Kim Tae Hoon, Jang Soo Jeung, Chung Hyung-Wook, Kim Hyun-Joo, Yong Hae In, Choe Wonho, Jo Cheorun
Department of Food Science and Biotechnology, Daegu University, Gyeongsan 712-714, Republic of Korea.
Food Consumption Safety Division, Ministry of Food And Drug Safety, Cheongju 361-709, Republic of Korea.
Bioorg Med Chem Lett. 2015 Mar 15;25(6):1236-9. doi: 10.1016/j.bmcl.2015.01.054. Epub 2015 Jan 30.
Naringin is the natural chief bitter flavonoid found in Citrus species. Herein, bitter naringin was treated with atmospheric pressure plasma to afford two new converted flavonoids, narinplasmins A (2) and B (3), along with the known compound, 2R-naringin. The structures of the two new naringin derivatives were elucidated on the basis of spectroscopic methods. The antioxidant activity of all isolates was evaluated based on 1,1-diphenyl-2-picrylhydrazyl and peroxynitrite (ONOO(-)) scavenging assays. The new flavanone glycoside 2 containing a methoxyalkyl group exhibited significantly improved antioxidant properties in these assays relative to the parent naringin.
柚皮苷是柑橘属植物中天然存在的主要苦味黄酮类化合物。在此，用常压等离子体处理苦味柚皮苷，得到两种新的转化黄酮类化合物，柚皮血浆素A（2）和B（3），以及已知化合物2R-柚皮苷。通过光谱方法阐明了这两种新的柚皮苷衍生物的结构。基于1,1-二苯基-2-苦基肼和过氧亚硝酸盐（ONOO(-)）清除试验评估了所有分离物的抗氧化活性。在这些试验中，含有甲氧基烷基的新黄烷酮糖苷2相对于母体柚皮苷表现出显著改善的抗氧化性能。
