Functional New Acylated Sophoroses and Deglucosylated Anthocyanins in a Fermented Red Vinegar
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- 作者：Norihiko Terahara ; Toshiro Matsui ; Kanako Minoda ; Kanae Nasu ; Risa Kikuchi ; Keiichi Fukui ; Hiroshi Ono ; Kiyoshi Matsumoto
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2009
- 出版时间：September 23, 2009
- 年：2009
- 卷：57
- 期：18
- 页码：8331-8338
- 全文大小：838K
- 年卷期：v.57,no.18(September 23, 2009)
- ISSN：1520-5118
文摘
The new acylated polyphenols were isolated from a red-colored vinegar produced via fermentation with purple-fleshed sweet potato storage roots, and identified mainly by MS and NMR. The three acylated sophoroses were determined as 6-O-(E)-caffeoyl-(2-O-(6-O-acyl)-β-d-glucopyranosyl)-d-glucopyranoses, where acyl was (E)-caffeoyl, p-hydroxybenzoyl, and (E)-feruloyl, respectively. The four acylated anthocyanins were also determined as cyanidin 3-O-(6-O-(E)-caffeoyl-(2-O-(6-O-(E)-feruloyl)-β-d-glucopyranosyl)-β-d-glucopyranoside), in addition to peonidin 3-O-(6-O-(E)-caffeoyl-(2-O-(6-O-acyl)-β-d-glucopyranosyl)-β-d-glucopyranosides), where acyl was (E)-caffeoyl, p-hydroxybenzoyl, and (E)-feruloyl, respectively. The diacylated sophoroses showed higher antioxidant capacity than that of monoacylated analogue 6-caffeoylsophorose, so the multiacylation established to enhance their antioxidant capacity. Similarly, 5-deglucosylated anthocyanins also gave somewhat stronger antioxidation than corresponding sweet potato anthocyanins. In rat intestinal α-glucosidase inhibition study, the diacylated sophoroses preferably inhibited maltase rather than sucrase with an IC50 value of <300 μM, indicating a potential role as antidiabetic phytochemicals. These acylated polyphenols in a red vinegar were expected to play important functional roles for health.