primeverose | 102045-85-2

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: primeverose
• 英文别名: Xyl(b1-6)a-Glc；(2S,3R,4S,5S,6R)-6-[[(2S,3R,4S,5R)-3,4,5-trihydroxyoxan-2-yl]oxymethyl]oxane-2,3,4,5-tetrol
• CAS: 102045-85-2
• 化学式: C₁₁H₂₀O₁₀
• 分子量: 312.274
• InChiKey: QYNRIDLOTGRNML-RKCFYCSTSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -4.7
• 重原子数：
  21
• 可旋转键数：
  3
• 环数：
  2.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  169
• 氢给体数：
  7
• 氢受体数：
  10

上下游信息

• 上游原料

  中文名称	英文名称	CAS号	化学式	分子量
  1,2,3,4,6-alpha-D-葡萄糖五乙酸酯	D-glucose pentaacetate	83-87-4	C16H22O11	390.344
  (2R,3R,4S,5S,6R)-2-(苯基甲氧基)-6-[[(2S,3R,4S,5R)-3,4,5-三羟基四氢吡喃-2-基]氧基甲基]四氢吡喃-3,4,5-三醇	benzyl β-primeveroside	130622-31-0	C18H26O10	402.398
  苄基 alpha-D-吡喃葡萄糖苷	(2R,3R,4S,5S,6R)-2-(benzyloxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol	4304-12-5	C13H18O6	270.282
  1,2,3,4-四-O-乙酰基吡喃戊糖	1,2,3,4-tetra-O-acetyl-D-xylopyranose	62446-93-9	C13H18O9	318.281
  1,2,3,4-四苄基-beta-d-吡喃葡萄糖	benzyl 2,3,4-tri-O-benzyl-D-glucopyranoside	27851-29-2	C34H36O6	540.656
  苄基4,6-O-亚苄基吡喃己糖苷	benzyl 4,6-O-benzylidene-β-D-glucopyranoside	58006-32-9	C20H22O6	358.391
  苯甲基 BETA-D-吡喃葡萄糖苷 2,3,4,6-四乙酸酯	benzyl-2,3,4,6-tetra-O-acetyl-β-D-glucopyranoside	10343-13-2	C21H26O10	438.431
  D-吡喃木糖	D-Xylose	10257-31-5	C5H10O5	150.131
  ——	benzyl 2,3-di-O-benzyl-4,6-O-benzylidene-β-D-glucopyranoside	57783-66-1	C34H34O6	538.64

反应信息

• 作为产物：
  描述：

  苄基 alpha-D-吡喃葡萄糖苷 在 palladium on activated charcoal 氢氧化钾 、 lithium aluminium tetrahydride 、 三氯化铝 、 MS 4 Angstroem 、 氢气 、 sodium methylate 、 氰化汞 、 mercury dibromide 、 zinc(II) chloride 作用下， 以 甲醇 、 乙醚 、 二氯甲烷 、 乙腈 为溶剂， 反应 100.0h， 生成 primeverose
  参考文献：
  名称：

  Sen, Asish K.; Banerji, Nilima, Indian Journal of Chemistry - Section B Organic and Medicinal Chemistry, 1989, vol. 28, # 1-11, p. 818 - 823

  摘要：

  DOI：

文献信息

• Process for producing aglycon and flavor-improved food containing the aglycon by diglycosidase, and converting agent to be used in the process
  申请人：Tsuruhami Kazutaka

  公开号：US20060216281A1

  公开（公告）日：2006-09-28

  A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.

  一种生理活性物质，特别是糖苷型异黄酮的活性物质，可以通过使用足够量的二糖苷酶在适当的温度和pH下足够长的时间处理原料，而无需采用任何酸碱处理或发酵，并且基本上不改变材料的物理性质，从而高效产生。这样，原料中含有的糖苷型生理活性物质可以转化为糖苷型生理活性物质。此外，通过使用二糖苷酶和/或特定酶制剂，可以增加蛋白质或含蛋白质食品中的糖苷型物质含量，并改善其风味。
• NOVEL DIGLYCOSIDASE AND GENE ENCODING THE SAME
  申请人：Tsuruhami Kazutaka

