Exact Mass: 134.0215
Exact Mass Matches: 134.0215
Found 84 metabolites which its exact mass value is equals to given mass value 134.0215,
within given mass tolerance error 0.01 dalton. Try search metabolite list with more accurate mass tolerance error
0.001 dalton.
D-Malic acid
(R)-malic acid is an optically active form of malic acid having (R)-configuration. It is a conjugate acid of a (R)-malate(2-). It is an enantiomer of a (S)-malic acid. (R)-Malate is a metabolite found in or produced by Escherichia coli (strain K12, MG1655). D-malate is a natural product found in Vaccinium macrocarpon, Pogostemon cablin, and other organisms with data available. D-Malic acid is found in herbs and spices. This enantiomer of rare occurrence; reported from fruits and leaves of Hibiscus sabdariffa (roselle) although there are many more isolations of malic acid with no opt. rotn. given and some may be of the R-for An optically active form of malic acid having (R)-configuration. COVID info from PDB, Protein Data Bank Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS Acquisition and generation of the data is financially supported in part by CREST/JST. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1]. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1].
Malic_acid
Malic acid is a 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group. It has a role as a food acidity regulator and a fundamental metabolite. It is a 2-hydroxydicarboxylic acid and a C4-dicarboxylic acid. It is functionally related to a succinic acid. It is a conjugate acid of a malate(2-) and a malate. Malic acid has been used in trials studying the treatment of Xerostomia, Depression, and Hypertension. See also: Hibiscus sabdariffa Flower (part of) ... View More ... A 2-hydroxydicarboxylic acid that is succinic acid in which one of the hydrogens attached to a carbon is replaced by a hydroxy group. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods.
DL-Malic acid
Malic acid (CAS: 6915-15-7) is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. Apples contain malic acid, which contributes to the sourness of a green apple. Malic acid can make a wine taste tart, although the amount decreases with increasing fruit ripeness (Wikipedia). In its ionized form, malic acid is called malate. Malate is an intermediate of the TCA cycle along with fumarate. It can also be formed from pyruvate as one of the anaplerotic reactions. In humans, malic acid is both derived from food sources and synthesized in the body through the citric acid cycle or Krebs cycle which takes place in the mitochondria. Malates importance to the production of energy in the body during both aerobic and anaerobic conditions is well established. Under aerobic conditions, the oxidation of malate to oxaloacetate provides reducing equivalents to the mitochondria through the malate-aspartate redox shuttle. During anaerobic conditions, where a buildup of excess reducing equivalents inhibits glycolysis, malic acids simultaneous reduction to succinate and oxidation to oxaloacetate is capable of removing the accumulating reducing equivalents. This allows malic acid to reverse hypoxias inhibition of glycolysis and energy production. In studies on rats, it has been found that only tissue malate is depleted following exhaustive physical activity. Other key metabolites from the citric acid cycle needed for energy production were found to be unchanged. Because of this, a deficiency of malic acid has been hypothesized to be a major cause of physical exhaustion. Notably, the administration of malic acid to rats has been shown to elevate mitochondrial malate and increase mitochondrial respiration and energy production. Malic acid has been found to be a metabolite in Aspergillus (Hugo Vanden Bossche, D.W.R. Mackenzie and G. Cauwenbergh. Aspergillus and Aspergillosis, 1987). Acidulant, antioxidant, flavouring agent, flavour enhancer. Not for use in baby foods (GRAS) Malic acid. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=617-48-1 (retrieved 2024-07-01) (CAS RN: 6915-15-7). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0). (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods.
3,3-Dimethyl-1,2-dithiolane
3,3-Dimethyl-1,2-dithiolane is found in coffee and coffee products. 3,3-Dimethyl-1,2-dithiolane is detected in aroma of coffee. Detected in aroma of coffee. 3,3-Dimethyl-1,2-dithiolane is found in coffee and coffee products.
Velcorin
Yeast inhibitor and preservative for alcoholic beverages especially low alcohol wines Dimethyl dicarbonate or DMDC is a colourless liquid with a sharp odour. Its primary use is as a beverage preservative and or processing aid or sterilant (INS No. 242), and acts by inhibiting the enzymes acetate kinase and L-glutamic acid decarboxylase. It has also been proposed that methoxycarbonylation of the histidine part of the enzymes alcohol dehydrogenase and glyceraldehyde 3-phosphate dehydrogenase by DMDC inhibits these essential enzymes also. Once it has been added to beverages, the efficacy of the chemical is provided by the following reactions:. Yeast inhibitor and preservative for alcoholic beverages especies low alcohol wines
Tetrahydro-2-methyl-2-thiophenethiol
Tetrahydro-2-methyl-2-thiophenethiol is a component of cooked meat aroma model systems. Component of cooked meat aroma model systems
Tetrahydro-2-methyl-3-thiophenethiol
Tetrahydro-2-methyl-3-thiophenethiol is present as a mixture of cis- and trans isomers in meat aroma model systems. Possesses a meaty, savoury odour. Present as a mixture of cis- and trans isomers in meat aroma model systems. Possesses a meaty, savoury odour
1,2-Dimercaptocyclopentane
1,2-dimercaptocyclopentane is a member of the class of compounds known as alkylthiols. Alkylthiols are organic compounds containing the thiol functional group linked to an alkyl chain. 1,2-dimercaptocyclopentane is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). 1,2-dimercaptocyclopentane can be found in soft-necked garlic, which makes 1,2-dimercaptocyclopentane a potential biomarker for the consumption of this food product.
Malic acid
(S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods. Malic acid (Hydroxybutanedioic acid) is a dicarboxylic acid that is naturally found in fruits such as apples and pears. It plays a role in many sour or tart foods.
L-Malic acid
An optically active form of malic acid having (S)-configuration. Occurs naturally in apples and various other fruits. Flavour enhancer, pH control agent. L-Malic acid is found in many foods, some of which are mulberry, black cabbage, european plum, and fig. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive.
D-(+)-Malic acid
D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1]. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1].
malate
(S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1]. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1].
(R)-malate
D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1]. D-(+)-Malic acid (D-Malic acid), an active enantiomer of Malic acid, is a competitive inhibitor of L(--)malic acid transport[1].
97-67-6
(S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive. (S)-Malic acid ((S)-2-Hydroxysuccinic acid) is a dicarboxylic acid in naturally occurring form, contributes to the pleasantly sour taste of fruits and is used as a food additive.
Homocysteinate
An alpha-amino acid anion that is the conjugate base of homocysteine, obtained by deprotonation of the carboxy group.
L-homocysteinate
An L-alpha-amino acid anion that is the conjugate base of L-homocysteine, obtained by deprotonation of the carboxy group.
