2140
M. IZUMIKAWA et al.
OH
6'
OH
6'
OH
4'
4'
O
O
5'
9
O
9
HO
8
7
HO
O
6
2'
5'
1'
8
HO
HO
O
2'
3'
3
10
OH
2
3'
1'
OH
6''
7
10
3
4
4
5
2
11
1
4''
5''
11
1
O
1''
HO
5
HO
HO
2''
6
3''
OH
JBIR-37 (1)
JBIR-38 (2)
Fig. 1. Structures of 1 and 2, and Key Correlations of 1H-1H (bold line) and 1H-13C (arrows) of 2.
nized in 1. We thus carried out an acid hydrolysis of 1
to determine the absolute configuration of these sugar
moieties. As a result, we obtained only a glucopyrano-
side as a sugar moiety (ꢁ-form, 1-H (ꢄH 5.02, t,
J ¼ 4:0 Hz), 2-H (ꢄH 3.32, dd, J ¼ 9:0, 4.0 Hz), 3-H
(ꢄH 3.50, t, J ¼ 9:0 Hz), 4-H (ꢄH 3.20, t, J ¼ 9:0 Hz),
5-H (ꢄH 3.62, m), 6-H (ꢄH 3.63, dd, J ¼ 12:0, 3.0 Hz, ꢄH
3.55, dd, J ¼ 12:0, 6.0 Hz); ꢀ-form, 1-H (ꢄH 4.44, d,
J ¼ 8:0 Hz), 2-H (ꢄH 3.04, t, J ¼ 8:5 Hz), 3-H (ꢄH 3.28,
t, J ¼ 9:0 Hz), 4-H (ꢄH 3.18, t, J ¼ 9:0 Hz), 5-H (ꢄH
3.25, ddd, J ¼ 9:0, 6.0, 2.0 Hz) and 6-H (ꢄH 3.69, dd,
Acknowledgments
This work was supported by a grant from the New
Energy and Industrial Technology Department Organ-
ization (NEDO) of Japan. Authors thank Mr. Akihiko
Kanamoto of Op Bio Factory Co. Ltd. for his help in
collecting the sponge sample.
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25
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