I8754
L-allo-Isoleucine
≥99%
Sinônimo(s):
(2S,3R)-2-Amino-3-methylpentanoic acid, L-Alloisoleucine
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About This Item
Fórmula empírica (Notação de Hill):
C6H13NO2
Número CAS:
Peso molecular:
131.17
Beilstein:
1721791
Número CE:
Número MDL:
Código UNSPSC:
12352209
eCl@ss:
32160406
ID de substância PubChem:
NACRES:
NA.26
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Nome do produto
L-allo-Isoleucine,
Ensaio
≥99%
Nível de qualidade
Formulário
powder
cor
white to off-white
pf
285 °C
cadeia de caracteres SMILES
CC[C@@H](C)[C@H](N)C(O)=O
InChI
1S/C6H13NO2/c1-3-4(2)5(7)6(8)9/h4-5H,3,7H2,1-2H3,(H,8,9)/t4-,5+/m1/s1
chave InChI
AGPKZVBTJJNPAG-UHNVWZDZSA-N
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Categorias relacionadas
Aplicação
- Pseudomonas syringae pv. tomato DC3000 CmaL (PSPTO4723), a DUF1330 family member, is needed to produce L-allo-isoleucine, a precursor for the phytotoxin coronatine: This study demonstrates the essential role of L-allo-isoleucine in the synthesis of plant toxins, impacting plant pathology and biocontrol strategies (Worley et al., 2013).
Ações bioquímicas/fisiológicas
L-allo-Isoleucine may be used in studies on maple syrup urine disease.
Código de classe de armazenamento
11 - Combustible Solids
Classe de risco de água (WGK)
WGK 1
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
Equipamento de proteção individual
Eyeshields, Gloves, type N95 (US)
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P Schadewaldt et al.
Biochemical medicine and metabolic biology, 41(2), 105-116 (1989-04-01)
Possible functional differences in the catabolism of the four branched-chain L-amino acids in maple syrup urine disease were assessed using cultured human skin fibroblast stains. Transamination and oxidative decarboxylation were comparatively studied in 90-min incubations with 1 mmole/liter of 1-14C-labeled
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The rare actinobacterium Amycolatopsis sp. strain 195334CR was found to produce previously undescribed cyclic hexapeptides, which we named amycolatomycin A and B (1 and 2). Their planar structures were determined by high-resolution mass spectrometry as well as extensive 1D and
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In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and portobello champignons (Agaricus
Ana María Casas-Ferreira et al.
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Herein we propose, for the first time, a rapid method based on flow injection analysis, electrospray ionization-tandem mass spectrometry (FIA-ESI-MS/MS) and multivariate calibration for the determination of l-leucine, l-isoleucine and L-allo-isoleucine in saliva. As far as we know, multivariate calibration
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