89092-61-5

Basic information

• Product Name: L-Glutamic acid, N-[(1,1-dimethylethoxy)carbonyl]-L-a-glutamyl-, tris(phenylmethyl) ester
• CAS NO: 89092-61-5
• Molecular Formula: C36H42N2O9
• Molecular Weight: 646.737
• Mol File: 89092-61-5.mol
• Article Data: 9

Chemical Properties

• CAS DataBase Reference: L-Glutamic acid, N-[(1,1-dimethylethoxy)carbonyl]-L-a-glutamyl-, tris(phenylmethyl) ester(CAS DataBase Reference)
• NIST Chemistry Reference: L-Glutamic acid, N-[(1,1-dimethylethoxy)carbonyl]-L-a-glutamyl-, tris(phenylmethyl) ester(89092-61-5)
• EPA Substance Registry System: L-Glutamic acid, N-[(1,1-dimethylethoxy)carbonyl]-L-a-glutamyl-, tris(phenylmethyl) ester(89092-61-5)

Safety Data

• Hazardous Substances Data: 89092-61-5(Hazardous Substances Data)

Upstream product

• 56-86-0 L-glutamic acid 
• 104-15-4 toluene-4-sulfonic acid 
• 100-51-6 benzyl alcohol 
• 13574-84-0 dicyclohexylamine salt of γ-benzyl Boc-glutamate 
• 2791-84-6 L-glutamic acid dibenzyl ester 4-toluenesulfonate 
• 13574-13-5 Boc-Glu(OBzl)-OH 
• 2768-50-5 dibenzyl L-glutamate 

Downstream Products

• 111053-08-8 Boc-Phe-Glu(OBzl)-Glu(OBzl)-OBzl 
• 111053-10-2 Z-Phe-Phe-Glu(OBzl)-Glu(OBzl)-OBzl 
• 82095-14-5 HCl*Glu(OBzl)4-OBzl 
• 128135-28-4 Ac-Glu(OBzl)-Glu(OBzl)-OBzl 
• 146552-87-6 (S)-2-{(S)-4-Benzyloxycarbonyl-2-[(S)-4-benzyloxycarbonyl-2-((S)-4-benzyloxycarbonyl-2-octanoylamino-butyrylamino)-butyrylamino]-butyrylamino}-pentanedioic acid dibenzyl ester 
• 146552-86-5 (S)-2-[(S)-4-Benzyloxycarbonyl-2-((S)-4-benzyloxycarbonyl-2-octanoylamino-butyrylamino)-butyrylamino]-pentanedioic acid dibenzyl ester 
• 159828-36-1 (S)-2-((S)-4-Benzyloxycarbonyl-2-octanoylamino-butyrylamino)-pentanedioic acid dibenzyl ester 
• 146552-80-9 (S)-2-((S)-4-Benzyloxycarbonyl-2-{(S)-4-benzyloxycarbonyl-2-[(S)-4-benzyloxycarbonyl-2-((S)-4-benzyloxycarbonyl-2-tert-butoxycarbonylamino-butyrylamino)-butyrylamino]-butyrylamino}-butyrylamino)-pentanedioic acid dibenzyl ester 
• 89107-69-7 Boc-Glu(OBzl)4-OBzl 
• 121445-54-3 Boc-Glu(OBzl)3-OBzl 
• 89107-70-0 Glu(OBzl)4-OBzl 
• 82082-82-4 H-Glu(OBzl)-Glu(OBzl)-OBzl*HCl 
• 82082-83-5 H-Glu(OBzl)-Glu(OBzl)-OBzl 

Relevant articles and documents

A useful method for the preparation of fully protected peptide acids and esters

Resin bound peptides can be cleaved from the Kaiser oxime resin using various oxygen nucleophiles (H2O, CH3OH, PhCH2OH) with DBU. Fully protected peptide acids and esters are obtained rapidly and with good yields using this new method of cleavage.

CONJUGATES OF WATER SOLUBLE POLYMER-AMINO ACID OLIGOPEPTIDE-DRUG, PREPARATION METHOD AND USE THEREOF

A conjugate of water soluble polymer-amino acid oligopeptide-drug of Formula (I) below and a pharmaceutical composition comprising the conjugate are provided. In the conjugate, P is a water soluble polymer; X is a linking group, wherein the linking group links P and A1; each of A1, A2 and A3 is independently same or different amino acid residue or amino acid analogue residue; each of D1 and D2 is independently same or different drug molecule residue; a is 0 or 1; b is an integer of 2-12; c is an integer of 0-7; d is 0 or 1. The conjugate could improve drug load capacity, water solubility, stability and activity of the drug.

Role of basic and acidic fragments in delicious peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the taste behavior of sodium and potassium salts in acidic oligopeptides.

The role of the acidic fragment (Asp-Glu-Glu) in delicious peptides was investigated in detail by using the Na+ or K+ salts of acidic oligopeptides so that amount of Na+ or K+ intake of peptides composed of acidic amino acids could be varied by changing their sequences. The taste of these peptides was confirmed to vary with Na+ or K+ intake. Additionally, in order to study the role of basic (Lys-Gly) and acidic (Asp-Glu-Glu) fragments in delicious peptides for producing the taste, five delicious peptide analogs, Ser-Leu-Ala-Lys-Gly-Asp-Glu-Glu, Ser-Leu-Ala-Asp-Glu-Glu-Lys-Gly, Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu, Lys-Gly-Asp-Glu-Glu, and Glu-Glu-Asp-Gly-Lys, were synthesized. The intensity of the umami and/or salty taste of these peptides and their Na salts was almost the same, despite their chemical structures being different. These results indicate that the acidic fragment as well as the basic fragment plays an important role in the taste production and intensity of delicious peptides, and that an umami or salty taste can be produced by the localization of the cation of the basic fragment and the anion of the acidic fragment.