NCBI Taxonomy: 1653
Corynebacteriaceae (ncbi_taxid: 1653)
found 145 associated metabolites at family taxonomy rank level.
Ancestor: Mycobacteriales
Child Taxonomies: Corynebacterium, environmental samples, unclassified Corynebacteriaceae
Acetoin
Acetoin, also known as dimethylketol or 2,3-butanolone, belongs to the class of organic compounds known as acyloins. These are organic compounds containing an alpha hydroxy ketone. Acyloins are formally derived from reductive coupling of carboxylic acyl groups. Thus, acetoin is considered to be an oxygenated hydrocarbon lipid molecule. Acetoin is used as an external energy store by a number of fermentive bacteria. Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Acetoin is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Acetoin is used as a food flavoring (in baked goods) and a fragrance. Acetoin is a sweet, buttery, and creamy tasting compound. Outside of the human body, Acetoin has been detected, but not quantified in several different foods, such as cocoa and cocoa products, evergreen blackberries, orange bell peppers, tortilla chips, and pomes. This could make acetoin a potential biomarker for the consumption of these foods. Constituent of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Acetoin, with regard to humans, has been found to be associated with several diseases such as eosinophilic esophagitis and ulcerative colitis; acetoin has also been linked to the inborn metabolic disorder celiac disease. Acetoin is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. It can be found in apples, butter, yogurt, asparagus, black currants, blackberry, wheat, broccoli, brussels sprouts, cantaloupe. Constituent of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Flavouring ingredient. [DFC]
(R)-Acetoin
Constituent of butter and produced by many microorganisms [DFC] Acetoin is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. Acetoin is used as an external energy store by a number of fermentive bacteria. Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Acetoin is used as a food flavoring (in baked goods) and a fragrance. It can be found in apples, butter, yogurt, asparagus, black currants, blackberry, wheat, broccoli, brussels sprouts, cantaloupe. [Wikipedia]. Constituent of butter and produced by many microorganisms [DFC]
Lycopersene
3-Hydroxy-2-pentanone
(±)-3-Hydroxy-2-pentanone is found in milk and milk products. (±)-3-Hydroxy-2-pentanone is a flavouring agent. (±)-3-Hydroxy-2-pentanone is present in yoghurt. 3-Hydroxy-2-pentanone is a secondary alpha-hydroxy ketone. 3-Hydroxy-2-pentanone is a natural product found in Allium cepa with data available. It is used as a food additive .
2,5-Dimethylpyrazine
2,5-Dimethylpyrazine, also known as fema 3272 or pyrazine,2,5-dimethyl, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. 2,5-Dimethylpyrazine is a cocoa, grass, and medicinal tasting compound. 2,5-Dimethylpyrazine is found, on average, in the highest concentration within kohlrabis. 2,5-Dimethylpyrazine has also been detected, but not quantified, in several different foods, such as green vegetables, soy beans, asparagus, tortilla chips, and fenugreeks. This could make 2,5-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. 2,5-Dimethylpyrazine is used as flavouring additive and odorant in foods. It is found in asparagus, wheat bread, crispbread, swiss cheeses, black or green tea, soya, malt, raw shrimp and squid. 2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is an endogenous metabolite.
2,3-Butanediol
2,3-Butanediol is an isomer of butanediol. The 2R,3R stereoisomer of 2,3-butanediol is produced by a variety of microorganisms, in a process known as butanediol fermentation. 2,3-Butanediol fermentation is the anaerobic fermentation of glucose with 2,3-butanediol as one of the end products. The overall stoichiometry of the reaction is 2 pyruvate + NADH --> 2CO2 + 2,3-butanediol. Butanediol fermentation is typical for Enterobacter species or microbes found in the gut. 2,3-butanediol has been identified in the sera of alcoholics and it may be a specific marker of alcohol abuse (PMID:6139706). In humans, 2,3-butanediol is oxidized to acetyl-CoA via acetoin. 2,3-Butanediol is also found in cocoa butter. 2,3-Butanediol can also be found in Bacillus, Klebsiella and Serratia (PMID:21272631). 2,3-Butanediol is one of the constitutional isomers of butanediol. The 2R,3R stereoisomer of 2,3-butanediol is produced by a variety of microorganisms, in a process known as butanediol fermentation. It is found in cocoa butter and in the roots of Ruta graveolens. (2R,3R)-Butane-2,3-diol is an endogenous metabolite. (2R,3R)-Butane-2,3-diol is an endogenous metabolite. 2,3-Butanediol is a butanediol derived from the bioconversion of natural resources[1]. 2,3-Butanediol is a butanediol derived from the bioconversion of natural resources[1].
