aglykonoina

Aglykonoina is a term encountered in Greek-language discussions of biochemistry and pharmacognosy to refer to aglycones—the non-sugar components of glycosides. In the glycoside molecule, a sugar moiety (glycone) is bound to a non-sugar aglycone. When glycosides are hydrolyzed, such as during digestion or chemical treatment, the glycone and aglycone parts separate, yielding the aglykonoina (aglycones) and free sugars.

Etymology and usage: The word derives from Greek roots meaning “without sugar.” In English literature, the corresponding term most often used is aglycone (plural aglycones). In Greek-language sources, aglykonoina may be used to denote these non-sugar moieties in a plural form. The concept is widely applied in studies of natural products, plant chemistry, and pharmacology.

Role and significance: Aglykonoina influence the biological activity, lipophilicity, and pharmacokinetics of glycosides. The aglycone portion often dictates receptor interactions, antimicrobial or anticancer properties, and absorption characteristics. Examples of well-known aglycones include quercetin, kaempferol, and daidzein—which occur as aglycones after hydrolysis of their glycoside forms in plants or the human gut. Other aglycones include resveratrol and various anthraquinones.

Occurrence and analysis: Aglykonoina are abundant in many medicinal and dietary plants as parts of glycosides. Their study often involves hydrolysis to liberate the aglycone, followed by analytical techniques such as high-performance liquid chromatography (HPLC) or mass spectrometry to characterize structure and activity.

See also: glycoside, glycone, aglycone, pharmacognosy.