A new acylated and oleanane-type triterpenoid saponin from Gypsophila arrostii roots

A new acylated and triterpenoidal saponin, named GS1, was isolated from the roots of Gypsophila arrostii Guss. On the basis of acid hydrolysis, comprehensive spectroscopic analyses and comparison with spectral data of known compounds, its structure was established as 3-O-β-D-xylopyranosyl-(1→2)-[β-D-xylopyranosyl-(1→3)]-β-D-glucopyranosyl-{21-O-[(E)-3,4,5trimethoxycinnamoyl]}21-hydroxygypsogenin 28-O-β-D-glucopyranosyl-(1→2)- [β-D-arabinopyranosyl-(1→3)]-β-D-xylopyranosyl-(1→3]-α-L-rhamnopyranosyl ester. This article deals with the isolation and structural elucidation of new acylated and oleanane-type saponin.     

超声辅助生物表面活性剂去除污泥中的重金属

以城市污水污泥为研究对象,采用淋洗法研究了超声辅助生物表面活性剂(皂素)对污泥中重金属的去除率效果。通过火焰原子分光光度法测定污泥中重金属含量,考察了皂素溶液p H值、超声时间、超声功率和皂素浓度对重金属去除率的影响。结果表明:在p H=4,超声功率为100%(40 k Hz),皂素浓度为5%的条件下,处理45 min后,污泥中Cd,Ni,Zn三种重金属的去除率分别达到了58.9%,54.5%和73.0%。使污泥中原超出农用污泥标准的Cd和Zn含量降低到适合农用的范围内。可见,超声能明显强化皂素去除污泥中的重金属。     

Effects of steaming the root of Panax notoginseng on chemical composition and anticancer activities

The root of Panax notoginseng has been shown to change its saponin composition upon steaming. This study examines the effects of different steaming times and temperature on notoginseng root for saponin composition and anticancer activities. Steaming decreased the content of notoginsenoside R1, ginsenosides Rg1, Re, Rb1, Rc, R2, Rb3 and Rd, but increased the content of Rh1, Rg2, 20R-Rg2, Rg3 and Rh2. Steaming significantly influenced the transformation of Rg3. The amount of ginsenoside Rg3, an anticancer compound, was 5.23-fold greater in root steamed for 2 h at 120 °C than at 100 °C, and 3.22-fold greater when steamed for 4 h than for 1 h at 120 °C. For anticancer effects, the extract of steamed root significantly inhibited proliferation of SW-480 human colorectal cancer cells. The IC₅₀ of the steamed extract for 1, 2, 4 and 6 h at 120 °C was 259.2, 131.4, 123.7 and 127.1 μg/mL, respectively; the effect of unsteamed extract was low. Flow cytometric analysis demonstrated that the apoptotic cell induction rates of SW-480 cells were 56.3% and 64.4% with 150.0 and 200.0 μg/mL extract steamed for 6 h. Compared with Rg1 and Rb1, only Rg3 had a significant antiproliferative effect.     

Reduction of antiproliferative capacities,cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing

The effects of boiling and steaming processes on the antiproliferative and cellular antioxidant properties, as well as phytochemicals, of two types of common beans (pinto and black beans) and two types of soybeans (yellow and black) were investigated. All thermal-processing methods caused significant (p < 0.05) decreases in total phenolic content (TPC), total saponin content (TSC) and phytic acid content (PAC) values in all bean types (except for TPC values in pressure-steamed yellow soybeans) as compared to those of the raw beans. All types of uncooked raw beans exhibited cellular antioxidant activities (CAA) in dose-dependent manners. Black soybeans exhibited the greatest CAA, followed by black beans, pinto beans and yellow soybeans. The CAA of cooked beans were generally diminished or eliminated by thermal processing. The hydrophilic extracts from raw pinto beans, black beans and black soybeans exhibited antiproliferation capacities against human gastric (AGS) and colorectal (SW480) cancer cells in dose-dependent manners. The raw yellow soybeans exhibited dose-dependent antiproliferation activities against the SW480 cells. Most of the cooked beans lost their antiproliferation capacities as observed in the raw beans. These results indicate that different processing methods may have various effects on phytochemical profiles and bioactivities. Overall, thermal processing caused a significant reduction of the health-promotion effects of beans.     

