Information about Ziziphin
Ziziphin, a triterpene glycoside which exhibits taste-modifying property, has been isolated from the leaves of Ziziphus jujuba (Rhamnaceae).
Among its known homologues found in the plant, it is the most anti-sweet, however it is less potent than gymnemic acid 1.[1]
Ziziphin suppresses the sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: Steviol glycoside – artificial: sodium saccharine and aspartame) and sweet amino acid (e.g. glycine). However it has no effect on the perception of other taste: bitterness, sourness and saltiness.[2]
In chemistry, glycosides are certain molecules in which a sugar part is bound to some other part. Glycosides play numerous important roles in living organisms.
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Glycine (abbreviated as Gly or G)[1] is the organic compound with the formula HO2CCH2NH2.
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Among its known homologues found in the plant, it is the most anti-sweet, however it is less potent than gymnemic acid 1.[1]
Ziziphin suppresses the sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: Steviol glycoside – artificial: sodium saccharine and aspartame) and sweet amino acid (e.g. glycine). However it has no effect on the perception of other taste: bitterness, sourness and saltiness.[2]
References
1. ^ Kinghorn, A.D. and Compadre, C.M. Alernative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker ed., New York, 2001. ISBN 0-8247-0437-1
2. ^ Kurihara, Y. 1992. Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins. Crit. Rev. Food Sci. Nutr. 32:231-252.
2. ^ Kurihara, Y. 1992. Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins. Crit. Rev. Food Sci. Nutr. 32:231-252.
See also
Links
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In chemistry, glycosides are certain molecules in which a sugar part is bound to some other part. Glycosides play numerous important roles in living organisms.
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Z. zizyphus
Binomial name
Ziziphus zizyphus
(L.) H.Karst.
Ziziphus zizyphus (syn. Z.
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Binomial name
Ziziphus zizyphus
(L.) H.Karst.
Ziziphus zizyphus (syn. Z.
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Rhamnaceae
Juss.
Genera
See text.
Rhamnaceae, the Buckthorn family, is a large family of flowering plants, mostly trees, shrubs and some vines.
The family contains 50-55 genera and approximately 870-900 species.
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Juss.
Genera
See text.
Rhamnaceae, the Buckthorn family, is a large family of flowering plants, mostly trees, shrubs and some vines.
The family contains 50-55 genera and approximately 870-900 species.
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Gymnemic acids are glycosides isolated from the leaves of Gymnema sylvestre (Asclepiadaceae). Gymnemic acids like ziziphin and hodulcine are anti-sweet compounds, or sweetness inhibitors. After chewing the leaves, solutions sweetened with sucrose taste like water.
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Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. The living cell uses it as a source of energy and metabolic intermediate.
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Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. Honey, tree fruits, berries, melons, and some root vegetables, such as beets, sweet potatoes, parsnips, and
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The steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana bertoni). These compounds range in sweetness from 40 to 300 times sweeter than sucrose.[1] They are heat stable, pH stable, and do not ferment.
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Saccharin[2] is the oldest artificial sweetener. The basic substance, benzoic sulfinide, was produced in 1878 by Constantin Fahlberg, a chemist working on coal tar derivatives in Ira Remsen's laboratory at the Johns Hopkins University, and it was he who,
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Aspartame (or APM) (IPA: /ˈæ.spɚˌteɪm/ or /əˈspɑɹˌteɪm/
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For the plant, see .
Glycine (abbreviated as Gly or G)[1] is the organic compound with the formula HO2CCH2NH2.
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Hodulcine, are glycosides (dammarane-type Triterpene), which were isolated from the leaves of Hovenia dulcis Thunb. (Rhamnaceae) also known as Japanese Raisin Tree.
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Lactisole is a carboxylic acid salt isolated from roasted Colombian Arabica Coffee beans. Like gymnemic acid, it is a sweet-inhibitor or taste-modifier.[1]
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Anti-sweet properties
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Gymnemic acids are glycosides isolated from the leaves of Gymnema sylvestre (Asclepiadaceae). Gymnemic acids like ziziphin and hodulcine are anti-sweet compounds, or sweetness inhibitors. After chewing the leaves, solutions sweetened with sucrose taste like water.
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