Kato Yoji, Furutani Yuka, Nakai Hayato, Takaoka Emi, Kamizato Emiri, Niwa Toshio
School of Human Science and Environment, University of Hyogo, Himeji, Hyogo 670-0092, Japan.
Research Institute for Food and Nutritional Sciences, University of Hyogo, Himeji, Hyogo 670-0092, Japan.
J Agric Food Chem. 2025 Feb 5;73(5):2912-2919. doi: 10.1021/acs.jafc.4c07903. Epub 2025 Jan 22.
Leptosperin (methyl syringate-4--β-d-gentiobioside) serves as a unique marker for ma̅nuka honey, derived from the ma̅nuka plant (). Despite its importance, the biosynthesis pathway of leptosperin remains unreported. This study investigates the molecular mechanism of leptosperin formation from its aglycone, methyl syringate (MSYR), in ma̅nuka plants. Methyl syringate-4--β-d-glucopyranoside (MSYR-glucose) was identified in ma̅nuka flower nectar but not in ma̅nuka honey. MSYR was distributed in the flowers, leaves, branches, and roots of ma̅nuka plants, while MSYR-glucose and leptosperin were only observed in the flowers. By immersing a cut flowering branch in a deuterium-labeled aqueous medium, the formation of deuterated leptosperin (leptosperin-) and MSYR-glucose (MSYR--glucose) was analyzed. When MSYR- was added, both MSYR--glucose and leptosperin- were detected. Supplementation with synthetic MSYR--glucose also generated leptosperin-, indicating that gentiobioside moiety in leptosperin forms through the conjugation of MSYR with d-glucose, followed by the addition of another d-glucose.
细籽素(丁香酸甲酯-4--β-d-龙胆二糖苷)是麦卢卡蜂蜜的独特标志物,它源自麦卢卡植物()。尽管其很重要,但细籽素的生物合成途径仍未被报道。本研究调查了麦卢卡植物中细籽素从其苷元丁香酸甲酯(MSYR)形成的分子机制。在麦卢卡花蜜中鉴定出了丁香酸甲酯-4--β-d-吡喃葡萄糖苷(MSYR-葡萄糖),但在麦卢卡蜂蜜中未鉴定出。MSYR分布在麦卢卡植物的花、叶、枝和根中,而MSYR-葡萄糖和细籽素仅在花中被观察到。通过将剪下的开花枝条浸入氘标记的水性介质中,分析了氘代细籽素(细籽素-)和MSYR-葡萄糖(MSYR--葡萄糖)的形成。当添加MSYR-时,检测到了MSYR--葡萄糖和细籽素-。补充合成的MSYR--葡萄糖也产生了细籽素-,这表明细籽素中的龙胆二糖部分是通过MSYR与d-葡萄糖共轭形成的,随后再添加另一个d-葡萄糖。