Details of Natural Product (NP)

General Information of Natural Product (ID: NP0964)
  Natural Product Name
Valine
  Synonyms
L-valine; valine; 72-18-4; (S)-Valine; H-Val-OH; (S)-2-Amino-3-methylbutanoic acid; 2-Amino-3-methylbutyric acid; (2S)-2-amino-3-methylbutanoic acid; (S)-2-Amino-3-methylbutyric acid; L-alpha-Amino-beta-methylbutyric acid; Valinum [Latin]; Valina [Spanish]; Valine (VAN); Butanoic acid, 2-amino-3-methyl-; Valine [USAN:INN]; L-valin; VALINE, L-; L(+)-alpha-Aminoisovaleric acid; (S)-alpha-Amino-beta-methylbutyric acid; Butanoic acid, 2-amino-3-methyl-, (S)-; 2-Amino-3-methylbutyric acid, (S)-; 2-Amino-3-methylbutanoic acid, (S)-; UNII-HG18B9YRS7; 7004-03-7; NSC 76038; (L)-valine; 2-Amino-3-methylbutanoic acid (VAN); CHEBI:16414; L-2-Amino-3-methylbutanoic acid; l-(+)-alpha-Aminoisovaleric acid; L-2-Aminoisovaleric Acid; MFCD00064220; val; valina; HG18B9YRS7; (S)-alpha-Aminoisovaleric acid; NSC-76038; Valine (L-Valine); L-Val; Valinum; 2-aminoisovaleric acid; (2S)-2-amino-3-methylbutanoate; alpha-aminoisovaleric acid; EINECS 200-773-6; 2-Amino-3-methyl-butyric acid; 2-amino-3-methylbutanoate; Racemic valine; L-(+)-a-Aminoisovaleric acid; s-valin; L-(+)-.alpha.-Aminoisovaleric acid; L-a-Amino-b-methylbutyric acid; HSDB 7800; 3h-l-valine; (S)-a-Amino-b-methylbutyric acid; L-Valine;; L-Valine, FCC; Valine (USP); (+)-valine; L-Valine,(S); 1t4s; L-Valine (JP17); L-Valine, 99%; (S)-Val; L-Val-4; L-VAL-OH; 2-Amino-3-methylbutyrate; bmse000052; bmse000811; bmse000860; EC 200-773-6; L-(+)-a-Aminoisovalerate; L-a-Amino-b-methylbutyrate; SCHEMBL8516; (S)-A-Aminoisovaleric acid; H-Val-2-Chlorotrityl Resin; (S)-?-Aminoisovaleric acid; 2-Aminoisovaleric acid,(S); CHEMBL43068; (S)-a-Amino-b-methylbutyrate; L-(+)-alpha-Aminoisovalerate; L-iso-C3H7CH(NH2)COOH; GTPL4794; (S)-2-Amino-3-methylbutyrate; (S)-2-Amino-3-methylbutanoate; L-Valine, Cell Culture Reagent; DTXSID40883233; L-alpha-Amino-beta-methylbutyrate; (S)-2-amino-3-methyl-Butanoate; Pharmakon1600-01301009; ZINC895099; HY-N0717; (S)-alpha-Amino-beta-methylbutyrate; (S)-2-amino-3-methyl-butyric acid; BDBM50463208; NSC760111; s5628; (S)-2-amino-3-methyl-Butanoic acid; L-Valine, 98.5-101.5%; AKOS015841564; AM82363; CCG-266067; CS-W020706; DB00161; L-Valine, 99%, natural, FCC, FG; MCULE-9143825935; NSC-760111; NCGC00344520-01; AS-12787; K180; L-Valine, BioUltra, >=99.5% (NT); L-Valine, SAJ special grade, >=98.5%; DB-029989; L-Valine, reagent grade, >=98% (HPLC); L-Valine, Vetec(TM) reagent grade, >=98%; C00183; D00039; M02950; V-1800; (S)-(+)-2-AMINO-3-METHYLBUTYRIC ACID; 064V220; Q483752; Q-100919; L-Valine, certified reference material, TraceCERT(R); F8889-8698; Valine, European Pharmacopoeia (EP) Reference Standard; Z1250208665; 1B39571B-0AE8-4A9A-AE80-4B898D11A981; L-Valine, dimer, meets the analytical specifications of USP; UNII-0O72R8RF8A component KZSNJWFQEVHDMF-BYPYZUCNSA-N; UNII-4CA13A832H component KZSNJWFQEVHDMF-BYPYZUCNSA-N; UNII-66PZQ62YA6 component KZSNJWFQEVHDMF-BYPYZUCNSA-N; UNII-N7U7BXP2OI component KZSNJWFQEVHDMF-BYPYZUCNSA-N; L-Valine, United States Pharmacopeia (USP) Reference Standard; L-Valine, Pharmaceutical Secondary Standard; Certified Reference Material; L-Valine, from non-animal source, meets EP, JP, USP testing specifications, suitable for cell culture, 98.5-101.0%; L-Valine, PharmaGrade, Ajinomoto, EP, JP, USP, manufactured under appropriate GMP controls for Pharma or Biopharmaceutical production, suitable for cell culture
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  Formula C5H11NO2
  Weight 117.15
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C5H11NO2/c1-3(2)4(6)5(7)8/h3-4H,6H2,1-2H3,(H,7,8)/t4-/m0/s1
  InChI Key KZSNJWFQEVHDMF-BYPYZUCNSA-N
  Isomeric SMILES CC(C)[C@@H](C(=O)O)N
  Canonical SMILES CC(C)C(C(=O)O)N
  External Links PubChem ID 6287
CAS ID 516-06-3
CHEMBL ID CHEMBL43068
  NP Activity Charts   Click to show/hide
  Activity Info  

