Exact Mass: 141.0174

Exact Mass Matches: 141.0174

Found 452 metabolites which its exact mass value is equals to given mass value 141.0174, within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error 0.01 dalton.

Phosphoethanolamine

2-Aminoethyl dihydrogen phosphate (acd/name 4.0)

C2H8NO4P (141.0191)

O-Phosphoethanolamine, also known as PEA, phosphorylethanolamine, colamine phosphoric acid or ethanolamine O-phosphate, belongs to the class of organic compounds known as phosphoethanolamines. Phosphoethanolamines are compounds containing a phosphate linked to the second carbon of an ethanolamine. O-Phosphoethanolamine is used in the biosynthesis of two different types of phospholipids: glycerophospholipids and sphingolipids. O-Phosphoethanolamine exists in all living species, ranging from bacteria to plants to humans. Within humans, O-phosphoethanolamine participates in a number of enzymatic reactions. In particular, cytidine triphosphate and O-phosphoethanolamine can be converted into CDP-ethanolamine; which is mediated by the enzyme ethanolamine-phosphate cytidylyltransferase. In addition, O-phosphoethanolamine can be biosynthesized from ethanolamine; which is catalyzed by the enzyme choline/ethanolamine kinase. In humans, O-phosphoethanolamine is involved in phosphatidylcholine biosynthesis. O-phosphoethanolamine is also a product of the metabolism of sphingolipids. In particular, sphinglipids are metabolized in vivo to phosphorylethanolamine and a fatty aldehyde, generally palmitaldehyde. Both metabolites are ultimately converted to glycerophospholipids. The lipids are first phosphorylated by a kinase and then cleaved by the pyridoxal-dependent sphinganine-1-phosphate aldolase. Elevated urine levels of O-Phosphoethanolamine or PEA can be used to help in the diagnosis of Hypophosphatasia (HPP). Reference ranges for urinary PEA vary according to age and somewhat by diet, and follow a circadian rhythm. Outside of the human body, O-phosphoethanolamine has been detected, but not quantified in, several different foods, such as oxheart cabbages, anises, shiitakes, abalones, and teffs. Phosphoryl-ethanolamine, also known as colamine phosphoric acid or ethanolamine phosphate, is a member of the class of compounds known as phosphoethanolamines. Phosphoethanolamines are compounds containing a phosphate linked to the second carbon of an ethanolamine. Phosphoryl-ethanolamine is soluble (in water) and a moderately acidic compound (based on its pKa). Phosphoryl-ethanolamine can be found in a number of food items such as pepper (capsicum), black salsify, cascade huckleberry, and redcurrant, which makes phosphoryl-ethanolamine a potential biomarker for the consumption of these food products. Phosphoryl-ethanolamine can be found primarily in most biofluids, including cerebrospinal fluid (CSF), blood, saliva, and feces. Phosphoryl-ethanolamine exists in all living species, ranging from bacteria to humans. In humans, phosphoryl-ethanolamine is involved in several metabolic pathways, some of which include phosphatidylethanolamine biosynthesis PE(22:5(4Z,7Z,10Z,13Z,16Z)/22:5(4Z,7Z,10Z,13Z,16Z)), phosphatidylethanolamine biosynthesis PE(14:0/20:1(11Z)), phosphatidylethanolamine biosynthesis PE(20:2(11Z,14Z)/20:3(8Z,11Z,14Z)), and phosphatidylethanolamine biosynthesis PE(22:5(7Z,10Z,13Z,16Z,19Z)/16:1(9Z)). Phosphoryl-ethanolamine is also involved in few metabolic disorders, which include fabry disease, gaucher disease, and krabbe disease. Moreover, phosphoryl-ethanolamine is found to be associated with traumatic brain injury. Acquisition and generation of the data is financially supported in part by CREST/JST. KEIO_ID E009 Phosphorylethanolamine is an endogenous metabolite. Phosphorylethanolamine is an endogenous metabolite.

4-Chloro-2-methylaniline

4-Chloro-2-methylaniline hydrochloride

C7H8ClN (141.0345)

D019995 - Laboratory Chemicals > D007202 - Indicators and Reagents > D002863 - Chromogenic Compounds D004396 - Coloring Agents

(±)-Methamidophos

Methyl phosphoramidothioate ((meo)(mes)p(O)(NH2))

C2H8NO2PS (141.0013)

(±)-Methamidophos is an agricultural systemic insecticide and acaricide. It is a metabolite of acephate DGK99-C C471 - Enzyme Inhibitor > C47792 - Acetylcholinesterase Inhibitor D010575 - Pesticides > D007306 - Insecticides D016573 - Agrochemicals

Carbamoyl phosphate

Carbamic acid monoanhydride with phosphoric acid

CH4NO5P (140.9827)

Carbamoyl phosphate is a precursor of both arginine and pyrimidine biosynthesis. It is a labile and potentially toxic intermediate. Carbamoyl phosphate is a molecule that is involved in ridding the body of excess nitrogen in the urea cycle, and also in the synthesis of pyrimidines. It is produced from carbon dioxide, ammonia, and phosphate (from ATP) by the enzyme carbamoyl phosphate synthase. -- Wikipedia. Carbamoyl phosphate is a molecule that is involved in ridding the body of excess nitrogen in the urea cycle, and also in the synthesis of pyrimidines. It is produced from carbon dioxide, ammonia, and phosphate (from ATP) by the enzyme carbamoyl phosphate synthase. -- Wikipedia [HMDB]. Carbamoylphosphate is found in many foods, some of which are pepper (spice), rapini, endive, and rye.

