D-Raffinose, D-(+)-棉子糖五水合物

D-Raffinose pentahydrate

Raffinose is the most abundant of the family of oligosaccharides that are alpha-galactosyl derivatives of sucrose (Collins, 2006). The other main member of the group is the tetrasaccharide stachyose. Raffinose is found in sugar beet molasses and whole grains. Soybean oligosaccharides make up approximately 5% of dry matter in whole beans and up to 8% of dry matter in soybean meal. Together raffinose and stachyose rank second only to sucrose in abundance, as water-soluble carbohydrates (Kumar, 2010).

Raffinose is a trisaccharide composed of galactose, glucose, and fructose. It is well known for its functional properties in food and pharmaceutical industries, and has attracted significant attention in scientific research over the past few decades. In this paper, we will discuss the definition and background of raffinose, its physical and chemical properties, synthesis and characterization, analytical methods, biological properties, toxicity and safety in scientific experiments, applications in scientific experiments, current state of research, potential implications in various fields of research and industry, limitations, and future directions.

Trisaccharide composed of galactose, fructose, and glucose. Hydrolysed to D-galactose and sucrose by D-galactosidase.

D-(+)-Raffinose is a trisaccharide composed of galactose, glucose, and fructose that occurs naturally in a variety of vegetables and grains. It is hydrolyzed to galactose and sucrose by α-galactosidase.

Definition and Background

Raffinose is a natural carbohydrate that is found in several vegetables such as beans, beets, cabbage, broccoli, and others. It was first isolated from cottonseeds in 1880 by a German scientist, and later discovered in other plant sources. Raffinose is a non-reducing sugar that belongs to a family of oligosaccharides known as galactosyl-sucroses. It is composed of galactose, glucose, and fructose, and has a molecular formula of C18H32O16. Raffinose has a sweet taste but is not as sweet as regular sugar sucrose. It is commonly used as a natural sweetener and a food additive due to its low calorific value and functional properties such as water-binding, emulsifying, and cryoprotective abilities.

Physical and Chemical Properties

Raffinose is a white crystalline powder that is soluble in water and insoluble in ethanol. It has a melting point of 82-85C and a specific rotation of +103C. Raffinose is a non-reducing sugar due to the presence of a glycosidic linkage between the fructose and glucose molecules. It is resistant to acid hydrolysis and is only broken down by specific enzymes known as alpha-galactosidases. Raffinose has a high boiling point and can withstand high temperatures during food processing.

Synthesis and Characterization

Raffinose is synthesized in plants through the enzymatic transfer of galactose from UDP-galactose to sucrose. This transfer is catalyzed by the enzyme raffinose synthase, which results in the formation of raffinose and fructose. Raffinose can also be synthesized by enzymatic and chemical methods in the laboratory. The characterization of raffinose involves various techniques such as nuclear magnetic resonance (NMR) spectroscopy, infrared (IR) spectroscopy, mass spectrometry, and X-ray crystallography.

Analytical Methods

The analysis of raffinose primarily involves chromatographic techniques such as high-performance liquid chromatography (HPLC) and thin-layer chromatography (TLC). HPLC is the most commonly used technique for the quantitative analysis of raffinose due to its high sensitivity and specificity. TLC is used for the qualitative analysis of raffinose and provides information about its purity and impurities.

Biological Properties

Raffinose has numerous biological properties including prebiotic effects, antioxidant activity, and anti-inflammatory effects. Raffinose acts as a prebiotic by selectively stimulating the growth and activity of beneficial gut bacteria such as bifidobacteria and lactobacilli. Raffinose has been shown to reduce oxidative stress and inflammation in animal and cell culture models, which may have potential implications in the prevention and treatment of various diseases.

Toxicity and Safety in Scientific Experiments

Raffinose has been shown to be safe for consumption at levels found in food and pharmaceutical products. However, high doses of raffinose can cause bloating, flatulence, and diarrhea in susceptible individuals. Raffinose has low toxicity and is not classified as a carcinogen, mutagen, or teratogen. The safety of raffinose in scientific experiments is ensured through rigorous testing and adherence to ethical guidelines.

Applications in Scientific Experiments

Raffinose has numerous applications in scientific experiments including its use as a cryoprotectant, a protein stabilizer, and a nutrient supplement. Raffinose is commonly used in cryopreservation of cells, tissues, and organs due to its ability to protect against cell damage and ice crystal formation during freezing. Raffinose has also been shown to stabilize proteins and enzymes by preventing denaturation and aggregation during storage and processing. Raffinose is used as a nutrient supplement in cell cultures and fermentation processes to enhance growth and productivity.

Current State of Research

Research on raffinose has been steadily increasing over the past few decades, with a focus on its functional properties, biological effects, and industrial applications. Recent studies have investigated the use of raffinose as a drug delivery system, a bioactive compound, and a food additive. Raffinose has also been studied for its potential use in the treatment of cancer, diabetes, and cardiovascular diseases.

Potential Implications in Various Fields of Research and Industry

Raffinose has potential implications in various fields of research and industry including food and beverage, pharmaceutical, and biotechnology industries. Raffinose can be used as a natural sweetener and an alternative to sugar in food products. It can also be used as an emulsifier, stabilizer, and thickener in food and beverage products. Raffinose has potential in the pharmaceutical industry as a drug delivery system and a bioactive compound. Raffinose also has potential in the biotechnology industry as a cryoprotectant, a nutrient supplement, and a protein stabilizer.

Limitations and Future Directions

Despite the numerous functional and biological properties of raffinose, there are limitations to its use in certain applications. One of the major limitations is its low sweetness compared to regular sugar, which limits its use as a sweetener in some food products. Another limitation is its cost compared to other food additives and sweeteners. Future research on raffinose should focus on improving its functional properties, reducing the cost of production, and discovering new applications in various fields. Further studies are needed on the potential health benefits of raffinose, particularly in the prevention and treatment of chronic diseases.

Conclusion

Raffinose is a natural carbohydrate that has numerous functional and biological properties, making it a popular ingredient in food and pharmaceutical products. Research on raffinose has increased in recent years, with studies investigating its potential use in drug delivery, bioactive compounds, and cryoprotectants. While there are limitations to its use in certain applications, raffinose has potential implications in various fields of research and industry, and future research is needed to fully explore its potential uses.

COA:

Product name: D(+)-Raffinose pentahydrate      

CAS: 17629-30-0     M.F.: C₁₈H₃₂O₁₆^.5(H₂O)     M.W._: 594.51   

References:

1. Saleki-Gerhardt A, Stowell JG, Byrn SR, Zografi G, J. Pharm. Sci. 1995, 84(3), 318