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 5. Regiospecific glucuronidation of flavonoids by UGT1A3 (A) and UGT2B7 (B).

Figure 5

Flavonoids (flavones and flavonols at 10 μM concentration) were incubated at 37 °C for 1 (or 0.5) hr with UGT1A3/UGT2B7 (using optimum final protein concentration ~ 0.25, 0.5 or 1 mg/ml). The amounts of mono-glucuronide(s) formed were measured using UPLC. 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). The regiospecific data of the flavonoids has been re-plotted from Figures 2 and 3. UGT stands for Uridine diphosphate glucuronosyltransferases).