aglykos

Aglykos is a term used in chemistry and biochemistry to refer to the non-sugar portion of a glycoside. Glycosides are compounds formed by a glycosidic bond between a sugar molecule (the glycone) and a non-sugar molecule (the aglycone). When a glycoside is hydrolyzed, meaning it is broken down by water, the glycone and aglycone are separated. The aglycone can be a wide variety of organic molecules, including alcohols, phenols, thiols, amines, and even steroids.

The properties and biological activity of a glycoside are often determined by the nature of its aglycone. For example, in plant biochemistry, many secondary metabolites exist as glycosides. The sugar moiety can improve the water solubility and transport of the aglycone within the plant. Once inside a cell or upon encountering specific enzymes, the glycosidic bond can be cleaved, releasing the active aglycone. This released aglycone may then exert its biological effect, such as acting as a defense compound, a signaling molecule, or a pigment. Examples of aglycones include coumarin from coumarin glycosides, and digitoxigenin from cardiac glycosides. The study of aglycones is crucial for understanding the function and applications of many naturally occurring compounds.