Ziziphin

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title: "Ziziphin" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["taste-modifiers", "saponins", "triterpene-glycosides", "acetate-esters"] topic_path: "general/taste-modifiers" source: "https://en.wikipedia.org/wiki/Ziziphin" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

| Verifiedfields = changed | Watchedfields = changed | verifiedrevid = 401621762 | ImageFile=Ziziphin.png | ImageSize=200px | IUPACName=(23R)-3β-[α-L-Rhamnopyranosyl-(1→4)-α-L-arabinopyranosyloxy]-16β,23:16α,30-diepoxydammar-24-en-20-yl α-L-rhamnopyranoside 2,3-diacetate | SystematicName=(12S,13R,14R,15S,16S,31S,33R,34aS,36aS,36bR,38aR,310S,312aR,312bR,314aR,314bS,52S,53R,54R,55S,72S,73R,74R,75R,76S)-15,53,54,73,74,75-Hexahydroxy-16,31,36b,39,39,312a,76-heptamethyl-33-(2-methylprop-1-en-1-yl)hexadecahydro-36H,38H-2,4,6-trioxa-3(1,10)-[4a,6a]methanophenanthro[2,1-d]pyrano[2,3-b]pyrana-1,7(2),5(2,5)-tris(oxana)heptaphane-13,14-diyl diacetate | OtherNames= |Section1={{Chembox Identifiers | CASNo_Ref = | CASNo=73667-51-3 | ChEBI = 10120 | KEGG = C08991 | PubChem=441957 | ChemSpiderID_Ref = | ChemSpiderID = 390526 | StdInChI=1S/C51H80O18/c1-23(2)18-28-19-49(11,69-45-41(65-27(6)53)40(64-26(5)52)35(55)25(4)63-45)42-29-12-13-32-47(9)16-15-33(46(7,8)31(47)14-17-48(32,10)50(29)21-51(42,68-28)61-22-50)67-43-38(58)36(56)30(20-60-43)66-44-39(59)37(57)34(54)24(3)62-44/h18,24-25,28-45,54-59H,12-17,19-22H2,1-11H3/t24-,25-,28-,29+,30-,31-,32+,33-,34-,35-,36-,37+,38+,39+,40+,41+,42-,43-,44-,45-,47-,48+,49-,50-,51-/m0/s1 | StdInChIKey = SPFBVQWRJFUDBB-FYBFSNJASA-N | SMILES=C[C@H]1C@@HO |Section2={{Chembox Properties | C=51 | H=80 | O=18 | MolarMass=981.17 g/mol | Appearance= | Density=1.345 g/cm3 | MeltingPt= | BoilingPt= | Solubility= |Section3={{Chembox Hazards | MainHazards= | FlashPt= | AutoignitionPt =

Ziziphin, a triterpene glycoside which exhibits taste-modifying properties, has been isolated from the leaves of Ziziphus jujuba (Rhamnaceae).

Among ziziphin's known homologues found in this plant, it is the most anti-sweet. However, its anti-sweet activity is less effective than gymnemic acid 1, another anti-sweet compound glycoside isolated from the leaves of Gymnema sylvestre (Asclepiadaceae).

Ziziphin reduces perceived sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: steviol glycoside – artificial: sodium saccharin and aspartame) and sweet amino acids (e.g. glycine). However, it has no effect on the perception of the other tastes, bitterness, sourness and saltiness.

References

References

  1. Kinghorn, A.D. and Compadre, C.M. ''Alternative Sweeteners: Third Edition, Revised and Expanded'', Marcel Dekker ed., New York, 2001. {{ISBN. 0-8247-0437-1
  2. Kurihara, Y.. (1992). "Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins". Crit. Rev. Food Sci. Nutr..

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taste-modifierssaponinstriterpene-glycosidesacetate-esters