Production of the isoflavone
aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10.
Aglycone form is less found in nature than glycosides.
From correlation studies, it can be inferred that oleuropein
aglycone, ligstroside
aglycone, oleacein, oleocanthal, elenolic acid, and elenolic acid methyl ester correlate well with bitterness perception [26].
M14, M16, M17, M19, M20, and M21 (Glycosylation of Flavonoid
Aglycone).
The calculations also indicated that the A ring of the tetracyclic quinolid
aglycone played a part in EP susceptibility to degradation during acidic hydrolysis.
As Xiao reported [36], with in vivo (oral) treatment, flavonoid glycosides showed similar or even higher antidiabetes, anti-inflammatory, antidegranulating, antistress, and antiallergic activity than their flavonoid
aglycones. Flavonoid glycosides keep higher plasma levels and have a longer mean residence time than those of
aglycones.
They showed that the base of discovered particles is the monomeric glycoside-cholesterol complexes formed by the interaction of
aglycone of glycoalkaloid with cholesterol [46].
Absorption and metabolism of glycosidic sweeteners of stevia mixture and their
aglycone, steviol, in rats and humans.
The flaxseed is found in nature in the form diglicosidica, precursor of lignans breast enterodiol and enterolactone (Cardoso and collaborators, 2010), suffers action of bacterial enzymes, which by hydrolysis make them free from sugar molecules, pass firstly, the form of
aglycones (which is dehydroxylated and demethylated to give the enterodiol, which oxidizes to enterolactone) compounds with similar chemical structure to estrogen (Ruggiero and collaborators, 2002), specifically secoisolaricirecinol diglycosidic (SDG) after absorbed through the gastrointestinal tract and distributed to the tissues have the Ability to bind to estrogen receptors (Wang and collaborators, 2005), acting as agonists or antagonists, depending on the amount present in the body (Carreau and collaborators, 2008).
Increased levels of dietary fiber, amino-nitrogen and
aglycone isoflavones in the cookies also occurred as tofu residue levels increased.
Glycosides represent a latent pool of aroma compounds, where the
aglycone is conjugated to glucose and a second sugar molecule via glycosidic bonds that require either heat or enzymatic activity to release the active aroma compound.
