Biosynthetic  14 C‐labelling of xanthohumol in hop cones | Zendy

Berwanger Stefanie | Zendy; Frank Norbert | Zendy; Knauft Jutta | Zendy; Becker Hans | Zendy

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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.

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