Chemistry of emeriamine and its analogs and their inhibitory activity in long-chain fatty acid oxidation
作者:Susumu Shinagawa、Tsuneo Kanamaru、Setsuo Harada、Mitsuko Asai、Hisayoshi Okazaki
DOI:10.1021/jm00391a030
日期:1987.8
Emericedins A, B, and C, new betaines having inhibitory activity of long chain fatty acid oxidation, were isolated from the culture broth of Emericella quadrilineata IFO 5859. Their structures were determined by spectroscopic analyses as (R)-3-(acylamino)-4-(trimethylammonio)butyrate (acyl: A, acetyl; B, propionyl; C, n-butyryl). Structural confirmation and assignment of absolute configuration were made by chemical
从四叶草EFO 5859的培养液中分离出具有抑制长链脂肪酸氧化活性的新甜菜碱Emericedins A,B和C。通过光谱分析确定其结构为(R)-3-(酰基氨基)- 4-(三甲基铵)丁酸酯(酰基:A,乙酰基; B,丙酰基; C,正丁酰基)。通过L-天冬酰胺的化学合成进行结构确认和绝对构型分配。Emericedin的脱酰作用得到有效的衍生物(R)-3-氨基-4-(三甲基铵)丁酸酯,称为艾美胺。为了研究结构-活性关系,制备了艾美利明的各种类似物,包括立体异构体。其中,N-棕榈酰基和N-肉豆蔻酰基衍生物对脂肪酸氧化的抑制作用比Emeriamine强得多。