関: ribose

WordNet

the 4th letter of the Roman alphabet (同)d
a pentose sugar important as a component of ribonucleic acid

PrepTutorEJDIC

deuteriumの化学記号
リボース(リボ核酸の加水分解によって得られる五炭糖)
(おもに人称代名詞・固有名詞(人名),thereの後で)had, wouldの短縮形 / (疑問文でwhere,what,whenの後で)didの短縮形;Where'd he go?=Where did he go?

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/10/29 03:02:03」(JST)

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Ribose is an organic compound with the formula C₅H₁₀O₅; specifically, a pentose monosaccharide (simple sugar) with linear form H−(C=O)−(CHOH)₄−H, which has all the hydroxyl groups on the same side in the Fischer projection.

The term may refer to either of two enantiomers. The term usually indicates D-ribose, which occurs widely in nature and is discussed here. Its synthetic mirror image, L-ribose, is not found in nature.

D-Ribose was first reported in 1891 by Emil Fischer. It is a C'-2 carbon epimer of the sugar D-arabinose (both isomers of which are named for their source, gum arabic) and ribose itself is named as a transposition of the name of arabinose.^[3]

The ribose β-D-ribofuranose forms part of the backbone of RNA. It is related to deoxyribose, which is found in DNA. Phosphorylated derivatives of ribose such as ATP and NADH play central roles in metabolism. cAMP and cGMP, formed from ATP and GTP, serve as secondary messengers in some signalling pathways.

Structure

Ribose is an aldopentose (a monosaccharide containing five carbon atoms) that, in its open chain form, has an aldehyde functional group at one end. In the conventional numbering scheme for monosaccharides, the carbon atoms are numbered from C1' (in the aldehyde group) to C5'. The deoxyribose derivative found in DNA differs from ribose by having a hydrogen atom in place of the hydroxyl group at C2'. This hydroxyl group performs a function in RNA splicing.

Like many monosaccharides, ribose exists in an equilibrium among 5 forms—the linear form H−(C=O)−(CHOH)₄–H and either of the two ring forms: alpha- or beta-ribofuranose ("C3'-endo"), with a five-membered ring, and alpha- or beta-ribopyranose ("C2'-endo"), with a six-membered ring. The beta-ribopyranose form predominates in aqueous solution.^[4]

The "D-" in the name D-ribose refers to the stereochemistry of the chiral carbon atom farthest away from the aldehyde group (C4'). In D-ribose, as in all D-sugars, this carbon atom has the same configuration as in D-glyceraldehyde.

α-D-Ribopyranose
β-D-Ribopyranose
α-D-Ribofuranose
β-D-Ribofuranose

Relative abundance of different forms of ribose in solution: β-D-ribopyranose (59%), α-D-ribopyranose (20%), β-D-ribofuranose (13%), α-D-ribofuranose (7%) and open chain (0.1%).^[5]

Phosphorylation

In biology, D-ribose must be phosphorylated by the cell before it can be used. Ribokinase catalyzes this reaction by converting D-ribose to D-ribose 5-phosphate. Once converted, D-ribose-5-phosphate is available for the manufacturing of the amino acids tryptophan and histidine, or for use in the pentose phosphate pathway. The absorption of D-ribose is 88–100% in the small intestines (up to 200 mg/kg/h).^[6]

References

^ The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.), Merck, 1989, ISBN 091191028X , 8205
^ Weast, Robert C., ed. (1981). CRC Handbook of Chemistry and Physics (62nd ed.). Boca Raton, FL: CRC Press. p. C-506. ISBN 0-8493-0462-8.
^ Nechamkin, Howard (December 1958). "Some interesting etymological derivations of chemical terminology". Science Education 42 (5): 463–474. doi:10.1002/sce.3730420523.
^ Angyal, S. J. (March 1969). "The Composition and Conformation of Sugars in Solution". Angewandte Chemie 8 (3): 157–166. doi:10.1002/anie.196901571. Retrieved 5 June 2012.
^ Drew, Kenneth N.; Zajicek, Jaroslav; Bondo, Gail; Bose, Bidisha; Serianni, Anthony S. (February 1998). "13C-labeled aldopentoses: detection and quantitation of cyclic and acyclic forms by heteronuclear 1D and 2D NMR spectroscopy". Carbohydrate Research 307 (3-4): 199–209. doi:10.1016/S0008-6215(98)00040-8. Retrieved 11 December 2014.
^ "Herbal Remedies, Supplements A-Z Index". PDRHealth. Archived from the original on 11 October 2008.

