Found 11 structures.
Displayed structures from 1 to 11
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1. Compound ID: 23942
Structure type: oligomer
Trivial name: GC
Contained glycoepitopes: IEDB_134624,IEDB_136906,IEDB_137472,IEDB_140529,IEDB_141794,IEDB_142488,IEDB_144998,IEDB_146664,IEDB_151528,IEDB_167069,IEDB_190606,IEDB_983931,SB_163,SB_192,SB_7
The structure is contained in the following publication(s):
- Article ID: 9826
Rossi M, Germondari I, Casini P "Comparison of chickpea cultivars: chemical composition, nutritional evaluation, and oligosaccharide content" -
Journal of Agricultural and Food Chemistry 32 (1984) 811-814
- Article ID: 9853
Molnár-Perl I, Pintér-Szakács M, Kövágó Á, Petróczy J "Gas-liquid chromatographic determination of the raffinose family of oligosaccharides and their metabolites present in soybeans" -
Journal of Chromatography 295 (1984) 433-443
The relative retention times and detector responses of trimethylsilyl-oxzime derivatives of the components of soluble soy saccharides, up to pentasaccharide, on SP-2250 liquid phase are reported. Arabinose, rhamnose, fructose, galactose, glucose, sucrose, cellobiose, galactobiose, melibiose, rafflnose, cellotriose, galactotriose, manninotriose, stachyose, verbascotetraose and verbascose were wll resolved. A gas—liquid chromatographic method for rapid separation and quantitation of the constituents of every member of the rafflnose oligosaccharides, present in soy beans, is described
Publication DOI: 10.1016/S0021-9673(01)87645-7Journal NLM ID: 0427043Publisher: Amsterdam: Elsevier
Institutions: Institute of Inorganic and Analytical Chemistry, L. Eötvös University, Budapest, Hungary, Hajduság Agrarian-Industrial Association, Nádudvar, Hungary
Methods: GC
- Article ID: 10061
Wight AW, Datel JM "Evaluation of a reversed phase high performance liquid chromatographic column for estimation of legume seed oligosaccharides" -
Food Chemistry 21 (1986) 167-181
Journal NLM ID: 7702639Publisher: Elsevier Applied Science Publishers
Methods: HPLC
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2. Compound ID: 24010
Structure type: oligomer
Trivial name: verbascotetraose
Contained glycoepitopes: IEDB_134624,IEDB_136906,IEDB_137472,IEDB_140529,IEDB_141794,IEDB_142488,IEDB_144998,IEDB_146664,IEDB_151528,IEDB_167069,IEDB_190606,IEDB_983931,SB_163,SB_192,SB_7
The structure is contained in the following publication(s):
- Article ID: 9853
Molnár-Perl I, Pintér-Szakács M, Kövágó Á, Petróczy J "Gas-liquid chromatographic determination of the raffinose family of oligosaccharides and their metabolites present in soybeans" -
Journal of Chromatography 295 (1984) 433-443
The relative retention times and detector responses of trimethylsilyl-oxzime derivatives of the components of soluble soy saccharides, up to pentasaccharide, on SP-2250 liquid phase are reported. Arabinose, rhamnose, fructose, galactose, glucose, sucrose, cellobiose, galactobiose, melibiose, rafflnose, cellotriose, galactotriose, manninotriose, stachyose, verbascotetraose and verbascose were wll resolved. A gas—liquid chromatographic method for rapid separation and quantitation of the constituents of every member of the rafflnose oligosaccharides, present in soy beans, is described
Publication DOI: 10.1016/S0021-9673(01)87645-7Journal NLM ID: 0427043Publisher: Amsterdam: Elsevier
Institutions: Institute of Inorganic and Analytical Chemistry, L. Eötvös University, Budapest, Hungary, Hajduság Agrarian-Industrial Association, Nádudvar, Hungary
Methods: GC
- Article ID: 10061
Wight AW, Datel JM "Evaluation of a reversed phase high performance liquid chromatographic column for estimation of legume seed oligosaccharides" -
Food Chemistry 21 (1986) 167-181
Journal NLM ID: 7702639Publisher: Elsevier Applied Science Publishers
Methods: HPLC
- Article ID: 11007
Jacorzynski B, Filutowicz H, Wronowski S "The effect of cooking on the content of mono- and oligosaccharides in the seeds of pulse crops" -
Acta Scientiarum Polonorum. Technologia Alimentaria 7 (1981) 3-11
Journal NLM ID: 101295615Publisher: Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
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3. Compound ID: 24012
|
a-D-Galp-(1-6)-a-D-Galp-(1-6)-a-D-Galp-(1-6)-a-D-Glcp-(1-2)-b-D-Fruf |
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Structure type: oligomer
Trivial name: verbascose
Compound class: glycoside
Contained glycoepitopes: IEDB_134624,IEDB_136906,IEDB_137472,IEDB_140529,IEDB_141794,IEDB_142488,IEDB_144998,IEDB_146664,IEDB_150068,IEDB_151528,IEDB_190606,IEDB_983931,SB_163,SB_192,SB_7
The structure is contained in the following publication(s):
- Article ID: 9853
Molnár-Perl I, Pintér-Szakács M, Kövágó Á, Petróczy J "Gas-liquid chromatographic determination of the raffinose family of oligosaccharides and their metabolites present in soybeans" -
