2',4,4'-trihydroxy-3-methoxydihydrochalcone

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 直链 1,3-二芳基丙烷
• 英文名称: 2',4,4'-trihydroxy-3-methoxydihydrochalcone
• 英文别名: 3-(4-hydroxy-3-methoxyphenyl)-1-(2,4-dihydroxyphenyl)propan-1-one；4,2',4'-Trihydroxy-3-methoxydihydrochalcone；1-(2,4-dihydroxyphenyl)-3-(4-hydroxy-3-methoxyphenyl)propan-1-one
• 化学式: C₁₆H₁₆O₅
• 分子量: 288.3
• InChiKey: NKLQEBAADGTJCF-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3
• 重原子数：
  21
• 可旋转键数：
  5
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.19
• 拓扑面积：
  87
• 氢给体数：
  3
• 氢受体数：
  5

反应信息

• 作为产物：
  描述：

  在 5%-palladium/activated carbon 、 氢气 作用下， 以 乙醇 、 乙酸乙酯 为溶剂， 反应 6.0h， 生成 2',4,4'-trihydroxy-3-methoxydihydrochalcone
  参考文献：
  名称：

  Identification of Interleukin-8-Reducing Lead Compounds Based on SAR Studies on Dihydrochalcone-Related Compounds in Human Gingival Fibroblasts (HGF-1 cells) In Vitro

  摘要：

  背景：为了识别针对牙周疾病的潜在活性，对十八种二氢黄酮类化合物及结构相关化合物在已建立的人牙龈成纤维细胞（HGF-1细胞）牙周炎生物体外细胞模型中进行了测试。方法：在HGF-1细胞与一种细菌内毒素（牙龈脓毒素脂多糖，pgLPS）和每种单独的二氢黄酮类化合物在1 µM至100 µM浓度范围内共同孵育后，通过qPCR测定白细胞介素-8（IL-8）的基因表达，并通过ELISA测定细胞白细胞介素-8（IL-8）的释放。结果：基于二氢黄酮骨架和其芳香环上的各种取代模式的结构-活性分析显示，2′,4,4′,6′-四羟基-3-甲氧基二氢黄酮（7）是最有效的抗炎化合物，将pgLPS诱导的IL-8释放浓度在1 µM至100 µM之间降低了94%。一般来说，A环上的2,4,6-三羟基取代和B环上的香草酰（4-羟基-3-甲氧基）模式同时出现，对于IL-8释放抑制是首选。此外，在A、B连接链中引入一个电负原子导致了抗炎活性的增加，表现为对4-羟基苯甲酸N-香草酰胺（13）的效力。结论：我们的数据可能可用于进一步设计用于口腔护理产品中强效抗炎添加剂的先导结构。

  DOI：

  10.3390/molecules25061382

文献信息

• AROMA COMPOSITIONS OF ALKAMIDES WITH HESPERETIN AND/OR 4-HYDROXYDIHYDROCHALCONES AND SALTS THEREOF FOR ENHANCING SWEET SENSORY IMPRESSIONS
  申请人：Ley Jakob

  公开号：US20080242740A1

  公开（公告）日：2008-10-02

  The invention primarily relates to aroma compositions of (i) certain saliva-stimulating alkamides having a tingling, pungent and/or hot flavor (such as for example pellitorines, spilanthol) with (ii) hesperetin (5,7-dihydroxy-3-(3-hydroxy-4-methoxyphenyl)-chroman-4-one) or the enantiomers and/or salts thereof and/or (iii) 4-hydroxydihydrochalcones (3-(4-hydroxyphenyl)-1-phenylpropan-1-ones) and/or the salts thereof, the use thereof to enhance the sweet flavor of sweet-tasting substances or the sweet odor impression of aroma substances which give rise to a sweet odor impression, but in particular to enhance the sweet initial flavor or odor (initial sweetness). The invention thus relates to the use of said aroma compositions as general sweetness enhancers and enhancers of initial sweetness. The invention further relates to certain preparations which contain an effective amount of said aroma compositions of (i) alkamides (such as in particular pellitorines, spilanthol) with (ii) hesperetin or the enantiomers and/or salts thereof and/or (iii) 4-hydroxydihydrochalcones and/or the salts thereof and methods for enhancing the sweet flavor or initial sweetness of a sweet-tasting substance or the sweet odor impression or initial sweetness of an aroma substance which gives rise to a sweet odor impression. The invention also relates to the use of certain alkamides (i) to enhance the initial sweetness of a preparation comprising (ii) hesperetin or the enantiomers and/or salts thereof and/or (iii) 4-hydroxydihydrochalcones and/or the salts thereof and (b) sweet-tasting substances and/or (c) aroma substances which give rise to a sweet odor impression.

  该发明主要涉及具有刺激唾液分泌的辣味、刺激性和/或辛辣风味的某些唾液激发烷酰胺（例如佩利托林、斯皮兰托尔）与（ii）橙皮素（5,7-二羟基-3-(3-羟基-4-甲氧基苯基)-4-羟基-香豆素）或其对映体和/或盐以及（iii）4-羟基二氢黄烷酮（3-(4-羟基苯基)-1-苯基丙酮）和/或其盐的香气组合物，其用途是增强甜味物质的甜味或产生甜味印象的香料物质的甜味印象，尤其是增强甜味的初始风味或香气（初始甜味）。该发明因此涉及将所述香气组合物用作一般甜味增强剂和初始甜味增强剂。该发明还涉及含有有效量所述香气组合物的某些配方（i）烷酰胺（例如特别是佩利托林、斯皮兰托尔）与（ii）橙皮素或其对映体和/或盐以及（iii）4-羟基二氢黄烷酮和/或其盐的方法，用于增强甜味物质的甜味或初始甜味或产生甜味印象的香料物质的甜味印象或初始甜味。该发明还涉及使用某些烷酰胺（i）来增强含有（ii）橙皮素或其对映体和/或盐以及（iii）4-羟基二氢黄烷酮和/或其盐的配方的初始甜味以及（b）甜味物质和/或（c）产生甜味印象的香料物质的初始甜味。
• Aroma Composition to Reduce or Suppress Undesirable Bitter and Astringent Taste Impressions of Sweeteners
  申请人：Riess Thomas

