L-苏氨酸-¹³C₄ | 55443-53-3

• 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-苏氨酸-¹³C₄
• 英文名称: [U-(13)C4]-L-threonine
• 英文别名: [U-13C]threonine；L-Threonine-13C4；(2S,3R)-2-amino-3-hydroxy(1,2,3,4-13C4)butanoic acid
• CAS: 55443-53-3
• 化学式: C₄H₉NO₃
• 分子量: 123.076
• InChiKey: AYFVYJQAPQTCCC-GGLUNYCGSA-N

物化性质

• 熔点：
  256 °C (dec.)

计算性质

• 辛醇/水分配系数(LogP)：
  -2.9
• 重原子数：
  8
• 可旋转键数：
  2
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.75
• 拓扑面积：
  83.6
• 氢给体数：
  3
• 氢受体数：
  4

制备方法与用途

L-苏氨酸-13C4是一种带有13C标记的L-苏氨酸，它属于一种天然氨基酸，可以通过微生物发酵生产，广泛应用于食品、医药和饲料行业。

反应信息

• 作为反应物：
  描述：

  甲醇 、 L-苏氨酸-¹³C₄ 在 氯化亚砜 、 盐酸 作用下， 以 甲醇 为溶剂， 反应 2.0h， 生成
  参考文献：
  名称：

  An improved method for culturing Streptomyces sahachiroi: Biosynthetic origin of the enol fragment of azinomycin B

  摘要：

  Azinomycin B is an environmental DNA crosslinking agent produced by the soil microorganism Streptomyces sahachiroi. While the agent displays potent cytotoxic activities against leukemic cell lines and animal mouse models, the lack of a consistent supply of the natural product has hampered detailed biological investigations on the compound, including its mode of action and biosynthesis. We report here a significant methodological improvement in the culturing of the bacterium, which allows reliable and steady production of the natural product in good yields. The key experimental step involves the culturing of the strain on dehydrated plates, followed by the generation of a two-stage starter culture and subsequent fermentation of the strain under nutrient-starved conditions. We illustrate use of this culture system by investigating the formation of the enol fragment of the molecule in isotopic labeling experiments with threonine and several advanced precursors (beta-ketoamino acid 3, beta-hydroxyamino aldehyde 4, and beta-ketoaminoaldehyde 5). The results unequivocally show that threonine is the most advanced precursor accepted by the NRPS (non-ribosomal peptidyl synthetase) machinery for final processing and construction of the enol moiety of the natural product. (C) 2007 Elsevier Inc. All rights reserved.

  DOI：

  10.1016/j.bioorg.2007.08.002

文献信息

• Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food
  作者：Anita Limacher、Josef Kerler、Tomas Davidek、Frank Schmalzried、Imre Blank

  DOI：10.1021/jf800268t

  日期：2008.5.1

  The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systems yielding up to 330 micromol of furan and 260 micromol of 2-methylfuran per mol of precursor. The amounts obtained under pressure cooking conditions were much lower, usually below 20 micromol/mol, except for

  在基于糖和选定氨基酸的模型系统中研究了呋喃和2-甲基呋喃的形成。两种化合物优选在封闭条件下的焙烧条件下形成，每摩尔前体产生高达330微摩尔的呋喃和260微摩尔的2-甲基呋喃。在压力蒸煮条件下获得的量要低得多，通常低于20微摩尔/摩尔，除了2-呋喃醛可产生70-100微摩尔/摩尔的呋喃。标记研究表明两种呋喃的两个主要形成途径：（i）来自完整糖骨架和（ii）通过反应性C（2）和/或C（3）片段的重组。在没有氨基酸的烘烤条件下，呋喃主要由完整的糖骨架形成。甲酸和乙酸被确定为糖降解的副产物，表示从己糖中分离出C（1）和/或C（2）单元。丙氨酸，苏氨酸或丝氨酸的存在通过C（2）片段如乙醛和乙醇醛的重组促进了呋喃的形成，乙醛和乙醇醛可能来源于糖和氨基酸。在水溶液中，糖片段的重组产生了大约一半的呋喃。2-甲基呋喃优选在氨基酸存在下通过C（2）和C（3）片段与丙醛作为关键中间体苏氨酸的Strecker醛的