138166-64-0

Upstream product

• 54918-24-0 (4-acetyl-3-hydroxy-phenyl)-β-D-glucopyranoside 
• 100-52-7 benzaldehyde 
• 100405-62-7 4'-β-D-glucopyranosyloxy-2'-hydroxy-trans-chalcone 
• 41355-40-2 3,4,6-tri-O-acetyl-2-O-(2,3,4,6-tetra-O-acetyl-α-D-glucopyranosyl)-α-D-glucopyranosyl bromide 
• 6515-36-2 7-hydroxy-2-phenyl-chroman-4-one 
• 89-84-9 2',4'-dihydroxy-4-acetophenone 
• 23141-03-9 (4-acetyl-3-hydroxy-phenyl)-(tetra-O-acetyl-β-D-glucopyranoside) 
• 133-89-1 UDP-glucose 
• 572-09-8 2,3,4,6-tetra-O-acetyl-α-D-glucopyranosyl bromide 

Relevant academic research and scientific papers

Comparing the acceptor promiscuity of a Rosa hybrida glucosyltransferase RhGT1 and an engineered microbial glucosyltransferase OleDPSA toward a small flavonoid library

Glycosylation is a widespread modification of plant secondary metabolites, and catalyzed by a superfamily of enzymes called UDP-glycosyltransferases (UGTs). UGTs are often involved in late biosynthetic steps and show broad substrate specificity or regioselectivity. In this study, the acceptor promiscuity of a Rosa hybrid UGT RhGT1 and an evolved microbial UGT OleD PSA toward a small flavonoid library was probed and compared. Interestingly, RhGT1 showed comparable acceptor promiscuity in comparison with OleDPSA, though the acceptor binding pocket of the latter is much more open and large. This clearly indicates that stabilization of the acceptor position by suitable hydrophobic interactions is important for the specificity or regioselectivity determination as well as overall fit of the acceptor into a 'big enough' binding pocket. This also poses a challenge for structure-based UGT engineering to alter the glucosylation pattern of flavonoids.

Synthesis and Taste of Some Flavanone and Dihydrochalone Glycosides in which Carbohydrate Moieties are Located at differing Positions of the Aglycones

To clarify the influence upon taste of the sugar position in the aglycone of dihydrochalcone (DHC), new nine DHC glycosides were synthesized: naringin DHC 4-O-β-D-glucopyranoside (I), naringin DHC 4-O-β-D-galactopyranoside (II), naringin DHC 4-O-β-D-xylopyranoside (III), 3,2',3'-trihydroxy-4-methoxy DHC 3'-O-β-D-galactopyranoside (XII), 3,2',4'-trihydroxy-4-methoxy DHC 4'-O-β-D-galactopyranoside (XIII), 3,2',5'-trihydroxy-4-methoxy DHC 5'-O-β-D-galactopyranoside (XIV), 3,2',6'-trihydroxy-4-methoxy DHC 6'-O-β-D-glactopyranoside (XV), 3,2',4',6'-tetrahydroxy-4-methoxy DHC 2',4'-O-β-digalactopyranoside (XVI) and 3,2',4'-trihydroxy-4-methoxy DHC 4'-O- (XL).Such compounds as I, II and III which carry the sugars in both the A and B rings of the DHC's were completely tasteless.Between XII, XIII, XIV, XV, XVI and XL, XIII and XL were 140 and 400 times sweeter than sucrose and the remainder were either slightly sweet, tasteless or bitter.