6533b7d4fe1ef96bd126320a
RESEARCH PRODUCT
Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources
Riccardo N. BarbagalloAldo TodaroGiovanni SpagnaRosa PalmeriPier Giorgio Pifferisubject
WinePURIFICATIONbiologyBeta-glucosidaseRESVERATROL; ANTHOCYANINS; PURIFICATIONAspergillus nigerfood and beveragesGeneral MedicineResveratrolANTHOCYANINSbiology.organism_classificationYeastEnzyme assayAnalytical Chemistrychemistry.chemical_compoundBiochemistryGlucosidechemistrybiology.proteinAnthocyanin Eggplant peels Extraction Organic acidsskin and connective tissue diseasesRESVERATROLFood ScienceWinemakingdescription
β-Glucosidase (EC 3.2.1.21) (β-G) from different sources were tested to increase the trans-resveratrol in some Sicilian wines by hydrolysing resveratrol glucoside. β-G from Aspergillus niger mould was tested as a crude and purified enzyme, and compared with the same enzyme from Saccharomyces cerevisiae yeast. Specific purification served to eliminate collateral enzyme activities so that β-G could be used simply and economically. Aspergillus niger β-G produced trans-resveratrol increases of up to 75%, with no change in physico-chemical properties and bouquet, and an increase in health and nutritional properties. S. cerevisiae β-G raised free-terpenol levels, but impaired wine colour due to anthocyanase activity.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-04-01 | Food Chemistry |