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Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters.

Sato Y1, Miyawaki O2.
Food chemistry.Food Chem.2016 Jan 1;190:594-8. doi: 10.1016/j.foodchem.2015.05.119. Epub 2015 May 29.
The hydration parameter h was obtained from the viscosity B-coefficients and the partial molar volume of solute, V2, for various sugars and urea in aqueous solutions. The parameter h showed a good correlation with the parameter α, determined from the activity coefficient of water, representing the
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Formation and reduction of carcinogenic furan in various model systems containing food additives.

Kim JS1, Her JY1, Lee KG2.
Food chemistry.Food Chem.2015 Dec 15;189:108-13. doi: 10.1016/j.foodchem.2014.10.128. Epub 2014 Oct 30.
The aim of this study was to analyse and reduce furan in various model systems. Furan model systems consisting of monosaccharides (0.5M glucose and ribose), amino acids (0.5M alanine and serine) and/or 1.0M ascorbic acid were heated at 121°C for 25 min. The effects of food additives (each 0.1M) suc
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PARP is activated in human asthma and its inhibition by olaparib blocks house dust mite-induced disease in mice.

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Clinical science (London, England : 1979).Clin Sci (Lond).2015 Dec 1;129(11):951-62. doi: 10.1042/CS20150122. Epub 2015 Jul 23.
Our laboratory established a role for poly(ADP-ribose)polymerase (PARP) in asthma. To increase the clinical significance of our studies, it is imperative to demonstrate that PARP is actually activated in human asthma, to examine whether a PARP inhibitor approved for human testing such as olaparib bl
PMID 26205779

Japanese Journal

Production of rare sugars from common sugars in subcritical aqueous ethanol.

Food chemistry 175, 465-470, 2015-05-15
NAID 120005530975

Identification and characterization of D-xylose reductase involved in pentose catabolism of the zygomycetous fungus Rhizomucor pusillus(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)

Journal of bioscience and bioengineering 119(1), 57-64, 2015-01
NAID 110009892234

Characteristics and Kinetic Properties of L-Rhamnose Isomerase from <i>Bacillus Subtilis</i> by Isothermal Titration Calorimetry for the Production of D-Allose

Food Science and Technology Research 21(1), 13-22, 2015
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★リンクテーブル★

リンク元	「D-リボース」
関連記事	「D」「ribose」

「D-リボース」

D-Ribose
Names
	IUPAC name (2S,3R,4S,5R)-5-(hydroxymethyl)oxolane-2,3,4-triol
	Other names D-Ribose
Identifiers
CAS Registry Number	50-69-1
ChEMBL	ChEMBL1159662
ChemSpider	4470639 aldehydo form D-(−)-Ribose
DrugBank	DB01936
EC number	200-059-4
	InChI InChI=1/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2/t3-,4+,5-/m0/s1 aldehydo form D-(−)-Ribose; Key: PYMYPHUHKUWMLA-LMVFSUKVBD ;
Jmol-3D images	Image aldehydo form D-(−)-Ribose
PubChem	5779; 5311110 aldehydo form D-(−)-Ribose
	SMILES C([C@H]([C@H]([C@H](C=O)O)O)O)O aldehydo form D-(−)-Ribose ;
Properties
Chemical formula	C5H10O5
Molar mass	150.13 g/mol
Appearance	white solid
Melting point	95 °C (203 °F; 368 K)
Solubility in water	very soluble
Chiral rotation ([α]D)	−21.5° (H2O)
Related compounds
Related aldopentoses	Arabinose; Xylose; Lyxose
Related compounds	Deoxyribose
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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	Infobox references