Journal of Chromatography 295 (1984) 433-443
The relative retention times and detector responses of trimethylsilyl-oxzime derivatives of the components of soluble soy saccharides, up to pentasaccharide, on SP-2250 liquid phase are reported. Arabinose, rhamnose, fructose, galactose, glucose, sucrose, cellobiose, galactobiose, melibiose, rafflnose, cellotriose, galactotriose, manninotriose, stachyose, verbascotetraose and verbascose were wll resolved. A gas—liquid chromatographic method for rapid separation and quantitation of the constituents of every member of the rafflnose oligosaccharides, present in soy beans, is described
Publication DOI: 10.1016/S0021-9673(01)87645-7Journal NLM ID: 0427043Publisher: Amsterdam: Elsevier
Institutions: Institute of Inorganic and Analytical Chemistry, L. Eötvös University, Budapest, Hungary, Hajduság Agrarian-Industrial Association, Nádudvar, Hungary
Methods: GC
- Article ID: 10013
Molnár-Perl I, Szakács-Pintér M, Kövágó Á, Petróczy J "Extraction and quantification of the raffinosaccharides in soybean" -
Carbohydrate Research 138 (1985) 83-89
The raffinosaccharides and their possible metabolites can be rapidly and quantitatively extracted from soya bean with aqueous 80% methanol, and quantified by g.l.c. after trimethylsilylation or oximation and trimethylsilylation. The procedure has been applied variously to crude, defatted, untreated, heat-treated, and acid-treated soya bean without deproteinisation. l-Arabinose, l-rhamnose, d-fructose, d-glucose, d-galactose, d-mannose, sucrose, cellobiose, galactobiose, melibiose, raffinose, cellotriose, galactotriose, manninotriose, stachyose, verbascotetraose, and verbascose have been identified and quantified.
Publication DOI: 10.1016/0008-6215(85)85225-3Journal NLM ID: 0043535Publisher: Elsevier
Institutions: Institute of Inorganic and Analytical Chemistry, L. Eötvös University, Budapest, Hungary, Hajduság Agrarian-Industrial Association, Nádudvar, Hungary
Methods: GLC
- Article ID: 10174
Gembicka D "Changes in oligosaccharides during germination and drying of pea Pisum sativum and kidney bean Phaseolus vulgaris." -
Proceedings of Agriculture, Food Chemistry and the Consumer: Proceedings of the European Conference on Food Chemistry (5th : 1989 : Versailles, France) (1989) Vol. 2, 453-457
- Article ID: 10180
Liew CCV, Buckle KA "Oligosaccharide levels in pigeon pea and pigeon pea tempeh" -
ASEAN Food Journal 5 (1990) 79-81
- Article ID: 10183
Dini A, De Simone F, Ramundo E, Senatore F "Oligosaccharides in five different Vicia faba L. cultivars" -
Biochemical Systematics and Ecology 17 (1989) 559-561
The oligosaccharide composition in seeds of some bean cultivars (two of Vicia faba L. and three of V. faba minor) have been examined. The sugars were isolated by solvent extraction and the concentrated extracts were analysed by PC and HPLC analyses. Characterization was also performed by thin-layer chromatography, enzymatic hydrolysis assays, GC determination of alditol acetate derivatives obtained after complete acid hydrolysis and FAB-MS of individual sucrose α-d galactosides. Although sucrose, raffinose, stachyose and verbascose were always identified, great differences in the total sugar content were found among the five cultivars. Sucrose and verbascose were the major components. Their contents were highest in the Muchamiel cv. (2.30 and 3.05 g/100g of dry bean, respectively). The selection of cultivars is the best way to improve the V. faba quality.
Oligosaccharides, sucrose, raffinose, stachiose, verbascose, Vicia faba
Publication DOI: 10.1016/0305-1978(89)90099-9Journal NLM ID: 0430442Publisher: Pergamon Press
Institutions: Dipartimento di Chimica delle Sostanze Naturali, Universitá di Napoli, Napoli, Italy
Methods: FAB-MS, TLC, acid hydrolysis, HPLC, enzymatic digestion, PC
- Article ID: 10231
Akinlosotu A, Akinyele IO "The effect of germination on the oligosaccharide and nutrient content of cowpeas (Vigna unguiculata)" -
Food Chemistry 39 (1991) 157-165
Two cultivars of cowpea (Vigna unguiculata) seeds were germinated for 96 h and sampled at 24, 48, 72 and 96 h to determine changes in oligosaccharides as well as energy, protein, ascorbic acid, niacin, thiamin, calcium, magnesium, iron, zinc, potassium and phosphorus. The results showed that there was a gradual decrease in oligosaccharide content with germination while the level of monosaccharides increased. Protein and energy content increased slightly while calcium and iron decreased with germination. Both ascorbic acid and niacin increased significantly while thiamine decreased significantly. Thus, germination may be a useful process for improving the nutritive value of cowpeas.
