Glycosides - any molecule in which a sugar group is bonded through its anomeric carbon to another group via glycosidic bond.
Glycosidic bond - is a certain type of chemical bond that joins a sugar molecule to another molecule.
The sugar group is known as glycone and the nonsugar group as the aglycone or genin part of glycoside.
The glycone and aglycone portions can be chemically separated by hydrolysis in the presence of acid.
Many of these enzymes hydrolyze only a single glycoside; however, 2 enzymes, namely emulsin of almond kernels and myrosin of black mustard seeds, each hydrolyze a considerable number of glycosides.
B-type glycoside is the most naturally occuring glycosides.
Aglycone portion is soluble in organic solvents and is opticallyactive
CLASSIFICATION
On the basis of Glycone (Glucoside, Fructoside, Glucoronide)
CLASSIFICATION
On the basis of glycosidic linkage
O glycoside - sugar molecule combined with phenol or OH of aglycone
N glycoside - sugar molecule is combined with N of the amino group
S glycoside - sugar molecule combined with the S or SH of thiol group
C glycoside - sugar molecule is attached directly to C-atom of aglycone
