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Questions And Answer

• Overview

  Astragalin is a chemical compound. It can be isolated from Phytolacca americana (the American pokeweed) or in the methanolic extract of fronds of the fern Phegopteris connectilis.t is also found in wine.

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• Preparation

  method for the enzymatic synthesis of ASTRAGALIN comprises the following steps:
  1) Cloning, expressing, and purifying the key enzymes required for the synthesis of ASTRAGALIN, including glycogen phosphorylase GP, glucose pyrophosphorylase GalU, flavanone-3-hydroxylase F3H, flavanone synthase FLS1, and flavonoid 3-O-glucosyltransferase UGT78K2;
  2) Muscle glycogen (Gn) synthesizes glucose-1-phosphate (G-1-P) under the action of GP;
  3) G-1-P synthesizes uridine diphosphate glucose (UDPG) under the action of GalU;
  4) Naringin (NRN) synthesizes dihydrokaempferol (DHK) under the action of F3H;
  5) DHK synthesizes kaempferol (KMF) under the action of FLS1;
  6) KMF and UDPG synthesize ASTRAGALIN under the action of UGT78K2. This invention involves fewer steps, milder operating conditions, fewer byproducts, higher yield, no pollution, and significantly reduced production costs.;

• source

  Astragalin belongs to the class of organic compounds known as flavonoid-3-o-glycosides. These are phenolic compounds containing a flavonoid moiety which is O-glycosidically linked to carbohydrate moiety at the C3-position. Astragalin exists as a solid, slightly soluble (in water), and a very weakly acidic compound (based on its pKa). Within the cell, astragalin is primarily located in the cytoplasm. Astragalin can be converted into astragalin heptaacetate and 2''-acetylastragalin. Outside of the human body, astragalin can be found in a number of food items such as tamarind, american cranberry, chickpea, and bilberry. This makes astragalin a potential biomarker for the consumption of these food products.

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