aglycones

简明释义

英[ˈeɪɡlɪˌkoʊnz]美[ˈeɪɡlɪˌkoʊnz]

n. 苷配基（aglycone 的复数）

英英释义

单词用法

同义词

反义词

例句

1.TSDP may be metabolismed to a series of aglycones absorbed into blood. So, the thesis mainly research its steroidal aglycone metabolites.

黄山药总皂苷很有可能被肠道菌群代谢成一系列的皂苷元类成分吸收入血，故本论文着重研究了其苷元类代谢产物。

2.Based on the optimized condition, the two-step enrichment technology of flavonoid aglycones was studied.

并研究了聚酰胺两步法富集黄酮苷元的工艺条件。

3.TSDP may be metabolismed to a series of aglycones absorbed into blood. So, the thesis mainly research its steroidal aglycone metabolites.

黄山药总皂苷很有可能被肠道菌群代谢成一系列的皂苷元类成分吸收入血，故本论文着重研究了其苷元类代谢产物。

4.OBJECTIVE:To determine the content of Flavonoid aglycones in Trachelospermum Jasminoides(Lindl.

目的：建立以高效液相色谱法测定络石藤中黄酮苷元成分的方法。

5.Research shows that the aglycones derived from flavonoid glycosides have antioxidant properties.

研究表明，从类黄酮糖苷衍生的苷元具有抗氧化特性。

6.Many flavonoids are glycosides, which means they are attached to sugars; when the sugar is removed, the remaining structure is called an aglycone.

许多类黄酮是糖苷，这意味着它们与糖相连；当糖被去除后，剩下的结构称为苷元。

7.The metabolic conversion of glycosides to aglycones is an important step in the digestion of certain plants.

糖苷转化为苷元的代谢过程是在某些植物消化中的重要步骤。

8.The bioactivity of certain compounds can be significantly altered when they are converted to their aglycone forms.

某些化合物在转化为其苷元形式时，其生物活性可能会显著改变。

9.In herbal medicine, the aglycones of specific phytochemicals often exhibit stronger therapeutic effects than their glycoside counterparts.

在草药医学中，特定植物化学物质的苷元通常比其糖苷对应物表现出更强的治疗效果。

作文

In the realm of biochemistry, the term aglycones refers to the non-sugar component of glycosides. Glycosides are compounds formed by a sugar molecule bonded to another functional group or molecule. The aglycone, therefore, is the part that remains after the sugar is removed. This concept is crucial in understanding how various natural products function and interact within biological systems. For instance, many medicinal plants contain glycosides that exhibit therapeutic properties, but it is often the aglycone that is responsible for the biological activity observed. The importance of aglycones can be illustrated through their role in pharmacology. Many drugs are derived from plant sources, and these drugs often exist in the form of glycosides. When ingested, the glycosides are broken down in the body, releasing the aglycone. This process is known as hydrolysis, and it is essential for the activation of the drug. For example, digoxin, a cardiac glycoside used to treat heart conditions, has a sugar moiety attached to its aglycone. Once in the body, the sugar is cleaved off, allowing the aglycone to exert its medicinal effects. Furthermore, aglycones play a significant role in the flavor and aroma of various foods. In the culinary world, certain glycosides contribute to the sweetness or bitterness of plants. The aglycone portion can influence these sensory attributes. For example, in the case of steviol glycosides found in the stevia plant, the aglycone structure determines the sweetness intensity. Understanding the relationship between glycosides and their aglycones helps food scientists develop new flavors and sweeteners that can enhance our culinary experiences without added sugars. The study of aglycones extends beyond just their biological and culinary implications; they also have environmental significance. Many plants produce glycosides as a defense mechanism against herbivores and pathogens. The aglycone part of these compounds can be toxic or deterrent to pests, providing the plant with a survival advantage. Research into these natural defenses can lead to the development of sustainable agricultural practices and pest control methods that reduce reliance on synthetic chemicals. In conclusion, the concept of aglycones is multifaceted, touching upon areas of medicine, nutrition, and ecology. By comprehending the role of aglycones in glycosides, we gain insights into the biochemical pathways that underpin health and disease, the sensory experiences of food, and the intricate relationships within ecosystems. As research continues to unfold, the potential applications of aglycones in various fields will likely expand, highlighting their importance in both nature and human innovation.

在生物化学领域，术语aglycones指的是糖苷的非糖成分。糖苷是由一个糖分子与另一个功能团或分子结合而形成的化合物。因此，aglycone是指去掉糖后剩下的部分。这个概念对于理解各种天然产物在生物系统中的功能和相互作用至关重要。例如，许多药用植物含有表现出治疗特性的糖苷，但通常是aglycone负责观察到的生物活性。aglycones的重要性可以通过它们在药理学中的作用来说明。许多药物源自植物，这些药物通常以糖苷的形式存在。当摄入时，糖苷在体内被分解，释放出aglycone。这个过程被称为水解，对于药物的激活至关重要。例如，用于治疗心脏病的心苷地高辛就是一个例子，它具有一个附着在其aglycone上的糖基。在体内，糖被切断，使得aglycone能够发挥其药用效果。此外，aglycones在各种食品的风味和香气中也发挥着重要作用。在烹饪界，某些糖苷会影响植物的甜味或苦味。aglycone部分可能会影响这些感官属性。例如，在发现于甜叶菊植物中的甜叶菊糖苷中，aglycone结构决定了甜度的强度。理解糖苷与其aglycones之间的关系，帮助食品科学家开发新的风味和甜味剂，从而增强我们的烹饪体验，而无需添加糖。对aglycones的研究不仅限于其生物和烹饪的影响；它们在环境方面也具有重要意义。许多植物产生糖苷作为对抗食草动物和病原体的防御机制。这些化合物的aglycone部分可能对害虫具有毒性或威慑作用，从而为植物提供生存优势。对这些天然防御机制的研究可以导致可持续农业实践和减少对合成化学品依赖的害虫控制方法的发展。总之，aglycones的概念是多方面的，涉及医学、营养和生态等领域。通过理解aglycones在糖苷中的作用，我们获得了关于支撑健康和疾病的生化途径、食品的感官体验以及生态系统内复杂关系的见解。随着研究的不断展开，aglycones在各个领域的潜在应用可能会扩大，突显它们在自然和人类创新中的重要性。