Inositol phosphate profiling of fermented cowpeas by 1H NMR spectroscopy.
The inositol phosphate content of naturally fermented cowpeas (Vigna sinensis var. Carilla) was studied using ion-pair HPLC and 1H NMR spectroscopy. The fermented flour was extracted with 0.5 M HCl, and the extract was purified and fractionated by ion-exchange chromatography. 1H NMR allowed for the identification of two monophosphates [Ins(1 or 3)P1 and Ins(4 or 6)P1], one inositol diphosphate [Ins(1,4)P2], three inositol triphosphates [Ins(1,2,6)P3, Ins(1,5,6)P3, and Ins(1,4,5)P3], one inositol tetraphosphate [Ins(1,3,4,5)P4], and one inositol pentaphosphate [Ins(1,2,3,5,6)P5]. Some of these isomers [Ins(1,4,5)P3 and Ins(1,3,4,5)P4] are considered to play important biological roles in intracellular signaling.
Valverde
Serafin
S
Instituto de Química Orgánica, Instituto de Fermentaciones Industriales, and Centro de Química Orgánica "Manuel Lora-Tamayo", CSIC, Juan de la Cierva 3, 28006 Madrid, Spain.
Frias
Juana
J
Doblado
Rosa
R
Jimeno
Maria Luisa
ML
Vidal-Valverde
Concepción
C
D002851:Chromatography, High Pressure Liquid; D007887:Fabaceae / Q000737:chemistry*; D005285:Fermentation; D007295:Inositol Phosphates / Q000032:analysis*; D009682:Magnetic Resonance Spectroscopy
D007295:Inositol Phosphates