Publication DOI: 10.1016/0308-8146(91)90156-IJournal NLM ID: 7702639Publisher: Elsevier Applied Science Publishers
Institutions: Department of Human Nutrition, College of Medicine, University of Ibadan, Ibadan, Nigeria
Methods: PC
- Article ID: 10232
Akinyele IO, Akinlosotu A "Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata)" -
Food Chemistry 41 (1991) 43-53
Two cultivars of cowpea (Vigna unguiculata) seeds were fermented for 24 h or soaked for 4 h or dehulled and samples obtained to determine changes in oligosaccharides as well as energy, protein, ascorbic acid, niacin, thiamin, calcium, magnesium, iron, zinc, potassium and phosphorus. The results showed that fermentation caused a 79·7% decrease in the level of verbascose and a 5·9% decrease in stachyose but raffinose increased by 12·8%. Increases in the levels of sucrose (8·1%), fructose (105%) glucose and galactose (56·4%) were observed. Four hour soaking of cowpea seeds in water led to a 49·4% decrease in verbascose, 29·8% in stachyose and 1·0% in raffinose; sucrose increased by 41·9% and fructose by 43% but glucose and galactose levels decreased by 55%. Dehulling of the beans led to a decrease of 76·4% in verbascose, 16·9% in stachyose, 56% in raffinose, 63·6% in glucose and galactose and a 45·9% increase in sucrose. Fermentation led to a significant increase in the levels of thiamin, niacin, phosphorus, energy and protein. Thus, fermentation soaking and dehulling are acceptable methods for decreasing the flatulence properties of cowpeas and increasing acceptability among consumers.
Publication DOI: 10.1016/0308-8146(91)90130-GJournal NLM ID: 7702639Publisher: Elsevier Applied Science Publishers
Institutions: Department of Human Nutrition, University of Ibadan, Ibadan, Nigeria
Methods: PC
- Article ID: 10255
Samant SK, Rege DV "Carbohydrate composition of some cucurbit seeds" -
Journal of Food Composition and Analysis 2 (1989) 149-156
Journal NLM ID: 8807504Publisher: San Diego, CA: Academic Press for the United Nations University, International Network of Food Data Systems
- Article ID: 10298
Revilleza MJR, Mendoza EMT, Raymundo LC "Oligosaccharides in several Philippine indigenous food legumes: determination, localization and removal" -
Plant Foods For Human Nutrition 40 (1990) 83-93
The oligosaccharide profile of raw mature seeds of seven different legumes indigenous to the Philippines was measured in 70% ethanol extracts of the seeds by thin layer chromatography using HPTLC plates and quantified by a densitometer. Based on the results, the legumes could be ranked according to decreasing oligosaccharide content or flatulence potential as follows: Sam-samping (Clitoria ternatea) greater than hyacinth bean (Dolichos lablab) greater than sabawel (Mucuna pruriens) greater than lima bean (Phaseolus lunatus) greater than swordbean (Canavalia gladiata) greater than rice bean (Vigna umbellata) greater than jack bean (Canavalia ensiformis). Sam-samping had 4.79% total oligosaccharides and hyacinth bean or batao, 3.66%. A jack bean accession had 1.79% oligosaccharides. Simple processing methods were tested to detoxify the oligosaccharides. Soaking the batao seeds had no effect while boiling even resulted in a net 23-31% increase in the levels of raffinose, stachyose and verbascose. On the other hand, two min of dry roasting resulted in complete removal of oligosaccharides whereas germination resulted in about 30-40% decrease after 1 and 2 days, respectively.
NCBI PubMed ID: 2345736Journal NLM ID: 8803554Publisher: Kluwer Academic
Institutions: Institute of Plant Breeding, College of Agriculture, University of the Philippines, Los Baños
- Article ID: 10309
Ndzondzi-Bokouango G, Bau HM, Giannangeli F, Debry G "Effect of germination on the chemical composition and nutritive value of faba bean" -
Sciences Des Aliments 9 (1989) 785-797
Journal NLM ID: 8301421Publisher: Lavoisier Abonnements
- Article ID: 10877
Frias J, Hedley CL, Price KR, Fenwick GR, Vidal-Valverde C "Improved methods of oligosaccharide analysis for genetic studies of legume seeds" -
Journal of Liquid Chromatography 17 (1994) 2469-2483
The analysis of low molecular weight carbohydrates in single seed of lentils has been carried out using two different high performance liquid chromatography (HPLC) methods. One used a reversed-phase column coupled to a refractive index detector (HPLC-RI), while the other utilised an anion-exchange phase column coupled to a triple-pulsed amperometric detector (HPAC-PAD). The latter was found to he more sensitive and could be used for the analysis of very small samples, hence allowing parts of a seed to be analysed and then grown and used for genetic studies.