Trimethylpyrazine
Trimethylpyrazine, also known as fema 3244, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. Trimethylpyrazine is a cocoa, earthy, and hazelnut tasting compound. trimethylpyrazine is found, on average, in the highest concentration in kohlrabis. trimethylpyrazine has also been detected, but not quantified, in several different foods, such as green vegetables, pepper (c. annuum), orange bell peppers, potato, and red bell peppers. This could make trimethylpyrazine a potential biomarker for the consumption of these foods. Found in many foodstuffs e.g. asparagus, baked potato, wheat bread, Swiss cheese, coffee, black tea, roasted filbert and peanut, and soybean. Found in many foodstuffs e.g. asparagus, baked potato, wheat bread, Swiss cheese, coffee, black tea, roasted filbert and peanut, soybean etc. Flavouring ingredient 2,3,5-Trimethylpyrazine is an endogenous metabolite. 2,3,5-Trimethylpyrazine is an endogenous metabolite.
2,3-Dimethylpyrazine
2,3-Dimethylpyrazine, also known as fema 3271, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. 2,3-Dimethylpyrazine is an almond, butter, and caramel tasting compound. 2,3-Dimethylpyrazine has been detected, but not quantified, in several different foods, such as asparagus, fruits, red bell peppers, orange bell peppers, and green bell peppers. This could make 2,3-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. 2,3-Dimethylpyrazine 2,3-Dimethylpyrazine is a component of the aroma of roasted sesame seeds. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Flavour additive and odorant in foods, Present in papaya, crispbread, Swiss cheeses, black or green tea, asparagus, kohlrabi, baked potato, French fries, bell pepper, roasted filberts or pecans, roasted barley and other foodstuffs. 2,3-Dimethylpyrazine is found in many foods, some of which are green bell pepper, red bell pepper, potato, and fruits.
3,5-Dimethyl-2-propylpyrazine
Volatile constituent of roasted coconut, cooked shrimp, roast beef and cocoa. 3,5-Dimethyl-2-propylpyrazine is found in many foods, some of which are nuts, crustaceans, animal foods, and cocoa and cocoa products. 3,5-Dimethyl-2-propylpyrazine is found in animal foods. 3,5-Dimethyl-2-propylpyrazine is a volatile constituent of roasted coconut, cooked shrimp, roast beef and cocoa.
2,3-Heptanedione
2,3-Heptanedione, also known as heptane-23-dione or 2,3-dioxoheptane, belongs to the class of organic compounds known as alpha-diketones. These are organic compounds containing two ketone groups on two adjacent carbon atoms. Thus, 2,3-heptanedione is considered to be an oxygenated hydrocarbon lipid molecule. 2,3-Heptanedione is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. 2,3-Heptanedione is a butter, cheese, and oily tasting compound. 2,3-Heptanedione has been detected, but not quantified, in several different foods, such as alcoholic beverages, garden tomato, mushrooms, and pulses. This could make 2,3-heptanedione a potential biomarker for the consumption of these foods. Flavour ingredient. Found in tomato, beer, rum, soybean, mushroom and shoyn
2,3-Hexanedione
Constituent of coffee, peach, roast chicken, beer, shoyu and clam. Flavour ingredient. 2,3-Hexanedione is found in many foods, some of which are animal foods, alcoholic beverages, coffee and coffee products, and pulses. 2,3-Hexanedione is found in alcoholic beverages. 2,3-Hexanedione is a constituent of coffee, peach, roast chicken, beer, shoyu and clam. 2,3-Hexanedione is a flavour ingredient
2-Ethyl-3,5-dimethylpyrazine
Isolated from coffee aromaand is) also present in raw asparagus, wheat bread, other breads, smoked fatty fish, roast chicken, roast beef, lamb and mutton liver, black tea, hydrolyzed soy protein and other foods. Organoleptic agent. Flavouring agent. 2-Ethyl-3,5-dimethylpyrazine is found in many foods, some of which are animal foods, coffee and coffee products, tea, and cereals and cereal products. 2-Ethyl-3,5-dimethylpyrazine is found in animal foods. 2-Ethyl-3,5-dimethylpyrazine is isolated from coffee aroma. Also present in raw asparagus, wheat bread, other breads, smoked fatty fish, roast chicken, roast beef, lamb and mutton liver, black tea, hydrolyzed soy protein and other foods. 2-Ethyl-3,5-dimethylpyrazine is organoleptic agent. 2-Ethyl-3,5-dimethylpyrazine is a flavouring agent.
Inosinic acid
COVID info from clinicaltrial, clinicaltrials, clinical trial, clinical trials, COVID-19 Disease Map Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS Inosinic acid is an endogenous metabolite.
2,3-butanediol
2,3-Butanediol is a butanediol derived from the bioconversion of natural resources[1]. 2,3-Butanediol is a butanediol derived from the bioconversion of natural resources[1].
2,5-DIMETHYLPYRAZINE
2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is an endogenous metabolite.
