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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

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相关类别

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。

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。

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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Inger-Cecilia Mayer Labba et al.
Food research international (Ottawa, Ont.), 140, 110038-110038 (2021-03-03)
A dietary shift from resource-demanding animal protein to sustainable food sources, such as protein-rich beans, lowers the climate footprint of food production. In this study, we examined the nutrients and antinutrients in 15 fava bean varieties cultivated in Sweden to
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)
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
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)
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
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