HPLC profile analysis of oleanene-glucuronides in several edible beans

• Published in: Bioscience, biotechnology, and biochemistry Vol. 62; no. 3; pp. 429 - 433
• Main Authors: Kinjo, J. (Kumamoto Univ. (Japan). Faculty of Pharmaceutical Sciences), Hatakeyama, M, Udayama, M, Tsutanaga, Y, Yamashita, M, Nohara, T, Yoshiki, Y, Okubo, K
• Format: Journal Article
• Language: English
• Published: Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 01.03.1998; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• Subjects: ADZUKI BEANS; ANALYTICAL METHODS; ARACHIDE; bean; Biological and medical sciences; Biotechnology; CACAHUETE; Carbohydrate Sequence; Chemical constitution; Chromatography, High Pressure Liquid - methods; EXTRACTOS; EXTRACTS; EXTRAIT; Fabaceae - chemistry; Food Analysis - methods; FRIJOL ADZUKI; Fundamental and applied biological sciences. Psychology; General pharmacology; Glucuronates - analysis; GRAIN LEGUMES; GROUNDNUTS; HARICOT ADZUKI; HPLC; HPLC analysis; IDENTIFICACION; IDENTIFICATION; LEGUMINEUSE A GRAINS; Leguminosae; LEGUMINOSAS DE GRANO; Medical sciences; Molecular Sequence Data; Nuclear Magnetic Resonance, Biomolecular; oleanene glucuronide; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; PHASEOLUS VULGARIS; Plant physiology and development; Plants, Medicinal; SAPONINAS; SAPONINE; SAPONINS; Saponins - analysis; Saponins - isolation & purification; SOJA; SOYBEANS; TECHNIQUE ANALYTIQUE; TECNICAS ANALITICAS; triterpene saponin; Terpenoid; Molecular structure; Pharmacognosy; Medicinal plant; Saponin; Grain legume; Leguminosae; Dicotyledones; Angiospermae; Plant origin; Isolation; Spermatophyta; Food; Quantitative analysis
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.62.429

HPLC analysis and yield of oleanene-glucuronide (OG) was done on some commercially available edible beans: seeds of Glycine max, Glycine max cv. Kuromame, Phaseolus vulgaris cv. Torosuku, Phaseolus vulgaris cv. Toramame, Phaseolus vulgaris cv. Taishokintoki, Phaseolus coccineus cv. Ooshirobana, Phaseolus coccineus cv. Murasakihanamame, Vigna unguiculata cv. Chuguro, Vigna angularis cv. Dainagon, Arachis hypogaea, Pisum sativum, and Vicia faba. All the beans listed above have OG, though in varying the amounts. Furthermore the HPLC profiles of beans belonging to the same genus were very similar except for that of the vigna genus. There was no great difference of the HPLC profiles with respect to the cultivated varieties. The structures of the major OGs in each type of beans were identified as soyasaponins I (1) and V (2), and phaseoside I (3) (Phaseolus vulgaris and P. coccineus); 1 and soyasaponin II (4) (glycine max); 1 and 2 (Vigna unguiculata); 1 (Pisum sativum, Arachis hypogaea and vicia faba). In contrast, those in Dainagon (Vigna angularis cv. Dainagon) were identified as azukisaponins II (5) and VI (6)