Literature DB >> 1602303

Novel sulfated oligosaccharides from the sea cucumber Cucumaria frondosa.

J A Findlay1, N Yayli, L Radics.   

Abstract

The structures of a novel sulfated saponin, frondoside B (C59H92O31S2M2) [5], and frondecaside (C58H92O63S6M6) [6], a unique hexasulfated decasaccharide, have been deduced by nmr (500 MHz) methods. Based on 1H COSY, relay COSY, NOESY, and 13C-nmr data, frondoside B was shown to have the structure 3 beta-O-(3-O-methyl-beta-D-glucopyranosyl-(1----3)-O-beta-D-6- sulfonatoglucopyranosyl-(1----4)-O-[beta-D-xylopyranosyl-(1----2)] -O-beta- D-quinovopyranosyl-(1----2)-O-beta-D-4-sulfonatoxylopyranosyl++ +)-holost-7-ene sodium (or potassium) salt. From 1H-COSY, relay COSY, 13C-nmr data, T1 measurements, and comparison with nmr spectra of frondoside B, the structure of frondecaside was established as 3-O-methyl-6-sulfonato-beta-D-glucopyranosyl-(1----3)-O-beta-D-6- sulfonatoglucopyranosyl-(1----4)-O-[beta-D-xylopyranosyl-(1----2)] -O-beta- D-quinovopyranosyl-(1----2)-O-beta-D-4-sulfonatoxylopyranosyl++ +-(1----1)-3-O- methyl-6-sulfonato-beta-D-glucopyranosyl-(1----3)-O-beta-D-6- sulfonatoglucopyranosyl-(1----4)-O-[beta-D-xylopyranosyl-(1----2)] -O-beta- D-quinovopyranosyl-(1----2)-O-beta-D-4-sulfonatoxylopyranoside+ ++ sodium (or potassium) salt.

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Year:  1992        PMID: 1602303     DOI: 10.1021/np50079a014

Source DB:  PubMed          Journal:  J Nat Prod        ISSN: 0163-3864            Impact factor:   4.050


  2 in total

Review 1.  Sea Cucumber Glycosides: Chemical Structures, Producing Species and Important Biological Properties.

Authors:  Muhammad Abdul Mojid Mondol; Hee Jae Shin; M Aminur Rahman; Mohamad Tofazzal Islam
Journal:  Mar Drugs       Date:  2017-10-17       Impact factor: 5.118

Review 2.  Northern Sea Cucumber (Cucumaria frondosa): A Potential Candidate for Functional Food, Nutraceutical, and Pharmaceutical Sector.

Authors:  Abul Hossain; Deepika Dave; Fereidoon Shahidi
Journal:  Mar Drugs       Date:  2020-05-22       Impact factor: 5.118

  2 in total

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