2-Pentylfuran (BioDeep_00000017616)

 

Secondary id: BioDeep_00000614869

human metabolite PANOMIX_OTCML-2023 Endogenous Volatile Flavor Compounds


代谢物信息卡片


2-Pentylfuran; 2-Amylfuran; 2-n-Pentylfuran; Dihydro-5-pentyl-2(hydro)-furan

化学式: C9H14O (138.1044594)
中文名称: 2-戊基呋喃
谱图信息: 最多检出来源 Homo sapiens(feces) 61.42%

分子结构信息

SMILES: c1ccc(o1)CCCCC
InChI: InChI=1S/C9H14O/c1-2-3-4-6-9-7-5-8-10-9/h5,7-8H,2-4,6H2,1H3

描述信息

2-pentylfuran is a member of the class of compounds known as heteroaromatic compounds. Heteroaromatic compounds are compounds containing an aromatic ring where a carbon atom is linked to an hetero atom. 2-pentylfuran is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). 2-pentylfuran is a beany, butter, and earthy tasting compound and can be found in a number of food items such as yellow bell pepper, pepper (c. annuum), nuts, and watermelon, which makes 2-pentylfuran a potential biomarker for the consumption of these food products. 2-pentylfuran can be found primarily in feces, saliva, and urine. 2-pentylfuran exists in all eukaryotes, ranging from yeast to humans.
2-pentylfuran is a colourless to light yellow liquid that is not known to be produced by mammalian metabolism. It is present in many foods including alcoholic beverages, coffee, potatoes, tomatoes, roasted filberts, and soybean oil, and it is also a component of the aroma of these foods. 2-pentylfuran is a flavouring ingredient. 2-pentylfuran belongs to the furan family which is characterized by a furan ring (a five-member aromatic ring with one oxygen atom and four carbon atoms). A study showed that 2-pentylfuran is found in the breath of patients with Aspergillus fumigatus infections (PMID:19301177).
2-pentylfuran is a member of the class of furans that is furan in which the hydrogen at position 2 is replaced by a pentyl group. It is found in many heat-processed foods and drinks. It has a role as an Aspergillus metabolite, a human urinary metabolite, a volatile oil component, an insect repellent, a flavouring agent, a plant growth stimulator and a bacterial metabolite.
2-Pentylfuran is a natural product found in Vitis rotundifolia, Astragalus mongholicus, and other organisms with data available.
2-pentylfuran is a metabolite found in or produced by Saccharomyces cerevisiae.
A member of the class of furans that is furan in which the hydrogen at position 2 is replaced by a pentyl group. It is found in many heat-processed foods and drinks.
2-Pentylfuran is the compound isolated from steam volatile oils obtained from potatoes at atmospheric pressure[1].
2-Pentylfuran is the compound isolated from steam volatile oils obtained from potatoes at atmospheric pressure[1].

同义名列表

25 个代谢物同义名

2-Pentylfuran; 2-Amylfuran; 2-n-Pentylfuran; Dihydro-5-pentyl-2(hydro)-furan; 5-17-01-00390 (Beilstein Handbook Reference); 2-Pentylfuran 100 microg/mL in Acetonitrile; 2-Pentylfuran, natural (US), >=97\\%, FG; 2-Pentylfuran, analytical standard; Amyl furan (2-Pentyl furan); 2-Pentylfuran, >=98\\%, FG; 2-Pentylfuran (natural); 2-PENTYLFURAN [FHFI]; 2-(N-Pentyl)furan; Furan, 2-pentyl-; Furane, 2-pentyl; UNII-6I0QAJ1JZQ; 2-n-Pentylfuran; 2-pentyl-furan; 2-pentylfurane; Furan, pentyl-; 2-N-Amylfuran; 2-Pentylfuran; Tox21_303542; 2-Amylfuran; PENTYLFURAN; 6I0QAJ1JZQ; FEMA 3317; 2-Pentylfuran



