Exact Mass: 508.40285719999997

Exact Mass Matches: 508.40285719999997

Found 340 metabolites which its exact mass value is equals to given mass value 508.40285719999997, within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error 0.01 dalton.

Fasciculol C

2,6,6,11,15-pentamethyl-14-(1,5,6-trihydroxy-6-methylheptan-2-yl)tetracyclo[8.7.0.0²,⁷.0¹¹,¹⁵]heptadec-1(10)-ene-4,5,16-triol

C30H52O6 (508.3763692)

Fasciculol C is found in mushrooms. Fasciculol C is a constituent of mushrooms Naematoloma fasciculare and Naematoloma sublateritum

2'-Apo-beta-carotenal

(2Z,4Z,6Z,8E,10E,12E,14Z,16E,18E,20Z,22E)-4,8,12,17,21-pentamethyl-23-(2,6,6-trimethylcyclohex-1-en-1-yl)tricosa-2,4,6,8,10,12,14,16,18,20,22-undecaenal

C37H48O (508.37049579999996)

2-Apo-beta-carotenal is found in citrus. 2-Apo-beta-carotenal is a trace constituent of Citrus specie Trace constituent of Citrus subspecies 2-Apo-beta-carotenal is found in citrus.

DG(14:1(9Z)/14:1(9Z)/0:0)

(2S)-1-hydroxy-3-[(9Z)-tetradec-9-enoyloxy]propan-2-yl (9Z)-tetradec-9-enoate

C31H56O5 (508.41275260000003)

DG(14:1(9Z)/14:1(9Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(14:1(9Z)/14:1(9Z)/0:0), in particular, consists of two chains of myristoleic acid at the C-1 and C-2 positions. The myristoleic acid moieties are derived from milk fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.

DG(14:1n5/0:0/14:1n5)

2-Hydroxy-3-[(5Z)-tetradec-5-enoyloxy]propyl (5Z)-tetradec-5-enoic acid

C31H56O5 (508.41275260000003)

DG(14:1n5/0:0/14:1n5) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at the C-1 C-2, or C-3 positions. DG(14:1n5/0:0/14:1n5), in particular, consists of two chains of myristoleic acid at the C-1 and C-3 positions. The myristoleic acid moieties are derived from milk fats. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.
Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-3 position.

FAHFA(16:1(9Z)/5-O-16:0)

5-[(9Z)-hexadec-9-enoyloxy]hexadecanoic acid