Trehalosamine

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Trehalosamine
2-Trehalosamine
3-Trehalosamine
4-Trehalosamine
6-Trehalosamine
Identifiers
3D model (JSmol)
ChemSpider
  • 2: InChI=1S/C12H23NO10/c13-5-8(18)6(16)3(1-14)21-11(5)23-12-10(20)9(19)7(17)4(2-15)22-12/h3-12,14-20H,1-2,13H2/t3-,4-,5-,6-,7-,8-,9+,10-,11-,12-/m1/s1
    Key: YSVQUZOHQULZQP-OCEKCAHXSA-N
  • 3: InChI=1S/C12H23NO10/c13-5-6(16)3(1-14)21-11(8(5)18)23-12-10(20)9(19)7(17)4(2-15)22-12/h3-12,14-20H,1-2,13H2/t3-,4-,5+,6-,7-,8-,9+,10-,11-,12-/m1/s1
    Key: OHNBYBTUSOVUMK-PNKJYEMWSA-N
  • 4: InChI=1S/C12H23NO10/c13-5-3(1-14)21-11(9(19)7(5)17)23-12-10(20)8(18)6(16)4(2-15)22-12/h3-12,14-20H,1-2,13H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-/m1/s1
    Key: GXKCUFUYTFWGNK-LIZSDCNHSA-N
  • 6: InChI=1S/C12H23NO10/c13-1-3-5(15)7(17)9(19)11(21-3)23-12-10(20)8(18)6(16)4(2-14)22-12/h3-12,14-20H,1-2,13H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-/m1/s1
    Key: JMUYOTNYEBNHGG-LIZSDCNHSA-N
  • 2: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)N)O)O)O
  • 3: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)O)N)O)O
  • 4: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)O)O)N)O
  • 6: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CN)O)O)O)O)O)O)O
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Trehalosamines are amino sugars in which a hydroxyl group of trehalose is replaced with an amino group. While 2-, 3-, and 4-trehalosamine derived from actinomycetes have been reported as natural compounds,[1][2][3] 6-trehalosamine has been reported as a synthetic compound.[4] They have weak antimicrobial activity[1][2][3][5] and could be considered as a class of aminoglycoside antibiotics. The properties and functions of 4-trehalosamine have been well investigated as follows.[6]

As "a trehalose possessing an amino group", trehalosamine shares many properties and characteristics in common with trehalose; in addition, unique functions due to the presence of an amino group are also suggested. Trehalose is used as a protective agent for starch, protein, cells, or tissues due to its non-reducing sugar moiety having lower non-specific reactivity than reducing sugars and high moisturizing and protective activities.[7] In many cases, 4-trehalosamine exhibits these protective activities either comparable to or marginally higher than those of trehalose. In addition, 4-trehalosamine exhibits a strong pH buffering activity near neutrality, while trehalose does not have such ability. Therefore, it is expected to be added to foods and industrial products as a trehalose-type moisturizing and protective agent with pH buffering ability.[6]

Effects on living organisms

As a starting material for synthesis of trehalose derivatives

References

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