Production of unnatural glucosides of curcumin with drastically enhanced water solubility by cell suspension cultures of Catharanthus roseus

AbstractCatharanthus roseus cell suspension cultures converted exogenously supplied curcumin to a series of glucosides, none of which has been found in nature so far. The efficiency of glucosylation was dependent on culture stage of the cells and medium sucrose concentration. Methyl jasmonate and salicylic acid enhanced the glucoside formation only when they were added to the cultures prior to the addition of curcumin. The glucoside yield was 2.5 μmol/g fresh weight of the cells at an optimal culture condition. The water solubility of curcumin-4′,4″-O-β-D-digentiobioside was 0.65 mmol/ml, which was 20 million-fold higher than that of curcumin