3-(Methylthio)propanal (BioDeep_00000019442)

   

human metabolite Endogenous


代谢物信息卡片


3-(methylthio)Propionaldehyde (methional)

化学式: C4H8OS (104.0295838)
中文名称: 3-甲硫基丙醛
谱图信息: 最多检出来源 Rattus norvegicus(feces) 21.13%

分子结构信息

SMILES: CSCCC=O
InChI: InChI=1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3

描述信息

3-(Methylthio)propanal, also known as 3-methylsulfanylpropanal or 4-thiapentanal, belongs to the class of organic compounds known as alpha-hydrogen aldehydes. These are aldehydes with the general formula HC(H)(R)C(=O)H, where R is an organyl group. 3-(Methylthio)propanal is a beef, cooked potato, and creamy tasting compound. 3-(Methylthio)propanal has been detected, but not quantified, in several different foods, such as anises, sparkleberries, oats, passion fruits, and hard wheats.
3-(Methylthio)propanal is a flavouring ingredient. It is found in many foods, some of which are cucumber, jujube, mugwort, and chicory leaves.
D006730 - Hormones, Hormone Substitutes, and Hormone Antagonists > D006727 - Hormone Antagonists > D011448 - Prostaglandin Antagonists

同义名列表

38 个代谢物同义名

3-(methylthio)Propionaldehyde (methional); beta -(methylmercapto)Propionaldehyde; beta-(Methylmercapto)propionaldehyde; 3-(methylthio)Propanal (methional); 3-(methylthio)Propionaldehyde, 8ci; 3-(Methylmercapto)propionaldehyde; b-(Methylmercapto)propionaldehyde; Β-(methylmercapto)propionaldehyde; beta -(methylthio)Propionaldehyde; 3-methylmercapto-Propionaldehyde; 3-Methylsulfanyl-propionaldehyde; beta-(Methylthio)propionaldehyde; Methylmercaptopropionic aldehyde; 3-Methylmercaptopropyl aldehyde; 3-(methylthio)-Propionaldehyde; 3-(Methylthio)propionaldehyde; b-(Methylthio)propionaldehyde; Β-(methylthio)propionaldehyde; 3-[methylthio]Propionaldehyde; Methylmercaptopropionaldehyde; 3-methylthio-Propionaldehyde; 3-(Methylsulfanyl)propanal; 3-(methylthio)-1-Propanal; 3-Methylsulphanylpropanal; 3-Methylsulfanyl-propanal; 3-Methylsulfanylpropanal; 3-(methylthio)-Propanal; 3-(Methylthiol)propanal; 3-(Methylthio)propanal; Methylmercaptoaldehyde; 3-(methythio)-Propanal; 3-Methylthiopropional; 3-Methylthiopropanal; 4-Thiapentanal; Methional; FEMA 2747; C4H8OS; MMP



数据库引用编号

9 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

4 个相关的代谢反应过程信息。

Reactome(0)

BioCyc(4)

WikiPathways(0)

Plant Reactome(0)

INOH(0)

PlantCyc(0)

COVID-19 Disease Map(0)

PathBank(0)

PharmGKB(0)

