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E7625

Sigma-Aldrich

D-(−)-Erythrose

≥75% (TLC), syrup

Synonym(s):

(2R,3R)-2,3,4-trihydroxybutanal

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About This Item

Empirical Formula (Hill Notation):
C4H8O4
CAS Number:
583-50-6
Molecular Weight:
120.10
Beilstein:
1721698
EC Number:
209-505-2
MDL number:
MFCD00006970
UNSPSC Code:
12352201
PubChem Substance ID:
24894651
NACRES:
NA.25

Assay

≥75% (TLC)

form

syrup

color

colorless to very dark yellow

storage temp.

2-8°C

SMILES string

[H]C(=O)[C@H](O)[C@H](O)CO

InChI

1S/C4H8O4/c5-1-3(7)4(8)2-6/h1,3-4,6-8H,2H2/t3-,4+/m0/s1

InChI key

YTBSYETUWUMLBZ-IUYQGCFVSA-N

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Application

D-(-)-Erythrose, the D enantiomer of the aldose aldehyde erythrose, may be used as a reference compound in sugar metabolism analysis. D-(-)-Erythrose may be used to help identify and characterize erythrose reductase(s). D-Erythrose may be used to study the mechanisms of mutarotation in monosugars. D-Erythrose may be used to study the mechanisms of organic microspherule formation and Maillard (glycation) reactions.

Other Notes

To gain a comprehensive understanding of our extensive range of Monosaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Birgit Jovanović et al.
AMB Express, 3(1), 43-43 (2013-08-09)
Proteins with putative erythrose reductase activity have been identified in the filamentous fungi Trichoderma reesei, Aspergillus niger, and Fusarium graminearum by in silico analysis. The proteins found in T. reesei and A. niger had earlier been characterized as glycerol dehydrogenase
Tomasz Janek et al.
Microbial cell factories, 16(1), 118-118 (2017-07-12)
Erythritol is a natural sweetener that is used in the food industry. It is produced as an osmoprotectant by bacteria and yeast. Due to its chemical properties, it does not change the insulin level in the blood, and therefore it
Oliver Reihl et al.
Carbohydrate research, 339(9), 1609-1618 (2004-06-09)
Covalently cross-linked proteins are among the major modifications caused by the advanced Maillard reaction. In the present study, the formation pathway of the dideoxyosone N6-(2,3-dihydroxy-5,6-dioxohexyl)-L-lysine is shown. To elucidate the formation of this glucose-derived dideoxyosone D-lactose (O-beta-D-galp-(1-->4)-D-glcp) and D-glucose-6-phosphate were
Dae-Hee Lee et al.
Microbial cell factories, 9, 43-43 (2010-06-10)
Erythrose reductase (ER) catalyzes the final step of erythritol production, which is reducing erythrose to erythritol using NAD(P)H as a cofactor. ER has gained interest because of its importance in the production of erythritol, which has extremely low digestibility and
Danielle Rand et al.
Origins of life and evolution of the biosphere : the journal of the International Society for the Study of the Origin of Life, 41(1), 17-22 (2010-06-22)
Reactions of short sugars under mild, plausibly prebiotic conditions yield organic microspherules that may have played a role in prebiotic chemistry as primitive reaction vessels. It has been widely thought that nitrogen chemistry, in particular Amadori rearrangement, is central to
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