Nα-酰基链长度对Lipopeptaibol Trichogin GA IV的合成类似物的膜改性特性的影响
摘要:
Trichogin GA IV 是一种在 N 端被正辛酰基封闭,在 C 端被 1,2-氨基醇(l-亮氨醇)封闭的 11 个残基脂肽醇,从真菌 Trichoderma longibrachiatum 中提取,表现出显着的效果膜改性特性。我们已经合成了 Trichogin GA IV 和几种 [l-Leu-OMe11] 类似物,在 N 端带有可变长度的酰基链(C2-C8、C10、C12、C14、C16、C18)。还制备了琥珀酰化的头对头二聚体。通过 FTIR 吸收、CD 和 NMR 进行的构象分析表明,天然 lipopeptaibol 的右手螺旋结构基本上保留在其所有类似物中。渗透性测量表明,Nα 阻断脂肪酰基部分中至少有六个碳原子是显着的膜改性特性的开始所必需的。此外,头对头二聚体非常活跃。讨论了 Trichogin GA IV 的膜通透性机制的可能模型。
从真菌Myrothecium roridum F27113的培养液中分离出了新的脂肽Myropeptins。Myropeptin A 1包含20个线性氨基酸肽链和一个位于N末端的月桂酸。Myropeptin A 1形成螺旋结构,并显示出包括抗真菌和溶血在内的生物学活性。Myropeptin B是由两个氨基酸残基组成的较短的类似物,既不显示螺旋性,也不显示生物学活性。C端的这两个氨基酸调节肌肽素A 1的分子功能。
[EN] N-ACYLATED 2-AMINOISOBUTYRIC ACID COMPOUNDS AND FLAVOUR COMPOSITIONS CONTAINING THEM<br/>[FR] COMPOSÉS D'ACIDES 2-AMINO-ISOBUTYRIQUES N-ACYLÉS ET COMPOSITIONS AROMATISANTES LES CONTENANT
申请人:GIVAUDAN SA
公开号:WO2015050536A1
公开(公告)日:2015-04-09
A compound according to the formula (I) or edible salts thereof, [Formula should be inserted here] Wherein R together with the carbonyl group to which it is attached is a residue of a carboxylic acid. Said compounds may be used in edible compositions such as foods and beverages to impart or modify flavour and mouth feel to said compositions.
OIL RELEASE WITH AMINO ACID-BASED COMPOUNDS HAVING A LONG CHAIN N-ACYL GROUP
申请人:Perry Michael P.
公开号:US20130095562A1
公开(公告)日:2013-04-18
Chemical compounds that are N-acyl amino acids or derivatives thereof having long chain N-acyl groups were found to have oil-releasing activity. Solutions containing these compounds may be introduced into oil reservoirs or onto oil-contaminated surface sites to release oil from oil-coated surfaces. The released oil may be recovered for further processing or waste disposal.
A compound according to the formula (I) or edible salts thereof,
Wherein R together with the carbonyl group to which it is attached is a residue of a carboxylic acid. Said compounds may be used in edible compositions such as foods and beverages to impart or modify flavour and mouth feel to said compositions.