Novel α-glycosyl compounds from glycosylation of rubusoside.
Glycosylation
Ion-mobility high resolution mass spectrometry
Nuclear magnetic resonance spectroscopy
Rubusoside
Sensory evaluation
Structure elucidation
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
16 Apr 2023
16 Apr 2023
Historique:
received:
10
10
2022
revised:
11
11
2022
accepted:
20
11
2022
pubmed:
1
12
2022
medline:
28
12
2022
entrez:
30
11
2022
Statut:
ppublish
Résumé
In this work we investigated mixtures from α-glycosylation of rubusoside with cyclodextrin glycosyltransferases. In addition to the previously known α-1,4 glycosylated derivatives, nine new compounds with rare α-1,3-glycosidic bonds were identified based on nuclear magnetic resonance spectroscopy and mass spectrometric analysis. Furthermore, sensory properties of monoglycosylated rubusoside derivatives were investigated and compared to previously described monoglycosylated compounds. Additionally, digestion with α-amylase from human saliva was investigated for different glycosylated rubusoside derivatives.
Identifiants
pubmed: 36450197
pii: S0308-8146(22)02995-8
doi: 10.1016/j.foodchem.2022.135033
pii:
doi:
Substances chimiques
rubusoside
TCV5K3M3GX
Glucosides
0
Diterpenes, Kaurane
0
Glycosides
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
135033Informations de copyright
Copyright © 2022 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Johannes Wellmann reports financial support was provided by Symrise AG. Johannes Wellmann reports a relationship with Technische Universität Braunschweig that includes: employment. Johannes Wellmann has patent #PCT/EP2021/078871 pending to Symrise AG.