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Biosynthetic 14 C‐labelling of xanthohumol in hop cones
Author(s) -
Berwanger Stefanie,
Frank Norbert,
Knauft Jutta,
Becker Hans
Publication year - 2005
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200500040
Subject(s) - xanthohumol , hop (telecommunications) , labelling , in vivo , bioavailability , chemistry , in vitro , specific activity , food science , radiochemistry , biochemistry , pharmacology , biology , enzyme , microbiology and biotechnology , computer network , computer science
Xanthohumol (Xn) has well‐established chemopreventive potential in vitro . In order to carry out in vivo bioavailability and tissue distribution studies, 14 C‐labelled Xn was produced by biolabelling. Supplying hop sprouts with 5 mCi [U‐ 14 C]glucose led to incorporation of 14 C into Xn. Delivering the radioactive precursor at once resulted in Xn with a specific activity of 318 μCi·mmol –1 ; if however the amount was supplied in aliquots over 4 days a specific activity of only 53.1 μCi·mmol –1 Xn was obtained.