Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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Abstract

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.

Theobroma cacao L. bean husk에서 새로운 flavan-3-ol 화합물을 분리하여 이 화합물의 화학구조를 thiolysis, 탈유황반응 및 기기분석에 의해 결정하였다. 이 화합물은 FAB-MS에서 [1153] 으로 epicatechin 4분자가 결합된 cinnamtannin A-2였다. GTase 저해는 0.03 mM에서 완벽한 저해효과를 보였고 비경쟁적 저해제로 이 화합물의 수산기가 GTase를 저해하는 중요한 요인으로 추정된다.

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