I8754
L-allo-Isoleucine
≥99%
Synonym(s):
(2S,3R)-2-Amino-3-methylpentanoic acid, L-Alloisoleucine
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About This Item
Empirical Formula (Hill Notation):
C6H13NO2
CAS Number:
Molecular Weight:
131.17
NACRES:
NA.26
PubChem Substance ID:
eCl@ss:
32160406
UNSPSC Code:
12352209
EC Number:
216-142-3
MDL number:
Beilstein/REAXYS Number:
1721791
Product Name
L-allo-Isoleucine,
assay
≥99%
Quality Level
form
powder
color
white to off-white
mp
285 °C
SMILES string
CC[C@@H](C)[C@H](N)C(O)=O
InChI
1S/C6H13NO2/c1-3-4(2)5(7)6(8)9/h4-5H,3,7H2,1-2H3,(H,8,9)/t4-,5+/m1/s1
InChI key
AGPKZVBTJJNPAG-UHNVWZDZSA-N
Application
- Pseudomonas syringae pv. tomato DC3000 CmaL (PSPTO4723), a DUF1330 family member, is needed to produce L-allo-isoleucine, a precursor for the phytotoxin coronatine: This study demonstrates the essential role of L-allo-isoleucine in the synthesis of plant toxins, impacting plant pathology and biocontrol strategies (Worley et al., 2013).
Biochem/physiol Actions
L-allo-Isoleucine may be used in studies on maple syrup urine disease.
Storage Class
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Gian Primahana et al.
Antibiotics (Basel, Switzerland), 10(3) (2021-04-04)
The rare actinobacterium Amycolatopsis sp. strain 195334CR was found to produce previously undescribed cyclic hexapeptides, which we named amycolatomycin A and B (1 and 2). Their planar structures were determined by high-resolution mass spectrometry as well as extensive 1D and
Chen Barazani et al.
Growth hormone & IGF research : official journal of the Growth Hormone Research Society and the International IGF Research Society, 52, 101312-101312 (2020-03-23)
Laron Syndrome (LS), (OMIM# 262500), a rare recessively inherited disease caused by deletions or mutations of the GH receptor, gene characterized by dwarfism with low or undetectable serum IGF-I in the presence of high serum GH. In addition to dwarfism
Mahesha M Poojary et al.
Food chemistry, 234, 236-244 (2017-05-30)
In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and portobello champignons (Agaricus