A new triterpene glucosyl ester from the fruit of the blackberry (Rubus allegheniensis)

Masateru Ono; Michiko Tateishi; Chikako Masuoka; Hiromasa Kobayashi; Keiji Igoshi; Haruki Komatsu; Yasuyuki Ito; Masafumi Okawa; Toshihiro Nohara

doi:10.1248/cpb.51.200

A new triterpene glucosyl ester from the fruit of the blackberry (Rubus allegheniensis)

Chem Pharm Bull (Tokyo). 2003 Feb;51(2):200-2. doi: 10.1248/cpb.51.200.

Authors

Masateru Ono¹, Michiko Tateishi, Chikako Masuoka, Hiromasa Kobayashi, Keiji Igoshi, Haruki Komatsu, Yasuyuki Ito, Masafumi Okawa, Toshihiro Nohara

Affiliation

¹ Kyushu Tokai University School of Agriculture, Japan.

PMID: 12576657
DOI: 10.1248/cpb.51.200

Abstract

A new triterpene glucosyl ester, rubusside A, has been isolated from the fruit of the blackberry (Rubus allegheniensis PORT.) along with a known triterpene glucosyl ester, niga-ichigoside F1. The chemical structure of rubusside A was determined on the basis of spectroscopic data as well as chemical evidence.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Esters / chemistry
Esters / isolation & purification
Fruit*
Glucose / analogs & derivatives
Glucose / chemistry
Glucose / isolation & purification
Plant Extracts / chemistry
Plant Extracts / isolation & purification
Rosaceae*
Triterpenes / chemistry*
Triterpenes / isolation & purification

Substances

Esters
Plant Extracts
Triterpenes
Glucose