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Xanthohumol
Xanthohumol is a natural product found in the female inflorescences of '' Humulus lupulus'', also known as hops. This compound is also found in beer and belongs to a class of compounds that contribute to the bitterness and flavor of hops. Xanthohumol is a prenylated chalconoid, biosynthesized by a type III polyketide synthase (PKS) and subsequent modifying enzymes. Biosynthesis Xanthohumol is a prenylated chalconoid derived from a plant type III PKS, and is synthesized in the glandular trichromes of hop cones. L-Phenylalanine serves as the starting material, which is converted to cinnamic acid by the PLP-dependent phenylalanine ammonia lyase. Cinnamic acid is oxidized by cinnamate-4-hydroxylase and loaded onto Coenzyme A (CoA) by 4-coumarate CoA ligase to yield 4-hydroxy-cinnamoyl CoA, the starter unit for PKS extension. This molecule is extended three times with malonyl CoA, cyclized through a Claisen condensation, and aromatized through tautomerization to form naring ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthohumol Biosynthesis V2
Xanthohumol is a natural product found in the female inflorescences of ''Humulus lupulus'', also known as hops. This compound is also found in beer and belongs to a class of compounds that contribute to the bitterness and flavor of hops. Xanthohumol is a prenylated chalconoid, biosynthesized by a type III polyketide synthase (PKS) and subsequent modifying enzymes. Biosynthesis Xanthohumol is a prenylated chalconoid derived from a plant type III PKS, and is synthesized in the glandular trichromes of hop cones. L-Phenylalanine serves as the starting material, which is converted to cinnamic acid by the PLP-dependent phenylalanine ammonia lyase. Cinnamic acid is oxidized by cinnamate-4-hydroxylase and loaded onto Coenzyme A (CoA) by 4-coumarate CoA ligase to yield 4-hydroxy-cinnamoyl CoA, the starter unit for PKS extension. This molecule is extended three times with malonyl CoA, cyclized through a Claisen condensation, and aromatized through tautomerization to form naringenin c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isoxanthohumol
Isoxanthohumol is a prenylflavonoid, and it is a phytoestrogen. It is abbreviated as IX or IXN. 8-Prenylnaringenin can be produced from isoxanthohumol by flora in the human intestine, and by fungi in cell cultures. This prenylflavonoid is found in hops and beer. It has limited estrogenic activity. At the concentration found in beer, it is unlikely to have an estrogenic effect in breast tissue. Derivatives of isoxanthohumol are: 7,4′-Di-O-methylisoxanthohumol; 7-O-methylisoxanthohumol; 7-O-n-pentylisoxanthohumol; 7,4′-di-O-n-pentyl-8-isoxanthohumol; 7,4′-Di-O-allylisoxanthohumol; 7,4′-Di-O-acetylisoxanthohumol; and 7,4′-Di-O-palmitoylisoxanthohumol. See also * Xanthohumol Xanthohumol is a natural product found in the female inflorescences of '' Humulus lupulus'', also known as hops. This compound is also found in beer and belongs to a class of compounds that contribute to the bitterness and flavor of hops. Xanthoh ..., the corresponding prenylated chalcone Refer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natural Product
A natural product is a natural compound or substance produced by a living organism—that is, found in nature. In the broadest sense, natural products include any substance produced by life. Natural products can also be prepared by chemical synthesis (both semisynthesis and total synthesis) and have played a central role in the development of the field of organic chemistry by providing challenging synthetic targets. The term natural product has also been extended for commercial purposes to refer to cosmetics, dietary supplements, and foods produced from natural sources without added artificial ingredients. Within the field of organic chemistry, the definition of natural products is usually restricted to organic compounds isolated from natural sources that are produced by the pathways of primary or secondary metabolism. Within the field of medicinal chemistry, the definition is often further restricted to secondary metabolites. Secondary metabolites (or specialized metaboli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naringenin Chalcone
Naringenin chalcone is a common chalconoid (or chalcone, not to be confused with the compound chalcone). It is synthesized from 4-coumaroyl-CoA and malonyl-CoA by chalcone synthase (CHS), a key enzyme in the phenylpropanoid pathway. Naringenin chalcone can spontaneously cyclize to naringenin (a flavanone). In plant cells, this process is catalyzed by chalcone isomerase In enzymology, a chalcone isomerase () is an enzyme that catalyzes the chemical reaction :a chalcone \rightleftharpoons a flavanone Hence, this enzyme has one substrate, a chalcone, and one product, a flavanone. This enzyme belongs to the .... References Chalconoids {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpha Acid
