N-(4-methylbenzoyl)leucine

• 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-(4-methylbenzoyl)leucine
• 英文别名: N-(p-methylbenzoyl)leucine；N-[(4-methylphenyl)carbonyl]leucine；4-methyl-2-[(4-methylbenzoyl)amino]pentanoic acid
• 化学式: C₁₄H₁₉NO₃
• mdl: MFCD04425612
• 分子量: 249.31
• InChiKey: MUPAOMLUTMORSO-UHFFFAOYSA-N

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-(4-methylbenzoyl)leucine 在 2-氯-1,3-二甲基氯化咪唑啉 、 三乙胺 作用下， 以 二氯甲烷 为溶剂， 反应 41.0h， 以22%的产率得到4-Isobutyl-2-p-tolyl-4H-oxazol-5-one
  参考文献：
  名称：

  2-Chloro-1,3-dimethylimidazolinium Chloride. 2. Its Application to the Construction of Heterocycles through Dehydration Reactions

  摘要：

  2-Chloro-1,3-dimethylimidazolinium chloride (DMC) (1) can act as a powerful dehydrating equivalent to DCC (2) under nearly neutral conditions. Its application to the construction of heterocycles through dehydration reactions is described.

  DOI：

  10.1021/jo9909756
• 作为产物：
  描述：

  对甲基苯甲酰氯 、 DL-亮氨酸 在 methyloxirane 作用下， 以 四氢呋喃 为溶剂， 以72%的产率得到N-(4-methylbenzoyl)leucine
  参考文献：
  名称：

  取代基对π-π相互作用几何的影响

  摘要：

  我们设计并利用了一种简单的分子识别系统来研究芳族相互作用中的取代基效应。最近，我们发现具有3个和3,5个二取代的苯甲酰亮氨酸二乙基酰胺和不同电子特性的芳香环通过平行的π-π相互作用和两个氢键组织成固态的手性二聚体，但没有这种手性二聚化观察到未取代的情况。这种现象支持这样的假设：取代基无论其电子特性如何都稳定π-π相互作用。为了进一步研究π-π相互作用的取代基效应的起源，我们合成并结晶了一系列4-取代的苯甲酰亮氨酸二乙基酰胺。出人意料的是，只有4个被取代的化合物形成了同手性二聚体。结晶为纯手性二聚体的4取代化合物及其3取代对应物的比较表明，芳环的几何形状彼此之间存在差异，这取决于取代基的电子性质和位置。纯手性二聚体的晶体结构显示出芳环上取代基之间直接，局部相互作用的证据，并且在各个单体中还显示出不等价的二面角。晶体学数据表明，这种“挠曲”可能是各个分子自身取向以最大化各自芳环上的局部偶极子相互作用的结果。

  DOI：

  10.1002/chem.201202253

文献信息

• 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。
• 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。
• NMDA RECEPTOR MODULATORS AND PRODRUGS, SALTS, AND USES THEREOF
  申请人：NAUREX, INC.

  公开号：US20160244485A1

  公开（公告）日：2016-08-25

  Disclosed are compounds having enhanced potency in the modulation of NMD A receptor activity. Such compounds are contemplated for use in the treatment of diseases and disorders, such as learning, cognitive activities, and analgesia, particularly in alleviating and/or reducing neuropathic pain. Orally available formulations and other pharmaceutically acceptable delivery forms of the compounds, including intravenous formulations, are also disclosed.

  本发明涉及增强NMDA受体活性调节效力的化合物。这些化合物可用于治疗疾病和障碍，如学习、认知活动和镇痛，特别是缓解和/或减轻神经病理性疼痛。本发明还揭示了口服制剂和其他药学上可接受的化合物递送形式，包括静脉注射制剂。
• NOVEL COMPOUND HAVING ANTICANCER ACTIVITY, AND METHOD FOR PRODUCING SAME
  申请人：Medicinal Bioconvergence Research Center

  公开号：EP3939968A1

  公开（公告）日：2022-01-19

  The present invention pertains to a novel compound having anticancer activity, and a method for producing same, and more specifically, to a novel compound that exhibits excellent anticancer activity by inhibiting the expression of AIMP2-DX2, and a method for producing same. The compound represented by chemical formula 1 according to the present invention is highly effective in inhibiting the expression of AIMP2-DX2, and thus can be very advantageously used for the development of agents for treating various diseases, in particular cancer, caused by AIMP2-DX2.

  本发明涉及一种具有抗癌活性的新型化合物及其生产方法，更具体地说，涉及一种通过抑制 AIMP2-DX2 的表达而表现出优异抗癌活性的新型化合物及其生产方法。根据本发明的化学式 1 所代表的化合物在抑制 AIMP2-DX2 的表达方面非常有效，因此可以非常有利地用于开发治疗由 AIMP2-DX2 引起的各种疾病，特别是癌症的药物。
• 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。