CAS: 490-67-5; Methyl 2-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-((((2S,3R,4S,5R)-3,4,5-Trihydroxytetrahydro-2H-Pyran-2-yl)Oxy)Methyl)Tetrahydro-2H-Pyran-2-yl)Oxy)Benzoate

该化合物是玻璃基双星苯甲酸酯化合物,其特点是存在一个甲基酯组和一个苯甲酯结构的两块糖糖糖,该化合物具有一种苯甲胺核,有助于其芳香特性,并因与一个显色相光谱基体相连的双芳基环芳烃组的附加物而进一步修改.这些糖单位的存在增强了其在极地溶剂中的溶解性,并可能影响其生物活动,使其在诸如药理学和生物化学等各个领域具有兴趣.该结构的遗传联系表明可能与生物系统发生相互作用,可能影响到其再活性和稳定性.此外,该复合可能由于糖成分中含有的乳房中心而出现特定的光学活动.总体而言,甲基2[(6-O-eta-D-xyloomicasyl-etasy-D)苯甲基丙基氧基氧氧基]苯甲醚基苯酸盐是一种复杂的结构,将芳氮化学和碳水化学化学结合,这可能对药理和天然产品产生影响.

结构式图片

上下游产品

CAS号572-09-8 2,3,4,6-四乙酰氧基-a... | CAS号7791-66-4 (2-甲氧基羰基)苯基-2-,... | CAS号10019-60-0 methyl 2-[(2S,3... | CAS号119-36-8 水杨酸甲酯

合成工艺路线路线简述

    📜2,3,4,6-Tetra-O-Acetyl-D-Glucopyranosyl Bromide置于吡啶,甲醇,三氟化硼乙醚,四丁基溴化铵,Sodium Methylate,溶剂黄146,Sodium Hydroxide,Zinc(II) Chloride体系中,用 二氯甲烷 作为反应溶剂,化学反应 55.0H,反应生成 冬绿苷
    参考文献:Synthesis And Anti-Nociceptive And Anti-Inflammatory Effects Of Gaultherin And Its Analogs
    标题:Synthesis And Anti-Nociceptive And Anti-Inflammatory Effects Of Gaultherin And Its Analogs
    摘要:The Synthesis Of Gaultherin (1) And Its Analogs Was Carried Out To Provide 11 Glycosides Under Phase-Transfer Catalytic Conditions. The Activities Of All Synthesized Compounds Were Evaluated By Nitric Oxide Production Inhibitory Assay In Vitro. Methyl 2-O-(4-O-Beta-D-Galactopyranosyl)-Beta-D-Glucopyranosylbenzoate (5F) Showed Significantly Antinociceptive And Anti-Inflammatory Effects By The Evaluation In Vivo. Structure-Activity Relationships Within These Compounds Were Discussed.
    DOI:10.1080/10286020.2011.596830

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    ✅ COA系统入驻 | 共享模式

    合成参考文献


    参考文献:10.1124/mol.119.115964
    摘要:Lee TD, Lee OW, Brimacombe KR, Chen L, Guha R, Lusvarghi S, Tebase BG, Klumpp-Thomas C, Robey RW, Ambudkar SV, Shen M, Gottesman MM, Hall MD. A High-Throughput Screen of a Library of Therapeutics Identifies Cytotoxic Substrates of P-glycoprotein. Molecular Pharmacology. 2019 Nov;96(5):629–40. doi: 10.1124/mol.119.115964.
    参考文献:10.1105/tpc.113.114231
    摘要:Tikunov YM, Molthoff J, de Vos RC, Beekwilder J, van Houwelingen A, van der Hooft JJ, Nijenhuis-de Vries M, Labrie CW, Verkerke W, van de Geest H, Viquez Zamora M, Presa S, Rambla JL, Granell A, Hall RD, Bovy AG. Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit. Plant Cell. 2013 Aug;25(8):3067–78.
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