32451-19-7 Usage
General Description
2-(2-Thienyl)-1,3-thiazolidine-4-carboxylic acid is a heterocyclic compound that consists of a thienyl group and a thiazolidine ring with a carboxylic acid side chain. It is a sulfur-containing compound with potential pharmaceutical and biological applications. This chemical has shown to exhibit anti-inflammatory and antioxidant properties, making it a potential candidate for the development of new drugs for various medical conditions. Studies have also indicated its potential role in reducing blood glucose levels, suggesting it could be beneficial in the treatment of diabetes. Overall, 2-(2-thienyl)-1,3-thiazolidine-4-carboxylic acid is a compound of interest with potential therapeutic applications.
Check Digit Verification of cas no
The CAS Registry Mumber 32451-19-7 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 3,2,4,5 and 1 respectively; the second part has 2 digits, 1 and 9 respectively.
Calculate Digit Verification of CAS Registry Number 32451-19:
(7*3)+(6*2)+(5*4)+(4*5)+(3*1)+(2*1)+(1*9)=87
87 % 10 = 7
So 32451-19-7 is a valid CAS Registry Number.
InChI:InChI=1/C8H9NO2S2/c10-8(11)5-4-13-7(9-5)6-2-1-3-12-6/h1-3,5,7,9H,4H2,(H,10,11)/t5-,7+/m0/s1
32451-19-7Relevant articles and documents
Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast
Huynh-Ba, Tuong,Matthey-Doret, Walter,Fay, Laurent B.,Rhlid, Rachid Bel
, p. 3629 - 3635 (2007/10/03)
Baker's yeast was shown to catalyze the transformation of cysteine-furfural conjugate into 2-furfurylthiol. The biotransformation's yield and kinetics were influenced by the reaction parameters such as pH, incubation mode (aerobic and anaerobic), and substrate concentration. 2-Furfurylthiol was obtained in an optimal 37% yield when cysteine-furfural conjugate at a 20 mM concentration was anaerobically incubated with whole cell baker's yeast at pH 8.0 and 30 °C. Similarly to 2-furfurylthiol, 5-methyl-2-furfurylthiol (11%), benzylthiol (8%), 2-thiophenemethanethiol (22%), 3-methyl-2-thiophenemethanethiol (3%), and 2-pyrrolemethanethiol (6%) were obtained from the corresponding cysteine-aldehyde conjugates by incubation with baker's yeast. This work indicates the versatile bioconversion capacity of baker's yeast for the generation of thiols from cysteine-aldehyde conjugates. Thanks to its food-grade character, baker's yeast provides a biochemical tool to produce thiols, which can be used as flavorings in foods and beverages.