Publication DOI: 10.1080/10826079408013494Journal NLM ID: 7806595Publisher: Dekker
Institutions: Instituto de Fermentaciones Industrials (CSIC), Madrid, Spain, Department of Applied Genetics, John Innes Institute, Norwich, United Kingdom, Department of Food Molecular Biochemistry, Institute of Food Research, Norwich, United Kingdom
Methods: HPLC-RI, HPAC-PAD
- Article ID: 12096
Clarke E, Wiseman J "Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors" -
Journal of Agricultural Science 134 (2000) 125-136
Nutritional value of most plant materials is limited by the presence of numerous naturally occurring compounds which interfere with nutrient digestion and absorption. Although processing is employed widely in removal of these factors, selection of cultivars of soya beans with inherently low levels would have a considerable impact on efficiency of non-ruminant livestock production. The review considers the role of plant breeding in achieving this objective. The most abundant trypsin inhibitors are the Kunitz and the Bowman–Birk inhibitors, containing 181 and 71 amino acids respectively. The Kunitz inhibitor is present at a concentration of 1·4 g/kg of total seed contents and the Bowman–Birk inhibitor 1·6 g/kg. A large number of isoforms of the Bowman–Birk inhibitor have been described in soya bean cultivars and it has been shown that the general properties of the inhibitor are, in fact, attributable to different isoforms. Nulls for both Bowman–Birk and Kunitz trypsin inhibitors have been identified, allowing new low trypsin inhibitor cultivars to be produced. However, research into breeding for low trypsin inhibitor cultivars currently has limited application as trypsin inhibitors contribute a major proportion of the methionine content of soya beans. Trypsin inhibitors are thought to be involved in the regulation of and protection against unwanted proteolysis in plant tissues and also act as a defence mechanism against attack from diseases, insects and animals. Hence, in breeding programmes for low trypsin inhibitor cultivars, alternative protection for growing plants must be considered. Use of soya beans in non-ruminant animal feeds is limited by the flatulence associated with their consumption. The principal causes appear to be the low molecular weight oligosaccharides containing α-galactosidic and β-fructosidic linkages; raffinose and stachyose. Non-ruminants do not have the α-galactosidase enzyme necessary for hydrolysing the α-galactosidic linkages of raffinose and stachyose to yield readily absorbable sugars. Soya beans contain between 6·8 and 17·5 g of phytic acid/kg; a ring form of phosphorus (P) which chelates with proteins and minerals to form phytates not readily digested within the gut of non-ruminants. One approach for over-coming the effects of phytic acid is through synthesis of phytase in the seeds of transgenic plants. Currently, recombinant phytase produced in soya beans is not able to withstand the processing temperatures necessary to inactivate proteinaceous anti-nutritional factors present. Soya bean lectins have the ability to bind with certain carbohydrate molecules (N-acetyl-D-galactosamine and galactose) without altering the covalent structure. Lectins are present in raw soya bean at a concentration of between 10 and 20 g/kg. Purified soya bean agglutinin is easily inactivated by hydrothermal treatment but in complex diets binding with haptenic carbohydrates may confer protection against denaturation. The majority of research into soya bean lectins is carried out using laboratory animals so very limited information is available on their in vivo effects in farm animals. This review is concerned specifically with breeding but there are other means of improving nutritive value, for example processing which may alter protein structure and therefore functionality of proteinaceous anti-nutritional factors present.
Oligosaccharides, soybean, lectins, carbohydrate content
Publication DOI: 10.1017/S0021859699007443Journal NLM ID: 101266743Publisher: Tartu: EPMÜ Loomakasvatusinstituut
Correspondence: julian.wiseman@nottingham.ac.uk
Institutions: School of Biological Sciences, University of Nottingham, Loughborough, UK
- Article ID: 12207
Gulewicz P, Ciesiołka D, Frias J, Vidal-Valverde C, Frejnagel S, Trojanowska K, Gulewicz K "Simple method of isolation and purification of α-galactosides from legumes" -
Journal of Agricultural and Food Chemistry 48(8) (2000) 3120-3123
A simple method for the isolation and purification of alpha-galactosides, raffinose family oligosaccharides (RFOs), from legumes has been developed. The method includes (i) imbibition of seeds, (ii) extraction with 50% ethanol, (iii) precipitation of RFOs, (iv) purification of RFOs on diatomaceous earth and charcoal, and (v) cation-exchange chromatography. The described method allows one to obtain high purity RFO preparations (90% for lentil and 80% for pea seeds, determined by HPLC-RI analysis) in the form of white, fine powder. Yields of alpha-galactosides isolated from 100 g of seeds of lentil and pea were 5.6 and 4.3 g, respectively.