数据库引用编号

16 个数据库交叉引用编号

分类词条

相关代谢途径

Reactome(0)

BioCyc(0)

PlantCyc(0)

代谢反应

0 个相关的代谢反应过程信息。

Reactome(0)

BioCyc(0)

WikiPathways(0)

Plant Reactome(0)

INOH(0)

PlantCyc(0)

COVID-19 Disease Map(0)

PathBank(0)

PharmGKB(0)

44 个相关的物种来源信息

在这里通过桑基图来展示出与当前的这个代谢物在我们的BioDeep知识库中具有相关联信息的其他代谢物。在这里进行关联的信息来源主要有：

  • PubMed: 来源于PubMed文献库中的文献信息，我们通过自然语言数据挖掘得到的在同一篇文献中被同时提及的相关代谢物列表，这个列表按照代谢物同时出现的文献数量降序排序，取前10个代谢物作为相关研究中关联性很高的代谢物集合展示在桑基图中。
  • NCBI Taxonomy: 通过文献数据挖掘，得到的代谢物物种来源信息关联。这个关联信息同样按照出现的次数降序排序，取前10个代谢物作为高关联度的代谢物集合展示在桑吉图上。
  • Chemical Taxonomy: 在物质分类上处于同一个分类集合中的其他代谢物
  • Chemical Reaction: 在化学反应过程中，存在为当前代谢物相关联的生化反应过程中的反应底物或者反应产物的关联代谢物信息。