2-Aminomuconic acid semialdehyde

(2E,4Z)-2-amino-6-oxohexa-2,4-dienoic acid

C6H7NO3 (141.0426)

2-aminomuconic semialdehyde is an intermediate in the oxidative metabolism of tryptophan in mammals, and takes place via the kynurenine pathway, which is also used for NAD biosynthesis in all eukaryotic organisms. 2-Aminomuconic semialdehyde is reported to be unstable and spontaneously converted to picolinic acid (regarded as metabolically inert and is excreted in the urine as a glycine conjugate), and enzymatically converted to 2-aminomuconic acid through the action of 2-aminomuconic semialdehyde dehydrogenase. (PMID: 10510494, 16267312, 14275129) [HMDB] 2-aminomuconic semialdehyde is an intermediate in the oxidative metabolism of tryptophan in mammals, and takes place via the kynurenine pathway, which is also used for NAD biosynthesis in all eukaryotic organisms. 2-Aminomuconic semialdehyde is reported to be unstable and spontaneously converted to picolinic acid (regarded as metabolically inert and is excreted in the urine as a glycine conjugate), and enzymatically converted to 2-aminomuconic acid through the action of 2-aminomuconic semialdehyde dehydrogenase. (PMID: 10510494, 16267312, 14275129).

1,4,5,6-Tetrahydro-6-oxonicotinic acid

C6H7NO3 (141.0426)

1-Hydroxy-2-aminoethylphosphonate

(2-amino-1-hydroxyethyl)phosphonic acid

C2H8NO4P (141.0191)

Gentianaine

C6H7NO3 (141.0426)

5-Nitrofurfural

5-NITRO-2-FURALDEHYDE

C5H3NO4 (141.0062)

Nornitrogen mustard

Nornitrogen mustard, hydrochloride

C4H9Cl2N (141.0112)

Nornitrogen mustard is a metabolite of cyclophosphamide. Cyclophosphamide (trade names Endoxan, Cytoxan, Neosar, Procytox, Revimmune), also known as cytophosphane, is a nitrogen mustard alkylating agent, from the oxazophorines group. An alkylating agent adds an alkyl group (CnH2n+1) to DNA. It attaches the alkyl group to the guanine base of DNA, at the number 7 nitrogen atom of the imidazole ring. It is used to treat various types of cancer and some autoimmune disorders. (Wikipedia) D000970 - Antineoplastic Agents > D018906 - Antineoplastic Agents, Alkylating > D009588 - Nitrogen Mustard Compounds

5-Chloro-o-toluidine

5-Chloro-ortho-toluidine

C7H8ClN (141.0345)

3,6-Dihydroxypyridine-2,5-dione

C5H3NO4 (141.0062)

A pyridone that is pyridine-2,5-dione which is substituted at positions 3 and 6 by hydroxy groups. A metabolite of the agrochemical, chlorpyrifos.

2-(2-Methylpropyl)thiazole

2-(2-Methylpropyl)-1,3-thiazole

C7H11NS (141.0612)

Tomato volatile and flavouring ingredient. Liq. with tomato leaf odour. 2-(2-Methylpropyl)thiazole is found in garden tomato. 2-(2-Methylpropyl)thiazole is found in garden tomato. Tomato volatile and flavouring ingredient. Liq. with tomato leaf odou

2-(1-Methylpropyl)thiazole

2-(butan-2-yl)-1,3-thiazole

C7H11NS (141.0612)

xi-2-(1-Methylpropyl)thiazole is a flavour enhancer for tomato products. It is used as a food additive

4-Methyl-2-(1-methylethyl)thiazole

4-Methyl-2-(1-methylethyl)thiazole, 9ci

C7H11NS (141.0612)

