L505
Lanthionine
96%
Synonym(s):
Bis(2-Amino-2-carboxyethyl) sulfide, Bis(2-amino-2-carboxyethyl) sulfide
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About This Item
Empirical Formula (Hill Notation):
C6H12N2O4S
CAS Number:
Molecular Weight:
208.24
EC Number:
MDL number:
UNSPSC Code:
12352103
PubChem Substance ID:
Assay
96%
SMILES string
NC(CSCC(N)C(O)=O)C(O)=O
InChI
1S/C6H12N2O4S/c7-3(5(9)10)1-13-2-4(8)6(11)12/h3-4H,1-2,7-8H2,(H,9,10)(H,11,12)
InChI key
DWPCPZJAHOETAG-UHFFFAOYSA-N
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Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Regulatory Information
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Yasushi Ogasawara et al.
Frontiers in microbiology, 9, 156-156 (2018-02-23)
D-Amino acid residues have been identified in peptides from a variety of eukaryotes and prokaryotes. In microorganisms, UDP-
Alessandra F Perna et al.
International journal of molecular sciences, 19(5) (2018-05-02)
The non-proteinogenic amino acid lanthionine is a byproduct of hydrogen sulfide biosynthesis: the third endogenous vasodilator gas, after nitric oxide and carbon monoxide. While hydrogen sulfide is decreased in uremic patients on hemodialysis, lanthionine is increased and has been proposed
Jeella Z Acedo et al.
Journal of the American Chemical Society, 141(42), 16790-16801 (2019-10-01)
Lanthipeptides represent a large class of cyclic natural products defined by the presence of lanthionine (Lan) and methyllanthionine (MeLan) cross-links. With the advances in DNA sequencing technologies and genome mining tools, new biosynthetic enzymes capable of installing unusual structural features
Bert Lagrain et al.
Journal of agricultural and food chemistry, 58(19), 10761-10767 (2010-09-15)
When gliadin, a mixture of wheat storage proteins containing only intramolecular disulfide (SS) bonds, is heated at high temperatures and preferably at alkaline pH, the SS bonds are cleaved by β-elimination reactions leading to decreased cystine levels and the generation
Ine Rombouts et al.
Amino acids, 42(6), 2429-2438 (2011-08-09)
The impact of the hot alkaline dip, prior to pretzel-baking, on the types and levels of cross-links between wheat proteins was studied. Protein extractability of pretzel dough in sodium dodecyl sulfate containing buffer decreased during alkaline dipping [45 s, 1.0% (w/v)
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