aglycon


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aglycon

 [a-gli´kon]
the noncarbohydrate group of a glycoside molecule.

a·gly·con

, aglycone, pl.

a·gly·ca

(ā-glī'kon, ā-glī'kōn, ā-glī'că),
The noncarbohydrate portion of a glycoside (for example, digoxigenin).
[G. a- priv. + glykys, sweet]

aglycon

/agly·con/ (a-gli´kon) the noncarbohydrate group of a glycoside molecule.

aglycon

, aglycone (a-glī′kon″) (a-glī′kōn″) [ ¹an- + glyco- + -one]
An isoflavone attached to the chemical structure of digitalis glycosides. It is responsible for the cardiotonic activity of those agents.
References in periodicals archive ?
The strength of its formulas along with its standardization is vitally important because the effectiveness of aglycon sapogenins is dose-dependent.
As word about aglycon sapogenins gets out, other companies may try to sell less expensive products that are either not standardized or not strong enough to work.
Pegasus Pharmaceuticals presently sells two forms of aglycon sapogenin formulas: in softgels and in a liquid oral solution.
While the aglycon portion binds to peptidoglycans, the sugars interfere with cell wall synthesis via a second pathway.
Although changing the sugars on vancomycin is a grueling, 10-step process, it's still easier than trying to modify the aglycon to make it bind to a new molecule, Kahne says.
Dramatic chemical changes were found that the contents of 4 flavonoid aglycones remarkably increased while those of 7 glycosides significantly reduced which suggested that sulfurumigation induced flavonoid glycosides transformed into aglycons by hydrolysis reaction.
For chemical profiles analysis, it was assumed that flavonoid glycosides were generated flavonoid aglycons through the hydrolysis, while the hydroxycinnamoylquinic acids were lose during the sulfur-fumigation processing.
allelopathic aglycons in quackgrass (Agropyron repens).
Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil.
Epicatechin, aglycons and glycosides of B-type oligomeric procyanidins and flavonols, phenolic acids and C-glycosyl flavones are the major groups of phenolic compounds in hawthorn (Crataegus spp).
Saponin glycosides are divided into neutral or acid types based on the chemical structure of their aglycons (sapogenins).
Thirty rats were randomly assigned to one of three groups: low-dose or high-dose dietary supplementation with soy aglycons of isoflavone, and a control diet.