A saponin conjugated with 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one from Dolichos lablab

Yoshiki, Yumiko; Kim, Jin Hee; Okubo, Kimihiro; Nagoya, Ichiro; Sakabe, Terumi; Tamura, Nobuhiro

doi:10.1016/0031-9422(94)00571-a

Cited by 26 publications

(8 citation statements)

References 3 publications

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“…In terms of the SOD‐like activity of saponins, Yoshiki & Okubo (1995) reported that 2,3‐dihydro‐2,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one (DDMP) saponins showed strong superoxide radical scavenging activity equivalent to 17.1 units of superoxide dismutase whereas other soysaponins lacking the DDMP moiety did not have radical scavenging effects. Yoshiki et al. (1995) also reported that maltol which has similar structure as the DDMP moiety showed SOD‐like activity beyond 5 m m .…”

Section: Resultsmentioning

confidence: 93%

Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Lee¹,

Jeon²,

Kim³

et al. 2011

International Journal of Food Science &Amp; Technology

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Total phenol, flavonoid and saponin content of soy bean and mung bean were systemically compared in order to evaluate their contribution to overall antioxidant activity. Mung bean extract possessed significantly higher total phenol (2.03 GAE g )1 vs. 1.13 GAE g )1 ) and flavonoid contents (1.49 GAE g )1 vs. 0.41 CAE g )1 ) than soy bean extract, while the saponin content of the soy beans was 4.5 times greater than that of the mung beans. In several antioxidant assays including DPPH and ABTS radical scavenging, FRAP, SOD-like activity, and a b-carotene bleaching assay, mung bean extract consistently showed significantly greater antioxidant activity than soy bean extract. The specific antioxidant activity, which was evaluated at the same phenolic content suggested that the phenolic compounds present in the mung bean extract were not only of greater quantity but also had better quality to eliminate radicals. The radical scavenging activities of saponins were only marginal.

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Section: Resultsmentioning

confidence: 93%

Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Lee¹,

Jeon²,

Kim³

et al. 2011

International Journal of Food Science &Amp; Technology

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“…The amount of DDMP‐saponin was also determined through monitoring the chromophore produced in the reaction of saponins with sulfuric acid in acetic acid (530 nm), and a linear correlation ( R 2 = 0.997) was observed in the range of 0.2 to 1 mg. We also found a linear correlation ( R 2 = 0.993) of the reducing activity of the pure saponin towards an oxidized cation radical (ABTS •+ ), in the range of 0–100 µg saponin. It was previously shown, in several other legume seeds, including soy,26 Phaseolus coccineus 34 and Dolichos lablab ,35 that a conjugated DDMP moiety will provide the saponin with reducing potential. Here we have, for the first time, demonstrated the presence of a DDMP‐conjugated saponin in chickpea.…”

Section: Resultsmentioning

confidence: 95%

Microwave‐assisted extraction of bioactive saponins from chickpea (Cicer arietinum L)

2004

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Growing interest in plant secondary metabolites has brought with it the need for economical, rapid and efficient extraction protocols. Microwave-assisted extraction (MAE) was used to extract saponins from chickpea (Cicer arietinum). Several MAE conditions were tested, and the method proved to be superior to Soxhlet extraction with regard to amounts of solvents required, time and energy expended. The use of a butanol/H 2 O mixture showed selectivity towards saponin extraction. Using TLC, two distinct saponins were observed in the various chickpea extracts. The identification of the major saponin as a DDMP-conjugated saponin was verified using 1 H and 13 C NMR, for the first time in chickpea. The MAE procedure most likely contributed to the conservation of the heat-sensitive DDMP moiety. The pure chickpea saponin exhibited significant inhibitory activity against Penicillium digitatum and additional filamentous fungi. Two Fusarium strains tested were highly tolerant to the saponin. The potential for using MAE for the efficient extraction of natural products may assist in expediting the chemical analysis and characterization of the biological activities of such compounds.

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“…en-28-al. [24] O OH Another saponin designated as Chikusetsu saponin IVa was isolated from the seeds of hyacinth bean (D. lablab). [25] Although D.kilimandscharicus possesses remarkable antifungal activity yet another species of this genus.…”

Section: Name Of Compounds Molecular Formulamentioning

confidence: 99%

A Brief Resume of the Genus, Dolichos

Laskar¹

2017

WJPR

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A compilation of the different chemical constituents isolated from the seeds of the different plants of the genus Dolichos, which consists of about 100 species, are presented (till 1998 in chemical abstracts and published papers related to these genera) in this resume. The botanical classification, traditional uses and chemical constituents isolated from some species of this genus with their activities have been discussed. This genus is characterised by various class of compounds, viz. sterols, terpenes, growth regulation, cytokines, fatty acids, saponine, jiberellins, lectins, amino acids, proteins, etc. In the present review an attempt has been made to explore different aspects of Dolichos.

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A saponin conjugated with 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one from Dolichos lablab

Cited by 26 publications

References 3 publications

Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Microwave‐assisted extraction of bioactive saponins from chickpea (Cicer arietinum L)

A Brief Resume of the Genus, Dolichos

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