Trimethylpyrazine
A member of the class of pyrazines that is pyrazine in which three hydrogens at positions 2, 3 and 5 have been replaced by methyl groups. 2,3,5-Trimethylpyrazine is an endogenous metabolite. 2,3,5-Trimethylpyrazine is an endogenous metabolite.
2,5-Dimethylpyrazine
2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is a natural product found in Streptomyces antioxidans, Zea mays. 2,5-Dimethylpyrazine is a metabolite found in or produced by Saccharomyces cerevisiae. 2,5-Dimethylpyrazine. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=123-32-0 (retrieved 2024-08-21) (CAS RN: 123-32-0). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
Hexane-2,3-dione
An alpha-diketone that is hexane substituted by oxo groups at positions 2 and 3 respectively.
(4r,6r)-6-[(1e,3e,5e,7e,9e,11e,13e,15e,17e,19e)-3,7,12,16,20,24-hexamethylpentacosa-1,3,5,7,9,11,13,15,17,19,23-undecaen-1-yl]-1,5,5-trimethyl-4-(3-methylbut-2-en-1-yl)cyclohex-1-ene
n-{7,11-bis[(2-{[(2,3-dihydroxyphenyl)(hydroxy)methylidene]amino}-1-hydroxyethylidene)amino]-2,6,10-trimethyl-4,8,12-trioxo-1,5,9-trioxacyclododecan-3-yl}-2-{[(2,3-dihydroxyphenyl)(hydroxy)methylidene]amino}ethanimidic acid
C39H42N6O18 (882.2555472000001)
[(2r,3s,4s,5r,6r)-3,4,5-trihydroxy-6-{[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxan-2-yl]methyl (2r,3r)-3-hydroxy-2-tetradecyloctadecanoate
2,8,12,16,21,25,29,33-octamethyl-5-(prop-1-en-2-yl)tetratriaconta-2,8,10,12,14,16,18,20,22,24,26,28,32-tridecaen-1-ol
n-[(2r,3s,6r,7s,10r,11s)-7,11-bis[(2-{[(2,3-dihydroxyphenyl)(hydroxy)methylidene]amino}-1-hydroxyethylidene)amino]-2,6,10-trimethyl-4,8,12-trioxo-1,5,9-trioxacyclododecan-3-yl]-2-{[(2,3-dihydroxyphenyl)(hydroxy)methylidene]amino}ethanimidic acid
C39H42N6O18 (882.2555472000001)
2-methyl-3-(3,7,11,15,19,23,27,31-octamethyldotriaconta-2,6,10,14,18,22,30-heptaen-1-yl)naphthalene-1,4-dione
(2r,3s,11e)-3-hydroxy-2-[(7e)-tetradec-7-en-1-yl]octadec-11-enoic acid
(2e)-4-[(1r,5r)-5-[(1e,3e,5e,7e,9e,11e,13e,15e,17e)-18-[(1r,5r)-5-[(2e)-4-hydroxy-3-methylbut-2-en-1-yl]-2,6,6-trimethylcyclohex-2-en-1-yl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaen-1-yl]-4,6,6-trimethylcyclohex-3-en-1-yl]-2-methylbut-2-en-1-ol
(2e,8e,10e,12e,14e,16e,18e,20e,22e,24e,26e,28e,34e)-2,8,12,16,21,25,29,35-octamethyl-5,32-bis(prop-1-en-2-yl)hexatriaconta-2,8,10,12,14,16,18,20,22,24,26,28,34-tridecaene-1,36-diol
2,8,12,16,21,25,29,35-octamethyl-5,32-bis(prop-1-en-2-yl)hexatriaconta-2,8,10,12,14,16,18,20,22,24,26,28,34-tridecaene-1,36-diol
2-methyl-3-(3,7,11,15,19,23,27,31-octamethyldotriaconta-2,10,14,18,22,26,30-heptaen-1-yl)naphthalene-1,4-dione
(2r,3s)-3-hydroxy-2-(tetradec-7-en-1-yl)octadec-11-enoic acid
(4s,6s)-1,5,5-trimethyl-4-(3-methylbut-2-en-1-yl)-6-[(1e,3e,5e,7e,9e,11e,13e,15e,17e)-3,7,12,16-tetramethyl-18-[(1r,5r)-2,6,6-trimethyl-5-(3-methylbut-2-en-1-yl)cyclohex-2-en-1-yl]octadeca-1,3,5,7,9,11,13,15,17-nonaen-1-yl]cyclohex-1-ene
[(2r,3s,4s,5r,6r)-3,4,5-trihydroxy-6-{[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxan-2-yl]methyl 2-{1-hydroxy-18-[2-(18-methylhexatriacontyl)cyclopropyl]octadecyl}hexacosanoate
C96H186O13 (1547.3892706000001)