Hu_2008_J.Agric.Food.Chem_56_10988

Reference

Title : Optimization of lipase-catalyzed synthesis of ginsenoside Rb1 esters using response surface methodology - Hu_2008_J.Agric.Food.Chem_56_10988
Author(s) : Hu JN , Lee JH , Zhu XM , Shin JA , Adhikari P , Kim JK , Lee KT
Ref : Journal of Agricultural and Food Chemistry , 56 :10988 , 2008
Abstract :

In the lipase (Novozyme 435)-catalyzed synthesis of ginsenoside Rb1 esters, different acyl donors were found to affect not only the degree of conversion but also the regioselectivity. The reaction of acyl donors with short carbon chain was more effective, showing higher conversion than those with long carbon chain. Among the three solvent systems, the reaction in tert-amyl alcohol showed the highest conversion rate, while the reaction in the mixed solvent of t-BuOH and pyridine (1:1) had the lowest conversion rate. To allow the increase of GRb1 lipophilicity, we decided to further study the optimal condition of synthesis of GRb1 with vinyl decanoate with 10 carbon chain fatty acids in tert-amyl alcohol. Response surface methodology (RSM) was employed to optimize the synthesis condition. From the ridge analysis with maximum responses, the maximum GRb1 conversion was predicted to be 61.51% in a combination of factors (40.2 h, 52.95 degrees C, substrate mole ratio 275.57, and enzyme amount 39.81 mg/mL). Further, the adequacy of the predicted model was examined by additional independent experiments at the predicted maximum synthesis conditions. Results showed that the RSM was effective to optimize a combination of factors for lipase-catalyzed synthesis of ginsenoside Rb1 with vinyl decanoate.

PubMedSearch : Hu_2008_J.Agric.Food.Chem_56_10988
PubMedID: 18983161

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Citations formats

Hu JN, Lee JH, Zhu XM, Shin JA, Adhikari P, Kim JK, Lee KT (2008)
Optimization of lipase-catalyzed synthesis of ginsenoside Rb1 esters using response surface methodology
Journal of Agricultural and Food Chemistry 56 :10988

Hu JN, Lee JH, Zhu XM, Shin JA, Adhikari P, Kim JK, Lee KT (2008)
Journal of Agricultural and Food Chemistry 56 :10988