Alpha acids (α acids) are a class of chemical compounds primarily of importance to the production of beer. They are found in the resin glands of the flowers of the hop plant and are the source of hop bitterness. Alpha acids may be isomerized to form iso-alpha acids by the application of heat in solution. Iso-alpha acids (iso-α-acids) are typically produced in beer from the addition of hops to the boiling wort. The degree of isomerization and the amount of bitter flavor produced by the addition of hops is highly dependent on the length of time the hops are boiled. Longer boil times will result in isomerization of more alpha acids and thus increased bitterness. Common alpha acids include humulone, adhumulone, cohumulone, posthumulone, and prehumulone. The most common iso-α-acids are ''cis''- and ''trans''- isohumulone. Bittering The alpha acid "rating" on hops indicates the amount of alpha acid as a percentage of total weight of the hop. Hops with a higher alpha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Extract
An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form. The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, rose, spearmint, vanilla, violet, rum, and wintergreen. Extraction techniques Most natural essences are obtained by extracting the essential oil from the feedstock, such as blossoms, fruit, and roots, or from intact plants through multiple techniques and methods: * Expression ( juicing, pressing) involves physical extraction material from feedstock, used when the oil is plentiful and easily obtained from materials such as citrus peels, olives, and grapes. * Absorption ( steeping, decoction). Extraction is done by soaking material ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basic Research
Basic research, also called pure research or fundamental research, is a type of scientific research with the aim of improving scientific theories for better understanding and prediction of natural or other phenomena. In contrast, applied research uses scientific theories to develop technology or techniques which can be used to intervene and ''alter'' natural or other phenomena. Though often driven simply by curiosity,"Curiosity creates cures: The value and impact of basic research , National Institute of General Medical Sciences, |
Flavanone
The flavanones, a type of flavonoids, are various aromatic, colorless ketones derived from flavone that often occur in plants as glycosides. List of flavanones * Blumeatin * Butin * Eriodictyol * Hesperetin * Hesperidin * Homoeriodictyol * Isosakuranetin * Naringenin * Naringin * Pinocembrin * Poncirin * Sakuranetin * Sakuranin * Sterubin * Pinostrobin Metabolism The enzyme chalcone isomerase uses a chalcone-like compound to produce a flavanone. Flavanone 4-reductase is an enzyme that uses (2''S'')-flavan-4-ol The flavan-4-ols (3-deoxyflavonoids) are flavone-derived alcohols and a family of flavonoids. Flavan-4-ols are colorless precursor compounds that polymerize to form red phlobaphene pigments. They can be found in the sorghum. Glycosides (abacopteri ... and NADP+ to produce (2''S'')-flavanone, NADPH, and H+. Synthesis Numerous methods exist for the enantioselective chemical and biochemical synthesis of flavanones and related compounds. References Extern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
S-Adenosyl Methionine
''S''-Adenosyl methionine (SAM), also known under the commercial names of SAMe, SAM-e, or AdoMet, is a common cosubstrate involved in methyl group transfers, transsulfuration, and aminopropylation. Although these anabolic reactions occur throughout the body, most SAM is produced and consumed in the liver. More than 40 methyl transfers from SAM are known, to various substrates such as nucleic acids, proteins, lipids and secondary metabolites. It is made from adenosine triphosphate (ATP) and methionine by methionine adenosyltransferase. SAM was first discovered by Giulio Cantoni in 1952. In bacteria, SAM is bound by the SAM riboswitch, which regulates genes involved in methionine or cysteine biosynthesis. In eukaryotic cells, SAM serves as a regulator of a variety of processes including DNA, tRNA, and rRNA methylation; immune response; amino acid metabolism; transsulfuration; and more. In plants, SAM is crucial to the biosynthesis of ethylene, an important plant hormone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
O-methyltransferase
An O-methyltransferase (OMT) is a type of methyltransferase enzyme transferring a methyl group on a molecule. Examples are : * Acetylserotonin O-methyltransferase * Apigenin 4'-O-methyltransferase * Caffeate O-methyltransferase * Caffeoyl-CoA O-methyltransferase * Catechol O-methyltransferase * Chlorophenol O-methyltransferase * Columbamine O-methyltransferase * Demethylmacrocin O-methyltransferase * 3'-demethylstaurosporine O-methyltransferase * Demethylsterigmatocystin 6-O-methyltransferase * 3-demethylubiquinone-9 3-O-methyltransferase * 3,7-dimethylquercetin 4'-O-methyltransferase * Fatty-acid O-methyltransferase * Glucuronoxylan 4-O-methyltransferase * 10-hydroxydihydrosanguinarine 10-O-methyltransferase * 12-hydroxydihydrochelirubine 12-O-methyltransferase * 6-hydroxymellein O-methyltransferase * 3'-hydroxy-N-methyl-(S)-coclaurine 4'-O-methyltransferase * 8-hydroxyquercetin 8-O-methyltransferase * Iodophenol O-methyltransferase * Isobutyraldoxime O-methyltra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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