What is Aglycon in Chemistry?

Aglycon is a term used in chemistry to describe the non-sugar part of a glycoside, which is a molecule composed of a sugar and a non-carbohydrate component. The aglycon is the non-carbohydrate portion of the glycoside that remains after the sugar has been removed through hydrolysis or other chemical reactions.

In other words, aglycon is the part of a glycoside that is not a sugar. It can be an alcohol, an amine, or another type of molecule that is linked to the sugar moiety through a covalent bond. The aglycon is typically more polar and water-soluble than the sugar moiety, which makes it useful for various biological and pharmaceutical applications.

For example, cardiac glycosides like digoxin are composed of a sugar and an aglycon (digoxigenin) that is attached to the sugar through a glycosidic bond. After hydrolysis of the glycoside, the aglycon remains as a free molecule that can be used for various purposes, such as inhibiting protein kinases or acting as a tumor-targeting agent.