Classification Term: 106
Pyrrolines (ontology term: CHEMONTID:0000091)
Compounds containing a pyrroline ring, which is a five-member unsaturated aliphatic ring with one nitrogen atom and four carbon atoms." []
found 18 associated metabolites at class metabolite taxonomy ontology rank level.
Ancestor: Organoheterocyclic compounds
Child Taxonomies: Pyrroline carboxylic acids and derivatives, Phenylpyrrolines
1-Pyrroline-2-carboxylic acid
1-Pyrroline-2-carboxylic acid is a terminal product of D-proline metabolism. Specifically D-proline is converted to 1-Pyrroline-2-carboxylic acid via D-amino acid oxidase. This spontaneously breaks down to 2-oxo-5-amino-valerate. [HMDB] 1-Pyrroline-2-carboxylic acid is a terminal product of D-proline metabolism. Specifically D-proline is converted to 1-Pyrroline-2-carboxylic acid via D-amino acid oxidase. This spontaneously breaks down to 2-oxo-5-amino-valerate.
1-Pyrroline-4-hydroxy-2-carboxylate
Much or all of the pyrrole-2-carboxylate (PCA) in human urine may be formed in urine from a labile precursor, presumably delta(1)-pyrroline-4-hydroxy-2-carboxylate. Normal human values for endogenous urinary PCA in 16 individuals averaged 0.51 mumol/day, with a range of 0.20-1.3 mumol and a SD of 0.31 mumol. The probable source of human PCA is free hydroxy-L-proline, as inferred from the high value for PCA in the urine of a subject with hereditary hydroxyprolinemia, and from the threeto eightfold elevation in PCA excretion by two normal subjects after a large oral load of hydroxyl-L-proline. (PMID: 4430715). Much or all of the pyrrole-2-carboxylate (PCA) in human urine may be formed in urine from a labile precursor, presumably delta(1)-pyrroline-4-hydroxy-2-carboxylate.
1-Methylpyrrolinium
This compound belongs to the family of Pyrrolines. These are compounds containing a pyrroline ring, which is a five-member unsaturated aliphatic ring with one nitrogen atom and four carbon atoms.
Tenuazonic acid
Tenuazonic acid is produced by Aspergillus species Causes rice leaf rot Tenuazonic acid is a mycotoxin. It is a toxic secondary metabolite, produced by Alternaria (e. g. Alternaria alternata or Alternaria tenuis) and Phoma species. It inhibits the protein synthesis machinery D000890 - Anti-Infective Agents > D000998 - Antiviral Agents D009676 - Noxae > D011042 - Poisons > D009183 - Mycotoxins Production by Aspergillus subspecies Causes rice leaf rot D000970 - Antineoplastic Agents
1-Pyrroline
Pyrrolines, also known under the name dihydropyrroles, are three different heterocyclic organic chemical compounds which differ in the position of the double bond. Pyrrolines are formally derived from the aromate pyrrole by hydrogenation. 1-Pyrroline is a cyclic imine while 2-pyrroline and 3-pyrroline are cyclic amines. Present in clam and squid. Flavouring agent for fish products and other foods. 3,4-Dihydro-2H-pyrrole is found in many foods, some of which are garden onion (variety), breadnut tree seed, chinese bayberry, and kiwi.
(±)-Rollipyrrole
(±)-Rollipyrrole is found in alcoholic beverages. (±)-Rollipyrrole is a constituent of the leaves of Rollinia mucosa (biriba). Constituent of the leaves of Rollinia mucosa (biriba). (±)-Rollipyrrole is found in alcoholic beverages and fruits.
(+)-2,3-Dihydro-3-methyl-1H-pyrrole
(+)-2,3-Dihydro-3-methyl-1H-pyrrole is found in herbs and spices. (+)-2,3-Dihydro-3-methyl-1H-pyrrole is an alkaloid from black pepper (Piper nigrum Piperaceae).
