|Source:||The seed of Glycine max (L.) Merr.|
|Biological Activity or Inhibitors:||1. Glycitin can prevent bone loss, modulate differentiation of MSC to cause a lineage shift toward the osteoblast and away from the adipocytes, and inhibit adipocytic transdifferen-tiation of osteoblasts.
2. Glycitin can reverse the unfavorable changes of lipid metabolism, regulate oxidative stress was closely related to the suppression of adipose tissue and the progression of diabetes.
|Solvent:||Pyridine, Methanol, Ethanol, etc.|
|Storage:||Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to 24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: email@example.com
|After receiving:||The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.|
|1 mg||5 mg||10 mg||20 mg||25 mg|
|1 mM||2.2401 mL||11.2005 mL||22.4009 mL||44.8019 mL||56.0023 mL|
|5 mM||0.448 mL||2.2401 mL||4.4802 mL||8.9604 mL||11.2005 mL|
|10 mM||0.224 mL||1.12 mL||2.2401 mL||4.4802 mL||5.6002 mL|
|50 mM||0.0448 mL||0.224 mL||0.448 mL||0.896 mL||1.12 mL|
|100 mM||0.0224 mL||0.112 mL||0.224 mL||0.448 mL||0.56 mL|
Biosci Biotechnol Biochem. 2015 Jan;79(1):117-23.
|Anti-obese and anti-diabetic effects of a mixture of daidzin and glycitin on C57BL/6J mice fed with a high-fat diet.[Pubmed: 25209298]|
|Results showed that mice in HFISO had a significantly lower body weight and adipose tissue compared to HF group. Blood glucose, serum HbA1c, and serum insulin also showed lower levels in HFISO group. In addition, higher hepatic GSH level and lower serum 8-hydroxy-2'-deoxyguanosine (8-OHdG) level were found in HFISO group mice. This suggests that the regulation of oxidative stress by daidzin and Glycitin was closely related to the suppression of adipose tissue and the progression of diabetes.|
J Agric Food Chem. 2011 Nov 9;59(21):11764-71.
|Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39.[Pubmed: 21942422]|
|The aim of this study was to identify the bitter receptor(s) that recognize the bitter taste of the soy isoflavone genistein. Screening of all 25 human bitter receptors revealed genistein as agonist of hTAS2R14 and hTAS2R39. Genistein displayed threshold values of 4 and 8 μM on hTAS2R14 and hTAS2R39 and EC(50) values of 29 and 49 μM, respectively. In addition, the behavior of structurally similar isoflavonoids was investigated. Although the two receptors are not closely related, the results for hTAS2R14 and hTAS2R39 were similar toward most isoflavonoid aglycones. By trend, threshold values were slightly lower on hTAS2R14. Glucosylation of isoflavones seemed to inhibit activation of hTAS2R14, whereas four of five glucosylated isoflavones were agonists of hTAS2R39, namely, Glycitin, genistin, acetylgenistin, and malonylgenistin.|
Biotechnol Lett. 2012 Jan;34(1):125-9.
|Characterization of a β-glucosidase from Sulfolobus solfataricus for isoflavone glycosides.[Pubmed: 21898127]|
|The specific activity of a recombinant β-glucosidase from Sulfolobus solfataricus for isoflavones was: daidzin > Glycitin > genistin > malonyl genistin > malonyl daidzin > malonyl Glycitin. The hydrolytic activity of this enzyme for daidzin was highest at pH 5.5 and 90°C with a half-life of 18 h, a K (m) of 0.5 mM, and a k (cat) of 2532 s(-1). The enzyme converted 1 mM daidzin to 1 mM daidzein after 1 h with a molar yield of 100% and a productivity of 1 mM h(-1). Among β-glucosidases, that from S. solfataricus β had the highest thermostability, k (cat), k (cat)/K (m), conversion yield, and productivity in the hydrolysis of daidzin.|