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Record Information
Version1.0
Created at2022-03-17 21:12:24 UTC
Updated at2022-03-17 21:12:24 UTC
NP-MRD IDNP0049428
Secondary Accession NumbersNone
Natural Product Identification
Common Name6''-Acetylglycitin
Description6''-O-Acetylglycitin, also known as glycitin 6''-O-acetate, belongs to the class of organic compounds known as isoflavonoid o-glycosides. These are o-glycosylated derivatives of isoflavonoids, which are natural products derived from 3-phenylchromen-4-one. 6''-O-Acetylglycitin is an extremely weak basic (essentially neutral) compound (based on its pKa). Outside of the human body, 6''-O-Acetylglycitin is found, on average, in the highest concentration within a few different foods, such as soy beans, other soy products, and soy milks and in a lower concentration in soy sauces, tofus, and miso. 6''-O-Acetylglycitin has also been detected, but not quantified in, pulses. This could make 6''-O-acetylglycitin a potential biomarker for the consumption of these foods. It was first documented in 1998 (PMID: 9848519). A glycosyloxyisoflavone that is glycitin carrying an acetyl substituent at position 6 on the glucose moiety (PMID: 11879011) (PMID: 16038195) (PMID: 18729453) (PMID: 19256558) (PMID: 21614173) (PMID: 22980879).
Structure
Thumb
Synonyms
ValueSource
7,4'-Dihydroxy-6-methoxyisoflavone 7-O-(6''-acetylglucoside)ChEBI
AcetylglycitinChEBI
Glycitein 6''-O-acetylglucosideChEBI
Glycitein 7-(6-O-acetyl-beta-D-glucopyranoside)ChEBI
Glycitein 7-O-beta-D-(6''-O-acetyl)glucopyranosideChEBI
Glycitein 7-O-beta-D-(6''-O-acetyl)glucosideChEBI
Glycitin 6''-O-acetateChEBI
Glycitein 7-(6-O-acetyl-b-D-glucopyranoside)Generator
Glycitein 7-(6-O-acetyl-β-D-glucopyranoside)Generator
Glycitein 7-O-b-D-(6''-O-acetyl)glucopyranosideGenerator
Glycitein 7-O-β-D-(6''-O-acetyl)glucopyranosideGenerator
Glycitein 7-O-b-D-(6''-O-acetyl)glucosideGenerator
Glycitein 7-O-β-D-(6''-O-acetyl)glucosideGenerator
Glycitin 6''-O-acetic acidGenerator
6''-O-AcetylglycitinChEBI
Glycitein 7-(6-O-acetyl-b-D-glucoside)Generator
Glycitein 7-(6-O-acetyl-β-D-glucoside)Generator
Chemical FormulaC24H24O11
Average Mass488.4408 Da
Monoisotopic Mass488.13186 Da
IUPAC Name[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-{[3-(4-hydroxyphenyl)-6-methoxy-4-oxo-4H-chromen-7-yl]oxy}oxan-2-yl]methyl acetate
Traditional Name[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-{[3-(4-hydroxyphenyl)-6-methoxy-4-oxochromen-7-yl]oxy}oxan-2-yl]methyl acetate
CAS Registry Number134859-96-4
SMILES
COC1=CC2=C(OC=C(C2=O)C2=CC=C(O)C=C2)C=C1O[C@@H]1O[C@H](COC(C)=O)[C@@H](O)[C@H](O)[C@H]1O
InChI Identifier
InChI=1S/C24H24O11/c1-11(25)32-10-19-21(28)22(29)23(30)24(35-19)34-18-8-16-14(7-17(18)31-2)20(27)15(9-33-16)12-3-5-13(26)6-4-12/h3-9,19,21-24,26,28-30H,10H2,1-2H3/t19-,21-,22+,23-,24-/m1/s1
InChI KeyDUBPGEJGGVZKDD-PFKOEMKTSA-N
Experimental Spectra
Not Available
Predicted Spectra
Not Available
Chemical Shift Submissions
Not Available
Species
Species of Origin
Species NameSourceReference
Glycine maxFooDB
Chemical Taxonomy
Description Belongs to the class of organic compounds known as isoflavonoid o-glycosides. These are o-glycosylated derivatives of isoflavonoids, which are natural products derived from 3-phenylchromen-4-one.
