3-(Methylthio)propionic acid (3-Methylsulfanylpropionic acid)
(Synonyms: 3-甲基硫代丙酸,3-Methylsulfanylpropionic acid) 目录号 : GC32943
3-(Methylthio)propionic acid (3-methylthiopropionate, 4-Thiapentanoic acid, 3-Methylsulfanylpropionic acid) is a thia fatty acid acid consisting of propionic acid with a methylthio substituent at the 3-position and an intermediate in mammalian methionine metabolism in vitro.
Cas No.:646-01-5
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
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Cell experiment: |
RCM-1 cells are each plated into 35-mm plastic culture plates. Twenty-four hours after plating, cells are treated with 3-methylthiopropionic acid ethyl ester in 2 mL of 10% FBS-RPMI+F12 for 4 days, and are counted by using a hemacytometer, after trypsinization with 0.25% trypsin and 1 mM EDTA[4]. |
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References: [1]. Steele RD, et al. Identification of 3-methylthiopropionic acid as an intermediate in mammalian methioninemetabolism in vitro. J Biol Chem. 1978 Nov 10;253(21):7844-50. |
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3-(Methylthio)propionic acid (3-methylthiopropionate, 4-Thiapentanoic acid, 3-Methylsulfanylpropionic acid) is a thia fatty acid acid consisting of propionic acid with a methylthio substituent at the 3-position and an intermediate in mammalian methionine metabolism in vitro.
| Cas No. | 646-01-5 | SDF | |
| 别名 | 3-甲基硫代丙酸,3-Methylsulfanylpropionic acid | ||
| Canonical SMILES | O=C(O)CCSC | ||
| 分子式 | C4H8O2S | 分子量 | 120.17 |
| 溶解度 | Water : 25 mg/mL (208.04 mM) | 储存条件 | Store at -20°C |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 8.3215 mL | 41.6077 mL | 83.2154 mL |
| 5 mM | 1.6643 mL | 8.3215 mL | 16.6431 mL |
| 10 mM | 0.8322 mL | 4.1608 mL | 8.3215 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging
J Agric Food Chem 2002 Sep 25;50(20):5612-6.PMID:12236686DOI:10.1021/jf020563p.
Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying the influence of pH on the development of the most intense staling flavors found in aged lager beers, the corresponding key flavor compounds were determined by aroma extract dilution analysis. In addition to trans-2-nonenal, beta-damascenone seems at least as important in the flavor of aged beer. Ethyl butyrate, dimethyl trisulfide, 2-acetylpyrazine, 3-(methylthio)propionaldehyde, 2-methoxypyrazine, maltol, gamma-nonalactone, and ethyl cinnamate are also relevant to the sensory profile of aged beer. Upon aging, a beer having a higher pH produces less beta-damascenone, because acid-catalyzed glycoside hydrolysis is decreased. On the other hand, it produces more 3-(methylthio)propionaldehyde, owing to Strecker degradation of methionine. Raising the beer pH additionally causes the release of 3-(methylthio)propionaldehyde from sulfitic adducts. These adducts, more stable at a lower pH, protect the aldehyde against premature oxidation to 3-(Methylthio)propionic acid, thus making it available for dimethyl trisulfide formation during aging.
Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni
J Appl Microbiol 2008 Jun;104(6):1833-40.PMID:18217924DOI:10.1111/j.1365-2672.2007.03713.x.
Aims: Determination of pathways involved in synthesis of volatile sulphur compounds (VSC) from methionine by Oenococcus oeni isolated from wine. Methods and results: Production of VSC by O. oeni from methionine was investigated during bacterial cultures and in assays performed in the presence of resting cells or protein fractions. Cells of O. oeni grown in a medium supplemented with methionine produced methanethiol, dimethyl disulphide, methionol and 3-(Methylthio)propionic acid. Methional was also detected, but only transiently during the exponential growth phase. It was converted to methionol and 3-(methylthio) propionic acid in assays. Although this acid could be produced alternatively from 2-oxo-4-(methylthio) butyric acid (KMBA) by oxidative decarboxylation. In addition, KMBA was a precursor for methanethiol and dimethyl disulphide synthesis. Interestingly, assays with resting cells and protein fractions suggested that a specific enzyme could be involved in this conversion in O. oeni. Conclusion: This work shows that methional and KMBA are the key intermediates for VSC synthesis from methionine in O. oeni. Putative enzymatic and chemical pathways responsible for the production of these VSC are discussed. Significance and impact of the study: This work confirms the capacity of O. oeni to metabolize methionine and describes the involvement of potential enzymatic pathways.