点击图上的相关代谢物的名称，可以跳转到相关代谢物的信息页面。



文献列表

  • Bin Zhang, Jing Peng, Leiqing Pan, Kang Tu. Exploration of molecular interaction between different plant proteins and 2-pentylfuran: based on multiple spectroscopy and molecular docking. Journal of the science of food and agriculture. 2023 Aug; 103(11):5332-5341. doi: 10.1002/jsfa.12607. [PMID: 37021785]
  • NaHye Lee, YoonGyu Jae, Minhyung Kim, TaeHo Cho, ChaeEun Lee, Yu Ri Hong, Do Young Hyeon, Sanghyun Ahn, Hongmok Kwon, Kyul Kim, Jae Hoon Jung, Sehyun Chae, Jeong-Oh Shin, Jinwoong Bok, Youngjoo Byun, Daehee Hwang, JaeHyung Koo. A pathogen-derived metabolite induces microglial activation via odorant receptors. The FEBS journal. 2020 09; 287(17):3841-3870. doi: 10.1111/febs.15234. [PMID: 32003140]
  • Virginia C Resconi, Mónica Bueno, Ana Escudero, Danielle Magalhaes, Vicente Ferreira, M Mar Campo. Ageing and retail display time in raw beef odour according to the degree of lipid oxidation. Food chemistry. 2018 Mar; 242(?):288-300. doi: 10.1016/j.foodchem.2017.09.036. [PMID: 29037691]
  • Paola Fincheira, Andrés Quiroz. Microbial volatiles as plant growth inducers. Microbiological research. 2018 Mar; 208(?):63-75. doi: 10.1016/j.micres.2018.01.002. [PMID: 29551213]
  • Jing Zhao, William L Boatright. Static headspace analysis of odorants in commercial rice proteins. Food chemistry. 2017 Apr; 221(?):345-350. doi: 10.1016/j.foodchem.2016.10.086. [PMID: 27979212]
  • Sang Mi Lee, Jieun Oh, Byung-Serk Hurh, Gwi-Hwa Jeong, Young-Keum Shin, Young-Suk Kim. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation. Journal of food science. 2016 Dec; 81(12):C2915-C2922. doi: 10.1111/1750-3841.13547. [PMID: 27925257]
  • Yuncheng Wu, Jun Yuan, Yaoyao E, Waseem Raza, Qirong Shen, Qiwei Huang. Effects of volatile organic compounds from Streptomyces albulus NJZJSA2 on growth of two fungal pathogens. Journal of basic microbiology. 2015 Sep; 55(9):1104-17. doi: 10.1002/jobm.201400906. [PMID: 26059065]
  • Phillip Trefz, Heike Koehler, Klaus Klepik, Petra Moebius, Petra Reinhold, Jochen K Schubert, Wolfram Miekisch. Volatile emissions from Mycobacterium avium subsp. paratuberculosis mirror bacterial growth and enable distinction of different strains. PloS one. 2013; 8(10):e76868. doi: 10.1371/journal.pone.0076868. [PMID: 24116177]
  • In Hee Cho, Hyun Jeong Lee, Young-Suk Kim. Differences in the volatile compositions of ginseng species (Panax sp.). Journal of agricultural and food chemistry. 2012 Aug; 60(31):7616-22. doi: 10.1021/jf301835v. [PMID: 22804575]
  • Yan Zhang, Shuntang Guo, Zhisheng Liu, Sam K C Chang. Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods. Journal of agricultural and food chemistry. 2012 Aug; 60(30):7457-62. doi: 10.1021/jf3016199. [PMID: 22812487]
  • Brendan Wampler, Sheryl A Barringer. Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS). Journal of food science. 2012 Jun; 77(6):C677-83. doi: 10.1111/j.1750-3841.2012.02727.x. [PMID: 22590987]
  • Mitsuo Miyazawa, Shunsuke Hashidume, Toshiyuki Takahashi, Tohru Kikuchi. Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value. Phytochemical analysis : PCA. 2012 May; 23(3):208-13. doi: 10.1002/pca.1344. [PMID: 21858881]
  • Jingke Liu, Xia Tang, Yuzong Zhang, Wei Zhao. Determination of the volatile composition in brown millet, milled millet and millet bran by gas chromatography/mass spectrometry. Molecules (Basel, Switzerland). 2012 Feb; 17(3):2271-82. doi: 10.3390/molecules17032271. [PMID: 22367023]
  • F Barsics, R Latine, A Gfeller, M Laloux, G Lognay, P Wathelet, E Haubruge, F J Verheggen. Do root-emitted volatile organic compounds attract wireworms?. Communications in agricultural and applied biological sciences. 2012; 77(4):561-5. doi: ". [PMID: 23885422]
  • Fang Xu, Qiang Wang, Akber Aisa Haji. [Analysis of essential oil extracted from Lactuca sativa seeds growing in Xinjiang by GC-MS]. Zhong yao cai = Zhongyaocai = Journal of Chinese medicinal materials. 2011 Dec; 34(12):1887-91. doi: ". [PMID: 22500425]
  • Giuseppe Forlani, Andrea Occhipinti, Simone Bossi, Cinzia M Bertea, Cristina Varese, Massimo E Maffei. Magnaporthe oryzae cell wall hydrolysate induces ROS and fungistatic VOCs in rice cell cultures. Journal of plant physiology. 2011 Nov; 168(17):2041-7. doi: 10.1016/j.jplph.2011.06.014. [PMID: 21831477]
