21281-94-7

Basic information

• Product Name: 5-oxo-L-prolyl-L-leucine
• CAS NO: 21281-94-7
• Molecular Formula: C₁₁H₁₈N₂O₄
• Molecular Weight: 242.2716
• Mol File: 21281-94-7.mol

Chemical Properties

• Boiling Point: 577.7°C at 760 mmHg
• Flash Point: 303.2°C
• Density: 1.216g/cm³
• Vapor Pressure: 7.53E-15mmHg at 25°C
• Refractive Index: 1.507
• CAS DataBase Reference: 5-oxo-L-prolyl-L-leucine(CAS DataBase Reference)
• NIST Chemistry Reference: 5-oxo-L-prolyl-L-leucine(21281-94-7)
• EPA Substance Registry System: 5-oxo-L-prolyl-L-leucine(21281-94-7)

Safety Data

• Hazardous Substances Data: 21281-94-7(Hazardous Substances Data)

Upstream product

• 2748-02-9 L-leucine tert-butyl ester hydrochloride 
• 53100-44-0 L-N-t-butoxycarbonylpyroglutamic acid 
• 96764-96-4 Z-pGlu-Leu-OBzl 
• 98-79-3 L-Pyroglutamic acid 
• 59850-85-0 N-hydroxysuccinimide ester of pyroglutamic acid 
• 1738-69-8 L-Leucine benzyl ester 
• 103818-59-3 L-pyroglutamyl-L-leucine benzyl ester 

Relevant articles and documents

Antidepressant or anti-anxiety agent

PROBLEM TO BE SOLVED: To provide an antidepressant agent or anti-anxiety agent which can be taken safely for the long term.SOLUTION: An antidepressant agent or anti-anxiety agent comprises at least one selected from the group consisting of a peptide represented by pyroGlu-(X)n-A (X is Gln or Asn, A is Gln, Asn, Leu, Ile or Val, and n is an integer of 0 or 1) or salt thereof as an active ingredient.

Anti-inflammatory effect of pyroglutamyl-leucine on lipopolysaccharide-stimulated RAW 264.7 macrophages

Aims: Food-derived peptides have been reported to yield a variety of health promoting activities. Pyroglutamyl peptides are contained in the wheat gluten hydrolysate. In the present study, we investigated the effect of pyroglutamyl dipeptides on the lipopolysaccharide (LPS)-induced inflammation in macrophages.

Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS

Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). Copyright

Acylated cyanamide composition for treating ethanol ingestion

Acylated cyanamide compounds useful for ethanol deterrence of the formula RCONHCN, wherein R is a lipophilic acyl group or is derived from an (N-substituted)-alpha-aminoacyl group.

Acyl, N-Protected α-Aminoacyl, and Peptidyl Derivatives as Prodrug Forms of the Alcohol Deterrent Agent Cyanamide

Cyanamide , a potent aldehyde dehydrogenase (AlDH) inhibitor that is used therapeutically as an alcohol deterrent agent, is known to be rapidly metabolized and excreted in the urine as acetylcyanamide (1). On the basis of our observation that 1 is deacetylated to cyanamide in vivo, albeit very slightly, thereby serving as a precursor or prodrug form of the latter, several acyl derivatives of cyanamide were synthesized specifically as prodrugs, including benzoylcyanamide (2), pivaloylcyanamide (3), and 1-adamantoylcyanamide (4), as well as long- and medium-chain fatty acyl derivatives such as palmitoyl- (6), stearoyl- (7), and n-butyrylcyanamide (5). N-Protected α-aminoacyl and peptidyl derivatives of cyanamide were also synthesized, and these include N-carbobenzoxyglycyl- (10), hippuryl- (13), N-benzoyl-L-leucyl- (14), N-carbobenzoxyglycyl-L-leucyl- (18), N-carbobenzoxy-L-pyroglutamyl- (22), L-pyroglutamyl-L-leucyl- (19), and L-pyroglutamyl-L-phenylalanylcyanamide (20). All of these prodrugs of cyanamide raised ethanol-derived blood acetaldehyde levels in rats significantly over controls 3h after ip drug administration, and some of these were still capable of elevating blood acetaldehyde 16 h post drug administration. A selected group of cyanamide prodrugs were also evaluated by the oral route of administration and showed nearly equivalent activity as the ip route in elevating ethanol-derived blood acetaldehyde. These results suggest potential utility of these prodrugs as deterrent agents for the treatment of alcoholism.