EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

laevo-asparagine
L-2-aminosuccinamic acid

Supplier Sponsors

Name:(2S)-2,4-diamino-4-oxobutanoic acid
CAS Number: 70-47-3Picture of molecule3D/inchi
Other(deleted CASRN):32640-57-6
ECHA EINECS - REACH Pre-Reg:200-735-9
FDA UNII: 7NG0A2TUHQ
Nikkaji Web:J9.178B
Beilstein Number:1723527
MDL:MFCD00064401
CoE Number:516
XlogP3:-3.40 (est)
Molecular Weight:132.11936000
Formula:C4 H8 N2 O3
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:special dietary and nutritional additives
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
FDA Mainterm (SATF):70-47-3 ; L-ASPARAGINE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart D--Special Dietary and Nutritional Additives
Sec. 172.320 Amino acids.
 
Physical Properties:
Appearance:white crystalline powder (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 234.00 to 235.00 °C. @ 760.00 mm Hg
Boiling Point: 438.03 °C. @ 760.00 mm Hg (est)
Flash Point: 426.00 °F. TCC ( 218.70 °C. ) (est)
logP (o/w): -3.820
Soluble in:
 water, 2.94E+04 mg/L @ 25 °C (exp)
Insoluble in:
 alcohol
 
Organoleptic Properties:
Odor Strength:none
Odor Description:at 100.00 %. odorless
Taste Description: slight sweet
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antistatic agents
fragrance
hair conditioning
skin conditioning
 
Suppliers:
Alfa Biotechnology
For experimental / research use only.
L-Asparagine 98%
BOC Sciences
For experimental / research use only.
H-Asn-OH >98%
Odor: characteristic
Use: Essential amino acid
Carbosynth
For experimental / research use only.
L-Asparagine anhydrous
Dow Chemical
L-Asparagine Anhydrous
Glentham Life Sciences
H-Asn-OH
sds
Graham Chemical
L-Asparagine
Indis NV
For experimental / research use only.
L-Asparagine Mono
Penta International
L-ASPARAGINE ANHYDROUS NF
Penta International
L-ASPARAGINE ANHYDROUS
Prinova
L-Asparagine
Sigma-Aldrich: Aldrich
For experimental / research use only.
L-Asparagine 99%
sds
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
special dietary and nutritional additives
Recommendation for laevo-asparagine usage levels up to:
 not for fragrance use.
 
Recommendation for laevo-asparagine flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):70-47-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6267
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
(2S)-2,4-diamino-4-oxobutanoic acid
Chemidplus:0000070473
 
References:
 (2S)-2,4-diamino-4-oxobutanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:70-47-3
Pubchem (cid):6267
Pubchem (sid):134971975
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C00152
HMDB (The Human Metabolome Database):HMDB00168
FooDB:FDB000787
YMDB (Yeast Metabolome Database):YMDB00226
Export Tariff Code:2924.10.1050
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 antistatic agents
 
Occurrence (nature, food, other):note
 apple custard apple plant
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 apple fruit
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 asparagus shoot
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 basswood fruit
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 bean black bean fruit
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 bean black bean leaf
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 bean fava bean leaf
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 bean field bean seed
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 bean mung bean seed
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 beans
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 beet root
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 black gram seed
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 cayenne fruit
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 celery root
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 cherry sour cherry fruit
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 coffee bean
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 coffee fruit
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 currant black currant fruit juice
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 date palm fruit
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 garlic bulb
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 ginger rhizome
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 ginkgo biloba fruit
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 horseradish root
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 leek wild leek plant
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 lentil sprout
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 lotus indian lotus rhizome
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 lupine white lupine seed
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 mandarin fruit
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 melon bitter melon seed
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 onion bulb
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 orange fruit
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 peas
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 pepper bell pepper fruit
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 pineapple fruit
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 rice juice
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 sage plant
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 tarragon leaf
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 tarragon root
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 tea plant
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 tomato fruit
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Synonyms:
 agedoite
 altheine
(2S)-2-amino-3-carbamoylpropanoic acid
(S)-2-amino-3-carbamoylpropanoic acid
L-2-aminosuccinamic acid
laevo-alpha-aminosuccinamic acid
2-aminosuccinamic acid, L-
(-)-asparagine
(S)-asparagine
L-asparagine
L-(-)-asparagine
L-b-asparagine
L-asparagine anhydrous
L-(+)-asparagine anhydrous
L-asparagine anhydrous NF FCC
 aspartamic acid
L-aspartamine
 aspartic acid b-amide
 crystal VI
(2S)-2,4-diamino-4-oxobutanoic acid
(S)-2,4-diamino-4-oxobutanoic acid
L-2,4-diamino-4-oxobutanoic acid
laevo-2,4-diamino-4-oxobutanoic acid
2,4-diamino-4-oxobutanoic acid, (S)-
 

