Petunidin-3-O-glucoside (BioDeep_00000397058)

   

PANOMIX_OTCML-2023 Volatile Flavor Compounds


代谢物信息卡片


(2S,3R,4S,5S,6R)-2-[2-(3,4-dihydroxy-5-methoxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol;chloride

化学式: C22H23ClO12 (514.0877988)
中文名称: 矮牵牛素葡萄糖苷
谱图信息: 最多检出来源 Chinese Herbal Medicine(otcml) 2.56%

分子结构信息

SMILES: COC1=CC(=CC(=C1O)O)C2=[O+]C3=CC(=CC(=C3C=C2OC4C(C(C(C(O4)CO)O)O)O)O)O.[Cl-]
InChI: /m1./s1

描述信息

Petunidin 3-O-glucoside is a metabolite found in or produced by Saccharomyces cerevisiae.
Petunidin-3-O-glucoside chloride is a flavonoid isolated from Phaseolus vulgaris L. seed, has antioxidant activity[1]

同义名列表

25 个代谢物同义名

(2S,3R,4S,5S,6R)-2-[2-(3,4-dihydroxy-5-methoxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol;chloride; 1-BENZOPYRYLIUM, 2-(3,4-DIHYDROXY-5-METHOXYPHENYL)-3,5,7-TRIHYDROXY-, CHLORIDE (1:1), MONO-.BETA.-D-GLUCOPYRANOSIDE; 1-BENZOPYRYLIUM, 2-(3,4-DIHYDROXY-5-METHOXYPHENYL)-3-(.BETA.-D-GLUCOPYRANOSYLOXY)-5,7-DIHYDROXY-, CHLORIDE (1:1); 1-Benzopyrylium, 5,7-dihydroxy-2-(3,4-dihydroxy-5-methoxyphenyl)-3-(beta-D-glucopyranosyloxy)-, chloride; 2-(3,4-dihydroxy-5-methoxyphenyl)-3-(beta-D-glucopyranosyloxy)-5,7-dihydroxy-1-benzopyrylium Chloride; Flavylium, 3-(beta-D-glucopyranosyloxy)-3,4,5,7-tetrahydroxy-5-methoxy-, chloride; Petunidin-3-glucoside chloride , HPLC Grade; Petunidin 3-O-beta-glucopyranoside chloride; Petunidin 3-O-|A-glucopyranoside chloride; Glucopyranoside, petunidin, beta-D-; Petunidin-3-O-glucoside (chloride); Petunidin 3-O- beta -D-Glucoside; Petunidin-3-O-glucoside chloride; petunidin 3-O-beta-D-glucoside; Petunidin-3-glucoside chloride; PETUNIDIN 3-GLUCOSIDE CHLORIDE; Petunidin 3-monoglucoside; Petunidin-3-O-glucoside; Petunidin monoglucoside; petunidin-3-glucoside; Petunidin 3-glucoside; anthocyanin Pt3G; UNII-AA9G36JBHT; AA9G36JBHT; Petunidin 3-O-glucoside



数据库引用编号

10 个数据库交叉引用编号

分类词条

相关代谢途径

Reactome(0)

BioCyc(0)

PlantCyc(0)

代谢反应

0 个相关的代谢反应过程信息。

Reactome(0)

BioCyc(0)

WikiPathways(0)

Plant Reactome(0)

INOH(0)

PlantCyc(0)

COVID-19 Disease Map(0)

PathBank(0)

PharmGKB(0)

1 个相关的物种来源信息

在这里通过桑基图来展示出与当前的这个代谢物在我们的BioDeep知识库中具有相关联信息的其他代谢物。在这里进行关联的信息来源主要有：

  • PubMed: 来源于PubMed文献库中的文献信息，我们通过自然语言数据挖掘得到的在同一篇文献中被同时提及的相关代谢物列表，这个列表按照代谢物同时出现的文献数量降序排序，取前10个代谢物作为相关研究中关联性很高的代谢物集合展示在桑基图中。
  • NCBI Taxonomy: 通过文献数据挖掘，得到的代谢物物种来源信息关联。这个关联信息同样按照出现的次数降序排序，取前10个代谢物作为高关联度的代谢物集合展示在桑吉图上。
  • Chemical Taxonomy: 在物质分类上处于同一个分类集合中的其他代谢物
  • Chemical Reaction: 在化学反应过程中，存在为当前代谢物相关联的生化反应过程中的反应底物或者反应产物的关联代谢物信息。

