Volume 13, Issue 12 e202400547
Research Article

First Total Synthesis of Inaoside A

Tomoya Takao

Tomoya Takao

Department of Agriculture Graduate, School of Science and Technology, Shinshu University, Kami-ina, Nagano, 399-4598 Japan

These two authors contributed equally to this work.

Search for more papers by this author
Atsushi Kawamura

Corresponding Author

Atsushi Kawamura

Department of Biomolecular Innovation, Institute for Biomedical Sciences, Interdisciplinary Cluster for Cutting Edge Research, Shinshu University, Kami-ina, Nagano, 399-4598 Japan

These two authors contributed equally to this work.

Search for more papers by this author
Hidefumi Makabe

Corresponding Author

Hidefumi Makabe

Department of Biomolecular Innovation, Institute for Biomedical Sciences, Interdisciplinary Cluster for Cutting Edge Research, Shinshu University, Kami-ina, Nagano, 399-4598 Japan

Department of Agriculture Graduate, School of Science and Technology, Shinshu University, Kami-ina, Nagano, 399-4598 Japan

Search for more papers by this author
First published: 31 October 2024

Abstract

The first total synthesis of inaoside A, an α-d-ribofuranoside isolated by our group from the edible mushroom Laetiporus cremeiporus, is described. The key reaction was an α-selective Schmidt glycosylation. Most reported syntheses of ribofuranosides following the general Schmidt glycosylation procedure preferentially give β-ribofuranosides. In contrast, using a 2,3,5-tri-O-(tert-butyldimethylsilyl)-protected ribofuranoside substrate, which is easy to prepare and can be deprotected after glycosylation, revealed that the α-ribofuranoside was preferentially obtained.

Conflict of Interests

The authors declare no conflict of interest.

Data Availability Statement

The data that support the findings of this study are available in the supplementary material of this article.