D-来苏糖, D-Lyxose

D-Lyxose is a rare sugar that was first discovered in wood hemicellulose in 1894. This hexose sugar has a chemical formula of C5H10O5 and is considered a C-2 epimer of D-ribose. D-Lyxose can be obtained through various methods, including enzymatic hydrolysis of polymers such as cellulose and hemicellulose, and chemical methods such as hydrolysis of epoxides.

Synthesis and Characterization:

D-Lyxose can be synthesized by utilizing enzymes such as xylose isomerase, which catalyzes the interconversion of D-xylose to D-xylulose, followed by aldolase, which catalyzes the cleavage of D-xylulose to dihydroxyacetone phosphate and glyceraldehyde-3-phosphate. The characterization of D-Lyxose can be done by using various analytical techniques such as NMR spectroscopy and mass spectrometry.

Analytical Methods:

Analyzing D-Lyxose can be achieved by utilizing various techniques such as chromatography, including high-performance liquid chromatography (HPLC) and gas chromatography (GC), and spectroscopy including ultraviolet-visible (UV-Vis) spectroscopy, infrared (IR) spectroscopy, and Raman spectroscopy.

Biological Properties:

D-Lyxose has been shown to have various biological activities including antibacterial, antioxidant, and anti-inflammatory properties. This suggests that D-Lyxose has a potential use in various pharmaceutical and nutraceutical applications.

Toxicity and Safety in Scientific Experiments:

Although D-Lyxose has shown beneficial activities in experiments, it is essential to evaluate the toxicity and safety of this compound. Studies have shown that D-Lyxose has a low toxicity profile with an LD50 of 7.5 g/kg in rats.

Applications in Scientific Experiments:

D-Lyxose has various applications in scientific experiments and has been used as an inhibitor of glucose metabolism. Additionally, D-Lyxose has also been used as a molecular probe for studying glycosylation in cells.

Current State of Research:

The current state of research on D-Lyxose is limited, and only a few studies have been conducted on this rare sugar. The majority of research on D-Lyxose focuses on its synthetic methods, and there is little research on its biological applications.

Potential Implications in Various Fields of Research and Industry:

D-Lyxose has various potential implications in different research fields and industries. In the pharmaceutical industry, D-Lyxose has the potential to be used as an ingredient in nutraceuticals and antidiabetic drugs. Additionally, D-Lyxose can be used in the cosmetic industry as an ingredient in the production of skin moisturizers and lotions. In the food industry, D-Lyxose can serve as a low-caloric sweetener in the production of low-calorie food products.

Limitations and Future Directions:

Although D-Lyxose has various potential applications and implications, some limitations need to be addressed. One of the primary limitations is the high cost of synthesis of D-Lyxose. Additionally, more in-depth studies are needed to investigate the biological and pharmacological activities of D-Lyxose. Furthermore, exploring the potential use of D-Lyxose in biotechnology and material science could provide avenues for future research.

Future Directions:

Some of the potential future directions for research on D-Lyxose include investigating its role in cancer metabolism and exploring its use as a prebiotic substance. Additionally, exploring the potential use of D-Lyxose in the development of novel biomaterials could be an excellent direction for future research. Furthermore, investigating the effect of D-Lyxose on gut microbiota could provide an avenue for research on the potential use of this sugar in enhancing overall digestive health.

Title: D-Lyxose

CAS Registry Number: 1114-34-7

CAS Name: a-D-Lyxose

Molecular Formula: C5H10O5

Molecular Weight: 150.13

Percent Composition: C 40.00%, H 6.71%, O 53.29%

Literature References: Prepd by the oxidation of calcium D-galactonate: Clark, J. Biol. Chem. 31, 605 (1917); Fletcher et al., J. Am. Chem. Soc. 72, 4546 (1950); by g-irradiation of lactose: Adachi, J. Dairy Sci. 45, 1427 (1962). Structure of b-D-lyxose: Hordvik, Acta Chem. Scand. 15, 1781 (1961).

Properties: Hygroscopic monoclinic prisms from ethanol + ether, mp 106-107°. Sweet taste. d20 1.545. Shows mutarotation: [a]D20 +5.5° ® -14.0° (c = 0.82 in water). Freely sol in water. One part dissolves in 38 parts abs alc at 17°; 100 ml of 90% alc satd at 20° contain 7.9 g.

Melting point: mp 106-107°

Optical Rotation: [a]D20 +5.5° ® -14.0° (c = 0.82 in water)

Density: d20 1.545