  公开号：US20100221810A1

  公开（公告）日：2010-09-02

  A novel diglycosidase produced by a microorganism belonging to the genus Penicillium , having the following physicochemical properties: (1) action and substrate specificity: it acts on a disaccharide glycoside, releasing the disaccharide sugar and the aglycone thereof; (2) optimum pH: around 4.5; (3) pH stability: it is stable at pH 4.0 to 8.0 under the processing condition of 37° C. for 30 minutes, and retains its 80% or more of the activity even after processing at pH 4.0 or lower; (4) optimum temperature: around 60° C. in a sodium acetate-acetic acid buffer solution (pH 5.5); (5) thermal stability: it is stable at 50° C. or lower in a sodium acetate-acetic acid buffer solution (pH 5.5) and retains 45% of the activity even after processing at 60° C. for 40 minutes; (6) molecular weight: 40,000±5,000 Da based on SDS-PAGE measurement; and (7) isoelectric point (pI): about 4.3.

  一种由属于青霉属的微生物产生的新型二糖苷酶，具有以下物理化学性质：(1) 作用和底物特异性：它作用于二糖苷，释放二糖糖和其无糖基化合物；(2) 最适pH值：约为4.5；(3) pH稳定性：在37℃处理条件下，pH在4.0至8.0之间稳定，在pH 4.0或更低条件下处理后，仍保持80%或更高的活性；(4) 最适温度：在醋酸钠-醋酸缓冲溶液(pH 5.5)中约为60℃；(5) 热稳定性：在醋酸钠-醋酸缓冲溶液(pH 5.5)中，稳定在50℃或更低温度下，在60℃处理40分钟后仍保持45%的活性；(6) 分子量：基于SDS-PAGE测量，为40,000±5,000 Da；(7) 等电点(pI)：约为4.3。
• Method of releasing saccharide from glycoside
  申请人：AMANO PHARMACEUTICAL CO., LTD.

  公开号：EP1038878A1

  公开（公告）日：2000-09-27

  An enzyme composition which acts on a disaccharide glycoside, e.g., β-primeveroside or its analog, to thereby form a physiologically active component, and a method of releasing one or more monosaccharide unit from a glycoside (for example, β-primeveroside) by treating the glycoside with an enzyme composition. The enzyme composition comprises at least one of β-xylosidase and β-glucosidase.

  一种酶组合物，它作用于双糖苷，例如β-原藜芦苷或其类似物，从而形成一种生理活性成分，以及一种通过用酶组合物处理苷（例如β-原藜芦苷）而从苷中释放出一个或多个单糖单元的方法。酶组合物至少包括β-木糖苷酶和β-葡萄糖苷酶中的一种。
• NOVEL ENZYME COMPOSITIONS, PROCESS FOR PRODUCING THE SAME AND UTILIZATION OF THE SAME
  申请人：Amano Enzyme Inc.

  公开号：EP1118667A1

  公开（公告）日：2001-07-25

  This invention relates to a novel microorganism-derived enzyme having an activity to cut disaccharide glycosides (particularly, β-primeveroside and/or analogous disaccharide glycosides) in disaccharide unit, a method for producing the enzyme, a gene which encodes the enzyme and use of the enzyme. Various components can be formed by the action of this enzyme upon disaccharide glycosides.

  本发明涉及一种新型微生物衍生酶，该酶具有以二糖为单位切割二糖苷的活性（特别是β-原藜芦苷和/或类似的二糖苷）；本发明还涉及生产该酶的方法、编码该酶的基因以及该酶的用途。这种酶对二糖糖苷的作用可形成各种成分。
• PROCESS FOR PRODUCING AGLYCON BY USING DIGLYCOSIDASE AND FLAVOR-IMPROVED FOOD CONTAINING THE AGLYCON AND CONVERTING AGENT TO BE USED IN THE PROCESS
  申请人：Amano Enzyme Inc.

  公开号：EP1270735A1

  公开（公告）日：2003-01-02

  A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.

  在适当的温度和 pH 值下，用足量的双糖苷酶对材料进行足够时间的处理，使材料中含有的苷类生理活性物质转化为苷类生理活性物质，就可以有效地生产苷元类生理活性物质，特别是苷元异黄酮，而无需进行任何酸碱处理或发酵，也基本上不会改变材料的物理性质。此外，通过使用二糖苷酶和/或特定酶制剂，可以增加蛋白质或含蛋白质食品中的苷元含量，并改善其风味。