Epidoramectin Aglycone
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| Category | Enzyme inhibitors |
| Catalog number | BBF-05367 |
| CAS | |
| Molecular Weight | 610.78 |
| Molecular Formula | C36H50O8 |
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Description
It is a base-catalysed intermediate produced by hydrolysis of the disaccharide unit of doramectin. It is formed by epimerisation at the 2-position which ultimately rearranges irreversibly to the isomeric alkene analogue.
Specification
| Synonyms | 2-Epidoramectin Aglycone |
| IUPAC Name | (1'S,2R,3S,4'S,6S,8'R,10'Z,12'S,13'S,14'Z,20'R,21'R,24'S)-2-cyclohexyl-12',21',24'-trihydroxy-3,11',13',22'-tetramethylspiro[2,3-dihydropyran-6,6'-3,7,19-trioxatetracyclo[15.6.1.14,8.020,24]pentacosa-10,14,16,22-tetraene]-2'-one |
Reference Reading
1. A Clickable Bioorthogonal Sydnone-Aglycone for the Facile Preparation of a Core 1 O-Glycan-Array
Zoeisha S Chinoy, Kelley W Moremen, Frédéric Friscourt European J Org Chem. 2022 Jul 21;2022(27):e202200271. doi: 10.1002/ejoc.202200271. Epub 2022 May 12.
Protein-O-glycosylation has been shown to be essential for many biological processes. However, determining the exact relationship between O-glycan structures and their biological activity remains challenging. Here we report that, unlike azides, sydnones can be incorporated as an aglycon into core 1 O-glycans early-on in their synthesis since it is compatible with carbohydrate chemistry and enzymatic glycosylations, allowing us to generate a small library of sydnone-containing core 1 O-glycans by chemoenzymatic synthesis. The sydnone-aglycon was then employed for the facile preparation of an O-glycan array, via bioorthogonal strain-promoted sydnone-alkyne cycloaddition click reaction, and in turn was utilized for the high-throughput screening of O-glycan-lectin interactions. This sydnone-aglycon, particularly adapted for O-glycomics, is a valuable chemical tool that complements the limited technologies available for investigating O-glycan structure-activity relationships.
2. Phenolic composition and biological activities of stingless bee honey: An overview based on its aglycone and glycoside compounds
Adriane Costa Dos Santos, Fabiola Carina Biluca, Francieli Braghini, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa, Roseane Fett Food Res Int. 2021 Sep;147:110553. doi: 10.1016/j.foodres.2021.110553. Epub 2021 Jun 24.
Stingless bees are native to tropical and subtropical countries, such as Brazil. The wide variety of species, the sources of food collection (nectar and pollen), and the climate conditions strongly affect the chemical composition of the honey, making this a unique product with peculiar characteristics. Stingless bee honey presents higher water content, higher acidity, and a lower sugar concentration when compared to Apis mellifera honey. Moreover, there is a wide variety of microorganisms in stingless bees' environment, which leads their honey to go through a natural fermentative process during its production in the hive. Besides, fermentation and hydrolysis are effective ways to convert glycosides into aglycones, thus increasing the bioavailability of compounds. In this sense, stingless bee honey may possess a greater concentration of phenolic compounds aglycones than glycosides, which would increase its potential benefits. Therefore, this review aims to compile the most recent studies of stingless bee honey phenolic profile and its biological potential (antioxidant, antimicrobial, and anti-inflammatory activities) and a possible connection to its natural fermentation process.
3. Optimisation of an Aglycone-Enhanced Celery Extract with Germinated Soy Supplementation Using Response Surface Methodology
Hazel Lau, Hui Min Koh, Hiranya Dayal, Yi Ren, Sam Fong Yau Li Foods. 2021 Oct 19;10(10):2505. doi: 10.3390/foods10102505.
In this study, the extraction conditions of bioactive aglycones from a celery extract supplemented with germinated soy were optimised by a response surface methodology. For subsequent enzymatic hydrolysis to enhance the apigenin content, increased production of its precursor apigetrin was firstly achieved through acidic extraction at optimal conditions, involving water at pH 1, at 75 °C for 2 h. Subsequently, a central composite design was conducted to analyse the pH (3-11) and temperature (25-35 °C) effects on the aglycone levels (apigenin, daidzein and genistein). The optimal extraction conditions were pH 7.02 and 29.99 °C, which resulted in a 40-fold increase in apigenin. The novel and cost-effective application of germinated soy β-glucosidase for the conversion of aglycones in non-soy foods is demonstrated. The enhanced bioactivities of aglycones may suggest potential applications for similar formulations as functional food ingredients.
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Bio Calculators
* Our calculator is based on the following equation:
Concentration (start) x Volume (start) = Concentration (final) x Volume (final)
It is commonly abbreviated as: C1V1 = C2V2
* Total Molecular Weight:
g/mol
Tip: Chemical formula is case sensitive. C22H30N4O √ c22h30n40 ╳
