6-Thioinosine 5'-phosphate | 53-83-8

• 分子结构分类: 有机化合物 - 核苷、核苷酸和类似物 - 嘌呤核苷酸
• 英文名称: 6-Thioinosine 5'-phosphate
• 英文别名: [3,4-dihydroxy-5-(6-sulfanylidene-3H-purin-9-yl)oxolan-2-yl]methyl dihydrogen phosphate
• CAS: 53-83-8
• 化学式: C₁₀H₁₃N₄O₇PS
• 分子量: 364.27
• InChiKey: ZKRFOXLVOKTUTA-UHFFFAOYSA-N

物化性质

• 熔点：
  149-155°C (dec.)
• 沸点：
  833.4±75.0 °C(Predicted)
• 密度：
  2.25±0.1 g/cm3(Predicted)
• 溶解度：
  DMSO（轻微）、甲醇（轻微、加热）、水（轻微、超声处理）

计算性质

• 辛醇/水分配系数(LogP)：
  -2.7
• 重原子数：
  23
• 可旋转键数：
  4
• 环数：
  3.0
• sp3杂化的碳原子比例：
  0.5
• 拓扑面积：
  161
• 氢给体数：
  5
• 氢受体数：
  11

安全信息

• 储存条件：
  -20°C，密闭保存，干燥条件

制备方法与用途

硫代肌苷磷酸酯（硫代肌苷酸）是硫唑嘌呤（HY-B0256）的中间代谢产物。硫唑嘌呤是一种嘌呤类似物，用于免疫抑制治疗。

文献信息

• [EN] MODIFIED NUCLEIC ACID MOLECULES AND USES THEREOF<br/>[FR] MOLÉCULES D'ACIDE NUCLÉIQUE MODIFIÉES ET LEURS UTILISATIONS
  申请人：MODERNA THERAPEUTICS INC

  公开号：WO2014093924A1

  公开（公告）日：2014-06-19

  The present disclosure provides modified nucleosides, nucleotides, and nucleic acids, and methods of using them.

  本公开提供了经修改的核苷、核苷酸和核酸，以及它们的使用方法。
• 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。
• FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME
  申请人：Mars, Incorporated

  公开号：EP3229610B1

  公开（公告）日：2021-06-09
• METHODS FOR MODULATING TASTE RECEPTORS
  申请人：MARS, INCORPORATED

  公开号：US20180255813A1

  公开（公告）日：2018-09-13

  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.
• [EN] DIAGNOSIS AND TREATMENT OF FIBROSIS<br/>[FR] DIAGNOSTIC ET TRAITEMENT DE LA FIBROSE
  申请人：MODERNA THERAPEUTICS INC

  公开号：WO2014158795A1

  公开（公告）日：2014-10-02

  The invention relates to the treatment of fibrosis using modified mRNA molecules. Fibrogenesis, or scarring, is a natural consequence of certain types of injury and inflammation and is characterized by abnormal and excessive deposition of collagen and other extracellular matrix (ECM) components in various tissues. Fibrosis can affect the lungs, heart, kidneys, liver, brain, skin, or any other organ.