β‐Carbolines from Japanese Sake and Soy Sauce: Synthesis and Biological Activity of Flazin and Yellow Substance YS (Perlolyrine) | Zendy

Gessner Wieslaw P. | Zendy; Brossi Arnold | Zendy; Bembenek Michael E. | Zendy; Abell Creed W. | Zendy

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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.

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