L-酪氨酸-13C9 | 55443-60-2

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 中文名称: L-酪氨酸-13C9
• 英文名称: ¹³C9- tyrosine
• 英文别名: L-Tyrosine-13C9；(2S)-2-amino-3-(4-hydroxy(1,2,3,4,5,6-13C6)cyclohexa-1,3,5-trien-1-yl)(1,2,3-13C3)propanoic acid
• CAS: 55443-60-2
• 化学式: C₉H₁₁NO₃
• 分子量: 190.092
• InChiKey: OUYCCCASQSFEME-ZNZHEFIISA-N

物化性质

• 熔点：
  >300 °C (dec.)(lit.)
• 稳定性/保质期：
  遵照规定使用和储存，则不会分解。

计算性质

• 辛醇/水分配系数(LogP)：
  -2.3
• 重原子数：
  13
• 可旋转键数：
  3
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.22
• 拓扑面积：
  83.6
• 氢给体数：
  3
• 氢受体数：
  4

安全信息

• 危险品标志：
  Xi
• 安全说明：
  S26,S36
• 危险类别码：
  R36/37/38
• WGK Germany：
  3

反应信息

• 作为反应物：
  描述：

  L-酪氨酸-13C9 在 borate buffer 、 双氧水 、 horseradish peroxidase 作用下， 以 水 为溶剂， 反应 2.0h， 生成
  参考文献：
  名称：

  Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough

  摘要：

  研究了在小麦面粉面团中添加氢 peroxide 和过氧化物酶对二酪氨酸形成及混合特性的影响。通过高效液相色谱法（HPLC）结合荧光检测器和液相色谱-质谱/质谱法（LC/MS/MS）识别了小麦面粉面团中的二酪氨酸。随着氢 peroxide 和氢 peroxide 加过氧化物酶的添加，二酪氨酸的形成明显增加，而添加过氧化物酶对形成的二酪氨酸量没有影响。通过面团图谱获取的混合曲线在添加氢 peroxide 和氢 peroxide 加过氧化物酶后发生了变化；峰值时间显著延迟，面团发育时间延长。我们发现在小麦面粉面团中，添加过氧化物酶加氢 peroxide 后，二酪氨酸交联增加。认为这些交联可能导致小麦面粉面团中蛋白质的聚合。

  DOI：

  10.1271/bbb.69.1686

文献信息

• Detection of Modified Tyrosines as an Inflammation Marker in a Photo-aged Skin Model
  作者：Yukiko Ishitsuka、Fumio Maniwa、Chiharu Koide、Natsuko Douzaki、Yoji Kato、Yoshimasa Nakamura、Toshihiko Osawa

  DOI：10.1562/2006-07-24-ra-978

  日期：——

  Reactive nitrogen species, produced during the process of inflammation induced by various factors including UV radiation, modify amino acids in crucial proteins. It is assumed that skin tissue is more likely to be modified, as it is located at the outer layer of a body that is exposed to UV radiation on a daily basis. To investigate the influence of the modified tyrosine on UV-exposed skin, we detected the nitrotyrosine or halogenated tyrosine and dityrosine in photo-aged model mice. The back skin of mice was exposed to a dose of 10 J cm(-2) day(-1) every day for 15 weeks. Samples exhibiting typical symptoms of photo aging were provided to the immunofluorescence study. The quantification of modified proteins was accomplished through a chemical analytical method known as HPLC-tandem mass spectrometry. Analysis of the irradiated skin samples showed that all modified tyrosine except nitrotyrosine demonstrated statistically significant increases. The molecular weights of major modified proteins, confirmed as 25-50 kDa, were measured using Western blot analysis with an anti-nitrotyrosine antibody. Furthermore, the immunofluorescence study verified that the localization of myeloperoxidase conformed to that of nitrotyrosine. This result suggests that the modified tyrosine was produced during the process of inflammation by UV irradiation. In this study, we used a low dose of UV irradiation to which we are exposed in daily life. Our results suggest that UV exposure in daily life may induce the production of modified tyrosines and skin aging.
• Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough
  作者：Sadako TAKASAKI、Yoji KATO、Masatsune MURATA、Seiichi HOMMA、Shunro KAWAKISHI

  DOI：10.1271/bbb.69.1686

  日期：2005.1

  The effects of adding hydrogen peroxide and peroxidase to wheat-flour dough on dityrosine formation and mixing characteristics were investigated. Dityrosine in wheat-flour dough was identified by HPLC with a fluorescence detector and by LC/MS/MS. Formation of dityrosine increased with the addition of hydrogen peroxide, and hydrogen peroxide plus peroxidase, to wheat-flour dough, while the addition of peroxidase had no effect on the amount of dityrosine formed. The mixing curve obtained by a doughgraph changed with the addition of hydrogen peroxide, and hydrogen peroxide plus peroxidase; the peak time was significantly delayed and the dough development time was extended. We found that dityrosine cross-links in wheat-flour dough increased with the addition of peroxidase plus hydrogen peroxide. It is thought that these cross-links can lead to polymerization of the proteins in wheat-flour dough.

  研究了在小麦面粉面团中添加氢 peroxide 和过氧化物酶对二酪氨酸形成及混合特性的影响。通过高效液相色谱法（HPLC）结合荧光检测器和液相色谱-质谱/质谱法（LC/MS/MS）识别了小麦面粉面团中的二酪氨酸。随着氢 peroxide 和氢 peroxide 加过氧化物酶的添加，二酪氨酸的形成明显增加，而添加过氧化物酶对形成的二酪氨酸量没有影响。通过面团图谱获取的混合曲线在添加氢 peroxide 和氢 peroxide 加过氧化物酶后发生了变化；峰值时间显著延迟，面团发育时间延长。我们发现在小麦面粉面团中，添加过氧化物酶加氢 peroxide 后，二酪氨酸交联增加。认为这些交联可能导致小麦面粉面团中蛋白质的聚合。