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

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dc.contributor.authorE J Cui-
dc.contributor.authorN Y Song-
dc.contributor.authorS Shrestha-
dc.contributor.authorI S Chung-
dc.contributor.authorJ Y Kim-
dc.contributor.authorTae Sook Jeong-
dc.contributor.authorN I Baek-
dc.date.accessioned2017-04-19T09:31:00Z-
dc.date.available2017-04-19T09:31:00Z-
dc.date.issued2012-
dc.identifier.issn1226-7708-
dc.identifier.uri10.1007/s10068-012-0080-7ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/10767-
dc.description.abstractSix 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.-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleFlavonoid glycosides from cowpea seeds (Vigna sinensis K.) inhibit LDL oxidation-
dc.title.alternativeFlavonoid glycosides from cowpea seeds (Vigna sinensis K.) inhibit LDL oxidation-
dc.typeArticle-
dc.citation.titleFood Science and Biotechnology-
dc.citation.number2-
dc.citation.endPage624-
dc.citation.startPage619-
dc.citation.volume21-
dc.contributor.affiliatedAuthorTae Sook Jeong-
dc.contributor.alternativeName구은지-
dc.contributor.alternativeName송나영-
dc.contributor.alternativeNameShrestha-
dc.contributor.alternativeName정인식-
dc.contributor.alternativeName김지영-
dc.contributor.alternativeName정태숙-
dc.contributor.alternativeName백남인-
dc.identifier.bibliographicCitationFood Science and Biotechnology, vol. 21, no. 2, pp. 619-624-
dc.identifier.doi10.1007/s10068-012-0080-7-
dc.subject.keywordcatechin-
dc.subject.keywordcowpea-
dc.subject.keywordflavonol glycoside-
dc.subject.keywordLDL oxidation-
dc.subject.keywordVigna sinensis K.-
dc.subject.localCatechin-
dc.subject.localcatechin-
dc.subject.localcowpea-
dc.subject.localFlavonol glycosides-
dc.subject.localflavonol glycoside-
dc.subject.localLDL oxidation-
dc.subject.localVigna sinensis K.-
dc.description.journalClassY-
Appears in Collections:
Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
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