A new open-access paper just published in Organic & Biomolecular Chemistry explores how enzymatic glucosylation and acylation can dramatically improve the solubility and bioavailability of dihydromyricetin (DMY), a powerful health-promoting molecule found in vine tea and known for its antioxidant, anti-inflammatory, and neuroprotective effects. Novel glucosides and acyl-glucosides of DMY were synthesized, but we also showed how these modifications enhance water solubility. This strategy can convert DMY into a more effective functional ingredient for food, nutraceutical, and pharmaceutical applications
Reference: D. Rodriguez-Garcia, C. Uceda, L. Barahona, M. Ruiz-Nuñez, A.O. Ballesteros, T. Desmet, J. Sanz-Aparicio, M. Fernandez-Lobato, J.L. Gonzalez-Alfonso, F.J. Plou. "Enzymatic modification of dihydromyricetin by glucosylation and acylation, and its effect on the solubility and antioxidant activity". Org. Biomol. Chem 23, 1136-1145 (2025). https://doi.org/10.1039/D4OB01682C
