Erlose

Names

[ Name ]:
Erlose

[Synonym ]:
α-D-Glucopyranoside, β-D-fructofuranosyl O-α-D-glucopyranosyl-(1->4)-
Erlose
β-D-Fructofuranosyl α-D-glucopyranosyl-(1->4)-α-D-glucopyranoside
α-Maltosyl β-D-fructofuranoside

Biological Activity

[Description]:

Erlose, a trisaccharide consisting of sucrose in soybean aphid honeydew, is utilized as a substitute sweetener preventing dental caries caused by oral flora, mainly Streptococcus mutans. Erlose may be used as a reference compound in HPLC assays that analyze the sugars of foods[1][2].

[Related Catalog]:

Research Areas >> Others

[References]

[1]. Wyckhuys KA, Strange-George JE, Kulhanek CA, Wäckers FL, Heimpel GE. Sugar feeding by the aphid parasitoid Binodoxys communis: how does honeydew compare with other sugar sources. J Insect Physiol. 2008;54(2):481-491.

[2]. Díez-Municio M, et al. Enzymatic synthesis and characterization of fructooligosaccharides and novel maltosylfructosides by inulosucrase from Lactobacillus gasseri DSM 20604. Appl Environ Microbiol. 2013;79(13):4129-4140.

Chemical & Physical Properties

[ Density]:
1.8±0.1 g/cm3

[ Boiling Point ]:
889.2±65.0 °C at 760 mmHg

[ Molecular Formula ]:
C₁₈H₃₂O₁₆

[ Molecular Weight ]:
504.437

[ Flash Point ]:
491.6±34.3 °C

[ Exact Mass ]:
504.169037

[ PSA ]:
268.68000

[ LogP ]:
-2.85

[ Vapour Pressure ]:
0.0±0.6 mmHg at 25°C

[ Index of Refraction ]:
1.676

Safety Information

[ Personal Protective Equipment ]:
Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter

[ RIDADR ]:
NONH for all modes of transport

Synthetic Route

Click to get detail synthetic route

Precursor & DownStream

Precursor

DownStream

Articles

Simple column-switching ion chromatography method for determining eight monosaccharides and oligosaccharides in honeydew and nectar.

Food Chem. 194 , 555-60, (2015)

Honeydew is excreted by aphids as a sweet waste and nectar is floral honey. Honeydew and nectar are complicated samples which consist of various sugars and amino acids. In this work, a simple ion chro...

Sugar composition of French royal jelly for comparison with commercial and artificial sugar samples.

Food Chem. 134(2) , 1025-9, (2012)

A gas chromatographic method was developed to quantify the major and minor sugars of 400 Royal Jellies (RJs). Their contents were compared in relation to the geographical origins and different product...

NMR characterization of saccharides in Italian honeys of different floral sources.

J. Agric. Food Chem. 60(18) , 4526-34, (2012)

The saccharide profiles of 5 different botanical species in 86 Italian honey samples were investigated by ¹H and ¹H-¹³C NMR spectroscopy. Nineteen saccharides were identified in the aqueous extracts, ...

Related Compounds

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