  公开号：US20100151055A1

  公开（公告）日：2010-06-17

  The invention concerns an aroma composition to reduce or suppress a bitter or astringent impression in the oral cavity, comprising (i) one or more sweeteners and (ii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iii) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (iv) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition, the use of an aroma composition for reducing or eliminating a bitter and astringent effect of an artificial sweetener and a corresponding method for reducing or eliminating the bitter and astringent effect of a sweetener.

  本发明涉及一种香气组合物，用于减少或抑制口腔中的苦涩或涩感，包括（i）一种或多种甜味剂和（ii）一种或多种特定的苦味掩蔽香气物质和/或调味料，以及可选的（iii）一种或多种增强甜味的香气物质和/或甜味剂，以及可选的（iv）一种或多种不活性物质或载体。本发明还涉及一种制剂，包含这样的香气组合物，使用香气组合物来减少或消除人工甜味剂的苦涩和涩感效果以及相应的方法。
• USE OF 1-(2,4-DIHYDROXY-PHENYL)-3-(3-HYDROXY-4-METHOXY-PHENYL)-PROPAN-1-ONE
  申请人：Backes Michael

  公开号：US20110189108A1

  公开（公告）日：2011-08-04

  The invention concerns the use of a deoxy hesperetin dihydrochalcone or a salt of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of a plurality of salts of the deoxy hesperetin dihydrochalcone (I) or a mixture comprising or consisting of deoxy hesperetin dihydrochalcone (I) and a salt or a plurality of salts of the deoxy hesperetin dihydrochalcone (I), to influence the strength of taste impressions of sweet-tasting, unpleasant-, in particular bitter-, tasting or both sweet- and unpleasant-, in particular bitter-, tasting substances or mixtures of substances.

  本发明涉及使用脱氧异柚皮素二氢黄酮或脱氧异柚皮素二氢黄酮的盐（I），或包含或由多种脱氧异柚皮素二氢黄酮（I）的盐组成或构成的混合物，或包含或由脱氧异柚皮素二氢黄酮（I）和脱氧异柚皮素二氢黄酮（I）的一个或多个盐组成或构成的混合物，来影响甜味、不愉快-尤其是苦味-或同时甜味和不愉快-尤其是苦味-的物质或物质混合物的味道强度。
• USE OF 4-HYDROXYDIHYDROCHALCONES AND THEIR SALTS FOR ENHANCING AN IMPRESSION OF SWEETNESS
  申请人：Krammer Gerhard

  公开号：US20100233102A1

  公开（公告）日：2010-09-16

  The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) wherein R 1 , R 2 , R 3 and R 4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R 1 , R 2 or R 3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above or a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula (I), wherein R 1 , R 2 , R 3 and R 4 are each defined in the way given above, to enhance the sweet taste of a sweet-tasting substance or the impression of a sweet smell of a flavouring that gives an impression of a sweet smell.

  本发明提供使用式(I)的4-羟基二氢查尔酮，其中R1、R2、R3和R4各自独立地表示H、OH或O-烷基，但至少其中一个基团R1、R2或R3表示OH，以及该式(I)的4-羟基二氢查尔酮的盐，含有或由两种或更多不同的式(I)的4-羟基二氢查尔酮混合而成，其中R1、R2、R3和R4的定义如上所述，含有或由两种或更多不同的式(I)的4-羟基二氢查尔酮的盐混合而成，其中R1、R2、R3和R4的定义如上所述，含有或由式(I)的4-羟基二氢查尔酮或两种或更多不同的式(I)的4-羟基二氢查尔酮混合而成，其中R1、R2、R3和R4的定义如上所述，以及式(I)的4-羟基二氢查尔酮的盐或两种或更多不同的式(I)的4-羟基二氢查尔酮的盐混合而成，用于增强甜味物质的甜味或给予甜味香料的甜味印象。
• Method for Biotechnological Production of Dihydrochalcones
  申请人：Symrise AG

  公开号：US20140045233A1

  公开（公告）日：2014-02-13

  A method for production of a dihydrochalcone, especially of phloretin, using a transgenic microorganism, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a′), comprising or consisting of a gene coding for a plant chalcone isomerase, and a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, corresponding transgenic microorganisms, containing a nucleic acid section (a), comprising or consisting of a gene coding for a bacterial chalcone isomerase, and/or a nucleic acid section (a′), comprising or consisting of a gene coding for a plant chalcone isomerase, and/or a nucleic acid section (b), comprising or consisting of a gene coding for a bacterial enoate reductase, and host cells, containing one or more identical or different such vectors.

  一种利用转基因微生物生产二氢黄酮的方法，特别是花瘤素的方法，其中所述转基因微生物包含核酸片段(a)，包括或仅包括编码细菌查尔酮异构酶的基因，和/或核酸片段(a')，包括或仅包括编码植物查尔酮异构酶的基因，以及核酸片段(b)，包括或仅包括编码细菌烯酸还原酶的基因，所述转基因微生物，包含核酸片段(a)，包括或仅包括编码细菌查尔酮异构酶的基因，和/或核酸片段(a')，包括或仅包括编码植物查尔酮异构酶的基因，和/或核酸片段(b)，包括或仅包括编码细菌烯酸还原酶的基因，以及包含一个或多个相同或不同的这样的载体的宿主细胞。