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Merck
CN

S9951

大豆皂甙 Ⅰ

别名:

SCM 3B, 大豆皂甙 Bb

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关于此项目

经验公式（希尔记法）:
C48H78O18
化学文摘社编号:
51330-27-9
分子量:
943.12
UNSPSC Code:
12352212
NACRES:
NA.25
MDL number:
MFCD02752366

主要文件

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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

SMILES string

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 key

PTDAHAWQAGSZDD-IOVCITQVSA-N

biological source

Glycine max (soybean)

assay

≥94% (HPLC)

form

powder

storage condition

protect from light

solubility

ethanol: 1 mg/mL, clear, colorless

application(s)

metabolomics
vitamins, nutraceuticals, and natural products

storage temp.

2-8°C

Quality Level

200

相关类别

General description

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。

Application

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

Biochem/physiol Actions

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。

存储类别

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
0000361871
0000361871
0000359253
0000359257
0000344608

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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
Inhibitory effect of quinoa and fenugreek extracts on pancreatic lipase and alpha-amylase under in vitro traditional conditions or intestinal simulated conditions
Herrera T, et al.
Food Chemistry, 270(17), 509-517 (2019)
Pi-Lin Sung et al.
Taiwanese journal of obstetrics & gynecology, 57(2), 255-263 (2018-04-21)
Our previous study has shown that high expression of α2,3-sialytransferase type I was associated with advanced stage serous type epithelial ovarian cancer (EOC). The aim of the current study further attempts to evaluate the altered α 2,3-sialylation on the behavior
alpha2, 3-sialyltransferase type I regulates migration and peritoneal dissemination of ovarian cancer cells
Wen KC, et al.
Testing, 8(17), 29013-29013 (2017)
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