Details of Natural Product (NP)

General Information of Natural Product (ID: NP1566)
  Natural Product Name
Flazin
  Synonyms
Flazin; Flazine; 100041-05-2; 1-[5-(hydroxymethyl)furan-2-yl]-9H-pyrido[3,4-b]indole-3-carboxylic acid; CHEBI:69443; 9H-Pyrido[3,4-b]indole-3-carboxylic acid, 1-[5-(hydroxymethyl)-2-furanyl]-; 1-(5-(Hydroxymethyl)furan-2-yl)-9H-pyrido[3,4-b]indole-3-carboxylic acid; 9H-Pyrido(3,4-b)indole-3-carboxylic acid, 1-(5-(hydroxymethyl)-2-furanyl)-; CHEMBL1822160; SCHEMBL18939677; USBWYUYKHHILLZ-UHFFFAOYSA-; DTXSID20142890; EX-A5451; Q27137781; 1-[5-(Hydroxymethyl)-2-furyl]-9H-beta-carboline-3-carboxylic acid #; 1-[5-(hydroxymethyl)-2-furyl]-9H-pyrido[3,4-b]indole-3-carboxylic acid; 1-[5-(Hydroxymethyl)-2-furanyl]-9H-pyrido[3,4-b]indole-3-carboxylic acid, 9CI
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  Formula C17H12N2O4
  Weight 308.29
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C17H12N2O4/c20-8-9-5-6-14(23-9)16-15-11(7-13(19-16)17(21)22)10-3-1-2-4-12(10)18-15/h1-7,18,20H,8H2,(H,21,22)
  InChI Key USBWYUYKHHILLZ-UHFFFAOYSA-N
  Isomeric SMILES C1=CC=C2C(=C1)C3=CC(=NC(=C3N2)C4=CC=C(O4)CO)C(=O)O
  Canonical SMILES C1=CC=C2C(=C1)C3=CC(=NC(=C3N2)C4=CC=C(O4)CO)C(=O)O
  External Links PubChem ID 5377686
CAS ID 100041-05-2
NPASS ID NPC165964
HIT ID C0786
CHEMBL ID CHEMBL1822160
  NP Activity Charts   Click to show/hide
  Activity Info  

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Jishengella endophytica 161111
  Factor Name: Fermentation medium [1]
              Species Info Factor Info
               Experiment Detail
Jishengella endophytica 161111 was isolated and identified from the healthy roots of the mangrove plant, Xylocarpus granatum, collected from the mangrove reserve zone in Hainan Province, China. The spores of J. endophytica 161111 were directly cultured in 1000 mL Erlenmeyer flasks containing 200 mL fermentation media consisted of glucose 2%, yeast extract 0.5%, peptone 0.5%, KNO3 1.5%, CaCO3 0.4%, and NaCl 0.4% (pH 7.2). The cultures were incubated on a rotatory shaker at 220 rpm at 28 ℃ for 30 days.
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               Factor Part Location NP Content
 
Fermentation medium containing glucose 2%, yeast extract 0.5%, peptone 0.5%, KNO3 1.5%, CaCO3 0.4%, and NaCl 0.4% (28℃ + 30 days + PH7.2 + 220 rpm)
 Roots Hainan Province, China
NP Content: 25 mg
References
1 Alkaloids from the mangrove-derived actinomycete Jishengella endophytica 161111