14699
2-Deoxy-D-ribonic acid lithium salt
≥95.0% (TLC)
Synonym(s):
2-Deoxy-D-erythro-pentonic acid lithium salt
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About This Item
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assay
≥95.0% (TLC)
optical activity
[α]/D 12.0±2.0°, 24 hr, c = 1 in 1 M HCl
storage temp.
2-8°C
SMILES string
OC[C@@H](O)[C@@H](O)CC(O)=O
InChI
1S/C5H10O5/c6-2-4(8)3(7)1-5(9)10/h3-4,6-8H,1-2H2,(H,9,10)/t3-,4+/m0/s1
InChI key
VBUWJOHKCBQXNU-IUYQGCFVSA-N
Biochem/physiol Actions
2-Deoxyribonic acid is the acid form of deoxyribonate, intercovertible with 2-Deoxy-ribonolactone, produced as part of bistranded lesions by DNA damaging agents, by ionizing radiation, organometallic oxidants, and is a metastable intermediate in DNA damage mediated by copper phenanthroline nucleases, and is also formed under anaerobic conditions in the presence of the radiosensitizing agent tirapazamine. It has been found in normal human biofluids.
Other Notes
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Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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M Davies et al.
Acta endocrinologica, 104(2), 210-215 (1983-10-01)
Serum vitamin D metabolites, the renal tubular maximum reabsorptive rate for phosphate (TMP/GFR) nephrogenic cyclic AMP (NcAMPI, and CaE (urinary calcium excretion per litre of glomerular filtrate) were measured in 14 adults with familial hypocalciuric hypercalcaemia (FHH). The findings were
Cleavage of the intermediate hydroperoxides in the oxidation of D-glucose and D-fructose with oxygen.
Vuorinen, T.
Carbohydrate Research, 141, 319-322 (1985)
Kelly M Kroeger et al.
Biochemistry, 42(8), 2449-2455 (2003-02-26)
2-Deoxyribonolactone (3) is produced in DNA as a result of reaction with a variety of DNA damaging agents. The lesion undergoes beta-elimination to form a second metastable electrophilic product (4). In this study, DNA containing 2-deoxyribonolactone (3) and its beta-elimination
Kinetics and mechanism of the reduction of CrVI to CrIII by D-ribose and 2-deoxy-D-ribose.
Daier, V., et al.
Canadian Journal of Chemistry, 77, 57-64 (1999)
Formation of carboxylic acids during degradation of mono- saccharides.
Novotny, O., et al.
Czech Journal of Food Sciences, 26, 117-131 (2008)
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