Inhibiory Effect of Novel Flavan-3-ol isolated Theobroma cacao L. Husk on Glucosyltransferase

Theobroma cacao L. 외피로부터 새로운 Flavan-3-ol 화합물의 Glucosyltransferase 저해효과

  • An, Bong-Jeun (Department of Cosmetic Engineering, DongKuk Junior College) ;
  • Kwon, Ik-Boo (Lotte Group R & D Center) ;
  • Choi, Chung (Department of Food Science & Technology, Yeungnam University)
  • 안봉전 (동국전문대학 향장공업과) ;
  • 권익부 (롯데그룹중앙연구소) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1995.02.01


In the course of our studies, novel flavan-3-ol structure isolated from Theobroma cacao L. husk was established by the thiolysis, desulfurization and spectroscopic method. The structure was identified for cinnamtannin A-2 containing the tetrameric epicatechin and molecular weight was [1153] by FAB-MS negative ion. The inhibitory effect on the glucosyltransferase activity was investigated. Cinnamtannin A-2 showed complete inhibition at 0.03 mM and inhibited on the glucosyltransferase noncompetitively. The hydroxyl group of flavan-3-ol was supposed to be the essential element for inhibition on the glucosyltransferase.


novel glucosyltransferase inhibitor