pea, lentil, α-galactosides, raffinose family oligosaccharides (RFOs)
NCBI PubMed ID: 10956079Publication DOI: 10.1021/jf000210vJournal NLM ID: 0374755Publisher: American Chemical Society
Correspondence: Gulewicz K
Institutions: Department of Biotechnology and Food Microbiology, Agricultural University, Poznań, Poland, Phytochemistry Laboratory, Institute of Bioorganic Chemistry, PAS, Poznań, Poland, Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain, Division of Food Science, Institute of Animal Reproduction and Food Research, PAS, Olsztyn, Poland
Methods: TLC, HPLC, extraction, CC, precipitation, phenol-sulfuric acid assay, spectrophotometry, evaporation, centrifugation, cation-exchange chromatography
- Article ID: 12554
Oboh HA, Muzquiz M, Burbano C, Cuadrado C, Pedrosa MM, Ayet G, Osagie AU "Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds" -
Plant Foods For Human Nutrition 55(2) (2000) 97-110
The identity and quantity of and effect of processing on raffinose oligosaccharides in raw, mature seeds of lima beans (Phaseolus lunatus), pigeon peas (Cajanus cajan), African yam beans (Sphenostylis sternocarpa) and jackbeans (Canavalia ensiformis) were investigated. Sucrose, raffinose, stachyose and verbascose were identified by HPLC in all the legume seeds. The total alpha-galactoside contents of the seeds in decreasing order were African yam beans 3.84 mg/100 mg; white lima beans 3.62 mg/100 mg; cream pigeon peas 3.51 mg/100 mg; red lima beans 3.37 mg/100 mg; jackbeans 2.83 mg/100 mg and brown pigeon peas 2.34 mg/100 mg. The predominant oligosaccharide was verbascose in pigeon peas and stachyose in the other three legumes. Cooking unsoaked seeds brought about a greater reduction in the total alpha-galactoside content than soaking for nine hours. The removal of oligosaccharides was higher in legumes cooked in alkaline solution than in water. Germination quantitatively reduced raffinose, stachyose and verbascose while sucrose was increased in all seeds except red lima beans and jackbeans.
Oligosaccharides, raffinose, stachyose, verbascose, legumes, processed
NCBI PubMed ID: 10898479Publication DOI: 10.1023/a:1008133531726Journal NLM ID: 8803554Publisher: Kluwer Academic
Institutions: Area de Tecnología de Alimentos, Madrid, Spain, Department of Biochemistry, University of Benin, Benin City, Nigeria
Methods: HPLC, extraction, germination assay
- Article ID: 12736
Szczeciński P, Gryff-Keller A, Horbowicz M, Lahuta LB "Galactosylpinitols isolated from vetch (Vicia villosa Roth.) seeds" -
Journal of Agricultural and Food Chemistry 48(7) (2000) 2717-2720
Three α-galactosides of d-pinitol: 1d-O-(α-d-galactopyranosyl)-(1→2)-4-O-methyl-chiro-inositol, 1, 1d-O-α-d-galactopyranosyl-(1→6)-O-α-d-galactopyranosyl-(1→2)-4-O-methyl-chiro-inositol, 2, and 1d-O-α-d-galactopyranosyl-(1→6)-O-α-d-galactopyranosyl-(1→6)-O-α-d-galactopyranosyl-(1→2)-4-O-methyl-chiro-inositol, 3, present in vetch seeds, were isolated, purified, and quantitatively determined using column and high-resolution gas chromatography. Their structures were established by 1H and 13C NMR 1D and 2D techniques.
NMR; α-galactosides; pinitol
NCBI PubMed ID: 10898611Publication DOI: 10.1021/jf000182gJournal NLM ID: 0374755Publisher: American Chemical Society
Institutions: Research Institute of Vegetable Crops, Skierniewice, Poland, Warsaw University of Technology, Faculty of Chemistry, Warsaw, Poland, Warmia and Masuria University, Department of Biology, Olsztyn, Poland
Methods: 13C NMR, 1H NMR, NMR-2D, TLC, enzymatic hydrolysis, acid hydrolysis, HPLC, optical rotation measurement, HR-FAB-MS
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4. Compound ID: 24586
|
b-D-Glcp-(1-3)-a-L-Arap-(1-22)-+
|
b-D-Glcp-(1-2)-b-D-Galp-(1-2)-b-D-GlcpA-(1-3)-SoyasapogenolA |
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Structure type: oligomer
; 1269 [M+H]+
Trivial name: soyasaponin A1
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_115136,IEDB_136044,IEDB_137472,IEDB_140630,IEDB_141794,IEDB_142488,IEDB_146664,IEDB_153218,IEDB_190606,IEDB_423153,IEDB_983931,SB_165,SB_166,SB_187,SB_192,SB_195,SB_7,SB_88
The structure is contained in the following publication(s):
- Article ID: 10089
Price KR, Eagles J, Fenwick GR "Saponin composition of 13 varieties of legume seed using fast atom bombardment mass spectrometry" -
Journal of the Science of Food and Agriculture 42 (1988) 183-193
A mass spectrometric technique is described which provides a fingerprint of the saponin composition in crude extracts of 13 varieties of bean seed. The identity of individual saponins was confirmed using HPLC. The ability of this technique to predict the presence of unidentified saponins and, hence, its use for monitoring fractionation or isolation procedures is discussed.
