Chemistry:Leptosperin
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Methyl 3,5-dimethoxy-4-[3,4,5-trihydroxy-6-[[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxan-2-yl]oxybenzoate
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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Leptosperin (originally but no longer "leptosin") is a bioactive component of Mānuka honey. It is the gentiobiose glycoside of syringic acid methyl ester. It is named for the genus Leptospermum, the shrubs from which bees harvest nectar to make this type of honey.[1] This bioactive component is the source of antibacterial property of Manuka honey[2] or other Leptospermum species derived honey.[3]
Leptosperin content can be used as a marker for the quality of the honey.[4]
References
- ↑ Kato, Yoji; Umeda, Natsuki; Maeda, Asuna; Matsumoto, Daiki; Kitamoto, Noritoshi; Kikuzaki, Hiroe (4 April 2012). "Identification of a Novel Glycoside, Leptosin, as a Chemical Marker of Manuka Honey". Journal of Agricultural and Food Chemistry 60 (13): 3418–3423. doi:10.1021/jf300068w.
- ↑ Kato, Yoji; Kawai, Masaki; Kawai, Shota; Okano, Yayako; Rokkaku, Natsumi; Ishisaka, Akari; Murota, Kaeko; Nakamura, Toshiyuki et al. (2 October 2019). "Dynamics of the Cellular Metabolism of Leptosperin Found in Manuka Honey". Journal of Agricultural and Food Chemistry 67 (39): 10853–10862. doi:10.1021/acs.jafc.9b03894.
- ↑ Bong, Jessie; Prijic, Gordana; Braggins, Terry J.; Schlothauer, Ralf C.; Stephens, Jonathan M.; Loomes, Kerry M. (1 January 2017). "Leptosperin is a distinct and detectable fluorophore in Leptospermum honeys". Food Chemistry 214: 102–109. doi:10.1016/j.foodchem.2016.07.018. ISSN 1873-7072. PMID 27507454.
- ↑ Hegazi, Nesrine M.; Elghani, Ghada E. Abd; Farag, Mohamed A. (2022). "The super-food Manuka honey, a comprehensive review of its analysis and authenticity approaches". Journal of Food Science and Technology 59 (7): 2527–2534. doi:10.1007/s13197-021-05181-7. PMID 35734106.
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