7 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

  • Atsushi Usami, Ryota Motooka, Ayumi Takagi, Hiroshi Nakahashi, Yoshiharu Okuno, Mitsuo Miyazawa. Chemical composition, aroma evaluation, and oxygen radical absorbance capacity of volatile oil extracted from Brassica rapa cv. 'yukina' used in Japanese traditional food. Journal of oleo science. 2014; 63(7):723-30. doi: 10.5650/jos.ess14033. [PMID: 24919480]
  • Amal Agila, Sheryl Barringer. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis). Journal of food science. 2012 Apr; 77(4):C461-8. doi: 10.1111/j.1750-3841.2012.02629.x. [PMID: 22429278]
  • Catrin S Günther, Karolin Heinemann, William A Laing, Laura Nicolau, Ken B Marsh. Ethylene-regulated (methylsulfanyl)alkanoate ester biosynthesis is likely to be modulated by precursor availability in Actinidia chinensis genotypes. Journal of plant physiology. 2011 May; 168(7):629-38. doi: 10.1016/j.jplph.2010.10.001. [PMID: 21071110]
  • Bruno Fedrizzi, Giacomo Zapparoli, Fabio Finato, Emanuele Tosi, Arianna Turri, Michela Azzolini, Giuseppe Versini. Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine. Journal of agricultural and food chemistry. 2011 Mar; 59(5):1804-13. doi: 10.1021/jf104160m. [PMID: 21314124]
  • Ming J Wu, Frank M Clarke, Peter J Rogers, Paul Young, Narelle Sales, Patrick J O'Doherty, Vincent J Higgins. Identification of a protein with antioxidant activity that is important for the protection against beer ageing. International journal of molecular sciences. 2011; 12(9):6089-103. doi: 10.3390/ijms12096089. [PMID: 22016646]
  • Philippe Goffin, Bert van de Bunt, Marco Giovane, Johan H J Leveau, Sachie Höppener-Ogawa, Bas Teusink, Jeroen Hugenholtz. Understanding the physiology of Lactobacillus plantarum at zero growth. Molecular systems biology. 2010 Sep; 6(?):413. doi: 10.1038/msb.2010.67. [PMID: 20865006]
  • Catrin S Günther, Adam J Matich, Ken B Marsh, Laura Nicolau. (Methylsulfanyl)alkanoate ester biosynthesis in Actinidia chinensis kiwifruit and changes during cold storage. Phytochemistry. 2010 May; 71(7):742-50. doi: 10.1016/j.phytochem.2010.01.016. [PMID: 20189207]
  • Bjorn Kloosterman, Marian Oortwijn, Jan uitdeWilligen, Twan America, Ric de Vos, Richard G F Visser, Christian W B Bachem. From QTL to candidate gene: genetical genomics of simple and complex traits in potato using a pooling strategy. BMC genomics. 2010 Mar; 11(?):158. doi: 10.1186/1471-2164-11-158. [PMID: 20210995]
  • Russell L Rouseff, Ebenezer O Onagbola, John M Smoot, Lukasz L Stelinski. Sulfur volatiles in guava (Psidium guajava L.) leaves: possible defense mechanism. Journal of agricultural and food chemistry. 2008 Oct; 56(19):8905-10. doi: 10.1021/jf801735v. [PMID: 18778077]
  • Gábor Dancs, Mihály Kondrák, Zsófia Bánfalvi. The effects of enhanced methionine synthesis on amino acid and anthocyanin content of potato tubers. BMC plant biology. 2008 Jun; 8(?):65. doi: 10.1186/1471-2229-8-65. [PMID: 18549488]
  • Sonia Collin, Sabrina Nizet, Sophie Muls, Rafika Iraqi, Amina Bouseta. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives. Journal of agricultural and food chemistry. 2008 May; 56(9):3273-8. doi: 10.1021/jf073488x. [PMID: 18393434]
  • Premsiri Rotsatchakul, Siree Chaiseri, Keith R Cadwallader. Identification of characteristic aroma components of Thai fried chili paste. Journal of agricultural and food chemistry. 2008 Jan; 56(2):528-36. doi: 10.1021/jf072499n. [PMID: 18163558]
  • 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]
  • H Song, K R Cadwallader. Aroma components of American country ham. Journal of food science. 2008 Jan; 73(1):C29-35. doi: 10.1111/j.1750-3841.2007.00593.x. [PMID: 18211346]
  • Małgorzata A Majcher, Henryk H Jeleń. Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. Journal of agricultural and food chemistry. 2007 Jul; 55(14):5754-60. doi: 10.1021/jf0703147. [PMID: 17567142]
  • Patricio R Lozano, Maryanne Drake, Daniel Benitez, Keith R Cadwallader. Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. Journal of agricultural and food chemistry. 2007 Apr; 55(8):3018-26. doi: 10.1021/jf0631225. [PMID: 17373812]
  • María Rosario Ramírez, Mario Estévez, David Morcuende, Ramón Cava. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS. Journal of agricultural and food chemistry. 2004 Dec; 52(25):7637-43. doi: 10.1021/jf049207s. [PMID: 15675815]
  • Keith Klesk, Michael Qian, Robert R Martin. Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. Journal of agricultural and food chemistry. 2004 Aug; 52(16):5155-61. doi: 10.1021/jf0498721. [PMID: 15291490]
  • Réda Triqui, Nourredine Bouchriti. Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. Journal of agricultural and food chemistry. 2003 Dec; 51(26):7540-6. doi: 10.1021/jf0348166. [PMID: 14664504]
  • Rong Di, Jungsup Kim, Melinda N Martin, Tom Leustek, Jinwoo Jhoo, Chi-Tang Ho, Nilgun E Tumer. Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine. Journal of agricultural and food chemistry. 2003 Sep; 51(19):5695-702. doi: 10.1021/jf030148c. [PMID: 12952421]
  • S Craig Duckham, Andrew T Dodson, Jokie Bakker, Jennifer M Ames. Effect of cultivar and storage time on the volatile flavor components of baked potato. Journal of agricultural and food chemistry. 2002 Sep; 50(20):5640-8. doi: 10.1021/jf011326+. [PMID: 12236691]
  • M Murata, Y Bansho, S Inoue, K Ito, S Ohnishi, K Midorikawa, S Kawanishi. Requirement of glutathione and cysteine in guanine-specific oxidation of DNA by carcinogenic potassium bromate. Chemical research in toxicology. 2001 Jun; 14(6):678-85. doi: 10.1021/tx000209q. [PMID: 11409938]
  • B Ballantyne, T J Cawley. Acute and repeated vapor exposure toxicology of 3-(methylthio)propionaldehyde. Veterinary and human toxicology. 2000 Dec; 42(6):330-6. doi: NULL. [PMID: 11111937]
  • C C Winterbourn. Hydroxyl radical production in body fluids. Roles of metal ions, ascorbate and superoxide. The Biochemical journal. 1981 Jul; 198(1):125-31. doi: 10.1042/bj1980125. [PMID: 6275837]
  • R V Panganamala, H M Sharma, R E Heikkila, J C Geer, D G Cornwell. Role of hydroxyl radical scavengers dimethyl sulfoxide, alcohols and methional in the inhibition of prostaglandin biosynthesis. Prostaglandins. 1976 Apr; 11(4):599-607. doi: 10.1016/0090-6980(76)90063-0. [PMID: 822477]