17087-36-4

Usage

Chemical Family

2-(1,2,3,4-tetrahydroxybutyl)thiazolidine-4-carboxylic acid belongs to the thiazolidine-4-carboxylic acid family.

Derivation

It is derived from butyl thiazolidine.

Molecular Structure

Characterized by a tetrahydroxybutyl group attached to the thiazolidine ring.

Pharmacological Applications

Has potential pharmacological applications due to its antioxidant and anti-inflammatory properties.

Potential Use

Studied for its potential use in the treatment of various diseases, including diabetes and cardiovascular conditions.

Chelating Agent

Investigated as a potential chelating agent for metal ions.

Building Block

Used as a building block for the synthesis of novel compounds with therapeutic properties.

InChI:InChI=1/C8H15NO6S/c10-1-4(11)5(12)6(13)7-9-3(2-16-7)8(14)15/h3-7,9-13H,1-2H2,(H,14,15)

Upstream product

• 58-86-6 D-xylose 
• 52-90-4 L-Cysteine 
• 5328-37-0 L-arabinose 
• 52-89-1 l-cysteine hydrochloride 
• 921-01-7 rac-cysteine 
• 10318-18-0 DL-cysteine hydrochloride 
• 1114-34-7 D-lyxose 

Downstream Products

• 921-01-7 D-cysteine 

Relevant academic research and scientific papers

MAILLARD REACTION COMPOUNDS OF CYSTEINE AND A SUGAR HAVING MEATLIKE FLAVOUR

The Amadori compounds of cysteine of Formula (I) in which R is hydrogen when n=1-4, or methyl when n=0-3. The compounds are useful for conferring meaty tastes and aromas on foodstuffs.

COMPOSITIONS FOR ENHANCING OR IMPROVING THE FLAVOR OF FOODS OR DRINKS AND METHOD OF ENHANCING OR IMPROVING THE FLAVOR OF FOODS OR DRINKS BY USING THE SAME

In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.

Proton and Zinc(II) Complexes of 2-(Polyhydroxyalkyl)thiazolidine-4-carboxylic acid Derivatives

The protonation and zinc-ion co-ordination equilibria of 2-(polyhydroxyalkyl)thiazolidine-4-carboxylic acid derivatives have been studied by potentiometric titration in the range pH 1.5-8.In most cases the formation of complexes with a metal-to-ligand ratio of 1:2 was demonstrated, but at above pH 6 mixed-ligand complexes involving hydroxide-ion co-ordination were also observed.The protonation and complex-formation constants were shown to depend on the structure of the polyhydroxy chains.In the case of the protonation constants this is due to the rearrangement of the intramolecular hydrogen-bonding network, while the complex-formation constants depend on the conformation of the OH groups on the first carbon atoms of the polyol chains.

Resolution of DL-Cysteine

The diastereomeric 4-thiazolidinecarboxylic acids 3 and 4, obtained by condensation of DL-cysteine (DL-1) with D-(+)-galactose (2), can be separated by crystallization.Ring cleavage of 3 or 4 gives L-cysteine (L-1) or D-cysteine (D-1), respectively.Instead of D-(+)-galactose other chiral aldoses can be employed as resolution agents.