S-アリル-L-システイン
(+)-S-Allylcysteine
基本情報
- CAS
21593-77-1- 標準SMILES
C=CCSC[C@H](N)C(=O)O- InChIKey
ZFAHNWWNDFHPOH-YFKPBYRVSA-N- 分子式
- C6H11NO2S
- 平均分子量
- 161.22 g/mol
- 単同位体質量
- 161.05104977
概要
S-allylcysteine is an S-hydrocarbyl-L-cysteine that is L-cysteine in which the hydrogen attached to the sulphur is replaced by a prop-2-enyl group. It commonly occurs in garlic and has been found to exhibit antineoplastic activity. It has a role as a metabolite and an antineoplastic agent. It is a tautomer of a S-allylcysteine zwitterion.
名称と識別子
- 優先名称
- (+)-S-Allylcysteine
- IUPAC
- (2R)-2-amino-3-prop-2-enylsulfanylpropanoic acid
- 現地名
- S-アリル-L-システイン
- 英語名
- S-Allyl-L-cysteine
- 分子式
- C6H11NO2S
- 分子量
- 161.22
名称と別名
S-allyl-L-cysteine21593-77-1S-AllylcysteineS-Allyl cysteineL-Cysteine, S-2-propenyl-(+)-S-ALLYLCYSTEINECHEBI:7407781R3X99M15(2R)-2-amino-3-prop-2-enylsulfanylpropanoic acidFEMA NO. 4322DTXSID20894862NSC-96449
名称をさらに表示
S-アリル-L-システイン(R)-アリルチオ-2-アミノプロピオン酸L-デオキシアリインS-アリル-L-システイン (RG)システイン, S-アリル-L-S-アリルシステイン3-(アリルチオ)-L-アラニンS-アリル-L-Cys-OH3-アリルチオ-L-アラニン3-(2-プロペニルチオ)-L-アラニンS-(2-プロペニル)-L-システインS-(2-プロペニル)システインデオキシアリイン(2R)-2-アミノ-3-(プロパ-2-エン-1-イルスルファニル)プロパン酸SACADCY10NSC 96449DEOXYALLIINAllylcysteineS-AllylcysteinAH-related protein
(2R)-2-AMINO-3-(PROP-2-EN-1-YLSULFANYL) PROPANOIC ACIDNSC96449RefChem:48874DTXCID901324424(2R)-2-azaniumyl-3-prop-2-enylsulfanylpropanoate2-amino-3-(prop-2-en-1-ylsulfanyl)propanoic acid(R)-3-(Allylthio)-2-aminopropanoic acidL-DEOXYALLIIN
データベース識別子
- CAS
21593-77-1- PubChem CID
- 9793905
- DTXSID
DTXSID20894862- ChEMBL
CHEMBL2048654- ChEBI
CHEBI:74077- UNII
- 81R3X99M15
- EC Number
- 639-018-4
- Nikkaji
- J490.173H
物性
構造計算による物性
- XLogP
- -2.1
- 極性表面積
- 88.6 Ų
- 水素結合供与体数
- 2
- 水素結合受容体数
- 4
- 回転可能結合数
- 5
- 重原子数
- 10
- 形式電荷
- 0
- 複雑度
- 127
実験および物理化学的性質
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Flavoring AgentsEU Flavoring substances
Solubility
Sparingly soluble in water
Slightly soluble (in ethanol)
Physical DescriptionWhite powder; Cooked roasted brown aroma
Collision Cross Section132.03 Ų [M+H]+ [CCS Type: TW; Method: calibrated with polyalanine and drug standards]
物理化学的性質
- 融点
- 235 · 235-236℃
- 沸点
- 300 ℃ · 300℃
- 比重(密度)
- 1.191 · 1.191
- FEMA
- 4322 · 4322 | S-ALLYL-L-CYSTEINE
- 闪点
- 135 ℃ · 135℃
- 貯蔵温度
- -20 °C · -20°C
- 溶解性
- 2 O: · H2O: >10mg/mL
- 酸解離定数(Pka)
- 2.07 · 2.07±0.10(Predicted)
- 外見
- 粉
- 色
- 白からベージュ
- 臭い (Odor)
- 0.1 %。バーベキュー風味 · プロピレングリコール中0.10%。バーベキュー風味
- においのタイプ
- ローストした
- 水溶解度
- 2 O: · H2O: >10mg/mL
- JECFA Number
- 1710 · 1710
- 安定性
- Light Sensitive
- 化粧品成分の機能
- 漂白
- InChI
- 1S/C6H11NO2S/c1-2-3-10-4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-/m0/s1
- InChIKey
- ZFAHNWWNDFHPOH-YFKPBYRVSA-N
- SMILES
- N[C@@H](CSCC=C)C(O)=O
- LogP
- 1.31 · 1.31
- CAS データベース
- 21593 · 21593-77-1(CAS DataBase Reference)
化学的性質
化学的特性White powder; cooked roasted brown aroma.
安全と法規制
安全情報は参考情報です。供給元の安全データシート（SDS）、適用法令、専門家による評価に代わるものではありません。
GHS分類
GHS Classification
This chemical does not meet GHS hazard criteria for 70.1% (89 of 127) of all reports.
Warning
H317 (29.9%): May cause an allergic skin reaction [Warning Sensitization, Skin]
P261, P272, P280, P302+P352, P321, P333+P317, P362+P364, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 127 reports by companies from 2 notifications to the ECHA C&L Inventory.
危険有害性情報
Regulatory InformationCommission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Hazard Classes and CategoriesSkin Sens. 1 (29.9%)
安全データ
- wgk
- 3
- rtecs
- HA2466200
- hs_code
- 2930.90.9250
- risk_code
- 43
- hazard_code
- Xi
- safety_code
- 36/37
- ストレージクラス
- 11 - Combustible Solids
化学と産業
薬理情報
MeSH Pharmacological ClassificationSubstances that inhibit or prevent the proliferation of NEOPLASMS.
用途と製造
Use Classification
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
応用分野
説明L-Deoxyalliin is a water soluble organosulfur compound derived from garlic and is the most abundant constituent of aged garlic extracts. It has neuroprotective and antioxidative activities, reducing edema formation in the ischemic brain by inhibiting free radical-mediated lipid peroxidation and preventing neuronal cell death in cerebral ischemic insult by specifically scavenging peroxynitrite at concentrations up to 100 μM. L-Deoxyalliin also demonstrates various anti-amyloidogenic properties in experimental models of Alzheimer’s disease.
天然物の起源Reported found in garlic
使用antineoplastic
一般的な説明S-Allyl-L-cysteine has anti-inflammatory properties. It inhibits prooxidant enzymes and chelates metals. S-Allyl-L-cysteine exhibits hypoglycemic and cholesterol-lowering effects. It prevents apoptosis, lowers the activity of inducible nitric oxide synthase and blocks nuclear factor kappa B activity.
上流・下流製品情報
上流原料
補足説明
定義ChEBI: An S-hydrocarbyl-L-cysteine that is L-cysteine in which the hydrogen attached to the sulphur is replaced by a prop-2-enyl group. It commonly occurs in garlic and has been found to exhibit antineoplastic activity.
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