N-palmitoylmethionine | 21394-43-4

• 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-palmitoylmethionine
• 英文别名: DL-4-Methylmercapto-2-hexadecanoylamino-buttersaeure；N-Palmitoyl-D,L-methionin；2-(Hexadecanoylamino)-4-methylsulfanylbutanoic acid
• CAS: 21394-43-4
• 化学式: C₂₁H₄₁NO₃S
• 分子量: 387.627
• InChiKey: FCVASHHBGGKTGT-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  7.5
• 重原子数：
  26
• 可旋转键数：
  19
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.9
• 拓扑面积：
  91.7
• 氢给体数：
  2
• 氢受体数：
  4

反应信息

• 作为产物：
  描述：

  DL-蛋氨酸 在 盐酸 、 lithium hydroxide 、 三乙胺 作用下， 以 四氢呋喃 、 二氯甲烷 为溶剂， 反应 34.0h， 生成 N-palmitoylmethionine
  参考文献：
  名称：

  Potential anti-inflammatory actions of the elmiric (lipoamino) acids

  摘要：

  A library of amino acid-fatty acid conjugates (elmiric acids) was synthesized and evaluated for activity as potential anti-inflammatory agents. The compounds were tested in vitro for their effects on cell proliferation and prostaglandin production, and compared with their effects on in vivo models of inflammation. LPS stimulated RAW 267.4 mouse macrophage cells were the in vitro model and phorbol ester-induced mouse ear edema served as the principal in vivo model. The prostaglandin responses were found to be strongly dependent on the nature of the fatty acid part of the molecule. Polyunsaturated acid conjugates produced a marked increase in media levels of i15-deoxy-PGJ(2) with minimal effects on PGE production. It is reported in the literature that prostaglandin ratios in which the J series predominates over the E series promote the resolution of inflammatory conditions. Several of the elmiric acids tested here produced such favorable ratios suggesting that their potential anti-inflammatory activity occurs via a novel mechanism of action. The ear edema assay results were generally in agreement with the prostaglandin assay findings indicating a connection between them. (c) 2007 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.bmc.2007.03.026

文献信息

• Organic compounds
  申请人：Givaudan S.A.

  公开号：US10836712B2

  公开（公告）日：2020-11-17

  A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

  一种包含符合式(I)的化合物或其可食用盐的风味组合物，其中R1是含有6至20个碳原子的烷基残基，或者含有9至25个碳原子且具有1至6个双键的烯烃残基，R1与其连接的羰基一起是羧酸的残基，NR2R3中，R3为H或与R2和它们连接的N原子一起是一个5元环的残基，是一种氨基酸的残基，特别是一种蛋白质原性氨基酸、鸟氨酸、γ-氨基丁酸或β-丙氨酸，或者是一种1-氨基环烷基羧酸的残基。
• N-Acyl-Amino Acid Derivatives for Improvement of the Flavour Profile Edible Compositions
  申请人：Givaudan S.A.

  公开号：US20150086694A1

  公开（公告）日：2015-03-26

  The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R 1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R 1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR 2 R 3 , in which R 3 is H or together with R 2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

  根据公式（I）或其可食用盐在可食用组合物中的使用，以掩盖或调节可食用组合物中所含的不良味道或异味，其中R1是含6至20个碳原子的烷基残基，或含有1至6个双键的9至25个碳原子的烯烃残基，R1与其附着的羰基基团一起是羧酸的残基，而NR2R3中，R3为H或与R2和它们所附着的N原子一起，形成一个5元环，是氨基酸的残基，特别是蛋白质原氨基酸、鸟氨酸、γ-氨基丁酸或β-丙氨酸，或1-氨基环烷基羧酸的残基。
• L-GLUTAMIC ACID-PRODUCING BACTERIUM AND METHOD FOR PRODUCTION OF L-GLUTAMIC ACID
  申请人：Ajinomoto Co., Inc.

  公开号：EP1930409A1

  公开（公告）日：2008-06-11

  A method for producing L-glutamic acid, comprising culturing a coryneform bacterium which has L-glutamic acid producing ability and which has been modified so that expression of the fasR gene is enhanced in a medium to produce and accumulate L-glutamic acid in the medium or cells, and collecting L-glutamic acid from the medium or cells.

  一种生产 L-谷氨酸的方法，包括在培养基中培养一种具有 L-谷氨酸生产能力的伞形菌，该伞形菌已被改造，从而增强了 fasR 基因的表达，在培养基或细胞中产生和积累 L-谷氨酸，并从培养基或细胞中收集 L-谷氨酸。
• N-acyl-amino acid derivatives for improvement of the flavor profile of edible compositions
  申请人：Givaudan S.A.

  公开号：US10856563B2

  公开（公告）日：2020-12-08

  The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

  在可食用组合物中使用式(I)化合物或其食用盐，以掩盖或调节可食用组合物中所含的不良味道或异味 其中 R1 是含有 6 至 20 个碳原子的烷基残基，或含有 9 至 25 个碳原子并带有 1 至 6 个双键的烯基残基，R1 与所连接的羰基一起是羧酸残基，以及 NR2R3、是氨基酸残基，特别是蛋白氨基酸、鸟氨酸、γ-氨基丁酸或 β-丙氨酸，或 1-氨基环烷基羧酸。
• N-acylated methionine derivatives as food flavoring compounds
  申请人：Givaudan S.A.

  公开号：US10913922B2

  公开（公告）日：2021-02-09

  A flavour composition comprising a compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid.

  一种香料组合物，包含式 (I) 的化合物 及其食用盐、 其中 R1 是含有 6 至 20 个碳原子的烷基残基，或含有 9 至 25 个碳原子并带有 1 至 6 个双键的烯基残基，R1 与所连接的羰基一起是羧酸残基。