analysis, mass spectrometry, HPLC, Fast Atom Bombardment, legume, saponins
Publication DOI: 10.1002/jsfa.2740420211Journal NLM ID: 0376334Publisher: Chichester, West Sussex: John Wiley And Sons Ltd
Institutions: AFRC Institute of Food Research, Norwich Laboratory, Norwich, UK
Methods: FAB-MS, HPLC
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5. Compound ID: 24587
|
b-D-Galp-(1-2)-b-D-GlcpA-(1-3)-+
|
b-D-Glcp-(1-3)-a-L-Arap-(1-22)-SoyasapogenolA |
Show graphically |
Structure type: oligomer
; 1107 [M+H]+
Trivial name: soyasaponin A2
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_115136,IEDB_136044,IEDB_137472,IEDB_140630,IEDB_141794,IEDB_142488,IEDB_146664,IEDB_190606,IEDB_423153,IEDB_983931,SB_165,SB_166,SB_187,SB_192,SB_195,SB_7,SB_88
The structure is contained in the following publication(s):
- Article ID: 10089
Price KR, Eagles J, Fenwick GR "Saponin composition of 13 varieties of legume seed using fast atom bombardment mass spectrometry" -
Journal of the Science of Food and Agriculture 42 (1988) 183-193
A mass spectrometric technique is described which provides a fingerprint of the saponin composition in crude extracts of 13 varieties of bean seed. The identity of individual saponins was confirmed using HPLC. The ability of this technique to predict the presence of unidentified saponins and, hence, its use for monitoring fractionation or isolation procedures is discussed.
analysis, mass spectrometry, HPLC, Fast Atom Bombardment, legume, saponins
Publication DOI: 10.1002/jsfa.2740420211Journal NLM ID: 0376334Publisher: Chichester, West Sussex: John Wiley And Sons Ltd
Institutions: AFRC Institute of Food Research, Norwich Laboratory, Norwich, UK
Methods: FAB-MS, HPLC
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6. Compound ID: 24588
Structure type: oligomer
; 913 [M+H]+
Trivial name: soyasaponin II
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_115136,IEDB_136105,IEDB_140630,IEDB_225177,IEDB_423153,IEDB_885823
The structure is contained in the following publication(s):
- Article ID: 10089
Price KR, Eagles J, Fenwick GR "Saponin composition of 13 varieties of legume seed using fast atom bombardment mass spectrometry" -
Journal of the Science of Food and Agriculture 42 (1988) 183-193
A mass spectrometric technique is described which provides a fingerprint of the saponin composition in crude extracts of 13 varieties of bean seed. The identity of individual saponins was confirmed using HPLC. The ability of this technique to predict the presence of unidentified saponins and, hence, its use for monitoring fractionation or isolation procedures is discussed.
analysis, mass spectrometry, HPLC, Fast Atom Bombardment, legume, saponins
Publication DOI: 10.1002/jsfa.2740420211Journal NLM ID: 0376334Publisher: Chichester, West Sussex: John Wiley And Sons Ltd
Institutions: AFRC Institute of Food Research, Norwich Laboratory, Norwich, UK
Methods: FAB-MS, HPLC
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7. Compound ID: 24589
Structure type: oligomer
; 959 [M+H]+
Trivial name: soyasaponin V
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_115136,IEDB_136044,IEDB_137472,IEDB_140630,IEDB_141794,IEDB_142488,IEDB_146664,IEDB_153218,IEDB_190606,IEDB_423153,IEDB_983931,SB_165,SB_166,SB_187,SB_192,SB_195,SB_7,SB_88
The structure is contained in the following publication(s):
- Article ID: 10089
Price KR, Eagles J, Fenwick GR "Saponin composition of 13 varieties of legume seed using fast atom bombardment mass spectrometry" -
Journal of the Science of Food and Agriculture 42 (1988) 183-193
A mass spectrometric technique is described which provides a fingerprint of the saponin composition in crude extracts of 13 varieties of bean seed. The identity of individual saponins was confirmed using HPLC. The ability of this technique to predict the presence of unidentified saponins and, hence, its use for monitoring fractionation or isolation procedures is discussed.