点击图上的相关代谢物的名称，可以跳转到相关代谢物的信息页面。



文献列表

  • Caibi Zhou, Xin Mei, Dylan O'Neill Rothenberg, Zaibo Yang, Wenting Zhang, Shihua Wan, Haijun Yang, Lingyun Zhang. Metabolome and Transcriptome Analysis Reveals Putative Genes Involved in Anthocyanin Accumulation and Coloration in White and Pink Tea (Camellia sinensis) Flower. Molecules (Basel, Switzerland). 2020 Jan; 25(1):. doi: 10.3390/molecules25010190. [PMID: 31906542]
  • Fang Liu, Yuanjun Yang, Jianwei Gao, Changle Ma, Yuping Bi. A comparative transcriptome analysis of a wild purple potato and its red mutant provides insight into the mechanism of anthocyanin transformation. PloS one. 2018; 13(1):e0191406. doi: 10.1371/journal.pone.0191406. [PMID: 29360842]
  • Bo He, Ling-Li Zhang, Xue-Yang Yue, Jin Liang, Jun Jiang, Xue-Ling Gao, Peng-Xiang Yue. Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food chemistry. 2016 Aug; 204(?):70-76. doi: 10.1016/j.foodchem.2016.02.094. [PMID: 26988477]
  • Hui Feng, Fang Yuan, Patricia A Skinkis, Michael C Qian. Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition. Food chemistry. 2015 Apr; 173(?):414-23. doi: 10.1016/j.foodchem.2014.09.149. [PMID: 25466040]
  • Erlei Wang, Yongguang Yin, Caina Xu, Jingbo Liu. Isolation of high-purity anthocyanin mixtures and monomers from blueberries using combined chromatographic techniques. Journal of chromatography. A. 2014 Jan; 1327(?):39-48. doi: 10.1016/j.chroma.2013.12.070. [PMID: 24433700]
  • Yintong Liang, Jingnan Chen, Yuanyuan Zuo, Ka Ying Ma, Yue Jiang, Yu Huang, Zhen-Yu Chen. Blueberry anthocyanins at doses of 0.5 and 1 \% lowered plasma cholesterol by increasing fecal excretion of acidic and neutral sterols in hamsters fed a cholesterol-enriched diet. European journal of nutrition. 2013 Apr; 52(3):869-75. doi: 10.1007/s00394-012-0393-6. [PMID: 22684634]
  • Guo-Ling Liu, Hong-Hui Guo, Yuan-Ming Sun. Optimization of the extraction of anthocyanins from the fruit skin of Rhodomyrtus tomentosa (Ait.) Hassk and identification of anthocyanins in the extract using High-Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (HPLC-ESI-MS). International journal of molecular sciences. 2012; 13(5):6292-6302. doi: 10.3390/ijms13056292. [PMID: 22754365]
  • Marja P Kähkönen, Marina Heinonen. Antioxidant activity of anthocyanins and their aglycons. Journal of agricultural and food chemistry. 2003 Jan; 51(3):628-33. doi: 10.1021/jf025551i. [PMID: 12537433]
  • Monica Rossetto, Paola Vanzani, Fulvio Mattivi, Michele Lunelli, Marina Scarpa, Adelio Rigo. Synergistic antioxidant effect of catechin and malvidin 3-glucoside on free radical-initiated peroxidation of linoleic acid in micelles. Archives of biochemistry and biophysics. 2002 Dec; 408(2):239-45. doi: 10.1016/s0003-9861(02)00561-1. [PMID: 12464277]