KingdomOrganic compounds
Super ClassPhenylpropanoids and polyketides
ClassIsoflavonoids
Sub ClassIsoflavonoid O-glycosides
Direct ParentIsoflavonoid O-glycosides
Alternative Parents
Substituents
  • Isoflavonoid o-glycoside
  • Isoflavonoid-7-o-glycoside
  • Isoflavone
  • Phenolic glycoside
  • Chromone
  • Glycosyl compound
  • O-glycosyl compound
  • Benzopyran
  • 1-benzopyran
  • Anisole
  • 1-hydroxy-2-unsubstituted benzenoid
  • Alkyl aryl ether
  • Pyranone
  • Phenol
  • Monocyclic benzene moiety
  • Benzenoid
  • Monosaccharide
  • Pyran
  • Oxane
  • Heteroaromatic compound
  • Carboxylic acid ester
  • Secondary alcohol
  • Polyol
  • Acetal
  • Carboxylic acid derivative
  • Monocarboxylic acid or derivatives
  • Ether
  • Oxacycle
  • Organoheterocyclic compound
  • Carbonyl group
  • Organooxygen compound
  • Organic oxide
  • Alcohol
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Aromatic heteropolycyclic compound
Molecular FrameworkAromatic heteropolycyclic compounds
External DescriptorsNot Available
Physical Properties
StateNot Available
Experimental Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Predicted Properties
PropertyValueSource
logP1.41ALOGPS
logP0.75ChemAxon
logS-3.2ALOGPS
pKa (Strongest Acidic)8.96ChemAxon
pKa (Strongest Basic)-3.6ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count10ChemAxon
Hydrogen Donor Count4ChemAxon
Polar Surface Area161.21 ŲChemAxon
Rotatable Bond Count7ChemAxon
Refractivity117.46 m³·mol⁻¹ChemAxon
Polarizability48.5 ųChemAxon
Number of Rings4ChemAxon
BioavailabilityYesChemAxon
Rule of FiveYesChemAxon
Ghose FilterNoChemAxon
Veber's RuleNoChemAxon
MDDR-like RuleYesChemAxon
HMDB IDHMDB0039489
DrugBank IDNot Available
Phenol Explorer Compound ID406
FoodDB IDFDB019095
KNApSAcK IDC00019122
Chemspider ID8403585
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound10228095
PDB IDNot Available
ChEBI ID133348
Good Scents IDNot Available
References
General References
  1. Wiseman H, Casey K, Clarke DB, Barnes KA, Bowey E: Isoflavone aglycon and glucoconjugate content of high- and low-soy U.K. foods used in nutritional studies. J Agric Food Chem. 2002 Mar 13;50(6):1404-10. doi: 10.1021/jf011243t. [PubMed:11879011 ]
  2. Chen LJ, Zhao X, Plummer S, Tang J, Games DE: Quantitative determination and structural characterization of isoflavones in nutrition supplements by liquid chromatography-mass spectrometry. J Chromatogr A. 2005 Jul 29;1082(1):60-70. doi: 10.1016/j.chroma.2005.03.066. [PubMed:16038195 ]
  3. Xu B, Chang SK: Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones. J Agric Food Chem. 2008 Sep 24;56(18):8365-73. doi: 10.1021/jf801196d. Epub 2008 Aug 27. [PubMed:18729453 ]
  4. Huang RY, Chou CC: Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions. J Agric Food Chem. 2009 Mar 11;57(5):1927-32. doi: 10.1021/jf803702x. [PubMed:19256558 ]
  5. Huang CC, Hsu BY, Wu NL, Tsui WH, Lin TJ, Su CC, Hung CF: Anti-photoaging effects of soy isoflavone extract (aglycone and acetylglucoside form) from soybean cake. Int J Mol Sci. 2010;11(12):4782-95. doi: 10.3390/ijms11124782. Epub 2010 Nov 24. [PubMed:21614173 ]
  6. Toro-Funes N, Odriozola-Serrano I, Bosch-Fuste J, Latorre-Moratalla ML, Veciana-Nogues MT, Izquierdo-Pulido M, Vidal-Carou MC: Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV. Food Chem. 2012 Dec 15;135(4):2832-8. doi: 10.1016/j.foodchem.2012.06.011. Epub 2012 Jun 26. [PubMed:22980879 ]
  7. Song T, Barua K, Buseman G, Murphy PA: Soy isoflavone analysis: quality control and a new internal standard. Am J Clin Nutr. 1998 Dec;68(6 Suppl):1474S-1479S. doi: 10.1093/ajcn/68.6.1474S. [PubMed:9848519 ]