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KMID : 0545120170270111916
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Journal of Microbiology and Biotechnology
2017 Volume.27 No. 11 p.1916 ~ p.1924
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Glycosylation Enhances the Physicochemical Properties of Caffeic Acid Phenethyl Ester
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Moon Keum-Ok
Park So-Yoon
Joo Myung-Soo
Ha Ki-Tae
Baek Nam-In
Park Cheon-Seok
Cha Jae-Ho
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Abstract
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In this study, we synthesized a glycosylated derivative of caffeic acid phenethyl ester (CAPE) using the amylosucrase from Deinococcus geothermalis with sucrose as a substrate and examined its solubility, chemical stability, and anti-inflammatory activity. Nuclear magnetic resonance spectroscopy showed that the resulting glycosylated CAPE (G-CAPE) was the new compound caffeic acid phenethyl ester-4-O-α-D-glucopyranoside. G-CAPE was 770 times more soluble than CAPE and highly stable in Dulbecco’s modified Eagle’s medium and buffered solutions, as estimated by its half-life. The glycosylation of CAPE did not significantly affect its anti-inflammatory activity, which was assessed by examining lipopolysaccharide-induced nitric oxide production and using a nuclear factor erythroid 2-related factor 2 reporter assay. Furthermore, a cellular uptake experiment using high-performance liquid chromatography analysis of the cell-free extracts of RAW 264.7 cells demonstrated that G-CAPE was gradually converted to CAPE within the cells. These results demonstrate that the glycosylation of CAPE increases its bioavailability by helping to protect this vital molecule from chemical or enzymatic oxidation, indicating that G-CAPE is a promising candidate for prodrug therapy.
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KEYWORD
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Amylosucrase, anti-inflammation, bioavailability, caffeic acid phenethyl ester, glycoside, transglycosylation
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