7519-36-0

Basic information

• Product Name: N-NITROSO-L-PROLINE
• Synonyms: N-NITROSO-L-PROLINE;1-nitroso-l-proline;nitrosoproline;no-pro;N-NITROSO-PROLINE;1-Nitrosoproline;NPRO;L-Proline, 1-nitroso-
• CAS NO: 7519-36-0
• Molecular Formula: C₅H₈N₂O₃
• Molecular Weight: 144.13
• Product Categories: Amino Acids 13C, 2H, 15N;Amino Acids & Derivatives;Heterocycles;Amino Acids & Derivatives, Heterocycles
• Mol File: 7519-36-0.mol
• Article Data: 33

Chemical Properties

• Melting Point: 108-109°C
• Boiling Point: 262.71°C (rough estimate)
• Flash Point: 190.688oC
• Appearance: /
• Density: 1.4054 (rough estimate)
• Vapor Pressure: 0mmHg at 25°C
• Refractive Index: 1.4472 (estimate)
• Storage Temp.: -20°C Freezer
• Solubility: Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly), Water (Sparingly, S
• PKA: 3.23±0.20(Predicted)
• CAS DataBase Reference: N-NITROSO-L-PROLINE(CAS DataBase Reference)
• NIST Chemistry Reference: N-NITROSO-L-PROLINE(7519-36-0)
• EPA Substance Registry System: N-NITROSO-L-PROLINE(7519-36-0)

Safety Data

• Hazardous Substances Data: 7519-36-0(Hazardous Substances Data)

Usage

Chemical Properties

Colourless Plates

Production Methods

There is no indication that nitrosoproline was made commercially. It has been reported in cured meats (e.g., bacon) at concentrations of 340–440 μg/kg. Both higher and lower levels in several cured products have been reported by several authors.

Safety Profile

Poison by intraperitoneal route.Questionable carcinogen with experimental tumorigenicdata. Many nitroso compounds are carcinogens. Whenheated to decomposition it emits toxic fumes of NOx. Seealso NITROSO COMPOUNDS.

Carcinogenicity

Mice were given 0.1% NPRO in drinking water for 26 weeks, and no more lung adenomas were seen than in untreated controls at 38 weeks, showing a lack of carcinogenicity. In rats, higher doses (0.145%) in drinking water for 2 years showed no tumors that were not seen in untreated controls (174). IARC classified NPRO as not classifiable as to carcinogenicity to humans (Group 3).

InChI:InChI=1/C5H8N2O3/c8-5(9)4-2-1-3-7(4)6-10/h4H,1-3H2,(H,8,9)/t4-/m0/s1

Upstream product

• 147-85-3 L-proline 
• 70-34-8 2,4-Dinitrofluorobenzene 

Downstream Products

• 71922-04-8 (S)-1-nitrosopyrrolidine-2-carboxylic acid methyl ester 
• 604003-91-0 (S)-1-aminopyrrolidine-2-carboxylic acid methyl ester 
• 15265-22-2 L-aminopyrrolidine-2-carboxylic acid 
• 147-85-3 L-proline 
• 127221-89-0 (S)-(-)-1-amino-2-(hydroxymethyl)pyrrolidine 
• 98262-66-9 3a,4,5,6-tetrahydro-3-oxo-3H-pyrrolo[1,2-c][1,2,3]oxadiazol-7-ium ylide 
• 102608-17-3 N-trifluoroacetylamino-2-pyrrolidone 

Relevant articles and documents

MACROCYCLIC FUSED PYRRAZOLES AS MCL-1 INHIBITORS

Provided are compounds represented by Formula IA: (IA), and the pharmaceutically acceptable salts and solvates thereof, wherein R, R 1a, R 1b, L 1, L 2, L 3, X, A, B and C are as defined as set forth

BENZOTRIAZOLE-DERIVED AND UNSATURATED AMIDE COMPOUND USED AS TGF- R1 INHIBITOR

A benzotriazole-derived α and β-unsaturated amide compound used as TGF-βR1 inhibitor or a pharmaceutically acceptable salt thereof, the structure of the compound being as shown in formula (I).

Prolinimines: N-Amino- l -Pro-methyl Ester (Hydrazine) Schiff Bases from a Fish Gastrointestinal Tract-Derived Fungus, Trichoderma sp. CMB-F563

A rice cultivation of a fish gastrointestinal tract-derived fungus, Trichoderma sp. CMB-F563, yielded natural products incorporating a rare hydrazine moiety, embedded within a Schiff base. Structures inclusive of absolute configurations were assigned to prolinimines A-D (1-4) on the basis of detailed spectroscopic and C3 Marfey's analysis, as well as biosynthetic considerations, biomimetic total synthesis, and chemical transformations. Of note, monomeric 1 proved to be acid labile and, during isolation, underwent quantitative transformation to dimeric 3 and trimeric 4. Prolinimines are only the second reported natural products incorporating an N-amino-Pro residue, the first to include l-Pro, the first to occur as Schiff bases, and the first to be isolated from a microorganism.