A New Triterpene Glucosyl Ester from the Fruit of the Blackberry (Rubus allegheniensis)

Masateru Ono; Michiko Tateishi; Chikako Masuoka; Hiromasa Kobayashi; Keiji Igoshi; Haruki Komatsu; Yasuyuki Ito; Masafumi Okawa; Toshihiro Nohara

doi:10.1248/cpb.51.200

Notes

A New Triterpene Glucosyl Ester from the Fruit of the Blackberry (Rubus allegheniensis)

Masateru Ono, Michiko Tateishi, Chikako Masuoka, Hiromasa Kobayashi, Keiji Igoshi, Haruki Komatsu, Yasuyuki Ito, Masafumi Okawa, Toshihiro Nohara

Author information

Masateru Ono
Kyushu Tokai University School of Agriculture
Michiko Tateishi
Kyushu Tokai University School of Agriculture
Chikako Masuoka
Kyushu Tokai University School of Agriculture
Hiromasa Kobayashi
Kyushu Tokai University School of Agriculture
Keiji Igoshi
Kyushu Tokai University School of Agriculture
Haruki Komatsu
Kyushu Tokai University School of Agriculture
Yasuyuki Ito
Kyushu Tokai University School of Agriculture
Masafumi Okawa
Faculty of Pharmaceutical Sciences, Kumamoto University
Toshihiro Nohara
Faculty of Pharmaceutical Sciences, Kumamoto University

Keywords: Rubus allegheniensis, triterpene glucosyl ester, butylidene, blackberry, Rosaceae, rubusside A

JOURNAL FREE ACCESS

2003 Volume 51 Issue 2 Pages 200-202

DOI https://doi.org/10.1248/cpb.51.200

Details

Abstract

A new triterpene glucosyl ester, rubusside A, has been isolated from the fruit of the blackberry (Rubus allegheniensis PORT.) along with a known triterpene glucosyl ester, niga-ichigoside F1. The chemical structure of rubusside A was determined on the basis of spectroscopic data as well as chemical evidence.

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