N-trans-cinnamoyl-DL-alanine | 84064-16-4

• 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
• 英文名称: N-trans-cinnamoyl-DL-alanine
• 英文别名: N-trans-Cinnamoyl-DL-alanin；2-(3-Phenylprop-2-enamido)propanoic acid；2-[[(E)-3-phenylprop-2-enoyl]amino]propanoic acid
• CAS: 84064-16-4
• 化学式: C₁₂H₁₃NO₃
• mdl: MFCD00706957
• 分子量: 219.24
• InChiKey: JDZJPBGMOPJBQP-BQYQJAHWSA-N

物化性质

• 沸点：
  487.0±45.0 °C(Predicted)
• 密度：
  1.212±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  1.6
• 重原子数：
  16
• 可旋转键数：
  4
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.166
• 拓扑面积：
  66.4
• 氢给体数：
  2
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  3-苯基-2-丙烯酰氯 、 DL-丙氨酸 在 potassium carbonate 作用下， 以 甲苯 为溶剂， 生成 N-trans-cinnamoyl-DL-alanine
  参考文献：
  名称：

  Anti-Helicobacter pylori activities of selected N-substituted cinnamamide derivatives evaluated on reference and clinical bacterial strains

  摘要：

  在本项研究中，使用琼脂平板扩散法对三十五种N-取代肉桂酸酰胺（肉桂酰胺）衍生物进行了抗幽门螺杆菌活性评估。通过对参考幽门螺杆菌菌株（ATCC 43504）的定性筛选，鉴定出三种最具活性的化合物，分别为8号（R,S-(2E)-3-(4-氯苯基)-N-(2-羟丙基)丙-2-烯酰胺，最小抑制浓度MIC=7.5μg/mL）、23号（(2E)-3-(4-氯苯基)-N-(2-羟环己基)丙-2-烯酰胺，MIC=10μg/mL）和28号（(2E)-3-(4-氯苯基)-N-(4-氧环己基)丙-2-烯酰胺，MIC=10μg/mL）。随后，这些化合物在十二种特征明确的临床菌株上进行了进一步测试，得到的MIC值范围从10到1000μg/mL不等。通过MTT活力度测试评估细胞毒性和Ames试验评估诱变性，对这些化合物进行了初步安全性评估，结果显示它们总体上是安全的，尽管在某些测试浓度下，8号和28号化合物表现出诱变活性。本研究结果表明，肉桂酰胺衍生物具有抗幽门螺杆菌的潜力。

  DOI：

  10.1038/s41429-018-0027-1

文献信息

• High-resolution quantitative imaging of plagioclase composition using accumulated backscattered electron images: new constraints on oscillatory zoning
  作者：Catherine Ginibre、Andreas Kronz、Gerhard Wörner

  DOI：10.1007/s004100100298

  日期：2002.1

  Oscillatory zoning in plagioclase is investigated at small scale (less than or equal to10 mum) using accumulated backscattered electron (BSE) images as high-resolution imaging method. Combined with electron microprobe quantitative analysis. gray-value profiles across these images can be calibrated for An-content with a resolution of 0.5 mol% An. Applied to oscillatory-zoned crystals. this new application of BSE imaging allows better characterization of zoning patterns along a profile and quantification of wavelength. amplitude, and shape of the oscillations. We also obtain high-resolution information on the morphology of growth zones boundaries. This approach allows us to better classify the different types of "oscillations" and concentric zoning. Dissolution is more frequent than usually recognized. Major resorption surfaces crosscut several growth zones. Irregular 5-10-mum saw-tooth zones are delimited by faint wavy dissolution surfaces and must be distinguished from small-scale oscillations (less than or equal to1-3 pm) with straight boundaries. This suggests at least two mechanisms for the formation of these zoning patterns: faint oscillations are probably caused by local kinetic control whereas wavy dissolution surfaces involve magma chamber dynamics.
• Direct Acylation of α-Amino Acids and Dipeptides
  作者：Edward Ronwin

  DOI：10.1021/jo50017a014

  日期：1953.11
• HUANG, HUAMIN;ZHANG, JIANING;WANG, JINGYANG, GAODEHN SYUEHSYAO XUASYUEH SYUEHBAO. A , 11,(1990) N, S. 958-962
  作者：HUANG, HUAMIN、ZHANG, JIANING、WANG, JINGYANG

  DOI：——

  日期：——
• TASTE-MODIFYING COMPOUNDS AND USES THEREOF
  申请人：Firmenich SA

  公开号：US20220304352A1

  公开（公告）日：2022-09-29

  The present disclosure generally relates to compounds useful as taste modifiers, particularly as compounds useful for enhancing umami taste, and their use in various comestible products, such as food and beverage products.
• [EN] TASTE-MODIFYING COMPOUNDS AND USES THEREOF<br/>[FR] COMPOSÉS MODIFICATEURS DE GOÛT ET LEURS UTILISATIONS
  申请人：FIRMENICH & CIE

  公开号：WO2021028106A2

  公开（公告）日：2021-02-18

  The present disclosure generally relates to compounds useful as taste modifiers, particularly as compounds useful for enhancing umami taste, and their use in various comestible products, such as food and beverage products.