Detail of "27208-80-6"

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CAS Number:
27208-80-6
Name:
Polydatin
Molecular Structure:
Formula:
C₂₀H₂₂O₈
Molecular Weight:
390.39
Deleted CAS:
28759-35-5|32095-27-5|58462-72-9
Synonyms:
Piceid(6CI,7CI,8CI);b-D-Glucopyranoside,3-hydroxy-5-[2-(4-hydroxyphenyl)ethenyl]phenyl, (E)-;(E)-Piceid;(E)-Polydatin;(E)-Resveratrol 3-O-b-D-glucopyranoside;3-Hydroxy-5-(p-hydroxystyryl)phenyl b-D-glucoside;Polydotin peceid;Resveratrol 3-O-b-glucopyranoside;trans-Piceid;trans-Polydatin;
Density:
1.521 g/cm³
Melting Point:
223-226 °C(lit.)
Boiling Point:
707.7 °C at 760 mmHg
Flash Point:
381.8 °C
Safety:
22-24/25 Details

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Reference

Inhibiting Effects of Resveratrol and Its Glucoside Piceid against Venturia inaequalis, the Causal Agent of Apple Scab: Inhibiting Effects of Resveratrol and Its Glucoside Piceid against Venturia inaequalis, the Causal Agent of Apple Scab. Schulze, Katja; Schreiber, Lukas; Szankowski, Iris (Institute of Vegetable and Fruit Science, Fruit Science Division, University of Hannover, Sarstedt 31157, Germany). Journal of Agricultural and Food Chemistry, 53(2), 356-362 (English) 2005 American Chemical Society. CODEN: JAFCAU. ISSN: 0021-8561. DOCUMENT TYPE: Journal CA Section: 5 (Agrochemical Bioregulators) Resveratrol is a phytoalexin produced in different unrelated plant species such as grapevine and peanut. The effect of resveratrol and its glucoside trans-resveratrol-3-O-b-D-glycopyranosid (piceid) against Venturia inaequalis, the causal agent of apple scab, was evaluated using a newly established test based on enzymically isolated cuticular membranes (CMs) from apple (Malus domestica Borkh.) leaves.Some commonly used reagents like 27208-80-6 and 501-36-0 are used in this experiment. Resveratrol and piceid were either sorbed to CMs before inoculation with spores or were applied simultaneously with the Venturia inaequalis spores to the CMs, and their effect on germination, appressoria formation, and penetration was examd. Resveratrol had no influence on spore germination but a significant inhibiting effect on penetration when applied simultaneously as well as before. A percentage inhibition of 89.7 ± 11.5 and 61.8 ± 35.1 was obsd. for simultaneous and preapplication, resp. Piceid had a significant inhibitory effect on germination and completely inhibited penetration of the fungus at concns. between 200 and 400 mg mL-1 when applied simultaneously with the spores to the CMs. On piceid-enriched CM (preapplication), spores germinated but penetration was inhibited nearly completely (96.1 ± 5.1%). Thus, in vitro expts. showed that resveratrol and its glucoside in fact could contribute to improving the pathogen resistance of apple leaves. .

Purification and characterization of piceid-b-D-glucosidase from Aspergillus oryzae: All Rights Reserved. Purification and characterization of piceid-b-D-glucosidase from Aspergillus oryzae. Zhang, Chunzhi; Li, Dai; Yu, Hongshan; Zhang, Bo; Jin, Fengxie ( College of Bio and Food Technology, Dalian Institute of Light Industry, Dalian, Ganjingzi-qu 116034, Peop. Rep. China). Process Biochemistry (Amsterdam, Netherlands), 42(1), 83-88 (English) 2007 Elsevier B.V. CODEN: PBCHE5. ISSN: 1359-5113. DOCUMENT TYPE: Journal CA Section: 7 (Enzymes) Section cross-reference(s): 10, 16 The piceid-b-D-glucosidase that hydrolyzes the b-D-glucopyranoside bond of piceid to release resveratrol was isolated from Aspergillus oryzae sp.100 strain, and the enzyme was purified and characterized. The enzyme was purified to one spot in SDS polyacrylamide gel electrophoresis, and its mol. wt. was about 77 kDa.Several substances with their cas registry numbers 27208-80-6 and 501-36-0 may be metioned in this study. The optimum temp. of the piceid-b-D-glucosidase was 60 °C, and the optimum pH was 5.0. The piceid-b-D-glucosidase was stable at less than 60 °C, and pH 4.0-5.0. Ca2+, Mg2+ and Zn2+ ions have no significant effect on enzyme activity, but Cu2+ ion inhibits enzyme activity strongly. The Km value was 0.74 mM and the Vmax value was 323 nkat mg-1 for piceid. .

Detail of "27208-80-6"

Polydatin

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Reference