N⁴-<2-acetamido-4-O-(2-acetamido-3,4,6-tri-O-acetyl-2-deoxy-β-D-glucopyranosyl)-3,6-di-O-acetyl-2-deoxy-β-D-glucopyranosyl>-Asn-Leu-Thr-NH2 | 142699-62-5

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 英文名称: N⁴-<2-acetamido-4-O-(2-acetamido-3,4,6-tri-O-acetyl-2-deoxy-β-D-glucopyranosyl)-3,6-di-O-acetyl-2-deoxy-β-D-glucopyranosyl>-Asn-Leu-Thr-NH2
• 英文别名: [(2R,3S,4R,5R,6R)-5-acetamido-3-[(2S,3R,4R,5S,6R)-3-acetamido-4,5-diacetyloxy-6-(acetyloxymethyl)oxan-2-yl]oxy-4-acetyloxy-6-[[(3S)-3-amino-4-[[(2S)-1-[[(2S,3R)-1-amino-3-hydroxy-1-oxobutan-2-yl]amino]-4-methyl-1-oxopentan-2-yl]amino]-4-oxobutanoyl]amino]oxan-2-yl]methyl acetate
• CAS: 142699-62-5
• 化学式: C₄₀H₆₃N₇O₂₀
• 分子量: 961.975
• InChiKey: LKVFQUUACUORIT-XNSWAMTKSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -4.53
• 重原子数：
  67.0
• 可旋转键数：
  22.0
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.72
• 拓扑面积：
  394.03
• 氢给体数：
  8.0
• 氢受体数：
  21.0

反应信息

• 作为产物：
  描述：

  N⁴-<2-acetamido-4-O-(2-acetamido-3,4,6-tri-O-acetyl-2-deoxy-β-D-glucopyranosyl)-3,6-di-O-acetyl-2-deoxy-β-D-glucopyranosyl>-N²-Cbz-L-aspartic acid 在 palladium on activated charcoal N-甲基吗啉 、 氢气 、 1-羟基苯并三唑 、 溶剂黄146 、 N,N'-二环己基碳二亚胺 作用下， 以 甲醇 、 水 为溶剂， -10.0~25.0 ℃ 、165.48 kPa 条件下， 反应 12.08h， 生成 N⁴-<2-acetamido-4-O-(2-acetamido-3,4,6-tri-O-acetyl-2-deoxy-β-D-glucopyranosyl)-3,6-di-O-acetyl-2-deoxy-β-D-glucopyranosyl>-Asn-Leu-Thr-NH2
  参考文献：
  名称：

  Enzyme-catalyzed glycosylation of peptides using a synthetic lipid disaccharide substrate

  摘要：

  A lipid disaccharide, consisting of chitobiose linked to dilichol via an alpha-1-pyrophosphate, has been synthesized for use as a substrate in the enzyme-catalyzed glycosylation of peptides. For the purpose of confirming the structure of the reaction product, the expected glycopeptide was synthesized via an unambiguous, convergent method. Chromatographic and spectral comparison of the synthetic vs biosynthetic glycopeptides showed that they were identical. Thus, glycosylation of synthetic peptides by a synthetically accessible lipid disaccharide can be effected using oligosaccharyltransferase isolated from yeast.

  DOI：

  10.1021/jo00041a015