IdesinCAS# 20331-85-5 |
| Cas No. | 20331-85-5 | SDF | File under preparation. |
| PubChem ID | 21591972.0 | Appearance | Powder |
| Formula | C13H18O8 | M.Wt | 302.3 |
| Type of Compound | N/A | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | (2S,3R,4S,5S,6R)-2-[2-hydroxy-6-(hydroxymethyl)phenoxy]-6-(hydroxymethyl)oxane-3,4,5-triol | ||
| SMILES | C1=CC(=C(C(=C1)O)OC2C(C(C(C(O2)CO)O)O)O)CO | ||
| Standard InChIKey | QHQPAWAPIKTLIR-HMUNZLOLSA-N | ||
| Standard InChI | InChI=1S/C13H18O8/c14-4-6-2-1-3-7(16)12(6)21-13-11(19)10(18)9(17)8(5-15)20-13/h1-3,8-11,13-19H,4-5H2/t8-,9-,10+,11-,13+/m1/s1 | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
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Idesin Dilution Calculator
Idesin Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 3.308 mL | 16.5399 mL | 33.0797 mL | 66.1594 mL | 82.6993 mL |
| 5 mM | 0.6616 mL | 3.308 mL | 6.6159 mL | 13.2319 mL | 16.5399 mL |
| 10 mM | 0.3308 mL | 1.654 mL | 3.308 mL | 6.6159 mL | 8.2699 mL |
| 50 mM | 0.0662 mL | 0.3308 mL | 0.6616 mL | 1.3232 mL | 1.654 mL |
| 100 mM | 0.0331 mL | 0.1654 mL | 0.3308 mL | 0.6616 mL | 0.827 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Decoding the bitter taste of Idesia polycarpa var. vestita Diels fruit: Bitterness contribution and mechanisms.[Pubmed:39094345]
Food Chem. 2024 Dec 1;460(Pt 2):140609.
To comprehensively explore the contribution and mechanisms of identified low-threshold bitter substances in Idesia polycarpa var. vestita Diels (I. vestita) fruit, we performed quantification and elucidated their interactions with main bitter taste receptors through molecular docking. The established method for quantifying bitter compounds in I. vestita fruit was validated, yielding satisfactory parameters for linearity, stability, and accuracy. Idescarpin (17.71-101.05 mg/g) and Idesin (7.88-77.14 mg/g) were the predominant bitter compounds in terms of content. Taste activity values (TAVs) exceeded 10 for the bitter substances, affirming their pivotal role as major contributors to overall bitterness of I. vestita fruit. Notably, idescarpin with the highest TAV, played a crucial role in generating the bitterness of I. vestita fruit. Hydrogen bonds and hydrophobic interactions were the main driving forces. This study holds potential implications for industrial development of I. vestita fruit by providing novel insights into the mechanism underlying its bitterness formation.
Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation.[Pubmed:38056337]
Food Chem. 2024 May 1;439:138103.
Idesia polycarpa var. vestita Diels (I. vestita) has become a promising oil crop due to its easily digestible and highly nutritious fruit oil. However, the intense bitter taste of its fruit greatly limits its development and promotion in the food industry. Herein, five key bitter compounds from I. vestita fruit were isolated by sensory-guided fractionation and characterized using ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometer and nuclear magnetic resonance. The bitter taste of the identified compounds was subsequently validated by threshold tests and computational molecular docking. The bitterness threshold in water of Idesin was the lowest (12.051 mg/L), and all bitter substances spontaneously bound to the bitter receptors hTAS2R16 and hTAS2R14, with a stronger affinity for the latter (approximately -6.5 - -9.0 kcal/mol). This is the first systematic study of bitter compounds in I. vestita fruit, providing a scientific basis for revealing the mechanism of bitterness formation and bitterness control.
Inhibitory activity of phenolic glycosides from the fruits of Idesia polycarpa on lipopolysaccharide-induced nitric oxide production in BV2 microglia.[Pubmed:17128390]
Planta Med. 2007 Feb;73(2):167-9.
Two new phenolic glycosides characterized as Idesin salicylate (1) and 2-hydroxyphenol-1-O-beta-D-glucopyranosyl-(6-->1)- alpha-L-rhamnopyranoside (2) were isolated with four known compounds, idescarpin (3), Idesin (4), 1-hydroxy-6-oxocyclohex-2-enecarboxylic acid methyl ester (5) and salirepin (6), from the fruits of IDESIA POLYCARPA. All six compounds significantly inhibited lipopolysaccharide-induced nitric oxide production in BV2 microglia at concentrations from 1 microM to 100 microM.
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