1-(5-O-Phosphonopentofuranosyl)-1H-1,2,4-triazole-3-carboxamide | 40925-28-8

• 分子结构分类: 有机化合物 - 核苷、核苷酸和类似物 - 三唑核糖核苷和核糖核苷酸
• 英文名称: 1-(5-O-Phosphonopentofuranosyl)-1H-1,2,4-triazole-3-carboxamide
• 英文别名: [5-(3-carbamoyl-1,2,4-triazol-1-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate
• CAS: 40925-28-8
• 化学式: C₈H₁₃N₄O₈P
• 分子量: 324.18
• InChiKey: SDWIOXKHTFOULX-UHFFFAOYSA-N

物化性质

• 沸点：
  767.3±70.0 °C(Predicted)
• 密度：
  2.33±0.1 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  -3.5
• 重原子数：
  21
• 可旋转键数：
  5
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.62
• 拓扑面积：
  190
• 氢给体数：
  5
• 氢受体数：
  10

文献信息

• Methods for modulating taste receptors
  申请人：MARS, INCORPORATED

  公开号：US11185100B2

  公开（公告）日：2021-11-30

  Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

  本文描述了存在于鲜味受体结构域中的氨基酸，其中氨基酸与至少一种核苷酸衍生物和/或至少一种跨膜化合物相互作用，从而增强、调节、增加和/或提高鲜味受体的活性。此类化合物可用于调味组合物，以增强食品的鲜味和/或适口性。
• ELUCIDATING LIGAND-BINDING INFORMATION BASED ON PROTEIN TEMPLATES
  申请人：Skolnick Jeffrey

  公开号：US20110098238A1

  公开（公告）日：2011-04-28

  A method, computer-readable medium, and system for identifying compounds from chemical libraries that can be used for the therapeutic treatment of a disease or used as lead compounds in a drug development program. In particular, information from homologous proteins is used to predict, for a target protein, molecular functions that can be used to screen libraries of compounds for individual compounds that are predicted to have high binding affinities for the target protein.
• FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME
  申请人：MARS, INCORPORATED

  公开号：US20180168208A1

  公开（公告）日：2018-06-21

  A flavor composition comprising at least one nucleotide derivative and/or at least one transmembrane compound that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.
• [EN] FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME<br/>[FR] COMPOSITIONS AROMATISANTES ET PRODUITS ALIMENTAIRES POUR ANIMAUX DE COMPAGNIE LES CONTENANT
  申请人：MARS INC

  公开号：WO2016094690A1

  公开（公告）日：2016-06-16

  A flavor composition comprising at least one nucleotide derivative and/or at least one transmembrane compound that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.