Sinteza i izolacija prirodnih glikozida

Glycosides are plant secondary metabolites containing a carbohydrate component linked by anether bond to a non carbohydrate nucleus (theaglycone). They are usually bitter substances. Acids are hydrolyzed to aglycone and sugar. Apart from acidic hydrolysis, it is possible to carry out the enzyme that is more specific. Often the aglycone is released by enzymatic action when the plantt issueis damaged. Glycosides are classified according to the structure of the aglycone (nucleus) constituent. Some of the glycosides of most importance in human and animal nutrition include saponins, glucosinolates, cyanogenicglycosides, cardiac glycosides and glycoalkaloids. An example of non-reducing sugar is trehalose. Detected in shoots, it is still at the beginning of this century. It is spread in various organisms such as bacteria, fungi, plants, insects and invertebrates, and has so far been isolated from them. This paper deals with the properties of glycoside, glycoside synthesis and the experimental part of the work is isolation of trehalose from bakers yeast.