A2513
N-乙酰-L-酪氨酸
>99% (TLC)
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关于此项目
线性分子式:
4-(HO)C6H4CH2CH(NHCOCH3)CO2H
化学文摘社编号:
分子量:
223.23
EC Number:
208-671-3
UNSPSC Code:
12352200
PubChem Substance ID:
Beilstein/REAXYS Number:
2697172
MDL number:
InChI key
CAHKINHBCWCHCF-JTQLQIEISA-N
InChI
1S/C11H13NO4/c1-7(13)12-10(11(15)16)6-8-2-4-9(14)5-3-8/h2-5,10,14H,6H2,1H3,(H,12,13)(H,15,16)/t10-/m0/s1
SMILES string
CC(=O)N[C@@H](Cc1ccc(O)cc1)C(O)=O
assay
>99% (TLC)
storage temp.
−20°C
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存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
法规信息
新产品
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Rakesh Kumar et al.
European journal of medicinal chemistry, 42(4), 503-510 (2006-12-26)
The development of type 2 diabetes in obese individuals is linked to lipid accumulation in non-adipose tissues. A series of N-acetyl-L-tyrosine derivatives were synthesized and evaluated for PPAR transactivation. Compounds 4d and 4f were found to show better PPARalpha transactivation
[Recording the delta-pH-generating biochemical reactions by light-addressed sensors with Ta2O5 dielectrics].
A N Reshetilov et al.
Doklady Akademii nauk, 342(5), 700-702 (1995-06-01)
Investigation of DNA-protein cross-link formation between lysozyme and oxanine by mass spectrometry.
Hauh-Jyun Candy Chen et al.
Chembiochem : a European journal of chemical biology, 9(7), 1074-1081 (2008-03-21)
Reactive nitrogen species are implicated in inflammatory diseases and cancers. Oxanine (Oxa) is a DNA lesion product originating from the guanine base through exposure to nitric oxide, nitrous acid, or N-nitrosoindoles. Oxanine was found to mediate formation of DNA-protein cross-links
V Kahn et al.
Pigment cell research, 11(1), 24-33 (1998-04-02)
N-acetyl tyrosine (NAT) is hydroxylated by mushroom tyrosinase and the N-acetyl dopa formed is oxidized by the enzyme to N-acetyl dopaquinone (lambda max = 390 +/- 10 nm). H2O2 and NH2OH each shortened the lag period of NAT hydroxylation by
T Nishiyama et al.
Journal of biochemistry, 127(3), 427-433 (2000-03-25)
It was previously revealed [Yamaguchi, H., Nishiyama, T., and Uchida, M. (1999) J. Biochem. 126, 261-265] that N-glycans of both the high-mannose and complex types have binding affinity for aromatic amino acid residues. This study shows that free N-glycans protect
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