A Solubility-based Separation of Group B Soyasaponins from the Whole Soybean Flour

• KATANO Hajime

  Department of Bioscience and Biotechnology, Fukui Prefectural University

• NOBA Shota

  Department of Bioscience and Biotechnology, Fukui Prefectural University

• TAIRA Shu

  Department of Bioscience and Biotechnology, Fukui Prefectural University

• KAMBE Taiho

  Division of Integrated Life Science, Graduate School of Biostudies, Kyoto University

• TAKAHASHI Masakazu

  Department of Bioscience and Biotechnology, Fukui Prefectural University

抄録

This note describes a simple and rapid method to separate specific soyasaponins, including the major and multi-functional bioactive species soyasaponin Bb, from the whole soybean flour. The method is based on the difference in solubility of the soyasaponins and other components in methanol, aqueous borax solution, and 1-octanol. First, the whole soybean flour was mixed with methanol to extract hydrophobic components, and the methanol solution was concentrated. Second, the methanol solution was mixed with a larger volume of aqueous borax solution, and the supernatant was acidified to obtain a precipitate. The precipitate was found to be containing mainly four group B soyasaponins. Two of those are non-conjugated molecules, soyasaponins Bb and Bc, and the other two are 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one conjugated ones, soyasaponins βg and βa. All of them have two cis-diol groups in their structure. Therefore, although they are fundamentally insoluble in water, they became soluble in the aqueous medium in the form of divalent anionic species by the borate ester formation, and that they were re-precipitated by the hydrolysis. Furthermore, the non-conjugated group B soyasaponins could be separated by washing with 1-octanol to remove highly hydrophobic soyasaponins βg and βa. The solubility-based technique would be useful as pretreatment in the purification of these group B soyasaponins.

収録刊行物

• Analytical Sciences

  Analytical Sciences 35 (8), 935-937, 2019-08-10

  社団法人 日本分析化学会

キーワード

• Separation
• soyasaponin Bb
• soyasaponin Bc
• soyasaponin βa
• soyasaponin βg
• whole soybean flour

詳細情報

• CRID: 1390282763133053440
• NII論文ID: 130007689378
• NII書誌ID: AA10500785
• DOI: 10.2116/analsci.19n009
• ISSN: 13482246
• ISSN: 09106340
• NDL書誌ID: 029911816
• PubMed: 30956262
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I029911816
• Web Site: https://link.springer.com/content/pdf/10.2116/analsci.19N009.pdf
• Web Site: https://link.springer.com/article/10.2116/analsci.19N009/fulltext.html
• Web Site: https://www.jstage.jst.go.jp/article/analsci/35/8/35_19N009/_pdf
• 本文言語コード: en
• データソース種別:
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  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
  • KAKEN
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