PRODUCT Properties
| Melting point: | 148-150°C |
| alpha | D20 +29° (c = 2 in H2O) |
| Boiling point: | 628.0±55.0 °C(Predicted) |
| Density | 1.645±0.06 g/cm3(Predicted) |
| storage temp. | Refrigerator |
| solubility | Methanol (Slightly), Water (Slightly) |
| pka | 11.86±0.20(Predicted) |
| form | Solid |
| color | White to Off-White |
| optical activity | +29 |
| Merck | 13,4686 |
| BRN | 1726433 |
| InChI | 1S/C7H14O7/c8-1-3-4(10)5(11)6(12)7(13,2-9)14-3/h3-6,8-13H,1-2H2/t3-,4-,5+,6+,7?/m1/s1 |
| InChIKey | HAIWUXASLYEWLM-BWSJPXOBSA-N |
| SMILES | OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H](O)[C@@H]1O |
| EPA Substance Registry System | D-manno-2-Heptulose (3615-44-9) |
Description and Uses
D-Glucose is phosphorylated by glucokinase and three tissue-specific hexokinases to produce glucose-6-phosphate in humans. D-Mannoheptulose is a heptose that inhibits glucokinases and hexokinases from diverse organisms through competition with D-glucose (Ki = 0.25 mM). It blocks glucose oxidation and glucose-mediated insulin release from pancreatic islet cells. D-Mannoheptulose prevents the conversion of glucose to glucose-6-phosphate that can mediate the activation of the carbohydrate response element binding protein. By blocking glucose phosphorylation, D-mannoheptulose causes transient hyperglycemia in dogs when given at 1 g/kg but not at 8 mg/kg, although postprandial energy expenditure is increased at the lower dose.
Mannoheptulose occurs naturally in avocado fruit. It is used for normalizing insulin levels and reducing weight.
Safety
| PPE | Eyeshields, Gloves, type N95 (US) |
| Safety Statements | 24/25 |
| WGK Germany | 2 |
| TSCA | TSCA listed |
| HS Code | 29400090 |
| Storage Class | 11 - Combustible Solids |
