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Merck
CN
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文件

S9951

Sigma-Aldrich

大豆皂甙 Ⅰ

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别名:
SCM 3B, 大豆皂甙 Bb
经验公式（希尔记法）:
C48H78O18
CAS号:
51330-27-9
分子量:
943.12
MDL编号:
MFCD02752366
UNSPSC代码:
12352212
NACRES:
NA.25

生物来源

Glycine max (soybean)

质量水平

200

检测方案

≥94% (HPLC)

形式

powder

储存条件

protect from light

溶解性

ethanol: 1 mg/mL, clear, colorless

应用

metabolomics
vitamins, nutraceuticals, and natural products

储存温度

2-8°C

SMILES字符串

CC1(C)C[C@@H](O)[C@@](CC[C@]2(C)C3=CC[C@@]4([H])[C@@]2(C)CC[C@]5([H])[C@]4(C)CC[C@H](O[C@]6([H])O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]6O[C@@]7([H])[C@H](O[C@]8([H])O[C@@H](C)[C@H](O)[C@@H](O)[C@H]8O)[C@@H](O)[C@@H](O)[C@@H](CO)O7)[C@@]5(CO)C)(C)[C@@]3([H])C

InChI

1S/C48H78O18/c1-21-29(52)31(54)35(58)40(61-21)65-37-32(55)30(53)24(19-49)62-41(37)66-38-34(57)33(56)36(39(59)60)64-42(38)63-28-12-13-45(5)25(46(28,6)20-50)11-14-48(8)26(45)10-9-22-23-17-43(2,3)18-27(51)44(23,4)15-16-47(22,48)7/h9,21,23-38,40-42,49-58H,10-20H2,1-8H3,(H,59,60)/t21-,23-,24+,25+,26+,27+,28-,29-,30-,31+,32-,33-,34-,35+,36-,37+,38+,40-,41-,42+,44+,45-,46+,47+,48+/m0/s1

InChI key

PTDAHAWQAGSZDD-IOVCITQVSA-N

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相关类别

一般描述

大豆皂甙I是一种齐墩果烯型三萜类糖苷配基，是B组大豆皂甙。它是一种两亲分子，可被肠道细菌代谢成糖和糖苷配基。

应用

大豆皂苷I已被用于：
  • 测试其对卵巢癌细胞系迁移和侵袭的影响
  • 作为定量藜麦和葫芦巴样品中皂苷的标准品
  • 作为用于斑马鱼肝细胞系的L-15培养基补充剂

生化/生理作用

大豆中发现的抗氧化和抗炎皂苷。减轻 TNBS 诱导的小鼠结肠炎。结构由糖苷部分和三萜衍生物组成。唾液酸转移酶抑制剂和肾素抑制剂。

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable

分析证书(COA)

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San Huang et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 24(3), 232-241 (2017-12-05)
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of gluten-free bread. The legume soaking water of haricot beans, garbanzo
Eun Mi Lee et al.
Food research international (Ottawa, Ont.), 120, 12-18 (2019-04-20)
Classification and characterization of agricultural products at molecular levels are important but often impractical with genotyping, particularly for soybeans that have numerous types of variety and landraces. Alternatively, metabolic signature, a determinant for nutritional value, can be the good molecular
Soyasaponin I and sapongenol B have limited absorption by Caco-2 intestinal cells and limited bioavailability in women
Hu J, et al.
The Journal of Nutrition, 134(8), 1867-1873 (2004)
Marco A Lazo-Vélez et al.
Journal of food science, 81(1), C19-C26 (2015-12-10)
Pseudocereal Chenopodium berlandieri spp. (huauzontle) was evaluated to determine saponin composition. Saponins were evaluated in raw and germinated grains subjected to chemical stress induced by sodium selenite. Analysis by liquid chromatography coupled with ELSD detector revealed the presence of 12
Cell Recognition Molecule L1 Regulates Cell Surface Glycosylation to Modulate Cell Survival and Migration.
Gang Shi et al.
International journal of medical sciences, 14(12), 1276-1283 (2017-11-07)
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