Z-Ala-Ile-OH

• 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: Z-Ala-Ile-OH
• 英文别名: (2S,3S)-3-methyl-2-[[(2S)-2-(phenylmethoxycarbonylamino)propanoyl]amino]pentanoic acid
• 化学式: C₁₇H₂₄N₂O₅
• mdl: MFCD00038329
• 分子量: 336.388
• InChiKey: RKKAECASDDATIR-OBJOEFQTSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.6
• 重原子数：
  24
• 可旋转键数：
  9
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.47
• 拓扑面积：
  105
• 氢给体数：
  3
• 氢受体数：
  5

反应信息

• 作为反应物：
  描述：

  Z-Ala-Ile-OH 在 palladium on activated charcoal 盐酸 、 氢气 作用下， 以 甲醇 为溶剂， 20.0 ℃ 、500.0 kPa 条件下， 反应 24.5h， 生成 methyl L-alanyl-L-isoleucinate
  参考文献：
  名称：

  Structures, Sensory Activity, and Dose/Response Functions of 2,5-Diketopiperazines in Roasted Cocoa Nibs (Theobroma cacao)

  摘要：

  The taste compounds inducing the blood-like, metallic bitter taste sensation reported recently for a dichloromethane extract prepared from roasted cocoa nibs were identified as a series of 25 diketopiperazines by means of HPLC degustation, LC-MS/MS, and independent synthesis. Among these 25 compounds, 13 cis-configured diketopiperazines, namely, CYCIO(L-IIe-L-Phe), CYCIO(L-Val-L-Leu), CYCIO(L-Pro-L-Pro), CYCIO(L-IIe-L-Pro), CYCIO(L-Val-L-Tyr), CYCIO(L-Ala-L-Tyr), CYCIO(L-Phe-L-Ser), CYCIO(L-Ala-L-IIe), CYCIO(L-LeU-L-Phe), cyclo(L-Pro-L-Val), CYCIO(L-Pro-L-Thr), CYCIO(L-PrO-L-Tyr), and CYCIO(L-Val-L-Val) were identified for the first time in cocoa. In addition, the taste recognition thresholds for the metallic as well as the bitter taste of the diketopiperazines were determined, and after quantitative analysis by using two diastereomeric diketopiperazines as the internal standards, the sensory impact of the diketopiperazines was evaluated on the basis of their close-over-threshold (DoT) factors calculated as the ratio of the concentration and the threshold concentration of a compound. These data revealed DoT factors above 1.0 exclusively for cis-cyclo(L-Pro-L-Val), cis-cyclo(L-Val-L-Leu), cis-cyclo(L-Ala-L-IIe), cis-cyclo(L-Ala-L-Leu), and cis-cyclo(L-IIe-L-Pro), whereas all of the other diketopiperazines were present below their individual bitter taste threshold concentrations and should therefore not contribute to the cocoa taste. Because the DoT factors do not consider the nonlinear relationship between the concentration and gustatory response of an individual compound, we, for the first time, report on the recording of dose/response functions describing the human bitter taste perception of diketopiperazines more precisely.

  DOI：

  10.1021/jf051313m
• 作为产物：
  描述：

  L-异亮氨酸甲酯盐酸盐 在 O-(1H-benzotriazol-1-yl)-N,N,N',N'-tetramethyluronium hexafluorophosphate 、 N,N-二异丙基乙胺 、 lithium hydroxide 作用下， 以 四氢呋喃 、 水 、 N,N-二甲基甲酰胺 为溶剂， 反应 17.0h， 生成 Z-Ala-Ile-OH
  参考文献：
  名称：

  尿嘧啶肽连接与可裂解和树脂连接的胺衍生的无痕转向诱导剂辅助的肽大环化。

  摘要：

  描述了一种多组分方法，该方法使得能够安装促进短和中等大小的寡肽的大环化的转角诱导部分。该策略包括在醛和酸或光不稳定胺存在下，肽羧酸和异氰肽的Ugi连接，然后环化和裂解主链N-取代基以提供典型的环肽。使用Rink酰胺树脂在固相上实施该方法导致了一类新的主链酰胺连接基策略。

  DOI：

  10.1021/acs.orglett.7b01761

文献信息

• Application of carbodiimide mediated Lossen rearrangement for the synthesis of α-ureidopeptides and peptidyl ureas employing N-urethane α-amino/peptidyl hydroxamic acids
  作者：N. Narendra、Gundala Chennakrishnareddy、Vommina V. Sureshbabu

  DOI：10.1039/b905790k

  日期：——

  Application of the Lossen rearrangement to the synthesis of N-urethane protected α-peptidyl ureas and ureidopeptides is reported. The carbodiimide mediated rearrangement of N-Boc/Z/Fmoc protected α-amino/peptide hydroxamic acids into isocyanates and coupling of the latter with the amino acid esters/peptide esters have been accomplished in a single-pot to obtain good yields of urea products. Synthesis

