Syntheses of Isoflavones and Isoflavone Glycosides, and Their Inhibitory Activity against Bovine Liver β-Galactosidase
スポンサーリンク
概要
- 論文の詳細を見る
To clarify the relationship between the structure and inhibitory action toward β-D-galactosidase (EC 3.2.1.21) of isoflavones and isoflavone glycosides, a number of polyhydroxyisoflavones, and the α-L-rhamnosides and β-L-quinovosides of daidzein and genistein were synthesized. Among the polyhydroxyisoflavones, 2',3',4',7-tetrahydroxyisoflavone showed the strongest inhibitory activity (K_i = 26 × 10^<-6>M). Among the glycosides, all the L-rhamnosides were strong inhibitors, of which genistein 4',7-di-O-α-L-rhamnoside was the strongest (K_i = 4.44 × 10^<-6>M), while all the isoflavone β-L-quinovosides were considerably weak or possessed no inhibition.
- 社団法人日本農芸化学会の論文
- 1993-01-23
著者
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Esaki S
Univ. Shizuoka Shizuoka Jpn
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Esaki Sachiko
Laboratory Of Food Chemistry School Of Food And Nutritional Sciences University Of Shizuoka
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KAMIYA Shintaro
Laboratory of Organic Chemistry, School of Food and Nutritional Sciences, University of Shizuoka
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Sugiyama Naoko
Department of Food Science, School of Food and Nutritional Sciences, University of Shizuoka
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Kamiya Shintaro
Department of Food Science, School of Food and Nutritional Sciences, University of Shizuoka
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Nishiyama Kiyotoshi
Laboratory of Organic and Food Chemistry, School of Food and Nutritional Scicences, University of Sh
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Sugiyama Naoko
Laboratory of Organic and Food Chemistry, School of Food and Nutritional Scicences, University of Sh
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Sugiyama N
Tokyo Univ. Fisheries Tokyo Jpn
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Nishiyama K
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki
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Kamiya S
Department Of Food Science School Of Food And Nutritional Sciences University Of Shizuoka
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Deguchi Ikuko
Laboratory of Organic and Food Chemistry, School of Food and Nutritional Sciences, University of Shi
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Deguchi Ikuko
Laboratory Of Organic And Food Chemistry School Of Food And Nutritional Sciences University Of Shizu
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