  • Nora C Lawo, Georg J F Weingart, Rainer Schuhmacher, Astrid Forneck. The volatile metabolome of grapevine roots: first insights into the metabolic response upon phylloxera attack. Plant physiology and biochemistry : PPB. 2011 Sep; 49(9):1059-63. doi: 10.1016/j.plaphy.2011.06.008. [PMID: 21764593]
  • Chanikan Sonklin, Natta Laohakunjit, Orapin Kerdchoechuen. Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain. Journal of agricultural and food chemistry. 2011 Aug; 59(15):8475-83. doi: 10.1021/jf202006a. [PMID: 21739999]
  • Monika Tomczykowa, Katarzyna Leszczyńska, Michał Tomczyk, Elżbieta Tryniszewska, Danuta Kalemba. Composition of the essential oil of Bidens tripartita L. roots and its antibacterial and antifungal activities. Journal of medicinal food. 2011 Apr; 14(4):428-33. doi: 10.1089/jmf.2010.0066. [PMID: 21370967]
  • Martha L Macías-Rubalcava, Blanca E Hernández-Bautista, Fabiola Oropeza, Georgina Duarte, María C González, Anthony E Glenn, Richard T Hanlin, Ana Luisa Anaya. Allelochemical effects of volatile compounds and organic extracts from Muscodor yucatanensis, a tropical endophytic fungus from Bursera simaruba. Journal of chemical ecology. 2010 Oct; 36(10):1122-31. doi: 10.1007/s10886-010-9848-5. [PMID: 20809145]
  • Kanitha Tananuwong, Sittiwat Lertsiri. Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. Journal of the science of food and agriculture. 2010 Aug; 90(10):1590-6. doi: 10.1002/jsfa.3976. [PMID: 20564458]
  • Changsong Zou, Zhifang Li, Diqiu Yu. Bacillus megaterium strain XTBG34 promotes plant growth by producing 2-pentylfuran. Journal of microbiology (Seoul, Korea). 2010 Aug; 48(4):460-6. doi: 10.1007/s12275-010-0068-z. [PMID: 20799087]
  • Sang-Jun Lee, Tae Wha Moon, Jaehwan Lee. Increases of 2-furanmethanol and maltol in Korean red ginseng during explosive puffing process. Journal of food science. 2010 Mar; 75(2):C147-51. doi: 10.1111/j.1750-3841.2009.01461.x. [PMID: 20492218]
  • A J Stetzer, K Cadwallader, T K Singh, F K McKeith, M S Brewer. Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. Meat science. 2008 May; 79(1):13-9. doi: 10.1016/j.meatsci.2007.07.025. [PMID: 22062593]
  • Curtis M Kalua, Danny R Bedgood, Andrea G Bishop, Paul D Prenzler. Changes in virgin olive oil quality during low-temperature fruit storage. Journal of agricultural and food chemistry. 2008 Apr; 56(7):2415-22. doi: 10.1021/jf073027b. [PMID: 18321051]
  • Dong Sik Yang, Kyu-Seong Lee, O-Young Jeong, Kee-Jong Kim, Stanley J Kays. Characterization of volatile aroma compounds in cooked black rice. Journal of agricultural and food chemistry. 2008 Jan; 56(1):235-40. doi: 10.1021/jf072360c. [PMID: 18081248]
  • Laurence J M Ducreux, Wayne L Morris, Ian M Prosser, Jenny A Morris, Michael H Beale, Frank Wright, Tom Shepherd, Glenn J Bryan, Pete E Hedley, Mark A Taylor. Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes. Journal of experimental botany. 2008; 59(15):4219-31. doi: 10.1093/jxb/ern264. [PMID: 18987392]
  • Francisco J Hidalgo, Emerenciana Gallardo, Rosario Zamora. Strecker type degradation of phenylalanine by 4-hydroxy-2-nonenal in model systems. Journal of agricultural and food chemistry. 2005 Dec; 53(26):10254-9. doi: 10.1021/jf052240+. [PMID: 16366724]
  • Sabine Krist, Gerald Stuebiger, Heidrun Unterweger, Franz Bandion, Gerhard Buchbauer. Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaver somniferum L.). Journal of agricultural and food chemistry. 2005 Oct; 53(21):8310-6. doi: 10.1021/jf0580869. [PMID: 16218681]
  • R Ranau, K K Kleeberg, M Schlegelmilch, J Streese, R Stegmann, H Steinhart. Analytical determination of the suitability of different processes for the treatment of odorous waste gas. Waste management (New York, N.Y.). 2005; 25(9):908-16. doi: 10.1016/j.wasman.2005.07.004. [PMID: 16140002]
  • Masahiro Chida, Yukio Sone, Hirotoshi Tamura. Aroma characteristics of stored tobacco cut leaves analyzed by a high vacuum distillation and canister system. Journal of agricultural and food chemistry. 2004 Dec; 52(26):7918-24. doi: 10.1021/jf049223p. [PMID: 15612776]
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