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Studies from a number of laboratories have led to prostaglandin analogs of high potency and increased specificity largely by variation of the ω chain, that is the alkyl unit beyond C-15: particularly intriguing analogs being the 16,16-dimethyl-,3 20-ethyl-,4 and various substituted 16-benzyloxy-nor-17,18,19,20-prostaglandin analogs.5 At present these are prepared by the standard Corey route,6 in which ω-ylation precedes α-ylation.

Publisher Summary This chapter discusses the syntheses of glycosyl derivatives of pantothenic acid and pantetheine. It is well known that wine maturation involves a bacterial conversion of malic acid to lactic acid, this process is designated as “malo-lactic fermentation” (MLF). MLF occurs following an alcoholic fermentation in wine making; it not only reduces the acidity of wine but also improves its quality. The growth factor has been isolated from tomato juice and named TJF; it is characterized as 4'-O-(β-D-glucopyranosyl)-o-pantothenic acid. TJF can be substituted with a large amount (about 100 times) of D-pantothenic acid for its growth. D-Pantothenic acid is widely distributed in nature and well known to be a precursor of coenzyme A. The metabolism of pantothenic acid to coenzyme A in microorganisms is described in the chapter; the initial reaction is phosphorylation at the C-4' hydroxyl group of pantothenic acid.