Characteristics of fat,and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed

Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize the fat of the seeds of 11 varieties of rambutan fruit. Results showed that the range of crude fat content is fairly narrow (36.13–39.13 g/100 g dried seeds). The iodine value and free fatty acid content of the fat were 38.50–50.61 g I₂/100 g fat and 0.99–2.18% as oleic acid, respectively. Oleic (33.35–46.64%) and arachidic (26.03–33.27%) acids were the main fatty acids in the fat. HPLC analysis showed that the fat comprised mainly five unknown triacylglycerols (83.94–95.33%). The melting and crystallization curves showed that the fat exhibited four to nine non-distinct peaks. The complete melting and crystallization onset temperatures of the fat were 24.8–50.6°C and 24.1–39.4°C, respectively, while the melting and crystallization enthalpies of the fat ranged from 71.2 to 141.7 J/g and from 60.4 to 88.9 J/g, respectively. At 0°C, the solid fat index of the fat ranged between 87.4% and 91.6% and the fats of some varieties melted completely at human body temperature. The saponin and tannin contents of the seed were 14.27–18.96 mg soya saponin/100 g and 4.40–26.68 mg catechin equivalent/100 g, respectively. Findings showed that rambutan seed fat has potential to be used in various sectors of food industry.     

Silver nanoparticles anchored TiO2 nanotubes prepared using saponin extract as heterogeneous and recyclable catalysts for reduction of dyes

In the present study, we made an effort to synthesize silver nanoparticles anchored onto TiO₂ nanotubes using saponin extracted from Simarouba glauca oil seed meal. Obtained silver anchored TiO₂ nanotubes (Ag-TiO₂) were characterized using spectroscopic, microscopic and X‐ray diffraction techniques and used as catalysts for reduction of nitrophenol (NP), Methylene blue (MB), Methyl orange (MO) and Congo red (CR). The reduction reactions were carried out in aqueous medium in presence of NaBH₄ at room temperature. Progress of the catalytic reaction was observed by decolorization of the dye solution and monitored by recording UV–Vis spectra. It was observed that Ag-TiO₂ nanotubes emerged as an effective catalyst in reducing the dyes in the time range of 2–7 min with pseudo first-order kinetics and also effective in the simultaneous reduction of all dyes in 12 min. In addition, the catalyst showed a good recovery yield with unaffected catalytic efficiency up to ten cycles.     

牛膝中三萜皂苷类化合物的电喷雾电离串级质谱研究

采用大孔树脂柱层析分离方法分离提取牛膝 (Achyranthesbientata BI)中的三帖皂苷类化合物。通过相对分子质量及电喷雾电离多级串连质谱 (ESI-MSn)技术分别对牛膝提取物中的有效成分牛膝皂苷 (相对分子质量 95 6)、牛膝皂苷 (相对分子质量 794)进行定性分析 ,并提出了其电喷雾质谱碎裂机理。该方法样品处理简单 ,分析速度快且灵敏度高 ,适用作为牛膝有效成分三萜皂苷类物质鉴定的依据。     

三七总皂苷中Rg_1和Rb_1的分离纯化

采用正相硅胶柱层析和反相C18制备色谱建立了从三七总皂苷中制备Rg1和Rb1的方法。硅胶柱色谱分离采用二氯甲烷-甲醇为流动相的梯度洗脱,C18制备色谱纯化采用甲醇-水洗脱,分离过程采用薄层层析法和高效液相色谱法进行目标化合物定性定量检测。从三七总皂苷分离纯化得到纯度为90.3%的Rg1和95.2%的Rb1。此方法成本低、效率高、操作简便,可以应用于三七皂苷的Rg1和Rb1的分离制备。     

Stability of pea DDMP saponin and the mechanism of its decomposition

DDMP saponin can be converted to saponin B by the loss of its DDMP group (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one). The stability of DDMP saponin from pea was investigated under various conditions (temperature, ethanol concentration, pH). DDMP saponin in water was observed to be unstable at acidic and alkaline pHs, and to have an optimal stability around pH 7. In water, DDMP saponin became unstable at temperatures >30 °C. The presence of ethanol, however, had a stabilizing effect on the DDMP group. The loss of the DDMP group at 65 °C could be completely prevented at >30% (v/v) ethanol. The breakdown reaction of DDMP saponin and the subsequent formation of saponin B was modelled using a multi-response modelling approach and was found to be best described by a first-order reaction. The activation energy was estimated to be 49 kJ/mol, indicating a chemical reaction with moderate temperature dependence. A mechanism of DDMP saponin decomposition is proposed, consisting of a fast protonation or deprotonation, followed by a rate-determining step in which maltol is the leaving group.     

Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methods

Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect.