Oligosaccharides ofSaponaria officinalis
ConclusionsIt has been found that the roots ofSaponaria officinalis L. contain three oligosaccharides.Two of them have been isolated: gentiobiose and the pentasaccharide saponarose. It has been shown that the latter is O-β-D-galactopyranosyl-(1 → 3)-O-α-D-galactopyranosyl-(1 → 3)-O-α-D-galactopyranosyl-(1 → 3)-O-α-D-galactopyranosyl-(1 → 1)-α-D-glucopyranoside.
Analysis of carbohydrates in Saponaria officinalis L. using GC/MS method
Saponaria officinalis L. (common soapwort), usually named fuller’s herb, is encountered in most of Europe, in Spain, France, Italy, for example, and also in Syria and North Africa. Saponaria officinalis L. is known in most of the world as an introduced species, often a weed, and sometimes as cultivated decorative plant. Saponaria officinalis contains a large amount of saponins, which foam during extraction with water. In addition to saponins, common soapwort also contains flavonoids, quillaic acid, fatty acids and different phenolic compounds. There is a lack of information about carbohydrates content of common soapwort. Thus the aim of this study was to determine the content of carbohydrates Saponaria officinalis L. herb and roots. The qualitative composition and quantitative content of carbohydrates in herb and roots of Saponaria officinalis L. were determined by using GC/MS method. The studies have shown that Saponaria officinalis L. herb is mainly composed of free carbohydrates such as D-glucose (3.65 mg/g), D-galactose (0.29 mg/g), D-fructose (0.20 mg/g) and D-saccharose (3.72 mg/g). In common soapwort herb, after acidic hydrolysis and derivatization with acetylated aldononitriles, D-arabinose, D-fucose, D-mannose, D-glucose, D-galactose, D-fructose and Myo-inositol were identified. Free carbohydrates in the roots of Saponaria officinalis L., including D-glucose, D-galactose and D-saccharose, were determined with GC/MS method too. D-saccharose was common among free carbohydrates of Saponaria officinalis L. in the largest amounts. Its content in herb and roots of the common soapwort was 3.72 mg/g and 25.39 mg/g respectively.
Einfluss der Configuration auf die Wirkung der Enzyme
Das die Spaltung der Glucoside durch die Enzyme der Hefe und das Emulsin in hohem Grade von der Konfiguration des Molekuls abhangig ist, habe ich bereits an zahlreichen Beispielen gezeigt.1) Von den Aldosiden waren nur die Derivate des Traubenzuckers angreifbar und auch bei diesen bestand ein scharfer Unterschied zwischen α- und β-Verbindungen. Derselbe Gegensatz trat bei Maltose und Milchzucker zutage. Die neueren Versuche, welche ein viel groseres synthetisches Material umfassen, haben das allgemeine Prinzip durchaus bestatigt, machen aber eine beachtenswerte Erweiterung der Spezialsatze notwendig. Als wichtigstes Ergebnis derselben ist die Spaltung des β-Methylgalactosids2) durch Emulsin hervorzuheben. Der Versuch ist interessant genug, um ausfuhrlich mitgeteilt zu werden. 1 Teil des Galactosids wurde in 10 Teilen Wasser gelost, mit 0,2 Teilen Emulsin versetzt und wahrend 3 Tagen auf 33° erwarmt. Es waren dann 35 pCt. des Materials in Zucker verwandelt. Bei Anwendung der doppelten Menge Emulsin stieg die Spaltung auf 60 pCt.