Classification Term: 2157
N-carbamoyl-alpha amino acids (ontology term: CHEMONTID:0002403)
Compounds containing an alpha amino acid which bears an carbamoyl group at its terminal nitrogen atom." []
found 7 associated metabolites at no_class-level_8 metabolite taxonomy ontology rank level.
Ancestor: N-carbamoyl-alpha amino acids and derivatives
Child Taxonomies: There is no child term of current ontology term.
Allantoic acid
Allantoic acid is the end product of Allantoicase [EC:3.5.3.4], an enzyme involved in uric acid degradation (Purine metabolism). Although it is commonly accepted that allantoicase is lost in mammals, it has been identified in mice and humans. (PMID 11852104). A crystalline, transparent, colorless substance found in the allantoic liquid of the fetal calf. It was formerly called allantoic acid and amniotic acid. Isolated from coffee beans and leaves KEIO_ID A139 Allantoic acid is a degradative product of uric acid and associated with purine metabolism[1][2][3].
(S)-Ureidoglycolic acid
(S)-Ureidoglycolic acid is a substrate of enzyme ureidoglycolate dehydrogenase [EC 1.1.1.154] in purine metabolism pathway (KEGG). [HMDB] (S)-Ureidoglycolic acid is a substrate of enzyme ureidoglycolate dehydrogenase [EC 1.1.1.154] in purine metabolism pathway (KEGG).
Oxaluric acid
Oxalureate, also known as monooxalylurea or oxaluric acid, is a member of the class of compounds known as N-carbamoyl-alpha amino acids. N-carbamoyl-alpha amino acids are compounds containing an alpha amino acid which bears an carbamoyl group at its terminal nitrogen atom. Oxalureate is slightly soluble (in water) and a moderately acidic compound (based on its pKa). Oxalureate can be found in cocoa bean, which makes oxalureate a potential biomarker for the consumption of this food product. Oxalureate may be a unique E.coli metabolite.
N-Carbamoyl-2-amino-2-(4-hydroxyphenyl)acetic acid
N-Carbamoyl-2-amino-2-(4-hydroxyphenyl)acetic acid is found in pulses. N-Carbamoyl-2-amino-2-(4-hydroxyphenyl)acetic acid is isolated from leaves of Vicia fab
N-carbamoylglycine
N-carbamoylglycine, also known as glycoluric acid or hydantoic acid, is a member of the class of compounds known as N-carbamoyl-alpha amino acids. N-carbamoyl-alpha amino acids are compounds containing an alpha amino acid which bears an carbamoyl group at its terminal nitrogen atom. N-carbamoylglycine is slightly soluble (in water) and an extremely strong acidic compound (based on its pKa). N-carbamoylglycine can be found in a number of food items such as persimmon, summer savory, tarragon, and coriander, which makes N-carbamoylglycine a potential biomarker for the consumption of these food products.
S-(-)-ureidoglycolate
S-(-)-ureidoglycolate, also known as (S)-ureidoglycolic acid or (2s)-(carbamoylamino)(hydroxy)acetate, is a member of the class of compounds known as N-carbamoyl-alpha amino acids. N-carbamoyl-alpha amino acids are compounds containing an alpha amino acid which bears an carbamoyl group at its terminal nitrogen atom. S-(-)-ureidoglycolate is slightly soluble (in water) and a moderately acidic compound (based on its pKa). S-(-)-ureidoglycolate can be found in a number of food items such as summer grape, saffron, garden cress, and pasta, which makes S-(-)-ureidoglycolate a potential biomarker for the consumption of these food products.