Structure–Activity Relationship Study on Isothiocyanates: Comparison of TRPA1-Activating Ability between Allyl Isothiocyanate and Specific Flavor Components of Wasabi, Horseradish, and White Mustard,Journal of Natural Products

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Structure–Activity Relationship Study on Isothiocyanates: Comparison of TRPA1-Activating Ability between Allyl Isothiocyanate and Specific Flavor Components of Wasabi, Horseradish, and White Mustard
Journal of Natural Products ( IF 3.3 ) Pub Date : 2015-08-11 00:00:00 , DOI: 10.1021/acs.jnatprod.5b00272
Yuko Terada ₁ , Hideki Masuda ₂ , Tatsuo Watanabe ₁

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Allyl isothiocyanate (ITC) (4) is the main pungent component in wasabi, and it generates an acrid sensation by activating TRPA1. The flavor and pungency of ITCs vary depending on the compound. However, the differences in activity to activate TRPA1 between ITCs are not known except for a few compounds. To investigate the effect of carbon chain length and substituents of ITCs, the TRPA1-activiting ability of 16 ITCs was measured. Since most of the ITCs showed nearly equal TRPA1-activiting potency, the ITC moiety is likely the predominant contributor to their TRPA1-activating abilities, and contributions of other functional groups to their activities to activate TRPA1 are comparatively small.

中文翻译：

异硫氰酸酯的结构-活性关系研究：异硫氰酸烯丙酯与芥末，辣根和白芥末特定风味成分之间TRPA1活化能力的比较

异硫氰酸烯丙酯（ITC）（4）是芥末中的主要刺激性成分，它通过激活TRPA1产生刺激性感觉。ITC的味道和刺激性取决于化合物。但是，除少数化合物外，ITC之间激活TRPA1的活性差异尚不清楚。为了研究ITC的碳链长度和取代基的影响，测量了16个ITC的TRPA1激活能力。由于大多数ITC显示出几乎相等的TRPA1激活能力，因此ITC部分可能是其TRPA1激活能力的主要贡献者，其他官能团对其激活TRPA1的活性的贡献也相对较小。

更新日期：2015-08-11

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