allowing a more efficient use of this molecule as a bioactive ingredient in pharmaceutical and cosmetic applications. Resveratrol <i>O</i>-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Pharmaceuticals |
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| Online Access: | https://www.mdpi.com/1424-8247/14/4/319 |
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| author | Irina Ioannou Eduardo Barboza Gaëlle Willig Thomas Marié Andreïa Texeira Pierre Darme Jean-Hugues Renault Florent Allais |
| author_facet | Irina Ioannou Eduardo Barboza Gaëlle Willig Thomas Marié Andreïa Texeira Pierre Darme Jean-Hugues Renault Florent Allais |
| author_sort | Irina Ioannou |
| collection | DOAJ |
| description | The <i>O</i>-glycosylation of resveratrol increases both its solubility in water and its bioavailability while preventing its oxidation, allowing a more efficient use of this molecule as a bioactive ingredient in pharmaceutical and cosmetic applications. Resveratrol <i>O</i>-glycosides can be obtained by enzymatic reactions. Recent developments have made it possible to selectively obtain resveratrol α-glycosides from the β-cyclodextrin–resveratrol complex in water with a yield of 35%. However, this yield is limited by the partial hydrolysis of the resveratrol glycosides produced during the reaction. In this study, we propose to intensify this enzymatic reaction by coupling the enzymatic reactor to a membrane process. Firstly, membrane screening was carried out at the laboratory scale and led to the choice of a GE polymeric membrane with a cut-off of 1 kDa. This membrane allowed the retention of 65% of the β-cyclodextrin–resveratrol complex in the reaction medium and the transfer of 70% of the resveratrol α-<i>O</i>-glycosides in the permeate. In a second step, this membrane was used in an enzymatic membrane reactor and improved the yield of the enzymatic glycosylation up to 50%. |
| first_indexed | 2024-03-10T12:40:14Z |
| format | Article |
| id | doaj.art-0b802a4449fd4330a38d3ed7b98a4eba |
| institution | Directory Open Access Journal |
| issn | 1424-8247 |
| language | English |
| last_indexed | 2024-03-10T12:40:14Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Pharmaceuticals |
| spelling | doaj.art-0b802a4449fd4330a38d3ed7b98a4eba2023-11-21T13:52:52ZengMDPI AGPharmaceuticals1424-82472021-04-0114431910.3390/ph14040319Implementation of an Enzyme Membrane Reactor to Intensify the α-<i>O</i>-Glycosylation of Resveratrol Using CyclodextrinsIrina Ioannou0Eduardo Barboza1Gaëlle Willig2Thomas Marié3Andreïa Texeira4Pierre Darme5Jean-Hugues Renault6Florent Allais7URD ABI (Industrial Agro-Biotechnologies), CEBB, AgroParisTech, 51110 Pomacle, FranceURD ABI (Industrial Agro-Biotechnologies), CEBB, AgroParisTech, 51110 Pomacle, FranceURD ABI (Industrial Agro-Biotechnologies), CEBB, AgroParisTech, 51110 Pomacle, FranceURD ABI (Industrial Agro-Biotechnologies), CEBB, AgroParisTech, 51110 Pomacle, FranceURD ABI (Industrial Agro-Biotechnologies), CEBB, AgroParisTech, 51110 Pomacle, FranceUniversité de Reims Champagne Ardenne, ESCAPE EA 7510, 51097 Reims, FranceUniversité de Reims Champagne Ardenne, CNRS, ICMR UMR 7312, 51097 Reims, FranceURD ABI (Industrial Agro-Biotechnologies), CEBB, AgroParisTech, 51110 Pomacle, FranceThe <i>O</i>-glycosylation of resveratrol increases both its solubility in water and its bioavailability while preventing its oxidation, allowing a more efficient use of this molecule as a bioactive ingredient in pharmaceutical and cosmetic applications. Resveratrol <i>O</i>-glycosides can be obtained by enzymatic reactions. Recent developments have made it possible to selectively obtain resveratrol α-glycosides from the β-cyclodextrin–resveratrol complex in water with a yield of 35%. However, this yield is limited by the partial hydrolysis of the resveratrol glycosides produced during the reaction. In this study, we propose to intensify this enzymatic reaction by coupling the enzymatic reactor to a membrane process. Firstly, membrane screening was carried out at the laboratory scale and led to the choice of a GE polymeric membrane with a cut-off of 1 kDa. This membrane allowed the retention of 65% of the β-cyclodextrin–resveratrol complex in the reaction medium and the transfer of 70% of the resveratrol α-<i>O</i>-glycosides in the permeate. In a second step, this membrane was used in an enzymatic membrane reactor and improved the yield of the enzymatic glycosylation up to 50%.https://www.mdpi.com/1424-8247/14/4/319process intensificationenzyme membrane reactorenzymatic <i>O</i>-glycosylationcyclodextrinsresveratrol |
| spellingShingle | Irina Ioannou Eduardo Barboza Gaëlle Willig Thomas Marié Andreïa Texeira Pierre Darme Jean-Hugues Renault Florent Allais Implementation of an Enzyme Membrane Reactor to Intensify the α-<i>O</i>-Glycosylation of Resveratrol Using Cyclodextrins Pharmaceuticals process intensification enzyme membrane reactor enzymatic <i>O</i>-glycosylation cyclodextrins resveratrol |
| title | Implementation of an Enzyme Membrane Reactor to Intensify the α-<i>O</i>-Glycosylation of Resveratrol Using Cyclodextrins |
| title_full | Implementation of an Enzyme Membrane Reactor to Intensify the α-<i>O</i>-Glycosylation of Resveratrol Using Cyclodextrins |
| title_fullStr | Implementation of an Enzyme Membrane Reactor to Intensify the α-<i>O</i>-Glycosylation of Resveratrol Using Cyclodextrins |
| title_full_unstemmed | Implementation of an Enzyme Membrane Reactor to Intensify the α-<i>O</i>-Glycosylation of Resveratrol Using Cyclodextrins |
| title_short | Implementation of an Enzyme Membrane Reactor to Intensify the α-<i>O</i>-Glycosylation of Resveratrol Using Cyclodextrins |
| title_sort | implementation of an enzyme membrane reactor to intensify the α i o i glycosylation of resveratrol using cyclodextrins |
| topic | process intensification enzyme membrane reactor enzymatic <i>O</i>-glycosylation cyclodextrins resveratrol |
| url | https://www.mdpi.com/1424-8247/14/4/319 |
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