Prunasin

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Prunasin
Chemical structure of prunasin
Identifiers
CAS number 99-18-3
PubChem 119033
Jmol-3D images Image 1
Properties
Molecular formula C14H17NO6
Molar mass 295.29 g/mol
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

Prunasin is a cyanogenic glucoside related to amygdalin.

Natural occurrences[edit]

Prunasin is found in species in the genus Prunus such as Prunus japonica or P. maximowiczii and in bitter almonds.[1] It is also found in leaves and stems of Olinia ventosa, O. radiata, O. emarginata and O. rochetiana[2] or in Acacia greggii.

It is also found in dandelion coffee, a coffee substitute.

Metabolism[edit]

Prunasin beta-glucosidase is an enzyme that uses (R)-prunasin and H2O to produce D-glucose and mandelonitrile.

Amygdalin beta-glucosidase is an enzyme that uses (R)-amygdalin and H2O to produce (R)-prunasin and D-glucose.

References[edit]

  1. ^ Sanchez-Perez, R.; Belmonte, F. S.; Borch, J.; Dicenta, F.; Møller, B. L.; Jørgensen, K. (2012). "Prunasin Hydrolases during Fruit Development in Sweet and Bitter Almonds". Plant Physiology 158 (4): 1916–32. doi:10.1104/pp.111.192021. PMC 3320195. PMID 22353576. 
  2. ^ Nahrstedt, Adolf; Rockenbach, Jürgen (1993). "Occurrence of the cyanogenic glucoside prunasin and II corresponding mandelic acid amide glucoside in Olinia species (oliniaceae)". Phytochemistry 34 (2): 433. doi:10.1016/0031-9422(93)80024-M.