  报道了Lossen重排在N-氨基甲酸酯保护的α-肽基脲和脲肽的合成中的应用。这碳二亚胺N- Boc / Z / Fmoc保护的α-氨基/肽异羟肟酸介导的重排成异氰酸酯，后者与氨基酸酯/肽酯的偶联已在单罐中完成，从而获得了较高的收率。尿素产品。还已经使用相同的方法经由N-保护的天冬氨酸的异羟肟酸酯衍生物合成脲基丙氨酸衍生物。
• Self-assembly of aliphatic dipeptides coupled with porphyrin and BODIPY chromophores
  作者：Emmanouil Nikoloudakis、Konstantina Mitropoulou、Georgios Landrou、Georgios Charalambidis、Vasilis Nikolaou、Anna Mitraki、Athanassios G. Coutsolelos

  DOI：10.1039/c9cc06125h

  日期：——

  Porphyrin and BODIPY chromophores covalently linked with aliphatic dipeptides self-assemble into various supramolecular architectures. Hydrogel formation was also observed in HFIP-water solvent mixture.

  卟啉和BODIPY色团与脂肪族二肽共价连接，自组装成各种超分子结构。在HFIP-水溶剂混合物中也观察到了水凝胶的形成。
• Kisfaludy,L. et al., Justus Liebigs Annalen der Chemie, 1973, p. 1421 - 1429
  作者：Kisfaludy,L. et al.

  DOI：——

  日期：——
• Peptide Macrocyclization Assisted by Traceless Turn Inducers Derived from Ugi Peptide Ligation with Cleavable and Resin-Linked Amines
  作者：Alfredo R. Puentes、Micjel C. Morejón、Daniel G. Rivera、Ludger A. Wessjohann

  DOI：10.1021/acs.orglett.7b01761

  日期：2017.8.4

  multicomponent approach enabling the installation of turn-inducing moieties that facilitate the macrocyclization of short and medium-size oligopeptides is described. The strategy comprises the Ugi ligation of peptide carboxylic acids and isocyanopeptides in the presence of aldehydes and acid or photolabile amines followed by cyclization and cleavage of the backbone N-substituents to render canonical

  描述了一种多组分方法，该方法使得能够安装促进短和中等大小的寡肽的大环化的转角诱导部分。该策略包括在醛和酸或光不稳定胺存在下，肽羧酸和异氰肽的Ugi连接，然后环化和裂解主链N-取代基以提供典型的环肽。使用Rink酰胺树脂在固相上实施该方法导致了一类新的主链酰胺连接基策略。
• Structures, Sensory Activity, and Dose/Response Functions of 2,5-Diketopiperazines in Roasted Cocoa Nibs (<i>Theobroma cacao</i>)
  作者：Timo Stark、Thomas Hofmann

  DOI：10.1021/jf051313m

  日期：2005.9.1

  The taste compounds inducing the blood-like, metallic bitter taste sensation reported recently for a dichloromethane extract prepared from roasted cocoa nibs were identified as a series of 25 diketopiperazines by means of HPLC degustation, LC-MS/MS, and independent synthesis. Among these 25 compounds, 13 cis-configured diketopiperazines, namely, CYCIO(L-IIe-L-Phe), CYCIO(L-Val-L-Leu), CYCIO(L-Pro-L-Pro), CYCIO(L-IIe-L-Pro), CYCIO(L-Val-L-Tyr), CYCIO(L-Ala-L-Tyr), CYCIO(L-Phe-L-Ser), CYCIO(L-Ala-L-IIe), CYCIO(L-LeU-L-Phe), cyclo(L-Pro-L-Val), CYCIO(L-Pro-L-Thr), CYCIO(L-PrO-L-Tyr), and CYCIO(L-Val-L-Val) were identified for the first time in cocoa. In addition, the taste recognition thresholds for the metallic as well as the bitter taste of the diketopiperazines were determined, and after quantitative analysis by using two diastereomeric diketopiperazines as the internal standards, the sensory impact of the diketopiperazines was evaluated on the basis of their close-over-threshold (DoT) factors calculated as the ratio of the concentration and the threshold concentration of a compound. These data revealed DoT factors above 1.0 exclusively for cis-cyclo(L-Pro-L-Val), cis-cyclo(L-Val-L-Leu), cis-cyclo(L-Ala-L-IIe), cis-cyclo(L-Ala-L-Leu), and cis-cyclo(L-IIe-L-Pro), whereas all of the other diketopiperazines were present below their individual bitter taste threshold concentrations and should therefore not contribute to the cocoa taste. Because the DoT factors do not consider the nonlinear relationship between the concentration and gustatory response of an individual compound, we, for the first time, report on the recording of dose/response functions describing the human bitter taste perception of diketopiperazines more precisely.