Details of Natural Product (NP)

General Information of Natural Product (ID: NP0885)
  Natural Product Name
Neochlorogenic Acid
  Synonyms
Neochlorogenic acid; 906-33-2; 5-O-Caffeoylquinic acid; Neochlorogenate; Nochlorogenic acid; UNII-O4601UER1Z; CHEBI:16384; trans-Neochlorogenic acid; 5-O-(trans-3,4-Dihydroxycinnamoyl)-D-quinic acid; CHEMBL249450; O4601UER1Z; (1R,3R,4S,5R)-3-[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid; trans-5-O-caffeoyl-D-quinic acid; trans-5-O-Caffeoylquinic acid; MFCD10566639; 5-Caffeoylquinic acid; caffeoylquinic acid; (1R,3R,4S,5R)-3-[(2E)-3-(3,4-dihydroxyphenyl)prop-2-enoyloxy]-1,4,5-trihydroxycyclohexanecarboxylic acid; 1D-[1(OH),3,4/5]-3-[(2E)-3-(3,4-dihydroxyphenyl)prop-2-enoyloxy]-1,4,5-trihydroxycyclohexanecarboxylic acid; 5-Caffeylquinic acid; 5-O-caffeoyl quinic acid; trans-5-O-caffeoyl-D-quinate; Neochlorogenic-acid; EINECS 212-997-1; Quinic acid, 5-caffeoyl-, E-; SCHEMBL13567302; SCHEMBL18317299; ACon1_000392; HMS3886H18; HY-N0722; ZINC4096248; BDBM50163308; s9136; AKOS015901853; AC-6061; CCG-268077; CS-3770; MCULE-1539064371; Neochlorogenic acid, analytical standard; NCGC00169121-01; NCGC00169121-02; (1R,3R,4S,5R)-3-[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxy-cyclohexanecarboxylic acid; AS-75008; Cyclohexanecarboxylic acid, 3-((3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl)oxy)-1,4,5-trihydroxy-, (1R-(1alpha,3alpha,4alpha,5beta))-; V1507; C17147; 906N332; Q-100887; Q6992128; 656B3E48-4F1F-4FC8-A3B2-B0FADAB84AF5; Neochlorogenic acid, from Lonicera japonica, >=98.0% (HPLC); (1R,3R,4S,5R)-3-{[(2E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy}-1,4,5-trihydroxycyclohexane-1-carboxylic acid; (1R-(1alpha,3alpha,4alpha,5beta))-3-((3-(3,4-Dihydroxyphenyl)-1-oxoallyl)oxy)-1,4,5-trihydroxycyclohexanecarboxylic acid; [1R - (1alpha,3alpha,4alpha,5beta )] - 3 - [[3 - (3,4 - dihydroxyphenyl) - 1 - oxoallyl]oxy] - 1,4,5 - trihydroxycyclohexanecarboxylic acid; 1,3beta,4alpha-Trihydroxy-5alpha-(3,4-dihydroxycinnamoyloxy)cyclohexane-1beta-carboxylic acid; Cyclohexanecarboxylic acid,3-[[(2E)-3-(3,4-dihydroxyphenyl)-1-oxo-2-propenyl]oxy]-1,4,5-trihydroxy-,(1R,3R,4S,5R)-; NCGC00169121-02!(1R,3R,4S,5R)-3-[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid
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  Formula C16H18O9
  Weight 354.31
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C16H18O9/c17-9-3-1-8(5-10(9)18)2-4-13(20)25-12-7-16(24,15(22)23)6-11(19)14(12)21/h1-5,11-12,14,17-19,21,24H,6-7H2,(H,22,23)/b4-2+/t11-,12-,14+,16-/m1/s1
  InChI Key CWVRJTMFETXNAD-NXLLHMKUSA-N
  Isomeric SMILES C1[C@H]([C@@H]([C@@H](C[C@]1(C(=O)O)O)OC(=O)/C=C/C2=CC(=C(C=C2)O)O)O)O
  Canonical SMILES C1C(C(C(CC1(C(=O)O)O)OC(=O)C=CC2=CC(=C(C=C2)O)O)O)O
  External Links PubChem ID 5280633
CAS ID 906-33-2
NPASS ID NPC278068
CHEMBL ID CHEMBL249450
  NP Activity Charts   Click to show/hide
  Activity Info  

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Prunus persica Batsch cv. 'Yuhua No. 2'
  Factor Name: Low Temperature Treatment; Glycine betaine Treatment [1]
              Species Info Factor Info
               Experiment Detail
Peach fruit (Prunus persica Batsch cv. 'Yuhua No. 2') was hand-harvested at commercial maturity (about 9-12N firmness, 10-12% total soluble solids) from a local orchard in Nanjing, China. The fresh weight of 'Yuhua No. 2' peach is about 215g and the dry weight is about 30g. The fruit shape is round and the diameter size is about 72 mm. The peaches were selected in uniform size and color and absence of any damage. The selected peaches were randomly divided into two groups, each with 360 fruits for 3 replicates. According to our previous study, 10 mmol/LGB was selected as the treatment concentration. Peach fruits were immersed in 10 mmol/LGB solution for 10 min to ensure that GB could be equally distributed on the fruits. The control fruits were soaked in sterile deionized water for 10 min. After treatment, all fruits were air dried about 30 min and stored at 0℃ with a relative humidity of 85-90% for 35 days. Mesocarp samples were collected from 18 fruits on the 7th, 14th, 21th, 28th, 35th day and frozen in liquid nitrogen, then stored at -80℃ until biochemical analysis. Another 18 fruits were removed from 0℃ after 7th, 14th, 21th, 28th, 35th day, and held at 20℃ for three days to simulate shelf condition, and then evaluated CI index, firmness and extractable juice. Each treatment was replicated three times and the experiment was conducted twice with similar results.
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               Factor Function
Glycine betaine (GB) treatment enhanced chilling tolerance throughout regulating phenolic and sugar metabolisms in peach fruit during cold storage. The alleviation of chilling injury (CI) by GB treatment may be attributed to enhancement of individual of phenolic compounds and sucrose content, and induce the activities of enzymes related to phenolic and sugar metabolisms.
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               Factor Part Location NP Content
 
Cold storage(days): 0
 Flesh tissues Nanjing, China
NP Content: 32.43 ± 1.25 mg/g fresh weight
 
Cold storage(days): 7
 Flesh tissues Nanjing, China
NP Content: 45.16 ± 1.36 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 7
 Flesh tissues Nanjing, China
NP Content: 66.28 ± 1.58 mg/g fresh weight
 
Cold storage(days): 21
 Flesh tissues Nanjing, China
NP Content: 40.22 ± 1.03 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 10
 Flesh tissues Nanjing, China
NP Content: 50.08 ± 0.96 mg/g fresh weight
 
Cold storage(days): 35
 Flesh tissues Nanjing, China
NP Content: 25.15 ± 0.87 mg/g fresh weight
 
10 mmol/L Glycine betaine + Cold storage(days): 35
 Flesh tissues Nanjing, China
NP Content: 38.63 ± 1.32 mg/g fresh weight
References
1 Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms