6-deoxy-D-galactitol | 5328-43-8

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: 6-deoxy-D-galactitol
• 英文别名: 1-Deoxy-L-galactitol；(2S,3R,4S,5R)-hexane-1,2,3,4,5-pentol
• CAS: 5328-43-8
• 化学式: C₆H₁₄O₅
• 分子量: 166.174
• InChiKey: SKCKOFZKJLZSFA-DPYQTVNSSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -2
• 重原子数：
  11
• 可旋转键数：
  4
• 环数：
  0.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  101
• 氢给体数：
  5
• 氢受体数：
  5

安全信息

• 海关编码：
  2905499000

反应信息

• 作为反应物：
  描述：

  6-deoxy-D-galactitol 在 Enterobacter agglomerans strain 221e (FERM BP-4700) 作用下， 生成 6-deoxy-D-lyxo-2-hexulose
  参考文献：
  名称：

  DEOXYKETOHEXOSE ISOMERASE AND METHOD FOR PRODUCING DEOXYHEXOSE AND DERIVATIVE THEREOF USING SAME

  摘要：

  提供对应于所有己醛糖、己酮糖和糖醇的1-或6-去氧产物，基于去氧-Izumoring，以及一种系统生产这些产物的方法。一种使用来自Pseudomonas cichoriiST-24（FERM BP-2736）的去氧己酮糖异构酶生产去氧己酮糖及其衍生物的方法，包括将1-去氧D-己酮糖或6-去氧D-己酮糖或1-去氧L-己酮糖或6-去氧L-己酮糖在3号位置上对映异构化为各自对应的1-去氧D-己酮糖或6-去氧D-己酮糖或1-去氧L-己酮糖或6-去氧L-己酮糖作为预期产物。

  公开号：

  US20100105885A1
• 作为产物：
  描述：

  6-deoxy-L-galactose 在 sodium tetrahydroborate 作用下， 生成 6-deoxy-D-galactitol
  参考文献：
  名称：

  Characterization of 6-deoxy-d-altritol in the cell-wall polysaccharide of Nocardia asteroides R 399

  摘要：

  A polyol, found in the cell-wall of Nocardia asteroides R 399 as a component of a neutral polysaccharide mainly composed of D-arabinose and D-galactose, was identified by mass spectrometry, paper chromatography, thin-layer chromatography, and gas chromatography as 6-deoxy-D-altritol.

  DOI：

  10.1016/s0008-6215(00)90459-2

文献信息

• [EN] COMPOUNDS AND COMPOSITIONS FOR OCULAR DELIVERY<br/>[FR] COMPOSÉS ET COMPOSITIONS POUR ADMINISTRATION OCULAIRE
  申请人：GRAYBUG VISION INC

  公开号：WO2020069353A1

  公开（公告）日：2020-04-02

  The present invention provides new prodrags of Sunitinib, Brinzolamide, and Dorzolamide and compositions to treat medical disorders, for example glaucoma, a disorder or abnormality related to an increase in intraocular pressure (TOP), a disorder requiring neuroprotection, age-related macular degeneration, or diabetic retinopathy.

  本发明提供了新的Sunitinib、Brinzolamide和Dorzolamide的前药，以及用于治疗医学疾病的组合物，例如青光眼、与眼内压增高有关的疾病或异常（TOP）、需要神经保护的疾病、年龄相关性黄斑变性或糖尿病视网膜病变。
• Multiple Forms of Xylose Reductase in <i>Candida intermedia</i>:  Comparison of Their Functional Properties Using Quantitative Structure−Activity Relationships, Steady-State Kinetic Analysis, and pH Studies
  作者：Bernd Nidetzky、Kaspar Brüggler、Regina Kratzer、Peter Mayr

  DOI：10.1021/jf034426j

  日期：2003.12.1

  The xylose-fermenting yeast Candida intermedia produces two isoforms of xylose reductase: one is NADPH-dependent (monospecific xylose reductase; msXR), and another is shown here to prefer NADH approximately 4-fold over NADPH (dual specific xylose reductase; dsXR). To compare the functional properties of the isozymes, a steady-state kinetic analysis for the reaction d-xylose + NAD(P)H + H(+) <--> xylitol

  木糖发酵酵母假丝酵母产生两种木糖还原酶同工型：一种是NADPH依赖性的（单特异性木糖还原酶； msXR），另一种是NADH优于NADPH（双特异性木糖还原酶； dsXR）的4倍。为了比较同工酶的功能特性，对反应中的d-木糖+ NAD（P）H + H（+）<->木糖醇+ NAD（P）（+）进行了稳态动力学分析，并进行了特异性分析测定一系列常数（k（cat）/ K（醛））的常数，以减少一系列侧链大小不同的醛的还原以及与酶的底物结合口袋的氢键结合能力。dsXR弱结合NAD（P）（+）（K（iNAD +）= 70 microM; K（iNADP +）= 55 microM）和NADH（K（i）= 8 microM）大约与NADPH（K（i）= 14 microM）。msXR显示NADPH和NADP（+）的均匀结合（K（iNADP +）大约为K（iNADPH）= 20 microM）。通过将dsXR的对数k（cat）/
• [EN] TREATMENT OF INFECTIONS<br/>[FR] TRAITEMENT D'INFECTIONS
  申请人：ASCENDIS PHARMA AS

  公开号：WO2020064844A1

  公开（公告）日：2020-04-02

  The present invention relates among other aspects to a conjugate or a pharmaceutically acceptable salt thereof or a pharmaceutical composition comprising said conjugate or its pharmaceutically acceptable salt for use in a method of preventing or treating an infection, wherein said conjugate is water-insoluble and comprises a polymeric moiety -Z to which a plurality of moieties -L2-X0D-L1-D are covalently conjugated, wherein each -D is independently an antibiotic moiety; each -L1- is independently a linker moiety to which -D is covalently and reversibly conjugated; each -X0D- is independently absent or a linkage and each -L2- is independently either a chemical bond or a spacer moiety.

  本发明涉及一种共轭物或其药用可接受的盐，或包含所述共轭物或其药用可接受的盐的药物组合物，用于预防或治疗感染的方法，其中所述共轭物不溶于水，包括一个聚合物基团-Z，其中多个基团-L2-X0D-L1-D以共价结合方式共轭，其中每个-D独立地是抗生素基团；每个-L1-独立地是连接基团，与-D以共价和可逆方式结合；每个-X0D-独立地不存在或是一个连接，每个-L2-独立地是化学键或间隔基团。
• [EN] RAPAMYCIN CARBOHYDRATE DERIVATIVES<br/>[FR] DERIVES DE RAPAMYCINE CARBOHYDRATE
  申请人：ISOTECHNIKA INTERNAT INC

  公开号：WO2004101583A1

  公开（公告）日：2004-11-25

  This invention provides modified rapamycins that have specific monosaccharide(s), oligosaccharide(s), pseudosugar(s) or derivatives thereof attached through a linker to create rapamycin carbohydrate derivatives having enhanced pharmacokinetic and/or pharmacodynamic profiles. For example, administration of the rapamycin carbohydrate derivative results in altered pharmacokinetic profiles and reduced toxicities. Thus, the present invention provides compounds with characteristics that are distinct from other drugs in its class such as rapamycin.

  这项发明提供了经过改良的雷帕霉素，其具有通过连接剂连接的特定单糖，寡糖，伪糖或其衍生物，从而创造出具有增强药代动力学和/或药效动力学特性的雷帕霉素糖衍生物。例如，给予雷帕霉素糖衍生物的治疗导致了改变的药代动力学特性和降低的毒性。因此，本发明提供了具有与其他同类药物（如雷帕霉素）不同特性的化合物。
• 1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents
  申请人：IMAX Discovery GmbH

  公开号：EP2832233A1

  公开（公告）日：2015-02-04

  The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

  本发明主要涉及式(I)的1H-吡咯-2,4-二羰基衍生物，其中R1、R2、R3、Z、Z'和J按描述定义，及其混合物，以及用作调味剂的使用。根据本发明的化合物适用于生产、赋予或增强鲜味。本发明进一步涉及包含式(I)化合物或式(I)化合物混合物的有效量的调味混合物、口腔消费的组成物以及即食、即用和半成品，以及用于生产、赋予、改变和/或增强特定风味印象的特定方法。