Details of Natural Product (NP)

General Information of Natural Product (ID: NP0973)
  Natural Product Name
Asparagine
  Synonyms
L-asparagine; asparagine; 70-47-3; altheine; H-Asn-OH; (S)-asparagine; Aspartamic acid; agedoite; Asparamide; Crystal VI; asparagine acid; (-)-asparagine; (S)-2,4-diamino-4-oxobutanoic acid; 2-Aminosuccinamic acid; alpha-aminosuccinamic acid; L-Aspartamine; Asparagine, L-; L-Asparagine anhydrous; L-2,4-diamino-4-oxobutanoic acid; L-b-Asparagine; aspartic acid beta-amide; ASN; Asparagine (VAN); (2S)-2-amino-3-carbamoylpropanoic acid; L-beta-Asparagine (VAN); 2-aminosuccinamic acid, L-; butanoic acid, 2,4-diamino-4-oxo-, (S)-; Asparagine anhydrous; L-asparatamine; L-2-aminosuccinamic acid; MFCD00064401; NSC 82391; 7NG0A2TUHQ; L-aspartic acid beta-amide; (2S)-2,4-diamino-4-oxobutanoic acid; 2,4-diamino-4-oxobutanoic acid, (S)-; CHEBI:17196; (S)-2-amino-3-carbamoylpropanoic acid; L-beta-asparagine; (S)-2-Aminosuccinic acid 4-amide; L-Asn; L-(+)-Asparagine; L-.beta.-Asparagine; Aspartic acid b-amide; a-Aminosuccinamic acid; UNII-7NG0A2TUHQ; aspargine; Aspartamate; L-Asparagin; NSC-82391; HSDB 7425; a-Aminosuccinamate; 2-Aminosuccinamate; EINECS 200-735-9; Asn-OH; alpha-Aminosuccinamate; 4-imino-L-homoserine; alpha Amminosuccinamate; L-Asparagine (9CI); Aspartic acid beta amide; N-Lauryl-N-methyltaurine; ASN NH3+ COOH; alpha Amminosuccinamic acid; Asparagine, L- (8CI); bmse000030; bmse000912; Aspartic acid .beta. amide; L-Asparagine (H-Asn-OH); H-Asn-2-Chlorotrityl Resin; L-alpha-Aminosuccinamic Acid; UNII-5Z33R5TKO7; .alpha.-Aminosuccinamic acid; L-(+)-Asparagine anhydrous; CHEMBL58832; ASPARAGINE (L) HYDRATE; 5Z33R5TKO7; GTPL4533; p-aminosalicylicacidmagnesiumsalt; SCHEMBL3126352; L-2,4-Diamino-4-oxobutanoate; US9138393, L-Asparigine; US9144538, L-Asparigine; DTXSID10883220; BDBM181137; Pharmakon1600-01301002; (S)-2,4-Diamino-4-oxobutanoate; L-Asparagine, >=98% (HPLC); HY-N0667; STR07164; ZINC1532556; B2,4-(S)-diamino-4-oxo-utanoate; NSC760099; s5571; AKOS006239067; AC-4657; AM81554; CCG-266117; DB00174; MCULE-1868046141; NSC-760099; B2,4-(S)-diamino-4-oxo-utanoic acid; NCGC00344576-01; BP-23453; K189; A0542; CS-0009702; L-Asparagine, Vetec(TM) reagent grade, 98%; A-9031; C00152; M02998; 064A401; A937078; Q29519883; F1905-7151; Z1270387291; 3C28F6A9-E581-4255-ACCF-F75597AB288F; L-Asparagine, certified reference material, TraceCERT(R); UNII-0O72R8RF8A component DCXYFEDJOCDNAF-REOHCLBHSA-N; UNII-832C8OV84S component DCXYFEDJOCDNAF-REOHCLBHSA-N; Asparagine anhydrous, United States Pharmacopeia (USP) Reference Standard; L-Asparagine, BioReagent, suitable for cell culture, suitable for insect cell culture
Click to Show/Hide
  Formula C4H8N2O3
  Weight 132.12
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C4H8N2O3/c5-2(4(8)9)1-3(6)7/h2H,1,5H2,(H2,6,7)(H,8,9)/t2-/m0/s1
  InChI Key DCXYFEDJOCDNAF-REOHCLBHSA-N
  Isomeric SMILES C([C@@H](C(=O)O)N)C(=O)N
  Canonical SMILES C(C(C(=O)O)N)C(=O)N
  External Links PubChem ID 6267
CHEMBL ID CHEMBL58832
  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.
Click to Show/Hide
               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.
Click to Show/Hide
               Factor Part Location NP Content
 
Fruit: Mature green stage
 Fruits NA
NP Content: 2869 ± 439 nmol/mg dry weight
 
Fruit: (Mature green stage) + (Glomus mosseae inoculation)
 Fruits NA
NP Content: 7326 ± 3084 nmol/mg dry weight
 
Fruit: Turning stage
 Fruits NA
NP Content: 5386 ± 0.277 nmol/mg dry weight
 
Fruit: (Turning stage) + (G. mosseae inoculation)
 Fruits NA
NP Content: 17960 ± 3.757 nmol/mg dry weight
 
Fruit: Red stage
 Fruits NA
NP Content: 14548 ± 932 nmol/mg dry weight
 
Fruit: (Red stage) + (G. mosseae inoculation)
 Fruits NA
NP Content: 25472 ± 11906 nmol/mg dry weight
References
1 The arbuscular mycorrhizal status has an impact on the transcriptome profile and amino acid composition of tomato fruit