Aloin B - CAS 28371-16-6
Catalog number:
28371-16-6
Category:
Inhibitor
Not Intended for Therapeutic Use. For research use only.
Molecular Formula:
C21H22O9
Molecular Weight:
418.39
COA:
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Targets:
Others
Description:
Aloin B is one isomer of Aloin; Aloin is a physiologically active anthraquinone present in aloe.
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Purity:
>98%
Synonyms:
Aloin-B; Isobarbaloin
MSDS:
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1.On the novel action of melanolysis by a leaf extract of Aloe vera and its active ingredient aloin, potent skin depigmenting agents.
Ali SA1, Galgut JM, Choudhary RK. Planta Med. 2012 May;78(8):767-71. doi: 10.1055/s-0031-1298406. Epub 2012 Apr 11.
The present study was carried out to investigate the effects of an Aloe vera leaf extract, along with its standard active ingredient aloin, on the isolated tail melanophores of Bufo melanostictus tadpoles, which are a type of disguised smooth muscle cells offering excellent in vitro opportunities for studying the effects of pharmacological and pharmaceutical agents. It was found that the leaf extract of A. vera and its active ingredient aloin induced powerful, dose-dependent, physiologically significant melanin aggregating effects in the isolated tail melanophores of B. melanostictus similar to those of adrenaline per se. These preliminary findings clearly demonstrate that the extract of A. vera and its active ingredient aloin cause melanin aggregation leading to skin lightening via alpha adrenergic receptor stimulation. The present study opens new vistas for the use of A. vera regarding its clinical application as a new nontoxic melanolytic agent for the treatment of hyperpigmentation.
2.Determination of Aloin A and Aloin B in Aloe vera Raw Materials and Finished Products by High-Performance Liquid Chromatography: Single-Laboratory Validation.
Brown PN1, Yu R, Kuan CH, Finley J, Mudge EM, Dentali S. J AOAC Int. 2014 Sep-Oct;97(5):1323-8. doi: 10.5740/jaoacint.13-028.
A single-laboratory validation (SLV) was conducted on an HPLC method for the detection and quantification of aloin A and aloin B in Aloe vera raw materials and finished products. An extraction procedure using sonication with an acidified solvent was used for solid test materials while liquid test materials only required dilution, if necessary, prior to filtration and analysis. Separation was achieved using a fused core C18 column in 18 min under isocratic elution conditions allowing for a single analyte (aloin A) calibration curve to quantify both aloins. Adequate chromatographic resolution (Rs ≥1) was achieved for aloin A and aloin B. The calibration curves for aloin A exhibited coefficients of determination (r(2)) of ≥99.9% over the linear range of 0.3-50 μg/mL. The LOD values were 0.092 and 0.087 μg/mL, and LOQ 0.23 and 0.21 μg/mL for aloin A and aloin B, respectively. Repeatability studies were performed on nine test materials on each of 3 separate days, with five of the test materials determined to be above the LOQ having repeatability RSD (RSDr) values ranging from 0.
3.Is it possible to increase the aloin content of Aloe vera by the use of ultraviolet light?
Martínez-Romero D1, Guillén F, Pérez-Aguilar H, Castillo S, Serrano M, Zapata PJ, Valero D. J Agric Food Chem. 2013 Mar 6;61(9):2165-70. doi: 10.1021/jf304930q. Epub 2013 Feb 25.
In this paper, the effects of ultraviolet (UV) treatments on the aloin content of Aloe vera L. gel have been analyzed. UV-A treatment to A. vera plants for 36 days led to an increase in the aloin concentration in gel, rind tissue, and latex, while a decrease in chlorophylls a and b occurred in the photosynthetic tissue as a consequence of UV treatment. The growth of Penicillium digitatum and Botrytis cinerea (artificially inoculated on the leaf surface) was drastically decreased in UV-A-treated leaves, which could be attributed to the increase in the aloin concentration by the UV-A treatment. In addition, UV-C treatment to detached leaves also led to an increase in the gel aloin concentration, at higher levels than occurred with UV-A treatment, although leaves showed severe lesions after 48 h of treatment.
4.The Inhibitory Effect of Natural Products on Protein Fibrillation May Be Caused by Degradation Products - A Study Using Aloin and Insulin.
Lobbens ES1, Foderà V1, Nyberg NT2, Andersen K1, Jäger AK2, Jorgensen L1, van de Weert M1. PLoS One. 2016 Feb 16;11(2):e0149148. doi: 10.1371/journal.pone.0149148. eCollection 2016.
Protein fibrillation is the pathological hallmark of several neurodegenerative diseases and also complicates the manufacturing and use of protein drugs. As a case study, the inhibitory activity of the natural compound aloin against insulin fibrillation was investigated. Based on Thioflavin T assays, high-performance liquid chromatography and transmission electron microscopy it was found that a degradation product of aloin, formed over weeks of storage, was able to significantly inhibit insulin fibrillation. The activity of the stored aloin was significantly reduced in the presence of small amounts of sodium azide or ascorbic acid, suggesting the active compound to be an oxidation product. A high-performance liquid chromatography method and a liquid chromatography-mass spectrometry method were developed to investigate the degradation products in the aged aloin solution. We found that the major compounds in the solution were aloin A and aloin B.
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CAS 28371-16-6 Aloin B

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