1-β,D-Ribofuranosyl-2-oxo-4-amino-pyrimidin-5'-sulfat, Cytidin-5'-sulfat | 13435-43-3

• 分子结构分类: 有机化合物 - 核苷、核苷酸和类似物 - 嘧啶核苷
• 英文名称: 1-β,D-Ribofuranosyl-2-oxo-4-amino-pyrimidin-5'-sulfat, Cytidin-5'-sulfat
• 英文别名: Cytidine sulphate；[(2R,3S,4R,5R)-5-(4-amino-2-oxopyrimidin-1-yl)-3,4-dihydroxyoxolan-2-yl]methyl hydrogen sulfate
• CAS: 13435-43-3
• 化学式: C₉H₁₃N₃O₈S
• 分子量: 323.284
• InChiKey: GSRRMZKNGWBOAT-XVFCMESISA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -2.7
• 重原子数：
  21
• 可旋转键数：
  4
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.56
• 拓扑面积：
  180
• 氢给体数：
  4
• 氢受体数：
  8

文献信息

• Stable composition of S-adenosyl-L-methionine and process for preparation thereof
  申请人：Kanegafuchi Chemical Industry Co., Ltd.

  公开号：EP0108817A1

  公开（公告）日：1984-05-23

  A stable composition of S-adenosyl-L-methionine is disclosed which includes a salt of S-adenosyl-L-methionine and lactose and/or maltose. The salt of S-adenosyl-L-methionine is, for example, a salt of S-adenosyl-L-methionine with hydrobromic acid, hydrochloric acid, hydroiodic acid, sulfuric acid, or p-toluenesulfonic acid; or a double salt of S-adenosyl-L-methionine with the foregoing acids. Lactose and/or maltose in the composition are preferably anhydrous. A process for preparation of the composition is also disclosed. The composition is suitable for preparing pharmaceutical preparations of S-adenosyl-L-methionine.

  公开了一种稳定的 S-腺苷-L-蛋氨酸组合物，其中包括 S-腺苷-L-蛋氨酸的盐和乳糖和/或麦芽糖。 例如，S-腺苷-L-蛋氨酸的盐是 S-腺苷-L-蛋氨酸与氢溴酸、盐酸、氢碘酸、硫酸或对甲苯磺酸的盐；或 S-腺苷-L-蛋氨酸与上述酸的双盐。组合物中的乳糖和/或麦芽糖最好是无水的。 还公开了一种制备该组合物的工艺。 该组合物适用于制备 S-腺苷-L-蛋氨酸的药物制剂。
• 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
• JPS54109998A
  申请人：——

  公开号：JPS54109998A

  公开（公告）日：1979-08-29
• 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.