Flavonoid glycosides from cowpea seeds (Vigna sinensis K.) inhibit LDL oxidation

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Title
Flavonoid glycosides from cowpea seeds (Vigna sinensis K.) inhibit LDL oxidation
Author(s)
E J Cui; N Y Song; S Shrestha; I S Chung; J Y Kim; Tae Sook Jeong; N I Baek
Bibliographic Citation
Food Science and Biotechnology, vol. 21, no. 2, pp. 619-624
Publication Year
2012
Abstract
Six flavonoid glycosides were isolated from the n-butanol fraction of cowpea seeds (Vigna sinensis K.) through silica gel (SiO 2) and octadecyl silica gel (ODS) column chromatographies. Based on their chemical structures determined via interpretation of spectroscopic data including NMR, MS, and IR, the compounds were identified as kaempferol 3-O-β-d-sophoroside (1), quercetin 3-O-β-d-sophoroside (2), isoquercitrin (3), hyperin (4), catechin 7-O-β-d-glucopyranoside (5), and quercetin 3-O-β-Dglucopyranosyl(1→6)-O-β-d-galactopyranoside (6). This is the first report of the isolation of these flavonoids from this plant. Among these flavonoids, compound 2, 5, and 6 significantly inhibited LDL oxidation exhibiting 96. 0±0. 1 (IC 50: 3. 9 μM), 96. 8±1. 7 (IC 50: 2. 9 μM), and 97. 4±0. 1% (IC 50: 3. 5 μM) inhibition, respectively, at a concentration of 40 μM.
Keyword
catechincowpeaflavonol glycosideLDL oxidationVigna sinensis K.
ISSN
1226-7708
Publisher
Korea Soc-Assoc-Inst
DOI
http://dx.doi.org/10.1007/s10068-012-0080-7
Type
Article
Appears in Collections:
Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
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