Details of Natural Product (NP)

General Information of Natural Product (ID: NP0974)
  Natural Product Name
Glutamine
  Synonyms
L-glutamine; glutamine; 56-85-9; Levoglutamide; L-(+)-Glutamine; Glutamic acid amide; H-Gln-OH; Stimulina; Cebrogen; (S)-2,5-Diamino-5-oxopentanoic acid; glumin; Levoglutamid; Glavamin; glutamic acid 5-amide; L-Glutamide; 2-aminoglutaramic acid; Miglu-P; Saforis; L-2-Aminoglutaramidic acid; L-Glutamic acid gamma-amide; L-Glutamin; Glumin (amino acid); (2S)-2-amino-4-carbamoylbutanoic acid; Glutamine (VAN); Polyglutamine; L-2-Aminoglutaramic acid; L-Glutamic acid 5-amide; Levoglutamida; Levoglutamidum; 2-Aminoglutaramic acid, L-; (2S)-2,5-diamino-5-oxopentanoic acid; FEMA No. 3684; Levoglutamidum [INN-Latin]; Levoglutamida [INN-Spanish]; Nutrestore; Levoglutamina; Pentanoic acid, 2,5-diamino-5-oxo-, (S)-; GLUTAMINE, L-; L-Glutamid; 2,5-Diamino-5-oxopentanoic acid, (S)-; AI3-24392; d(-)-glutamine; NSC 27421; UNII-0RH81L854J; BRN 1723797; L-Glutaminsaeure-5-amid; MFCD00008044; CHEMBL930; CHEBI:18050; 0RH81L854J; gln; L-gln; GLUTAMINE (D); Glutamine (L-Glutamine); Levoglutamide [DCF:INN]; gamma-Glutamine; .gamma.-Glutamine; 26700-71-0; Poly(glutamine); L-Glutamine-13C5; Glutamine [USAN]; (2S)-2,5-diamino-5-oxopentanoate; GLUTAMINE (L); EINECS 200-292-1; L-Glutamic acid .gamma.-amide; Glutamine [USAN:USP:INN]; laevo-glutamine; CCRIS 9428; NSC-27421; 3h-l-glutamine; HSDB 8165; 1wdn; (S)-glutamine; [3H]glutamine; Nutrestore (TN); S(+)Glutamine; Glutamine (USP); [14C]glutamine; [3H]-glutamine; L-Glutamine Powder; 184161-19-1; Cebrogen, Stimulina; L-Glutamine,(S); S(+)-Glutamine; [14C]-glutamine; Ala-Gln-OH; H-Gln; Endari (TN); L-Alanyl-L-glutamide; Spectrum_000131; L-Glutamine [JAN]; SpecPlus_000380; L-Glutamine (JP17); L-Glutamine, homopolymer; L-Glutamine-[13C5]; Spectrum2_001377; Spectrum3_001416; Spectrum4_001709; Spectrum5_000418; L-Glutamine, 98.5%; bmse000038; bmse001014; SCHEMBL7453; Lopac0_000549; BSPBio_003092; GTPL723; KBioGR_002038; KBioSS_000591; 4-04-00-03038 (Beilstein Handbook Reference); DivK1c_006476; SPECTRUM1500987; N-(2)-L-alanyl-L-glutamine; S(+)-Glutamic acid 5-amide; SPBio_001334; L-[3,4-3H(N)]glutamine; GTPL4633; GTPL4634; DTXSID1023100; SCHEMBL19240116; SCHEMBL23124227; BDBM18121; KBio1_001420; KBio2_000591; KBio2_003159; KBio2_005727; KBio3_002312; HMS3261N19; HMS3264C03; L-Glutamine, Cell Culture Reagent; Pharmakon1600-01300018; Pharmakon1600-01500987; (S)-2,5-Diamino-5-oxopentanoate; HY-N0390; ZINC1532526; (2S)-2-amino-4-carbamoylbutanoate; Tox21_500549; CCG-38853; NSC759628; NSC760081; s1749; AKOS015854078; (S)-2-Amino-4-carbamoyl-butyric acid; AM81759; CS-1947; DB00130; LP00549; MCULE-8718820108; NSC-759628; NSC-760081; SDCCGMLS-0066691.P001; SDCCGSBI-0050532.P005; NCGC00093936-01; NCGC00093936-02; NCGC00093936-03; NCGC00093936-04; NCGC00093936-05; NCGC00093936-15; NCGC00261234-01; (2S)-2,5-diamino-5-oxo-pentanoic acid; AS-11765; BP-13284; SBI-0050532.P003; L-Glutamine, BioUltra, >=99.5% (NT); EU-0100549; G0063; L-Glutamine, SAJ special grade, >=99.0%; C00064; D00015; D70833; G 3126; M02960; AB00173347-03; AB00173347_04; L-Glutamine, ReagentPlus(R), >=99% (HPLC); L-Glutamine, Vetec(TM) reagent grade, >=99%; 008G044; A831906; A937790; Q181619; 7FBA778C-D6B8-495C-BFE7-1CB8EC4ABEAB; J-521645; Q-100459; BRD-K83896451-001-01-8; F0001-1471; L-Glutamine, certified reference material, TraceCERT(R); Z1250208676; UNII-0O72R8RF8A component ZDXPYRJPNDTMRX-VKHMYHEASA-N; Glutamine, United States Pharmacopeia (USP) Reference Standard; UNII-5L555N1902 component ZDXPYRJPNDTMRX-VKHMYHEASA-N; L-Glutamine, gamma-irradiated, BioXtra, suitable for cell culture; L-Glutamine, Pharmaceutical Secondary Standard; Certified Reference Material; L-Glutamine Solution 200 mM, 29.23 mg/mL in saline, solution, suitable for cell culture; L-Glutamine solution, 200 mM, Hybri-Max(TM), sterile-filtered, suitable for hybridoma; L-Glutamine solution, 200 mM, solution, sterile-filtered, BioXtra, suitable for cell culture; L-Glutamine, meets USP testing specifications, cell culture tested, 99.0-101.0%, from non-animal source; L-Glutamine, PharmaGrade, Ajinomoto, USP, Manufactured under appropriate GMP controls for pharma or biopharmaceutical production, suitable for cell culture
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  Formula C5H10N2O3
  Weight 146.14
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C5H10N2O3/c6-3(5(9)10)1-2-4(7)8/h3H,1-2,6H2,(H2,7,8)(H,9,10)/t3-/m0/s1
  InChI Key ZDXPYRJPNDTMRX-VKHMYHEASA-N
  Isomeric SMILES C(CC(=O)N)[C@@H](C(=O)O)N
  Canonical SMILES C(CC(=O)N)C(C(=O)O)N
  External Links PubChem ID 5961
CAS ID 56-85-9
CHEMBL ID CHEMBL930
  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: 5720 ± 359 nmol/mg dry weight
 
Fruit: (Mature green stage) + (Glomus mosseae inoculation)
 Fruits NA
NP Content: 11463 ± 1304 nmol/mg dry weight
 
Fruit: Turning stage
 Fruits NA
NP Content: 3738 ± 0.081 nmol/mg dry weight
 
Fruit: (Turning stage) + (G. mosseae inoculation)
 Fruits NA
NP Content: 13445 ± 0.989 nmol/mg dry weight
 
Fruit: Red stage
 Fruits NA
NP Content: 23379 ± 7211 nmol/mg dry weight
 
Fruit: (Red stage) + (G. mosseae inoculation)
 Fruits NA
NP Content: 24913 ± 9617 nmol/mg dry weight
References
1 The arbuscular mycorrhizal status has an impact on the transcriptome profile and amino acid composition of tomato fruit