Activation of a Sweet Taste Receptor by Oleanane-Type Glycosides from Wisteria sinensis

Samir Hobloss, Antoine Bruguière, David Pertuit, Tomofumi Miyamoto, Chiaki Tanaka, Christine Belloir, Marie Aleth Lacaille-Dubois, Loïc Briand, Anne Claire Mitaine-Offer

Research output: Contribution to journalArticlepeer-review


The phytochemical study of Wisteria sinensis (Sims) DC. (Fabaceae), commonly known as the Chinese Wisteria, led to the isolation of seven oleanane-type glycosides from an aqueous-ethanolic extract of the roots. Among the seven isolated saponins, two have never been reported before: 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-glucopyranosyl-(1→2)-β-D-glucuronopyranosyl-22-O-acetylolean-12-ene-3β,16β,22β,30-tetrol, and 3-O-β-D-xylopyranosyl-(1→2)-β-D-glucuronopyranosylwistariasapogenol A. Based on the close structures between the saponins from W. sinensis, and the glycyrrhizin from licorice, the stimulation of the sweet taste receptor TAS1R2/TAS1R3 by these glycosides was evaluated.

Original languageEnglish
Article number7866
Issue number22
Publication statusPublished - Nov 2022

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Chemistry (miscellaneous)
  • Molecular Medicine
  • Pharmaceutical Science
  • Drug Discovery
  • Physical and Theoretical Chemistry
  • Organic Chemistry


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