ArticleJournal of agricultural and food chemistry2024
Strategy for the Enzymatic Acylation of the Apple Flavonoid Phloretin Based on Prior α-Glucosylation.
Article in Journal of agricultural and food chemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 10 citations in OpenAlex.
- Two-Step Lipase-Catalyzed Acylation of Non-Glycosylated Flavonoids: Application to Phloretin.Methods in molecular biology (Clifton, N.J.) · 2027Article
- Enzymatic Modification of Flavonoids: Implications for Bioavailability, Bioactivity, and Therapeutic Potential Based on a Systematic Review and Bioinformatics Analysis.Antioxidants (Basel, Switzerland) · 2026Review
- Multidimensional Profiling of Chinese Sweet TeaFoods (Basel, Switzerland) · 2025Article
- Unlocking the Therapeutic Potential of Natural Polyphenols in Esophageal Cancer.Current treatment options in oncology · 2025Review
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Authors and funding
9 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The acylation of flavonoids serves as a means to alter their physicochemical properties, enhance their stability, and improve their bioactivity. Compared with natural flavonoid glycosides, the acylation of nonglycosylated flavonoids presents greater challenges since they contain fewer reactive sites. In this work, we propose an efficient strategy to solve this problem based on a first α-glucosylation step catalyzed by a sucrose phosphorylase, followed by acylation using a lipase. The method was applied to phloretin, a bioactive dihydrochalcone mainly present in apples. Phloretin underwent initial glucosylation at the 4'-OH position, followed by subsequent (and quantitative) acylation with C8, C12, and C16 acyl chains employing an immobilized lipase from
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