Articles:

PubMed:Reduction of acrylamide level through blanching with treatment by an extremely thermostable L-asparaginase during French fries processing.
PubMed:New amino acid germinants for spores of the enterotoxigenic Clostridium perfringens type A isolates.
PubMed:Inactivation strategy for Clostridium perfringens spores adhered to food contact surfaces.
PubMed:A 90-day toxicity study of L-asparagine, a food additive, in F344 rats.
PubMed:Recent research progress on microbial L-asparaginases.
PubMed:Effect of the cortex-lytic enzyme SleC from non-food-borne Clostridium perfringens on the germination properties of SleC-lacking spores of a food poisoning isolate.
PubMed:Asparaginase in the treatment of non-ALL hematologic malignancies.
PubMed:A 'conovenomic' analysis of the milked venom from the mollusk-hunting cone snail Conus textile--the pharmacological importance of post-translational modifications.
PubMed:Cloning, expression, and characterization of L-asparaginase from a newly isolated Bacillus subtilis B11-06.
PubMed:Racemic D,L-asparagine causes enantiomeric excess of other coexisting racemic D,L-amino acids during recrystallization: a hypothesis accounting for the origin of L-amino acids in the biosphere.
PubMed:Enantioselective crystallization of D,L-amino acids induced by spontaneous asymmetric resolution of D,L-asparagine.
PubMed:Purification, characterization and kinetic properties of extracellular L-asparaginase produced by Cladosporium sp.
PubMed:The Clostridium perfringens germinant receptor protein GerKC is located in the spore inner membrane and is crucial for spore germination.
PubMed:Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
PubMed:A comparative rapid and sensitive method to screen l-asparaginase producing fungi.
PubMed:Clostridium perfringens spore germination: characterization of germinants and their receptors.
PubMed:Causes of conductance change in yeast cultures.
PubMed:In vitro propagation of Dioscorea alata var. purpurae.
PubMed:Strategy to inactivate Clostridium perfringens spores in meat products.
PubMed:Purification and characterisation of a glutaminase from Debaryomyces spp..
PubMed:Energy taxis drives Campylobacter jejuni toward the most favorable conditions for growth.
PubMed:Effect of medium composition and kinetic studies on extracellular and intracellular production of L-asparaginase from Pectobacterium carotovorum.
PubMed:Identification and functional characterization of legumain in amphioxus Branchiostoma belcheri.
PubMed:Protein-bound D-amino acids, and to a lesser extent lysinoalanine, decrease true ileal protein digestibility in minipigs as determined with (15)N-labeling.
PubMed:Mechanisms of acrylamide formation: Maillard-induced transformation of asparagine.
PubMed:Application of stepwise discriminant analysis to classify commercial orange juices using chiral micellar electrokinetic chromatography-laser induced fluorescence data of amino acids.
PubMed:Cultural and nutritional studies of zoopathogenic fungi associated with livestock feeds in Nigeria.
PubMed:Formation of Pentylpyridines in an Oil Medium.
 
Notes:
a non-essential amino acid that is involved in the metabolic control of cell functions in nerve and brain tissue. it is biosynthesized from aspartic acid and ammonia by asparagine synthetase. (from concise encyclopedia biochemistry and molecular biology, 3rd ed) One of the nonessential amino acids. Dietary supplement, nutrient. Widely distributed in the plant kingdom. Isol. from asparagus, beetroot, peas, beans, etc. Asparagine (abbreviated as Asn or N; Asx or B represent either asparagine or aspartic acid) is one of the 20 most common natural amino acids on Earth. It has carboxamide as the side-chain's functional group. It is not an essential amino acid. Its codons are AAU and AAC. (Wikipedia)
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