Optimization of theaflavin biosynthesis from tea polyphenols using an immobilized enzyme system and response surface methodology

Theaflavins were synthesized from tea polyphenols extracted from green tea using an immobilized polyphenol oxidase system. To optimize the production of theaflavins, response surface methodology was applied to determine the effects of five critical variables and their mutual interactions on theaflav...

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Bibliographic Details
Published in:Biotechnology letters 2005-02, Vol.27 (4), p.269-274
Main Authors: TU, You-Ying, XU, Xin-Qing, XIA, Hui-Long, WATANABE, Naoharu
Format: Article
Language:English
Subjects:
Biflavonoids - chemical synthesis
Biological and medical sciences
Biosynthesis
Biotechnology
Catechin - chemical synthesis
Catechol Oxidase - chemistry
Combinatorial Chemistry Techniques - methods
Computer Simulation
Enzymes
Enzymes, Immobilized - chemistry
Flavonoids - chemistry
Fundamental and applied biological sciences. Psychology
Green tea
Immobilized enzymes
Mathematical models
Models, Chemical
Optimization
Phenols - chemistry
Plant Extracts - chemistry
Polyphenols
Q1
Statistical analysis
Statistical models
Tea
Tea - chemistry
theaflavins
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Summary:Theaflavins were synthesized from tea polyphenols extracted from green tea using an immobilized polyphenol oxidase system. To optimize the production of theaflavins, response surface methodology was applied to determine the effects of five critical variables and their mutual interactions on theaflavin biosynthesis at five levels. A total of 52 individual experiments were performed and a statistical model predicted that the highest theaflavin concentration was 0.766 mg ml(-1) at optimized conditions. Using these optimal parameters under experimental conditions in three independent replicates, the average value of the biosynthesized theaflavin concentration reached 0.75 +/- 0.017 mg ml(-1) and matched the value predicted by the model.
ISSN:0141-5492
1573-6776
DOI:10.1007/s10529-004-8292-4