(R)-Dihydromaleimide
(R)-Dihydromaleimide is found in pulses. (R)-Dihydromaleimide is an alkaloid from the shoots of dwarf pea (Pisum sativum Alkaloid from the shoots of dwarf pea (Pisum sativum). (R)-Dihydromaleimide is found in pulses and common pea.
N-Acetyl-2,3-dihydro-1H-pyrrole
N-Acetyl-2,3-dihydro-1H-pyrrole is found in cereals and cereal products. N-Acetyl-2,3-dihydro-1H-pyrrole is a odorous constituent of cooked rice and of pandan rampeh (Pandanus amaryllifolius
BOX B
BOX B is produced by bilirubin oxidation, a heme-derived compound. BOXes are produced as a mixture of isomers, and may be involved in cerebral vasospasm. BOXes are subject of interest in the neurosurgical and neurological fields because of their correlation with and/or role in subarachnoid hemorrhage induced cerebral vasospasm. Subarachnoid hemorrhage (SAH) induces cerebral vasospasm that can lead to ischemic injury or death and is a common complication of SAH. BOX B can be found in cerebrospinal fluid in SAH. (PMID: 17981669) [HMDB] BOX B is produced by bilirubin oxidation, a heme-derived compound. BOXes are produced as a mixture of isomers, and may be involved in cerebral vasospasm. BOXes are subject of interest in the neurosurgical and neurological fields because of their correlation with and/or role in subarachnoid hemorrhage induced cerebral vasospasm. Subarachnoid hemorrhage (SAH) induces cerebral vasospasm that can lead to ischemic injury or death and is a common complication of SAH. BOX B can be found in cerebrospinal fluid in SAH. (PMID: 17981669).
BOX A
BOX A is produced by bilirubin oxidation, a heme-derived compound. BOXes are produced as a mixture of isomers, and may be involved in cerebral vasospasm. BOXes are subject of interest in the neurosurgical and neurological fields because of their correlation with and/or role in subarachnoid hemorrhage induced cerebral vasospasm. Subarachnoid hemorrhage (SAH) induces cerebral vasospasm that can lead to ischemic injury or death and is a common complication of SAH. BOX A can be found in cerebrospinal fluid in SAH. (PMID: 17981669) [HMDB] BOX A is produced by bilirubin oxidation, a heme-derived compound. BOXes are produced as a mixture of isomers, and may be involved in cerebral vasospasm. BOXes are subject of interest in the neurosurgical and neurological fields because of their correlation with and/or role in subarachnoid hemorrhage induced cerebral vasospasm. Subarachnoid hemorrhage (SAH) induces cerebral vasospasm that can lead to ischemic injury or death and is a common complication of SAH. BOX A can be found in cerebrospinal fluid in SAH. (PMID: 17981669).
5-Acetyl-3,4-dihydro-2H-pyrrole
Key flavour/aroma component of cooked rice, wheatbread crust, popcorn, sweetcorn and roasted sesame. 5-Acetyl-3,4-dihydro-2H-pyrrole is found in cereals and cereal products. 5-Acetyl-3,4-dihydro-2H-pyrrole is found in cereals and cereal products. Key flavour/aroma component of cooked rice, wheatbread crust, popcorn, sweetcorn and roasted sesam
3,4-Dihydro-5-propanoyl-2H-pyrrole
3,4-Dihydro-5-propanoyl-2H-pyrrole is formed by thermal treatment of proline and glucose mixtures. 3,4-Dihydro-5-propanoyl-2H-pyrrole is a constituent of freshly popped corn arom Formed by thermal treatment of proline and glucose mixtures. Constituent of freshly popped corn aroma
Pyrroline
Pyrroline, also known as delta(2)-pyrroline or dihydropyrrole, is a member of the class of compounds known as pyrrolines. Pyrrolines are compounds containing a pyrroline ring, which is a five-member unsaturated aliphatic ring with one nitrogen atom and four carbon atoms. Pyrroline is soluble (in water) and a very strong basic compound (based on its pKa). Pyrroline can be found in common pea, which makes pyrroline a potential biomarker for the consumption of this food product.
