21414-41-5 |
| 时间：2023-07-15 来源：化工号 作者：C12H23NO10S3 |
萝硫甙萝卜硫甙萝卜硫苷硫代葡萄糖苷钾盐萝卜硫苷(西兰花子水提取物)萝卜硫素GLUCOSIN醇ATE
| 中文名 | 萝卜硫甙
| | 英文名 | Glucoraphanin
| | 别名 | 萝硫甙
萝卜硫甙
萝卜硫苷
硫代葡萄糖苷钾盐
萝卜硫苷(西兰花子水提取物)
萝卜硫素GLUCOSIN醇ATE
| | 英文别名 | Glucoraphanin
GLUCORAPHANIN
GLUCORAPHANIN POTASSIUM SALT(P)
GLUCORAPHANIN POTASSIUM SALT(SH)
GLUCORAPHANIN POTASSIUM SALT(RG)
4-METHYLSULFINYLBUTYLGLUCOSINOLATE
1-Thio-β-D-glucopyranose 1-[N-(hydroxysulfonyloxy)-5-methylsulfinylpentanimidate]
1-Thio-β-D-glucopyranose 1-[N-(hydroxysulfonyloxy)-5-(methylsulfinyl)pentanimidate]
N-(Hydroxysulfonyloxy)-5-(methylsulfinyl)pentanimidothioic acid β-D-glucopyranosyl ester
| | CAS | 21414-41-5
| | 化学式 | C12H23NO10S3
| | 分子量 | 437.51 | | 密度 | 1.78±0.1 g/cm3 (20 ºC 760 Torr) | | 溶解度 | 溶于水，甲醇，DMSO | | 酸度系数 | -2.93±0.18(Predicted) | | 存储条件 | 2-8°C | | 外观 | White solid. | | 物化性质 | 类白色结晶粉末，可溶于甲醇、乙醇、DMSO等有机溶剂，来源于莱菔子。 | | MDL号 | MFCD08460269 | | 体内研究 | Glucoraphanin reduces weight gain and increases energy expenditure in HFD-fed mice. Glucoraphanin can improves insulin sensitivity and glucose tolerance in HFD-fed mice. However, Glucoraphanin does not exert antiobesity and insulin-sensitizing effects in Nrf2 −/− Mice. Glucoraphanin blocks HFD-induced reduction of Ucp1 protein levels in white adipose depots of wild-type mice but not in Nrf2 −/− mice. Glucoraphanin alleviates HFD-induced hepatic steatosis and oxidative stress. Glucoraphanin suppresses HFD-induced proinflammatory activation of macrophages in liver and adipose tissue. Glucoraphanin also decreases circulating LPS and the relative abundance of proteobacteria in the gut microbiomes of HFD-fed mice. Mice with pellets including 0.1% Glucoraphanin (GF) significantly attenuates the decreased social avoidance time in stressed mice. In the 1% sucrose preference test (SPT), treatment with pellets including 0.1% GF significantly attenuates the decreased sucrose preference of stressed mice. | | 参考资料 展开查看 | 1. 姜睿 李红燕 薛长湖. 不同处理方法对莱菔子中莱菔素和萝卜硫苷的影响[J]. 食品科技 2019 v.44;No.337(11):91-97.
2. 张睿,于建丽,宋璇,闫媛媛,李超.西兰花萝卜硫苷提取物的抑菌及体外免疫活性探究[J].食品研究与开发,2021,42(04):1-7. |
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