Ziziphin
Chemical compound / From Wikipedia, the free encyclopedia
Ziziphin, a triterpene glycoside which exhibits taste-modifying properties, has been isolated from the leaves of Ziziphus jujuba (Rhamnaceae).
Quick Facts Names, Identifiers ...
Names | |
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IUPAC name
(23R)-3β-[α-L-Rhamnopyranosyl-(1→4)-α-L-arabinopyranosyloxy]-16β,23:16α,30-diepoxydammar-24-en-20-yl α-L-rhamnopyranoside 2,3-diacetate | |
Systematic IUPAC name
(12S,13R,14R,15S,16S,31S,33R,34aS,36aS,36bR,38aR,310S,312aR,312bR,314aR,314bS,52S,53R,54R,55S,72S,73R,74R,75R,76S)-15,53,54,73,74,75-Hexahydroxy-16,31,36b,39,39,312a,76-heptamethyl-33-(2-methylprop-1-en-1-yl)hexadecahydro-36H,38H-2,4,6-trioxa-3(1,10)-[4a,6a]methanophenanthro[2,1-d]pyrano[2,3-b]pyrana-1,7(2),5(2,5)-tris(oxana)heptaphane-13,14-diyl diacetate | |
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Properties | |
C51H80O18 | |
Molar mass | 981.17 g/mol |
Density | 1.345 g/cm3 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Among ziziphin's known homologues found in this plant, it is the most anti-sweet. However, its anti-sweet activity is less effective than gymnemic acid 1, another anti-sweet compound glycoside isolated from the leaves of Gymnema sylvestre (Asclepiadaceae).[1]
Ziziphin reduces perceived sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: steviol glycoside – artificial: sodium saccharin and aspartame) and sweet amino acids (e.g. glycine). However, it has no effect on the perception of the other tastes, bitterness, sourness and saltiness.[2]