18532-06-4

Usage

InChI:InChI=1/C24H28N2O5/c1-2-30-23(28)20(16-18-10-5-3-6-11-18)25-22(27)21-14-9-15-26(21)24(29)31-17-19-12-7-4-8-13-19/h3-8,10-13,20-21H,2,9,14-17H2,1H3,(H,25,27)

Upstream product

• 1148-11-4 N-Benzyloxycarbonyl-L-proline 
• 5002-64-2 Phe-OEt * TosOH 
• 3182-93-2 ethyl 2-amino-3-phenylpropanoate hydrochloride 
• 98807-05-7 Z-Pro-OCamp 

Downstream Products

• 90315-58-5 C₆₁H₇₆N₈O₁₂ 
• 90315-39-2 [((S)-1-{(S)-1-[(S)-2-({(S)-1-[(S)-2-((S)-2-Benzyloxycarbonylamino-3-methyl-butyrylamino)-3-(4-hydroxy-phenyl)-propionyl]-pyrrolidine-2-carbonyl}-amino)-3-phenyl-propionyl]-pyrrolidine-2-carbonyl}-pyrrolidine-2-carbonyl)-amino]-acetic acid benzyl ester 
• 90315-40-5 [((S)-1-{(S)-1-[(S)-2-({(S)-1-[(S)-2-((S)-2-Benzyloxycarbonylamino-3-methyl-butyrylamino)-3-(4-hydroxy-phenyl)-propionyl]-pyrrolidine-2-carbonyl}-amino)-3-phenyl-propionyl]-pyrrolidine-2-carbonyl}-pyrrolidine-2-carbonyl)-amino]-acetic acid 
• 90315-46-1 (2-{2-[(S)-2-({(S)-1-[(S)-2-((S)-2-Benzyloxycarbonylamino-3-methyl-butyrylamino)-3-(4-hydroxy-phenyl)-propionyl]-pyrrolidine-2-carbonyl}-amino)-3-phenyl-propionylamino]-acetylamino}-acetylamino)-acetic acid ethyl ester 
• 90315-52-9 C₆₅H₈₂N₁₀O₁₄ 

Relevant academic research and scientific papers

ENANTIOSELECTIVE SYNTHESIS OF PEPTIDES USING (1R)-3-HYDROXY-1,8,8-TRIMETHYL-3-AZABICYCLOOCTANE-2,4-DIONE ((+)-N-HYDROXYCAMPHORIMIDE) AN ACTIVE ESTER GROUP

The enantioselective coupling reaction of N-protected amino acid (+)-N-hydroxycamphorimide esters (-OCamp) with racemic amino acid esters is discussed.The coupling reaction of several amino acids showed high enantioselectivity.Keywords-enantioselective synthesis; (+)-N-hydroxycamphorimide; peptide, active ester; coupling reaction

STUDIES OF BITTER PEPTIDES FROM CASEIN HYDROLYZATE - VI. SYNTHESES AND BITTER TASTE OF BPIc (VAL-TYR-PRO-PHE-PRO-PRO-GLY-ILE-ASN-HIS) AND ITS ANALOGS AND FRAGMENTS.

In order to investigate the relationship between chemical structure and bitter taste, the bitter peptide BPIc (Val-Tyr-Pro-Phe-Pro-Pro-Gly-Ile-Asn-His) isolated from casein hydrolyzate by Minamiura et al. and its analogs and fragments were synthesized. BPIc, whose threshold value of bitter taste was 0. 05 mm, was found to be one of the most bitter compounds, like quinine and phenylthiourea. However, left bracket Gly**5**,**6 right bracket - and left bracket Gly**9**,**1**0 right bracket -BPIc, and N-terminal octa- and heptapeptide fragments of BPIc possessed much weaker bitterness than BPIc. The results suggested that 5,6-proline and the basic nature of C-terminal are necessary for the strong bitterness exhibited by BPIc.