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Solanum lycopersicum cv. Micro-Tom
  Factor Name: Developmental Stage Variation; AMF Inoculation [1]
              Species Info Factor Info
               Experiment Detail
Solanum lycopersicum cv.Micro-Tom tomato seeds were sterilized with a series of washes: 3 min in 70% ethanol, to which 3-4 drops of tween 20 were added, 13 min in a 5% bleach solution and 3 washes of 10 min each in sterile water. The seeds were then placed in a 0.6% agar medium (5 seeds per petri dish). The petri dishes were kept for 5 days in the dark, followed by 4 days in the light. The germinating seedlings were then transferred to pots with sterile quartz sand. For mycorrhization, the fungus Glomus mosseae Gerd. & Trappe (BEG 12) was purchased from Biorize (Dijon, France). A mixture of sand (70%) and fungal inoculum (30%) was used. The mycorrhizal and control plants were grown in a growth chamber under a 14 h light (24&#8451)/10 h dark (20&#8451) regime, and watered, 125 ml/plant twice a week with water, and once a week with a modified Long-Ashton solution containing a low phosphorus concentration (3.2 µM Na2HPO4.12H2O). The fruit was collected when it reached the required ripening stage i.e. turning.
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               Factor Function
Mycorrhization accelerated the flowering and fruit development and increased the fruit yield. Eleven transcripts were differentially regulated in the fruit upon mycorrhization, and the mycorrhiza-responsive genes resulted to be involved in nitrogen and carbohydrate metabolism as well as in regulation and signal transduction. Mycorrhization has increased the amino acid abundance in the fruit from mycorrhizal plants, with glutamine and asparagine being the most responsive amino acids.
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               Factor Part Location NP Content
 
Fruit: Mature green stage
 Fruits NA
NP Content: 644 ± 1 nmol/mg dry weight
 
Fruit: (Mature green stage) + (Glomus mosseae inoculation)
 Fruits NA
NP Content: 426 ± 085 nmol/mg dry weight
 
Fruit: Turning stage
 Fruits NA
NP Content: 192 ± 0.068 nmol/mg dry weight
 
Fruit: (Turning stage) + (G. mosseae inoculation)
 Fruits NA
NP Content: 432 ± 0.152 nmol/mg dry weight
 
Fruit: Red stage
 Fruits NA
NP Content: 469 ± 34 nmol/mg dry weight
 
Fruit: (Red stage) + (G. mosseae inoculation)
 Fruits NA
NP Content: 558 ± 68 nmol/mg dry weight
References
1 The arbuscular mycorrhizal status has an impact on the transcriptome profile and amino acid composition of tomato fruit