analysis, mass spectrometry, HPLC, Fast Atom Bombardment, legume, saponins
Publication DOI: 10.1002/jsfa.2740420211Journal NLM ID: 0376334Publisher: Chichester, West Sussex: John Wiley And Sons Ltd
Institutions: AFRC Institute of Food Research, Norwich Laboratory, Norwich, UK
Methods: FAB-MS, HPLC
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8. Compound ID: 24590
Structure type: oligomer
; 943 [M+H]+
Trivial name: soyasaponin I
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_115136,IEDB_136044,IEDB_136105,IEDB_137472,IEDB_140630,IEDB_141794,IEDB_190606,IEDB_225177,IEDB_423153,IEDB_885823,SB_165,SB_166,SB_187,SB_195,SB_7,SB_88
The structure is contained in the following publication(s):
- Article ID: 10089
Price KR, Eagles J, Fenwick GR "Saponin composition of 13 varieties of legume seed using fast atom bombardment mass spectrometry" -
Journal of the Science of Food and Agriculture 42 (1988) 183-193
A mass spectrometric technique is described which provides a fingerprint of the saponin composition in crude extracts of 13 varieties of bean seed. The identity of individual saponins was confirmed using HPLC. The ability of this technique to predict the presence of unidentified saponins and, hence, its use for monitoring fractionation or isolation procedures is discussed.
analysis, mass spectrometry, HPLC, Fast Atom Bombardment, legume, saponins
Publication DOI: 10.1002/jsfa.2740420211Journal NLM ID: 0376334Publisher: Chichester, West Sussex: John Wiley And Sons Ltd
Institutions: AFRC Institute of Food Research, Norwich Laboratory, Norwich, UK
Methods: FAB-MS, HPLC
- Article ID: 10898
Oleszek W, Price KR, Fenwick GR "Triterpene saponins from the roots of Medicago lupulina L (black medick trefoil)" -
Journal of the Science of Food and Agriculture 43 (1988) 289-297
Four triterpene saponins have been isolated, separated and purified from the roots of black medick trefoil. These have been identified as soyasaponin 1, hederagenin 3-O-β-D-glucopyranoside, medicagenic acid 3-O-β-D-glucopyranoside and medicagenic acid 3,28-di(O-β-D-glucopyranoside). The biological significance of the presence of these compounds is discussed.
identification, roots, triterpene saponins, Medicago lupulina, black medick trefoil
Publication DOI: 10.1002/jsfa.2740430402Journal NLM ID: 0376334Publisher: Chichester, West Sussex: John Wiley And Sons Ltd
Institutions: AFRC Institute of Food Research, Norwich Laboratory, Norwich, UK, Institute of Soil Science and Plant Cultivation, Pulawy, Poland
Methods: 13C NMR, EI-MS, FAB-MS, TLC, acid hydrolysis, alkaline hydrolysis, CC, esterification
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9. Compound ID: 24591
Structure type: oligomer
; 797 [M+H]+
Trivial name: soyasaponin III
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_115136,IEDB_136044,IEDB_137472,IEDB_140630,IEDB_141794,IEDB_190606,IEDB_423153,SB_165,SB_166,SB_187,SB_195,SB_7,SB_88
The structure is contained in the following publication(s):
- Article ID: 10089
Price KR, Eagles J, Fenwick GR "Saponin composition of 13 varieties of legume seed using fast atom bombardment mass spectrometry" -
Journal of the Science of Food and Agriculture 42 (1988) 183-193
A mass spectrometric technique is described which provides a fingerprint of the saponin composition in crude extracts of 13 varieties of bean seed. The identity of individual saponins was confirmed using HPLC. The ability of this technique to predict the presence of unidentified saponins and, hence, its use for monitoring fractionation or isolation procedures is discussed.
analysis, mass spectrometry, HPLC, Fast Atom Bombardment, legume, saponins
Publication DOI: 10.1002/jsfa.2740420211Journal NLM ID: 0376334Publisher: Chichester, West Sussex: John Wiley And Sons Ltd
Institutions: AFRC Institute of Food Research, Norwich Laboratory, Norwich, UK
Methods: FAB-MS, HPLC
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10. Compound ID: 24592
Structure type: oligomer
; 767 [M+H]+
Trivial name: soyasaponin IV
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_115136,IEDB_140630,IEDB_423153
The structure is contained in the following publication(s):
- Article ID: 10089
Price KR, Eagles J, Fenwick GR "Saponin composition of 13 varieties of legume seed using fast atom bombardment mass spectrometry" -
Journal of the Science of Food and Agriculture 42 (1988) 183-193
A mass spectrometric technique is described which provides a fingerprint of the saponin composition in crude extracts of 13 varieties of bean seed. The identity of individual saponins was confirmed using HPLC. The ability of this technique to predict the presence of unidentified saponins and, hence, its use for monitoring fractionation or isolation procedures is discussed.
