Skip to main content
. Author manuscript; available in PMC: 2012 Jul 13.
Published in final edited form as: J Agric Food Chem. 2011 Jun 6;59(13):7452–7464. doi: 10.1021/jf1041454

Figure 2. Regiospecific glucuronidation of flavonols by UGTs.

Figure 2

Rate of glucuronidation of regiospecific glucuronides of Fnol (a), 4’HFnol (b), 7HFnol (c), 7,4’DHFnol (d), 5,7DHFnol (e) and 5,7,4’THFnol (f) with UGT 1A1, 1A3, 1A6, 1A7, 1A8, 1A9, 1A10 and 2B7. Flavonols (at 10 μM concentration) were incubated at 37 °C for 1 (or 0.5) hr with UGTs (using optimum final protein concentration ~ 0.25, 0.5 or 1 mg/ml). The amounts of each regiospecific mono-glucuronide formed were measured using UPLC. Rates of mono-glucuronide formation were calculated as nmol/hr/mg of protein. Each bar is the average of three determinations, and the error bars are the standard deviations of the mean (n=3). UGT stands for Uridine diphosphate glucuronosyltransferases).