N-(3-methylbenzoyl)leucine | 1379548-54-5

• 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-(3-methylbenzoyl)leucine
• 英文别名: N-[(3-methylphenyl)carbonyl]leucine；4-methyl-2-[(3-methylbenzoyl)amino]pentanoic acid
• CAS: 1379548-54-5
• 化学式: C₁₄H₁₉NO₃
• mdl: MFCD09043071
• 分子量: 249.31
• InChiKey: NXVNYFBAKNMHHU-UHFFFAOYSA-N

物化性质

• 沸点：
  436.0±38.0 °C(Predicted)
• 密度：
  1.113±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  2.9
• 重原子数：
  18
• 可旋转键数：
  5
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.428
• 拓扑面积：
  66.4
• 氢给体数：
  2
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  N-(3-methylbenzoyl)leucine 、 二乙胺 在 N,N'-二异丙基碳二亚胺 作用下， 以 二氯甲烷 为溶剂， 反应 0.17h， 以51%的产率得到N-(3-methylbenzoyl)leucine diethylamide
  参考文献：
  名称：

  A Simple Chiral Recognition System to Investigate Substituent Effects on π–π Interactions

  摘要：

  We have used a simple molecular recognition system to study substituent effects in aromatic interactions. A series of substituted benzoylleucine diethyl amides with aromatic rings of varying electronic character were crystallized. All of the substituted dimers organized into homochiral dimers in the solid state but with pronounced differences in regard to the orientation of the aromatic rings with respect to each other. However, no homochiral dimerization was observed in the unsubstituted case.

  DOI：

  10.1021/ol3014057
• 作为产物：
  描述：

  DL-亮氨酸 、 间甲基苯甲酰氯 在 methyloxirane 作用下， 以 四氢呋喃 为溶剂， 以70%的产率得到N-(3-methylbenzoyl)leucine
  参考文献：
  名称：

  A Simple Chiral Recognition System to Investigate Substituent Effects on π–π Interactions

  摘要：

  We have used a simple molecular recognition system to study substituent effects in aromatic interactions. A series of substituted benzoylleucine diethyl amides with aromatic rings of varying electronic character were crystallized. All of the substituted dimers organized into homochiral dimers in the solid state but with pronounced differences in regard to the orientation of the aromatic rings with respect to each other. However, no homochiral dimerization was observed in the unsubstituted case.

  DOI：

  10.1021/ol3014057

文献信息

• Inhibitors of cathepsin S
  申请人：IRM LLC

  公开号：US20040248887A1

  公开（公告）日：2004-12-09

  The present invention provides compounds, compositions and methods for the selective inhibition of cathepsin S. In a preferred aspect, cathepsin S is selectively inhibited in the presence of at least one other cathepsin isozyme. The present invention also provides methods for treating a disease state in a subject by selectively inhibiting cathepsin S.

  本发明提供了化合物、组合物和方法，用于选择性抑制蛋白酶S。在首选方面，当存在至少一种其他蛋白酶同工酶时，选择性抑制蛋白酶S。本发明还提供了通过选择性抑制蛋白酶S治疗受试者的疾病状态的方法。
• Aromatic amides and ureas and their uses as sweet and/or umami flavor modifiers, tastants and taste enhancers
  申请人：Tachdjian Catherine

  公开号：US20060045953A1

  公开（公告）日：2006-03-02

  The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

  本发明涉及非自然存在的酰胺化合物，当与可食用食品或饮料或制药组成物以浓度优选为大约100 ppm或更低的浓度接触时，能够作为可口（"鲜味"）或甜味调节剂、可口或甜味调味剂和可口或甜味增强剂，在食品、饮料和其他可食用或口服药物或组成物中使用，可选地与常规调味剂如味精或已知的天然和人造甜味剂混合使用。
• INHIBITORS OF CATHEPSIN S
  申请人：Liu Hong

  公开号：US20080242671A1

  公开（公告）日：2008-10-02

  The present invention provides compounds, compositions and methods for the selective inhibition of cathepsin S. In a preferred aspect, cathepsin S is selectively inhibited in the presence of at least one other cathepsin isozyme. The present invention also provides methods for treating a disease state in a subject by selectively inhibiting cathepsin S.

  本发明提供了化合物、组合物和方法，用于选择性抑制蛋白酶S。在首选方面，当存在至少一种其他蛋白酶同工酶时，选择性地抑制蛋白酶S。本发明还提供了通过选择性抑制蛋白酶S治疗受试者疾病状态的方法。
• NOVEL FLAVORS, FLAVOR MODIFIERS, TASTANTS, TASTE ENHANCERS, UMAMI OR SWEET TASTANTS, AND/OR ENHANCERS AND USE THEREOF
  申请人：Tachdjian Catherine

  公开号：US20090111834A1

  公开（公告）日：2009-04-30

  The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers, —savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

  本发明涉及发现某些非自然产生的、非肽酰胺化合物和酰胺衍生物，例如草酰胺、尿素和丙烯酰胺，是有用的风味或口感调节剂，例如风味或调味剂和风味或口感增强剂，更具体地，是咸味（单钠谷氨酸的“鲜味”）或甜味调节剂，咸味或甜味调味剂和咸味或甜味增强剂，用于食品、饮料和其他可食用或口服药物或组合物。
• Flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof
  申请人：Firmenich Incorporated

  公开号：US10557845B2

  公开（公告）日：2020-02-11

  The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

  本发明涉及发现某些非天然存在的非肽酰胺化合物和酰胺衍生物，例如草酰胺、脲和丙烯酰胺，是有用的风味或口味调节剂，例如香料或调味剂以及风味或口味增强剂、尤其是咸味（谷氨酸钠的 "鲜味"）或甜味调节剂--咸味或甜味调味剂和咸味或甜味增味剂，可用于食品、饮料和其他可食用或口服的医药产品或组合物。