Activation of a Sweet Taste Receptor by Oleanane-Type Glycosides from Wisteria sinensis

Samir Hobloss, Antoine Bruguière, David Pertuit, Tomofumi Miyamoto, Chiaki Tanaka, Christine Belloir, Marie Aleth Lacaille-Dubois, Loïc Briand, Anne Claire Mitaine-Offer

研究成果: ジャーナルへの寄稿学術誌査読

抄録

The phytochemical study of Wisteria sinensis (Sims) DC. (Fabaceae), commonly known as the Chinese Wisteria, led to the isolation of seven oleanane-type glycosides from an aqueous-ethanolic extract of the roots. Among the seven isolated saponins, two have never been reported before: 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-glucopyranosyl-(1→2)-β-D-glucuronopyranosyl-22-O-acetylolean-12-ene-3β,16β,22β,30-tetrol, and 3-O-β-D-xylopyranosyl-(1→2)-β-D-glucuronopyranosylwistariasapogenol A. Based on the close structures between the saponins from W. sinensis, and the glycyrrhizin from licorice, the stimulation of the sweet taste receptor TAS1R2/TAS1R3 by these glycosides was evaluated.

本文言語英語
論文番号7866
ジャーナルMolecules
27
22
DOI
出版ステータス出版済み - 11月 2022

!!!All Science Journal Classification (ASJC) codes

  • 分析化学
  • 化学(その他)
  • 分子医療
  • 薬科学
  • 創薬
  • 物理化学および理論化学
  • 有機化学

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