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β‐Carbolines from Japanese Sake and Soy Sauce: Synthesis and Biological Activity of Flazin and Yellow Substance YS (Perlolyrine)
Author(s) -
Gessner Wieslaw P.,
Brossi Arnold,
Bembenek Michael E.,
Abell Creed W.
Publication year - 1988
Publication title -
archiv der pharmazie
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 61
eISSN - 1521-4184
pISSN - 0365-6233
DOI - 10.1002/ardp.19883210212
Subject(s) - harmine , tryptamine , harmaline , chemistry , tryptamines , tryptophan , stereochemistry , food science , biochemistry , pharmacology , biology , amino acid
The β‐carbolines flazin ( 1 ) and perlolyrine ( 2 , substance YS) occuring in Japanese sake and soy sauce were synthesized starting with the methyl ester of L‐tryptophan or tryptamine, respectively. The inhibition of the monoamine oxidases A and B by 1 and 2 were determined and compared with the inhibitory effects of harmine and harmaline.