aglyconen.
/əˈɡlʌɪkəʊn/, U.S. /əˈɡlaɪkoʊn/ Biochemistry.
An organic compound (typically an alcohol or phenol) which is combined with a sugar molecule to form a glycoside, from which it may be obtained by hydrolysis. Cf. aglucone n.
ΚΠ
1908 Proc. Amer. Pharmaceut. Assoc. 56 402 L. Rosenthaler now proposes a systematic classification... For the sake of brevity he calls these non-carbohydrate constituents ‘aglycones’.
1914 H. Kraemer Appl. & Econ. Bot. ii. 170 Among the alipathic aglykones are included the glucosides, jalapin and convolvulin.
1938 A. T. Cameron Textbk. Biochem. (ed. 5) v. 122 These aglycones..possess chemical structures which relate them to the sterols.
1965 J. B. Harborne in J. F. Bonner & J. E. Varner Plant Biochem. xxiv. 624 While over a hundred different flavonoid aglycons have been isolated from plants, only eleven of these occur at all commonly... Six are anthocyanidins.
2009 T. Shibamoto & L. Bjeldanes Introd. Food Toxicol. (ed. 2) vi. 131 Hydrolysis of the glycosides by exposure to simulated gastric juice or to β-glucosidase, which is present at high levels in ripe beans, produces the active aglycones, divicine and isouramil.
This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021).
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n.1908