Dicaffeoyl polyamine derivatives from bitter goji: Contribution to the bitter taste of fruit.

Abstract:

:Although the bioactive compounds in goji have been thoroughly identified and quantified, little information is available on the bitter compounds in the berries, and no systematic works on the substances responsible for their bitterness have been performed. Herein, the substances contributing to the bitterness of berries were isolated and purified from bitter-tasting goji by the combined use of column chromatography and high-pressure liquid chromatography (HPLC). The bitterness of the isolated compounds was evaluated using a biosensor with immobilized rat taste-bud tissues. The structures were elucidated via comprehensive mass spectrometry (MS) and nuclear magnetic resonance (NMR) analyses. Seven spermine or spermidine alkaloids were identified, including four new compounds (lyciamarspermidines A and B and lyciamarspermines A and B). The intensities of the bitterness levels of the isolated compounds differed with the number of glucose substituents. These isolated compounds all contribute to the bitterness of goji. The results of this study provide opportunities for the further investigation of the bitterness of goji.

journal_name

Fitoterapia

journal_title

Fitoterapia

authors

Qian D,Chen J,Lai C,Kang L,Xiao S,Song J,Xie J,Huang L

doi

10.1016/j.fitote.2020.104543

subject

Has Abstract

pub_date

2020-06-01 00:00:00

pages

104543

eissn

0367-326X

issn

1873-6971

pii

S0367-326X(20)30125-8

journal_volume

143

pub_type

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