291532-17-7
Chemical Structure
Erinacine P
- CAS No.: 291532-17-7
- Formula:C27H40O8
- Molecular Weight:492.60
IUPAC Name: (4aR,4bS,6aS,8S,9aS,9bS,9cS,10aS,10bR,Z)-7-(1-((R)-4,5-dimethyl-6-oxo-3,6-dihydro-2H-pyran-2-yl)ethylidene)-10b-hydroxy-4a,6a-dimethyl-4-oxo-4,4a,4b,5,6,6a,7,8,9,9a,9b,9c,10a,10b-tetradecahydro-1H-cyclopenta[1,2]phenanthro[9,10-b]oxiren-8-yl acetate
InChIKey: SEBFACPAABUJNW-JGSLRZJPSA-N
SMILES: C[C@]12C([C@]3([H])[C@]([C@H](C=C([C@@H](C3)OC(C)=O)C=O)O[C@H]4[C@@H]([C@H]([C@@H](CO4)O)O)O)(CC1)C)=C(CC2)C(C)C
Biological Activity:
Erinacine P is a cyathane-type diterpenoid antibacterial agent. Erinacine P is isolated from the biosynthesis of mycelia and submerged cultures of Hericium erinaceum. Erinacine P serves as a precursor for the production of important active components such as Erinacine C, A and B. Erinacine P exhibits significant antibacterial activity against Aliivibrio fischeri[1][2][3].
| Cat. No. | Product Name | Purity | Description | Pricing | |||||||||||||||||||
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Erinacine P | 98.80% | Erinacine P is a cyathane-type diterpenoid antibacterial agent. Erinacine P is isolated from the biosynthesis of mycelia and submerged cultures of Hericium erinaceum. Erinacine P serves as a precursor for the production of important active components such as Erinacine C, A and B. Erinacine P exhibits significant antibacterial activity against Aliivibrio fischeri. |
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- [1]. Kenmoku H, et al. Erinacine Q, a new erinacine from Hericium erinaceum, and its biosynthetic route to erinacine C in the basidiomycete. Biosci Biotechnol Biochem. 2002;66(3):571-575. [Content Brief]
- [2]. Kenmoku H, et al. Isolation of erinacine P, a new parental metabolite of cyathane-xylosides, from Hericium erinaceum and its biomimetic conversion into erinacines A and B[J]. Tetrahedron Letters, 2000, 41(22): 4389-4393.
- [3]. Shen T, et al. Production of cyathane type secondary metabolites by submerged cultures of Hericium erinaceus and evaluation of their antibacterial activity by direct bioautography[J]. Fungal biology and biotechnology, 2015, 2(1): 8.
Keywords
