Carbohydrate Natural Products as a Scaffolding for the Preparation of Potential Neuraminidase Inhibitors
作者:Anna M. Maione、Emma Giordani、Mara Costa、Alessandra Spirito
DOI:10.1002/ardp.19973300105
日期:——
6‐acetamido‐6,8‐dideoxy‐D‐erythro‐β‐D‐galacto‐octopyranosyl‐1‐oxyacetic acid sodium salt, was synthesised by hydrazinolysis of Lincomycin, acetylation of methylthiolincosaminide (MTL) 9a, and by subsequent glycosylation of acetate 9b with methyl glycolate under mild conditions (NIS/TfOH). The methyl ester 10a was hydrolysed by treatment with Amberlite Ira‐4OO (OH−) resin and aqueous sodium hydroxide, followed
化合物 10b,6-乙酰氨基-6,8-双脱氧-D-赤型-β-D-半乳糖-八倍吡喃基-1-羟基乙酸钠盐,由林可霉素肼解、甲硫醇氨基甲酰胺(MTL)乙酰化合成在温和条件 (NIS/TfOH) 下,乙酸 9b 与乙醇酸甲酯的糖基化。通过用Amberlite Ira-4OO(OH-)树脂和氢氧化钠水溶液处理水解甲酯10a,然后用Dowex-50W×8(H+)树脂中和并冻干得到10b。这种羧酸盐可以代表利用碳水化合物天然产物的一系列新型唾液酸酶抑制剂中的第一种衍生物。膦酸酯 11c,在相同的实验条件下制备,以二苄基(羟甲基)膦酸酯为受体,