18 β‐Glycyrrhetinsäure und süßer Geschmack

Abstract

Zum Verständnis des süßen Geschmacks des Glycyrrhizins werden von 18β‐Glycyrrhetinsäure und einigen ihrer Derivate Glykoside der Glucose, der Glucuronsäure und der Lactose hergestellt. Ein süßer Geschmack ist vorhanden, sobald der Zucker selber süß schmeckt und sich am Aglykon in entgegengesetzter Stellung zur Glykosidbindung eine hydrophile Gruppe befindet.

Structure-Dependent Activity of Plant-Derived Sweeteners

“…Apart from its sweetness, glycyrrhizic acid (54) is characterized by a licorice aftertaste, and shows both a slow onset as well as long sweetness lingering [10], thus making it an ideal candidate for studying receptor kinetics. Attempts to alter the compound's taste profile by modifying the saccharide units, have, so far, been unsuccessful [78,79]. Stems of Albizia myriophylla (Fabaceae) are used in traditional medicine in Thailand and Vietnam and were found to contain sweet-tasting oleanan-type triterpenoids, namely albiziasaponin A and B (55 and 56) [80].…”

“…Mogrosides (71)(72)(73)(74)(75)(76)(77)(78)(79)(80)(81)(82)(83)(84)(85)(86)(87) belong to the most intense and most popular triterpenoid sweeteners ( Figure 15) [12,68]. These compounds are the sweetening principle of Siraitia grosvenorii (Cucurbitaceae) fruit, also known as monk fruit or luo han guo [68].…”

“…Though RS values are only found for the major components, at least some conclusions can be drawn. Mogroside V (79), which consists of five sugar moieties (a disaccharide in position C-3 and a branched trisaccharide in position C-24) has an RS value of 425 compared to a 1% (w/v) sucrose solution and is sweeter than mogrosides IVe (76) and VI (82), which consist either of two disaccharides (76) or two branched trisaccharides, respectively. Siamenoside I (77), which has only four sugar moieties has an RS value of 563 and is considered the sweetest of the mogrosides.…”

Glycyrrhetic acid (a review)

“…Synthesis of Glycyrrhetic Add Glycosides GTA glycosides are of interest as antiinflammatory, antiulcerous, and hepatoprotoctive agents [80][81][82][83].…”

Purification and Some Properties of Glycyrrhizinic Acid Hydrolase fromAspergillus nigerGRM3

“…Glycyrrhizinic acid consists of the aglycone p-glycyrrhetinic acid and two molecules of D-glucuronic acid attached to the C-3 atom of the aglycon moiety.1,2) Licorice is presently recognized for its sweet taste, 3,4) and aglycone glycyrrhetinic acid is also used for its pronounced antiulcers'" 7) and antiinflamatory properties.…”