Record Information
Version1.0
Creation date2015-10-09 22:29:42 UTC
Update date2017-01-19 02:36:19 UTC
FoodComEx IDPC000296
FoodDB RecordFDB022623
Chemical Information
NamedGTP
DescriptionUnder normal physiologic conditions, deoxyguanosine (dGuo) undergoes phosphorolysis by purine nucleoside phosphorylase (PNP, EC 2.4.2.1, an enzyme involved in the recycling of nucleosides and deoxynucleosides in cellular remodeling). However, when PNP is inhibited, deoxycytidine kinase (dCK, EC 2.7.1.74) shunts unmetabolized dGuo into deoxyguanosine triphosphate (dGTP), which accumulates and blocks DNA synthesis. Deficiency of purine nucleoside phosphorylase results in defective T-cell immunity. A correlation between the degree of T cell inhibition and the level of dCK activity is observed. (PMID: 11287638, 402573) [HMDB]. dGTP is found in many foods, some of which are jew's ear, evergreen huckleberry, cumin, and red algae.
CAS Number2564-35-4
Structure
Thumb
Synonyms
SynonymSource
2'-Deoxyguanosine 5'-triateChEBI
2'-Deoxyguanosine 5'-triic acidGenerator
2'-Deoxyguanosine 5'-triphosphatehmdb
2'-Deoxyguanosine triateHMDB
2'-Deoxyguanosine triphosphatehmdb
Deoxyguanosine 5'-triateChEBI
Deoxyguanosine 5'-triic acidGenerator
Deoxyguanosine 5'-triphosphatehmdb
Deoxyguanosine triateChEBI
Deoxyguanosine triic acidGenerator
Deoxyguanosine triphosphatehmdb
Chemical FormulaC10H16N5O13P3
IUPAC name({[({[(2R,3S,5R)-5-(2-amino-6-oxo-6,9-dihydro-1H-purin-9-yl)-3-hydroxyoxolan-2-yl]methoxy}(hydroxy)phosphoryl)oxy](hydroxy)phosphoryl}oxy)phosphonic acid
InChI IdentifierInChI=1S/C10H16N5O13P3/c11-10-13-8-7(9(17)14-10)12-3-15(8)6-1-4(16)5(26-6)2-25-30(21,22)28-31(23,24)27-29(18,19)20/h3-6,16H,1-2H2,(H,21,22)(H,23,24)(H2,18,19,20)(H3,11,13,14,17)/t4-,5+,6+/m0/s1
InChI KeyHAAZLUGHYHWQIW-KVQBGUIXSA-N
Isomeric SMILESNC1=NC2=C(N=CN2[C@H]2C[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OP(O)(O)=O)O2)C(=O)N1
Average Molecular Weight507.181
Monoisotopic Molecular Weight506.995745159
Chemical Taxonomy
ClassificationNot classified
Physico-Chemical Properties - Experimental
PropertyValueReference
Experimental logPNot Available
Experimental Water SolubilityNot Available
Melting PointNot Available
Foods of Origin
FoodContent Range AverageReference
FoodReference
Production Data
Production Methodcommercial
Production Method ReferenceNot Available
Production Method Reference FileNot Available
Quantity AvailableProduction upon request, up to 30 mg
Delivery TimeNot Available
Storage Formsolid
Storage Conditions-80°C
StabilityNot Available
PurityNot Available
Spectra
Spectral Data Upon RequestNot Available
Provider Information
Contact NameContact InstitutionContact Email
Rosa Vazquez Fresnovazquezf@ualberta.ca
Commercial Vendors
Not Available