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Stereochemical determination of O-desmethylangolensin produced from daidzein
- Source :
- Food Chemistry. 171:153-156
- Publication Year :
- 2015
- Publisher :
- Elsevier BV, 2015.
-
Abstract
- We had isolated an O-desmethylangolensin (O-DMA)-producing bacterium, Clostridium rRNA cluster XIVa strain SY8519. According to chiral separation using HPLC, the SY8519-produced O-DMA exhibited high optical purity. To determine the absolute stereochemistry of O-DMA, we prepared 2-(4-hydroxyphenyl)propionic acid (2-HPPA) from the O-DMA using the Baeyer-Villiger reaction. From chiral analysis of the product, the major peak had the same stereochemistry to that of 2-HPPA produced from genistein by the same bacteria. As we have determined the stereochemistry of SY8519-produced 2-HPPA to have an R configuration, by the chemical synthesis of (S)-2-HPPA, the SY8519-produced O-DMA must also possess R stereochemistry at the 2-position. To study the stereoselective metabolism, we applied racemic dihydrodaidzein to SY8519. The O-DMA was isolated from the culture media and starting material was also recovered. The O-DMA produced was optically active in a similar manner to that produced from daidzein. However, the remaining dihydrodaidzein exhibited no difference between the enantiomers. These results suggested that SY8519 produces (R)-O-DMA from both enantiomers of dihydrodaidzein.
- Subjects :
- Stereochemistry
Urinalysis
High-performance liquid chromatography
Chemical synthesis
Analytical Chemistry
Young Adult
chemistry.chemical_compound
Clostridium
Humans
Enantiomeric excess
Chromatography, High Pressure Liquid
Flavonoids
Strain (chemistry)
biology
Chemistry
Daidzein
Stereoisomerism
General Medicine
Metabolism
biology.organism_classification
Genistein
Isoflavones
Culture Media
RNA, Ribosomal
Female
Soybeans
Propionates
Enantiomer
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 171
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....4d87b5fe865167ab9cb1d89c0087033b
- Full Text :
- https://doi.org/10.1016/j.foodchem.2014.08.122