82748-54-7

Upstream product

• 42854-62-6 L-alanine benzyl ester p-toluenesulfonate 
• 2224-52-4 L-alanine N-carboxyanhydride 
• 18670-98-9 N-(tert-butoxycarbonyl)-L-alanyl-L-alanine benzyl ester 
• 1948-31-8 di-L-alanine 
• 100-51-6 benzyl alcohol 

Downstream Products

• 1948-31-8 di-L-alanine 
• 74257-83-3 Boc-V-A-A-OCH₂Ph 
• 1242760-42-4 Boc-Gln-Ala-Ala-OCH₂Ph 
• 1242760-41-3 Boc-Ser-Ala-Ala-OCH₂Ph 
• 344908-22-1 Boc-F-A-A-OCH₂Ph 

Relevant academic research and scientific papers

Synthesis of novel D-α-galactopyranosyl-L-seryl/L-threonyl-L-alanyl-L-alanine as useful precursors of new glycopeptide antibiotics with computational calculations studies

New, simple, synthetic routes for the preparation of novel glycopeptide antibiotics are described. The structures of the synthesized compounds are elucidated by IR, two-dimensional NMR spectroscopy, and mass spectrometry. The stability of the new glycopep

Development of supramolecular organo-gel based on tripeptide skeletons

Boc-Ser-Val-Gly-OCH2Ph (31) showed high gelation abilities in the aromatic solvents, particularly in toluene. The minimum gelation concentration of 31 in toluene was 10 mg/ml, suggesting that 2500 molecules of toluene were immobilized by each m

The synthesis of pure Amadori rearrangement products

The term "Maillard reaction" is used to describe a complex set of reactions in foods leading to flavour generation and non-enzymatic browning.The first step in this process is the so-called Amadori rearrangement: a reducing saccharide and a peptide fragment react to form an Amadori Rearrangement Product (ARP).To be able to do model studies on flavour generation, gram amounts of pure ARP are required.In the present study, glucose-derived ARPs were synthesised from specifically protected and activated starting compounds.After deprotection and purification, pure ARPs were obtained.This is the first time that ARPs of dipeptides have been isolated.

The Steric Hindrance of the Stepwise Reaction of N-Carboxy α-Amino Acid Anhydride with the α-Amino Acid Ester

The mechanisms of the reactions of 4-alkyloxazolidinediones (1) (N-carboxy α-amino acid anhydrides(NCAs)) with α-amino acid benzyl ester p-toluenesulfonates (2) were investigated in acetonitrile containing triethylamine at low and room temperatures.Two types of reactions were observed: (1) the polymerization of NCAs was initiated with a small amount of 2 to produce polypeptides (6), and (2) the dipeptide benzyl esters (4) were produced by the stepwise reaction of NCAs with the esters.Both the polymerization and the dipeptide formation (1+2) seemed to be initiated by the nucleophilic attack of the amino group of the ester on the C-5 carbon of NCAs.The polymerization proceeded when the side chains of the amino acid esters (R2) were more bulky than those of the NCAs (R1).On the contrary, dipeptide esters were produced when the side chains of the NCAs (R1) were more bulky than those of the esters (R2).

[Asn2 ]-thymosin α1 and analogs thereof

Thymosin α1, was chemically synthesized by the fragment condensation of the protected amino terminal tetradecapeptide with the protected carboxyl terminal tetradecapeptide. Similarly prepared was the analog [Asn2 ]-thymosin α1 utilizing the appropriately modified protected amino terminal tetradecapeptide. Both products are active as agents which affect regulation, differentiation and function of thymus dependent lymphocytes (T cells).