4-Methyl-2-(1-methylethyl)thiazole, also known as fema 3555 or 2-isopropyl-4-methyl-thiazole, belongs to the class of organic compounds known as 2,4-disubstituted thiazoles. 2,4-disubstituted thiazoles are compounds containing a thiazole ring substituted at the positions 2 and 3. A 1,3-thiazole that is substituted at positions 2 and 4 by isopropyl and methyl groups, respectively. 4-Methyl-2-(1-methylethyl)thiazole is an earthy, fruit, and green tasting compound. 4-Methyl-2-(1-methylethyl)thiazole has been detected, but not quantified, in several different foods, such as cocoa and cocoa products, fruits, garden tomato, herbs and spices, and mushrooms. This could make 4-methyl-2-(1-methylethyl)thiazole a potential biomarker for the consumption of these foods. A fruit flavour intensifier, it has a peach flavour with distinct vegetable and tropical notes. Present in Indonesian durian fruit (Durio zibethinus), red tomatoes, yeast extract, coriander seed oil, and roast meats. Also used in apricot, nectarine, durian, mango, pear and blackcurrant flavours. 4-Methyl-2-(1-methylethyl)thiazole is a fruit flavour intensifier. It is found in indonesian durian fruit (Durio zibethinus), cocoa butter/roasted beans, red tomatoes, yeast extract, coriander seed oil and roast meats. Off-flavour component in fortified juice-containing beverages. It is also found in mushrooms.

2-Propanoylthiazole

1-(2-Thiazolyl)-1-propanone, 9ci

C6H7NOS (141.0248)

2-Propanoylthiazole is found in fats and oils. Cysteine-derived Maillard product. 2-Propanoylthiazole is reported in lard. 2-Propanoylthiazole is present in cooked spinach leaves. 2-Propanoylthiazole is a flavouring ingredient. 2-Propanoylthiazole is a cysteine-derived Maillard product. It is found in cooked spinach leaves, and fats and oils. It can be used as a flavouring ingredient.

6-Isothiocyanato-1-hexene

C7H11NS (141.0612)

6-Isothiocyanato-1-hexene is found in brassicas. 6-Isothiocyanato-1-hexene is isolated from a hydrolysate of Japanese horseradish (Wasabia japonica) and from radish (Raphanus sativus). Isolated from a hydrolysate of Japanese horseradish (Wasabia japonica) and from radish (Raphanus sativus). 6-Isothiocyanato-1-hexene is found in brassicas and root vegetables.

2-Ethyl-4,5-dimethylthiazole

9-Aminoacridine, monohydrochloride, monohydrate

C7H11NS (141.0612)

2-Ethyl-4,5-dimethylthiazole is found in coffee and coffee products. 2-Ethyl-4,5-dimethylthiazole is a component of coffee aroma. Component of coffee aroma. 2-Ethyl-4,5-dimethylthiazole is found in coffee and coffee products.

4-Ethyl-2,5-dimethylthiazole

4-Ethyl-2,5-dimethyl-1,3-thiazole

C7H11NS (141.0612)

Flavour component of coffee, baked potato, fried bacon, cooked pork and yeast extract. 4-Ethyl-2,5-dimethylthiazole is found in many foods, some of which are potato, mushrooms, animal foods, and tea. 4-Ethyl-2,5-dimethylthiazole is found in animal foods. 4-Ethyl-2,5-dimethylthiazole is a flavour component of coffee, baked potato, fried bacon, cooked pork and yeast extract.

5-Ethyl-2,4-dimethylthiazole

5-Ethyl-2,4-dimethyl-1,3-thiazole

C7H11NS (141.0612)

Volatile flavour ingredient of coffee, roasted peanuts, roasted lamb fat, fried chicken, cooked pork, roast beef and yeast extract; flavouring ingredient. 5-Ethyl-2,4-dimethylthiazole is found in many foods, some of which are mushrooms, nuts, animal foods, and coffee and coffee products. 5-Ethyl-2,4-dimethylthiazole is found in animal foods. 5-Ethyl-2,4-dimethylthiazole is a volatile flavour ingredient of coffee, roasted peanuts, roasted lamb fat, fried chicken, cooked pork, roast beef and yeast extract; flavouring ingredient.

2,5-Diethylthiazole

2,5-Diethyl-1,3-thiazole

C7H11NS (141.0612)

2,5-Diethylthiazole is found in coffee and coffee products. 2,5-Diethylthiazole is a component of coffee aroma. Component of coffee aroma. 2,5-Diethylthiazole is found in coffee and coffee products.

2-Methyl-4-(1-methylethyl)thiazole

2-Methyl-4-(1-methylethyl)thiazole, 9ci

C7H11NS (141.0612)

2-Methyl-4-(1-methylethyl)thiazole is found in mushrooms. Aroma component of yeast extract. Aroma component of yeast extract. 2-Methyl-4-(1-methylethyl)thiazole is found in mushrooms.

2,4-Diethylthiazole

2,4-Diethyl-1,3-thiazole

C7H11NS (141.0612)

2,4-Diethylthiazole is found in coffee and coffee products. 2,4-Diethylthiazole is a volatile flavour component of coffee aroma and yeast extract. Volatile flavour component of coffee aroma and yeast extract. 2,4-Diethylthiazole is found in mushrooms and coffee and coffee products.

Isothiocyanatocyclohexane

cyclohexane, isothiocyanato-

C7H11NS (141.0612)

Isothiocyanatocyclohexane belongs to the family of Isothiocyanates. These are organic compounds containing the isothiocyanate group, an isocyanate analogue with the general formula RN=C=S