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Article

Implementation of an Enzyme Membrane Reactor to Intensify the α-O-Glycosylation of Resveratrol Using Cyclodextrins

1
URD ABI (Industrial Agro-Biotechnologies), CEBB, AgroParisTech, 51110 Pomacle, France
2
Université de Reims Champagne Ardenne, ESCAPE EA 7510, 51097 Reims, France
3
Université de Reims Champagne Ardenne, CNRS, ICMR UMR 7312, 51097 Reims, France
*
Authors to whom correspondence should be addressed.
Academic Editors: Laura Catenacci, Milena Sorrenti and Maria Cristina Bonferoni
Pharmaceuticals 2021, 14(4), 319; https://0-doi-org.brum.beds.ac.uk/10.3390/ph14040319
Received: 27 February 2021 / Revised: 22 March 2021 / Accepted: 24 March 2021 / Published: 1 April 2021
(This article belongs to the Special Issue New Frontiers in Cyclodextrin Technologies)
The O-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 O-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-O-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%. View Full-Text
Keywords: process intensification; enzyme membrane reactor; enzymatic O-glycosylation; cyclodextrins; resveratrol process intensification; enzyme membrane reactor; enzymatic O-glycosylation; cyclodextrins; resveratrol
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MDPI and ACS Style

Ioannou, I.; Barboza, E.; Willig, G.; Marié, T.; Texeira, A.; Darme, P.; Renault, J.-H.; Allais, F. Implementation of an Enzyme Membrane Reactor to Intensify the α-O-Glycosylation of Resveratrol Using Cyclodextrins. Pharmaceuticals 2021, 14, 319. https://0-doi-org.brum.beds.ac.uk/10.3390/ph14040319

AMA Style

Ioannou I, Barboza E, Willig G, Marié T, Texeira A, Darme P, Renault J-H, Allais F. Implementation of an Enzyme Membrane Reactor to Intensify the α-O-Glycosylation of Resveratrol Using Cyclodextrins. Pharmaceuticals. 2021; 14(4):319. https://0-doi-org.brum.beds.ac.uk/10.3390/ph14040319

Chicago/Turabian Style

Ioannou, Irina, Eduardo Barboza, Gaëlle Willig, Thomas Marié, Andreïa Texeira, Pierre Darme, Jean-Hugues Renault, and Florent Allais. 2021. "Implementation of an Enzyme Membrane Reactor to Intensify the α-O-Glycosylation of Resveratrol Using Cyclodextrins" Pharmaceuticals 14, no. 4: 319. https://0-doi-org.brum.beds.ac.uk/10.3390/ph14040319

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