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Updated: May 19, 2026

Targeting Cysteine Thiols for in Vitro Site-specific Glycosylation of Recombinant Proteins
Published on: October 4, 2017
Glycosylation of trans-resveratrol by plant-cultured cells
Hiroya Imai1, Megumi Kitagawa, Kohji Ishihara
1Department of Life Science, Faculty of Science, Okayama University of Science, 1-1 Ridai-cho, Okayama 700-0005, Japan.
Abstract:
Plant-cultured cells of Catharanthus roseus converted trans-resveratrol into its 3-O-β-D-glucopyranoside, 4'-O-β-D-glucopyranoside, 3-O-(6-O-β-D-xylopyranosyl)-β-D-glucopyranoside, and 3-O-(6-O-α-L-arabinopyranosyl)-β-D-glucopyranoside. The 3-O-(6-O-β-D-xylopyranosyl)-β-D-glucopyranoside and 3-O-(6-O-α-L-arabinopyranosyl)-β-D-glucopyranoside compounds of trans-resveratrol are both new. Incubation of plant-cultured cells of Ipomoea batatas and Strophanthus gratus with trans-resveratrol gave trans-resveratrol 3-O-β-D-glucopyranoside and trans-resveratrol 4'-O-β-D-glucopyranoside.
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