Types of glycosides

August 26, 2015
Types of Glycosides:Types of

Glycosides are substances containing a carb and a noncarbohydrate residue in identical molecule.

The carb residue is affixed by an acetal linkage at carbon atom 1 to a noncarbohydrate residue or AGLYCONE.

The nonsugar element is recognized as the AGLYCONE. The sugar element is named the GLYCONE.

If the carbohydrate part is glucose, the ensuing ingredient is a GLUCOSIDE.

A good example could be the methyl glucoside formed whenever a remedy of sugar in boiling methyl liquor is treated with 0.5percent HCl as a catalyst.

The aglycone could be methyl liquor, glycerol, a sterol, a phenol, etc. An acetal features two ether features at one carbon atom.

CLASSIFICATION OF GLYCOSIDES

Once the chemical nature regarding the aglycone group can be used due to the fact basis of systematization, the category can be as uses:

Saponin glycosides tend to be split into 2 kinds on the basis of the substance structure of these aglycones (sapogenins). Saponins on hydrolysis yield an aglycone generally "sapogenin".

The so-called NEUTRAL saponins tend to be types of STEROIDS with spiroketal side chains. The ACID saponins have triterpenoid frameworks.

The main pathway causing both kinds of sapogenins is comparable and involves the head-to-tail coupling of acetate units. However, a branch occurs, after the formation for the triterpenoid hydrocarbon, squalene, that leads to steroids in a single course also to cyclic triterpenoids within the various other.

Glycyrrhiza may be the dried rhizome and origins of Glycyrrhiza glabra. Glycyrrhiza contains:

1. A saponin glycoside called Glycyrrhizin (glycyrrhizinic acid).

Glycyrrhizin could be the Ca2+ and K+ salts of glycyrrhizinic acid.

Glycyrrhizinic acid is 50 times sweeter than sugar (sucrose). Upon hydrolysis, the glycoside manages to lose its sweet flavor and is transformed into the aglycone glycyrrhetinic acid plus two molecules of glucuronic acid.

Glycyrrhetinic acid is a pentacyclic triterpenoid by-product of this beta-amyrin type. It's expectorant and antitussive properties (Chandler, 1985). Expectorants are used to decrease the viscosity of tenacious mucus, or even to increase the release of mucus in dry irritant unproductive cough, thereby, lubricating the air passages and making coughing much more productive. It is utilized dramatically as a flavoring broker and it is often employed to mask the flavor of bitter medicines such as aloe, quinine etc.

Glycyrrhetinic acid inhibits the enzymes (15-hydroxyprostaglandin dehydrogenase & delta 13-prostaglandin) that metabolise the prostaglandins, PGE2 and PGF2alpha for their particular 15 keto-13, 14-dihydro metabolites that are SEDENTARY. This causes an elevated standard of prostaglandins within the digestive system. Prostaglandins inhibit gastric secretion but stimulate pancreatic release and mucous release within the intestines and markedly enhance abdominal motility. Additionally they cause cell expansion in the stomach. The end result on gastric acid release, marketing of mucous secretion and cellular expansion shows the reason why licorice has actually possible in dealing with peptic ulcer.

PGF2alpha stimulates task associated with the uterus during pregnancy and can cause abortion, therefore, licorice should not be taken during maternity.

The structure of glycyrrhetinic acid is similar to compared to cortisone. Both molecules tend to be flat and comparable at place 3 and 11.

Source: www.friedli.com
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