analysis, mass spectrometry, HPLC, Fast Atom Bombardment, legume, saponins
Publication DOI: 10.1002/jsfa.2740420211Journal NLM ID: 0376334Publisher: Chichester, West Sussex: John Wiley And Sons Ltd
Institutions: AFRC Institute of Food Research, Norwich Laboratory, Norwich, UK
Methods: FAB-MS, HPLC
- Article ID: 10441
Cui B, Inoue J, Takeshita T, Kinjo J, Nohara T "Triterpene glycosides from the seeds of Astragalus sinicus L" -
Chemical and Pharmaceutical Bulletin 40 (1992) 3330-3333
From the seeds of Astragalus sinicus L. (Leguminosae), seven triterpene glycosides were isolated and identified as soyasaponin I-III methyl esters (1-3) which were treated with CH_2N_2 during the separation procedure, soyasaponin IV (4), soyasapogenol B 3-O-β-D-glucuronopyranoside (5), 3-O-α-L-rhamnopyranosyl(1→2)-β-D-xylopyranostyl(1→2)-β-D-glucuronopyranosyl 3β,22β,24-trihydroxy-11-oxoolean-12-ene (6), whose sapogenol (8) was obtained by enzymatic hydrolysis using glycyrrhizinic acid hydrolase, unambiguously characterized and designated as complogenin, and 3-O-α-L-rhamnopyranosyl(1→2)-β-D-galactopyranosyl(1→2)-β-D-glucuronopyranosyl complogenin (7).
Leguminosae, soyasapogenol B, oleanene glycoside, glucuronide, Astragalus sinicus, complogenin, soyasaponin, glycyrrhizinic acid hydrolase
Journal NLM ID: 0377775WWW link: http://ci.nii.ac.jp/naid/110003629746Publisher: Pharmaceutical Society Of Japan
Institutions: Faculty of Pharmaceutical Sciences, Kumamoto University, Japan
Methods: 13C NMR, 1H NMR, EI-MS, gel filtration, IR, FAB-MS, TLC, enzymatic digestion, acetylation analysis
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11. Compound ID: 26884
|
a-D-Galp-(1-6)-+
|
-4)-b-D-Manp-(1-4)-b-D-Manp-(1-4)-b-D-Manp-(1- |
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Structure type: polymer chemical repeating unit
Compound class: galactomannan
Contained glycoepitopes: IEDB_136906,IEDB_137472,IEDB_137485,IEDB_140116,IEDB_141794,IEDB_144983,IEDB_151528,IEDB_152206,IEDB_190606,IEDB_76920,IEDB_983930,SB_44,SB_7,SB_72
The structure is contained in the following publication(s):
- Article ID: 10803
Buckeridge MS, Panegassi VR, Rocha DC, Dietrich SMC "Seed galactomannan in the classification and evolution of the Leguminosae" -
Phytochemistry 38 (1995) 871-875
The galactomannans from seeds of 28 Brazilian legume species were extracted and analysed, and these data were added to those of 23 others previously presented. Among the species of the subfamily Caesalpinioideae studied, 84.6% contain galactomannan in their seeds, whereas this polysaccharide was found in 52 and 46.6% of the Minosoideae and Faboideae, respectively. Higher galactomannan yields were found in seeds of Caesalpinioideae than in those of Mimosoideae and Faboideae. Furthermore, the galactomannans of Caesalpinioideae presented higher mannose:galactose ratios. This pattern did not change when further data available for 71 species were added. Considering the evolutionary pattern accepted for the Leguminosae in which Mimosoideae and Faboideae are derived from Caesalpinioideae, the data obtained suggest that in the course of evolution there was a decrease in galactomannan content, together with an increase in the proportion of galactose present. These features of galactomannan are also reproduced both at subfamilial and tribal levels. The yield and composition of seed galactomannans from tropical legume species are discussed in terms of the possibility that this multifunctional polysaccharide could be an important factor for the adaptation (through different strategies) of these species to the tropical humid, semi-arid and arid climates.
Publication DOI: 10.1016/0031-9422(94)00717-8Journal NLM ID: 0151434Publisher: Elsevier
Institutions: Instituto de Botânica de São Paulo, Seção de Fisiologia e Bioquímica de Plantas, São Paulo, Brazil
- Article ID: 10862
Kapoor VP, Taravel FR, Chanzy H "C-13 NMR and crystallographic studies of Senna didymobotrya (Fresen) Irwin & Barneby seed galactomannan" -
Indian Journal of Chemistry. Section B: Organic Including Medicinal 34 (1995) 310-314
Journal NLM ID: 7613422Publisher: New Delhi, Council of Scientific & Industrial Research
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