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KMID : 0380619950270010092
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Korean Journal of Food Science and Technology
1995 Volume.27 No. 1 p.92 ~ p.96
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Inhibitory Effect of Novel Flavan - 3 - ol isolated Theobroma cacao L . Husk on Glucosyltransferase
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Abstract
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In the course of our studies, novel flavan-3-of structure isolated from Theohroma cacao L. husk was established by the thiolysis, desulfurization and spectroscopic method. The structure was identified for cinnamtannin A-2 containing the tetrameric epicatechin and molecular weight was [1153] by FAB-MS negative ion. The inhibitory effect on the glucosyltransferase activity was investigated. Cinnamtannin A-2 showed complete inhibition at 0.03 mM and inhibited on the glucosyltransferase noncompetitively. The hydroxyl group of flavan-3-ol was supposed to be the essential element for inhibition on the glucosyltransferase.
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