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Names | |
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Preferred IUPAC name 2′,4,4′-Trihydroxy-6′-methoxy-3′-(3-methylbut-2-en-1-yl)chalcone | |
Identifiers | |
3D model (JSmol) | |
ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.123.285 |
PubChem CID | |
RTECS number |
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UNII | |
CompTox Dashboard (EPA) | |
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Properties | |
C21H22O5 | |
Molar mass | 354.402 g·mol−1 |
Density | 1.24 g/cm3 [1] |
Melting point | 157–159 °C (315–318 °F; 430–432 K) [1] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). |
Xanthohumol is a natural product found in the female inflorescences of Humulus lupulus , also known as hops. This compound is also found in beer and belongs to a class of compounds that contribute to the bitterness and flavor of hops. [2] Xanthohumol is a prenylated chalconoid, biosynthesized by a type III polyketide synthase (PKS) and subsequent modifying enzymes. [3] [4]
Xanthohumol is a prenylated chalconoid derived from a plant type III PKS, and is synthesized in the glandular trichromes of hop cones. [2] L-Phenylalanine serves as the starting material, which is converted to cinnamic acid by the PLP-dependent phenylalanine ammonia lyase. [5] [6] Cinnamic acid is oxidized by cinnamate-4-hydroxylase and loaded onto coenzyme A (CoA) by 4-coumarate CoA ligase to yield 4-hydroxy-cinnamoyl CoA, the starter unit for PKS extension. [5] [6] This molecule is extended three times with malonyl CoA, cyclized through a Claisen condensation, and aromatized through tautomerization to form naringenin chalcone (chalconaringenin). [5] This intermediate has the potential to form a variety of different products depending on the enzymes that modify the core structure. [2] [5] In the case of xanthohumol, a prenyltransferase called Humulus lupulus prenyltransferase 1 (HlPT-1) attaches a molecule of dimethylallyl pyrophosphate from the DXP pathway. [7] HlPT-1 has a broad substrate specificity and also participates in making other prenylated flavonoids in the hop plant. [7] Finally, an O-methyltransferase methylates a phenol substituent using S-adenosyl methionine. [6] Total syntheses of xanthohumol and derivatives have been achieved, though extraction from hops remains a primary source. [8] [9]
In commercial beers, the concentration of xanthohumol ranges from about 2 μg/L – 1.2 mg/L. [10] During the brewing process, xanthohumol and other prenylated flavonoids are lost as they are converted to the corresponding flavanones. [11] Different hop varieties and different beers contain varying quantities of xanthohumol. [2]
Xanthohumol is under basic research for its potential biological properties. [10] Xanthohumol can be extracted with pressurized hot water. [12] Xanthohumol may have potential as a killer of bladder cancer. [13]
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