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Sweetness inhibitors saponin

Subsequent to the isolation of the dammarane-type triterpenoid glycosides jujuboside B (112), hodulosides I-V (113-117), hovenoside I, and saponins C2, E, and H (122-125) as sweetness inhibitors from the leaves of Hovenia dulcis Thunb. var. tomentella Makino [139], hodulosides VII-X (118-121) were isolated as sweetness-inhibitory agents [140]. Hodulosides I (113) and II (114) have hovenolactone (151) as their aglycone which is the same compoimd as in saponins E (124) and H (125). Hodulosides Ill-V and VII-X (115-121) are based on two different danunarane-type aglycone structures, however [139,140]. The sweetness-inhibitory potencies of hodulosides are shown in Table 2. The sweetness-inhibitory potency of hoduloside X (121) was not determined [140]. [Pg.45]

Several natural products are known to modify the sense of sweet taste. Such compounds can be either sweetness inhibitors or sweetness inducers/enhancers. A review of Suttisri et al., 1995 summarizes data on phytochemistry and biological activity of more than 40 triterpenoid sweetness inhibitors based on the oleanane and dammarane skeletons. These saponins were isolated from the leaves of Gymnema sylvestre, Zizyphus jujuba and Hovenia dulcis [224]. Recently, antisweet oleanane-type saponins were isolated from Stephanotis lutchuensis vm. japonic a [225]. [Pg.674]

A number of non-proteinaceous substances of plant origin are known that induce or inhibit the sensation of sweetness. Sweetness inducers and enhancers from plants include cynarin, chlorogenic acid, caffeic acid, and arabinogalactin (larch gum) (33). A synthetic compound, 2-(4-methoxyphenoxy)propanoic acid, which is also a constituent of roasted coffee beans, is currently on the market as a sweetness inhibitor (33). Several oleanane-type triterpene esters with sweetness-inhibitory activity occur in Gynmema sylvestre leaves (33,116,117), with dammarane-type saponins with similar effects having been reported recently from the leaves of Hovenia dulcis Thunb. (Rhamnaceae) (118) and Ziziphusjujuba Mill. (Rhamnaceae) (33,119,120). [Pg.36]

At least 10 of jujube s saponins (e.g. ziziphin, jujubasaponins, and jujuboside B) are sweetness inhibitors that reduce the sensation of sweet taste (elevate the sweetness threshold) of glucose, fructose, aspartame, and other sweetening agents. No taste modifying effect was observed with bitter, salty, or sour flavors. [Pg.388]

The present volume reflects these developments, and there is a growing emphasis on bioactive natural products. Articles in this volume include those on structure-activity relationships of highly sweet natural products, chemical constituents of cchinodenns, diterpenoids from Rabdosia and Eremophila sp., structural studies on saponins, marine sesquiterpene quinoncs and antimicrobial activity of amphibian venoms. The reviews on bioactive metabolites of Phomopsis, cardenolide detection by ELISA, xenocoumacins and bioactive dihydroisocoumarins, CD studies of carbohydrate-molybdate complexes, oncogene function inhibitors from microbial secondary metabolites and Gelsemium and Lupin alkaloids present frontier developments in several areas of natural product chemistry. It is hoped that the present volume, which contains articles by eminent authorities in each field, will be received with the same enthusiasm as the previous volumes of this series. [Pg.594]


See other pages where Sweetness inhibitors saponin is mentioned: [Pg.13]    [Pg.337]    [Pg.41]   
See also in sourсe #XX -- [ Pg.2 , Pg.41 ]

See also in sourсe #XX -- [ Pg.2 , Pg.27 , Pg.41 ]

See also in sourсe #XX -- [ Pg.2 , Pg.41 ]




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