bakkenolide B
compound / compound-bakkenolide-b
バッケノリドB
Bakkenolide B is a sesquiterpene spiro-γ-lactone diol ester (acetate and angelate forms) derived from fukinoto (butterbur shoot); initially named petasinolide, later renamed bakkenolide B; identical to the compound fukinolide.
Photographs (captions in Japanese)
フキ（Petasites japonicus）の花芽、いわゆるふきのとう。bakkenolide B はこの植物由来のセスキテルペン化合物であり、化合物そのものではなく給源植物の写真である。
原料写っているもの: Petasites japonicus（フキ、ふきのとう）部位・状態: 花芽(ふきのとう)
写真: Dominicus Johannes Bergsma／ CC BY-SA 4.0／ 原画像／ 台帳の原画像
写真の範囲と来歴
被写体の確認: 原典の記載による同定。ingredient-fukinoto・compound-pyrrolizidine-alkaloids で使用した写真とは別ファイル（重複回避）。
掲載画像: Wikimedia Commons の原寸ファイルを sips で長辺2400pxに縮小。苦味研究所では切り抜き・色調変更なし（リサイズのみ）。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。
On this page (6 sections)
Reading the bitterness
Bakkenolide B is a lactone compound with a sesquiterpene skeleton found in fukinoto, bearing a diol structure esterified with both acetic acid and angelic acid. It was isolated as the principal bitter constituent from air-dried fukinoto collected around Sendai, after organic-solvent extraction and alumina chromatography. It forms white crystals with a melting point of 101–102°C, comprising approximately 0.1% of the air-dried plant. The researchers who isolated it initially named it petasinolide; however, because a similar name was already in use for a component of European Petasites species, they renamed it bakkenolide B by mutual agreement. A substance named fukinolide by another group of researchers is reported to be the same compound.
The description of this compound as the principal bitter constituent comes from the researchers who isolated it themselves, but no detailed description remains of how they evaluated the bitterness or what intensity they observed. A 2023 review again discusses bakkenolide B alongside bakkenolide A and fukinone as a major terpenoid of fukinoto; however, the review's concern there is with the compound's capacity to restore yeast growth, and it does not include discussion of bitterness itself.
Sources for this overview
Checked for this overview: Isolation conditions, melting point, and history of the name change confirmed in the body text. / Absence of documented bitterness evaluation method confirmed in the body text.
キク科山菜に含まれる機能性成分：野生植物として生き抜いてきた山菜の化学戦略を利用する
Checked for this overview: 2023 review's omission of any mention of bitterness confirmed in the body text.
Follow the connections
fukinoto (butterbur flower bud) →— principal bitter compound→ bakkenolide B
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Air-dried fukinoto collected around Sendai and studied by a group at Tohoku College of Pharmacy (1960s-1972)
Note: After the author initially named it Petasinolide, it was renamed Bakkenolide-B in consultation with Abe and Kitahara to avoid a name conflict with a European fuki constituent. It is the same substance as Naya et al.'s Fukinolide. Based on an expository article from a single research group; the primary experimental paper has not been read.
Show data
ingredient-fukinoto —has_principal_bitter_compound→ compound-bakkenolide-b