CAS 57817-89-7

Kaur-16-en-18-oic acid, 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-, β-D-glucopyranosyl ester, (4α)-

Description:

Kaur-16-en-18-oic acid, 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-, β-D-glucopyranosyl ester, with CAS number 57817-89-7, is a complex glycosylated compound derived from the kaurene family of terpenoids. This substance features a kaurene backbone, characterized by a fused cyclohexane and cyclopentane ring structure, which is typical of many plant-derived terpenes. The presence of multiple sugar moieties, specifically β-D-glucopyranosyl units, indicates its potential role in biological systems, possibly enhancing solubility and bioavailability. Such glycosylation can also influence the compound's pharmacological properties, including its interaction with biological receptors and enzymes. Kaur-16-en-18-oic acid derivatives are often studied for their potential therapeutic applications, including anti-inflammatory and anticancer activities. The specific stereochemistry, denoted by the (4α)- configuration, suggests a particular spatial arrangement of atoms that may affect the compound's reactivity and biological function. Overall, this compound exemplifies the intricate relationship between structure and function in natural products.

Formula: C₃₈H₆₀O₁₈

InChI: InChI=1S/C38H60O18/c1-16-11-37-9-5-20-35(2,7-4-8-36(20,3)34(50)55-32-29(49)26(46)23(43)18(13-40)52-32)21(37)6-10-38(16,15-37)56-33-30(27(47)24(44)19(14-41)53-33)54-31-28(48)25(45)22(42)17(12-39)51-31/h17-33,39-49H,1,4-15H2,2-3H3/t17-,18-,19-,20+,21+,22-,23-,24-,25+,26+,27+,28-,29-,30-,31+,32+,33+,35-,36-,37-,38+/m1/s1

InChI key: InChIKey=UEDUENGHJMELGK-HYDKPPNVSA-N

SMILES: C[C@]12[C@]3([C@]4(C[C@](O[C@H]5[C@H](O[C@@H]6O[C@H](CO)[C@@H](O)[C@H](O)[C@H]6O)[C@@H](O)[C@H](O)[C@@H](CO)O5)(C(=C)C4)CC3)CC[C@@]1([C@@](C(O[C@@H]7O[C@H](CO)[C@@H](O)[C@H](O)[C@H]7O)=O)(C)CCC2)[H])[H]

Synonyms:

• (4α)-β-D-Glucopyranosyl-13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oat
• (4α)-β-D-glucopyranosyl 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oate
• 1,2-Stevioside
• 13-[(2-O-β-D-glucopiranosil-β-D-glucopiranosil)oxi]kaur-16-en-18-oato de (4α)-β-D-glucopiranosilo
• 13-[(2-O-β-D-glucopyrannosyl-β-D-glucopyrannosyl)oxy]kaur-16-ene-18-oate de (4α)-β-D-glucopyrannosyle
• 1H-2,10a-Ethanophenanthrene, kaur-16-en-18-oic acid deriv.
• E 960
• Kaur-16-en-18-oic acid, 13-[(2-O-β-<span class="text-smallcaps">D</smallcap>-glucopyranosyl-β-<smallcap>D</smallcap>-glucopyranosyl)oxy]-, β-<smallcap>D</span>-glucopyranosyl ester, (4α)-
• Stevian 50
• Stevioside
• Steviosin
• α-G Sweet PX
• α-G-Sweet
• 1-O-[(5bêta,8alpha,9bêta,10alpha,13alpha)-13-{[2-O-(bêta-D-Glucopyranosyl)-bêta-D-glucopyranosyl]oxy}-18-oxokaur-16-én-18-yl]-bêta-D-glucopyranose
• (1R,4S,5R,9S,10R,13S)-13-{[(2S,3R,4S,5S,6R)-4,5-Dihydroxy-6-(hydroxyméthyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxyméthyl)tétrahydro-2H-pyran-2-yl]oxy}tétrahydro-2H-pyran-2-yl]oxy}-5,9-diméthyl-14-méthylènetétracyclo[11.2.1.0~1,10~.0~4,9~]hexadécane-5-carboxylate de (2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxyméthyl)tétrahydro-2H-pyran-2-yle
• 1-O-[(5beta,8alpha,9beta,10alpha,13alpha)-13-{[2-O-(beta-D-Glucopyranosyl)-beta-D-glucopyranosyl]oxy}-18-oxokaur-16-en-18-yl]-beta-D-glucopyranose
• Kaur-16-en-18-oic acid, 13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-, β-D-glucopyranosyl ester, (4α)-
• (2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl (1R,4S,5R,9S,10R,13S)-13-{[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl]oxy}tetrahydro-2H-pyran-2-yl]oxy}-5,9-dimethyl-14-methylenetetracyclo[11.2.1.0~1,10~.0~4,9~]hexadecane-5-carboxylate
• Stevia Sugar
• (2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl-(1R,4S,5R,9S,10R,13S)-13-{[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl]oxy}tetrahydro-2H-pyran-2-yl]oxy}-5,9-dimethyl-14-methylentetracyclo[11.2.1.0~1,10~.0~4,9~]hexadecan-5-carboxylat

Steviol glycosides

CAS: 57817-89-7

Steviol glycosides are natural sweeteners, which are extracted from the leaves of the Stevia rebaudiana plant with glycosidic compounds as their principal components. These compounds interact with taste receptors on the tongue, specifically the T1R2 and T1R3 proteins, to produce a sweet sensation via non-caloric pathways, as they do not undergo the metabolic processes typical of carbohydrates. Steviol glycosides' primary use is in the food and beverage industry as a non-caloric sugar alternative, facilitating reduced sugar formulations while maintaining sweetness. They are also employed in pharmaceuticals and dietary supplements, where reduced caloric intake is desired. Due to their high-intensity sweetness and stability under heat and pH variations, steviol glycosides are preferred in various formulations, including baked goods and carbonated beverages. Their natural origin and metabolic neutrality offer advantages for developing health-conscious products.

Purity: Min. 95%

Color and Shape: Powder

Ref: 3D-OS45158

Stevioside

CAS: 57817-89-7

Formula: C₃₈H₆₀O₁₈

Purity: 80%

Molecular weight: 804.88

Ref: 10-F519589

Stevioside hydrate

CAS: 57817-89-7

Stevioside hydrate is a natural sweetener, which is a steviol glycoside derived from the leaves of the Stevia rebaudiana plant. The stevia plant is native to South America and has been used for centuries as a non-caloric sweetener. The mode of action of stevioside involves its interaction with the sweet taste receptors on the tongue, specifically binding to the taste receptor cells and triggering a sensory response that is perceived as sweetness. Unlike sucrose, which provides calories, stevioside offers a sweetening effect without significant caloric contribution, making it an advantageous option for sugar replacement.

Formula: C₃₈H₆₀O₁₈•xH₂O

Purity: Min. 90 Area-%

Color and Shape: Powder

Molecular weight: 804.87 g/mol

Ref: 3D-XS165242