| Record Information |
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| Version | 2.0 |
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| Created at | 2012-09-11 17:53:05 UTC |
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| Updated at | 2024-09-17 15:44:40 UTC |
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| NP-MRD ID | NP0001247 |
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| Secondary Accession Numbers | None |
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| Natural Product Identification |
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| Common Name | 5-(2-Hydroxyethyl)-4-methylthiazole |
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| Description | 5-(2-Hydroxyethyl)-4-methylthiazole, also known as 4-methyl-5-(2'-hydroxyethyl)-thiazole or 4-methyl-5-thiazolethanol, belongs to the class of organic compounds known as 4,5-disubstituted thiazoles. 4,5-Disubstituted thiazoles are compounds containing a thiazole ring substituted at positions 4 and 5 only. 5-(2-Hydroxyethyl)-4-methylthiazole exists in all living species, ranging from bacteria to humans. 5-(2-Hydroxyethyl)-4-methylthiazole is a sulfur tasting compound. 5-(2-Hydroxyethyl)-4-methylthiazole has been detected, but not quantified, in several different foods, such as kohlrabis, red bell peppers, citrus, avocado, and black-eyed pea. This could make 5-(2-hydroxyethyl)-4-methylthiazole a potential biomarker for the consumption of these foods. A 1,3-thiazole that is thiazole substituted by a methyl group at position 4 and a 2-hydroxyethyl group at position 5. |
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| Structure | InChI=1S/C6H9NOS/c1-5-6(2-3-8)9-4-7-5/h4,8H,2-3H2,1H3 |
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| Synonyms | | Value | Source |
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| 4-Methyl-5-(2'-hydroxyethyl)-thiazole | ChEBI | | 4-Methyl-5-(2-hydroxyethyl)-thiazole | ChEBI | | 4-Methyl-5-thiazolethanol | ChEBI | | Hemineurine | ChEBI | | 4-Methyl-5-(2-hydroxyethyl)thiazole | Kegg | | HET | Kegg | | 2-(4-Methyl-1,3-thiazol-5-yl)ethanol | HMDB | | 2-(4-Methyl-5-thiazolyl)ethanol | HMDB | | 2-(4-METHYL-thiazol-5-yl)-ethanol | HMDB | | 2-(4-Methylthiazol-5-yl)ethanol | HMDB | | 2-(4-Methylthiazole-5-yl)ethanol | HMDB | | 4-METHYL-5-(beta-hydroxyethyl)-thiazole | HMDB | | 4-Methyl-5-(beta-hydroxyethyl)thiazole | HMDB | | 4-Methyl-5-hydroxethylthiazole | HMDB | | 4-Methyl-5-hydroxyethylthiazole | HMDB | | 4-Methyl-5-thiazoleethanol | HMDB | | 4-Methyl-5-thiazoleethanol, 9ci | HMDB | | 4-Methyl-5-thiazolylethanol | HMDB | | 4-Metyl-5-(beta-hydroxyethyl)thiazole | HMDB | | 5-(2-Hydroxyethyl)-4-methylthiazole (sulfurol) | HMDB | | 5-(beta-Hydroxyethyl)-4-methylthiazole | HMDB | | 5-(Hydroxyethyl)-4-methylthiazole | HMDB | | FEMA 3204 | HMDB | | MHT | HMDB | | Sulfurol | HMDB | | Thiamine breakdown product 4-methyl-5-thiazoleethanol- from | HMDB | | Thiamine thiazole | HMDB | | Thiazole, 5-(2-hydroxyethyl)-4-methyl | HMDB | | TZE | HMDB | | Thiamine thiazole hydrochloride | HMDB | | Thiamine thiazole phosphate | HMDB | | 4-Methyl-5-(2-thiazoleethanol) | HMDB | | 4-Methyl-5-(β-hydroxyethyl)thiazole | HMDB | | 5-(Β-hydroxyethyl)-4-methylthiazole | HMDB | | THZ | HMDB | | 5-(2-Hydroxyethyl)-4-methylthiazole | MeSH |
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| Chemical Formula | C6H9NOS |
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| Average Mass | 143.2070 Da |
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| Monoisotopic Mass | 143.04048 Da |
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| IUPAC Name | 2-(4-methyl-1,3-thiazol-5-yl)ethan-1-ol |
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| Traditional Name | 4-methyl-5-thiazoleethanol |
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| CAS Registry Number | 137-00-8 |
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| SMILES | CC1=C(CCO)SC=N1 |
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| InChI Identifier | InChI=1S/C6H9NOS/c1-5-6(2-3-8)9-4-7-5/h4,8H,2-3H2,1H3 |
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| InChI Key | BKAWJIRCKVUVED-UHFFFAOYSA-N |
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| Experimental Spectra |
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| | Spectrum Type | Description | Depositor Email | Depositor Organization | Depositor | Deposition Date | View |
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| | Predicted Spectra |
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| | Spectrum Type | Description | Depositor ID | Depositor Organization | Depositor | Deposition Date | View |
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| 1D NMR | 13C NMR Spectrum (1D, 25 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 252 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 50 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 75 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 101 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 126 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 151 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 176 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 201 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum | | 1D NMR | 13C NMR Spectrum (1D, 226 MHz, D2O, predicted) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum |
| | Chemical Shift Submissions |
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| Not Available | | Species |
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| Species of Origin | |
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| Species Where Detected | |
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| Chemical Taxonomy |
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| Description | Belongs to the class of organic compounds known as 4,5-disubstituted thiazoles. 4,5-Disubstituted thiazoles are compounds containing a thiazole ring substituted at positions 4 and 5 only. |
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| Kingdom | Organic compounds |
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| Super Class | Organoheterocyclic compounds |
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| Class | Azoles |
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| Sub Class | Thiazoles |
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| Direct Parent | 4,5-disubstituted thiazoles |
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| Alternative Parents | |
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| Substituents | - 4,5-disubstituted 1,3-thiazole
- Heteroaromatic compound
- Azacycle
- Organic nitrogen compound
- Organic oxygen compound
- Organopnictogen compound
- Hydrocarbon derivative
- Primary alcohol
- Organooxygen compound
- Organonitrogen compound
- Alcohol
- Aromatic heteromonocyclic compound
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| Molecular Framework | Aromatic heteromonocyclic compounds |
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| External Descriptors | |
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| Physical Properties |
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| State | Solid |
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| Experimental Properties | |
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| Predicted Properties | |
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| General References | - Song Z, Pan J, Xie L, Gong G, Han S, Zhang W, Hu Y: Expression, Purification, and Activity of ActhiS, a Thiazole Biosynthesis Enzyme from Acremonium chrysogenum. Biochemistry (Mosc). 2017 Jul;82(7):852-860. doi: 10.1134/S0006297917070112. [PubMed:28918750 ]
- Mo S, Luo HQ, Li NB: Study on the influences of two thiazole flavor ingredients on Cu corrosion caused by chloride ion. J Colloid Interface Sci. 2017 Nov 1;505:929-939. doi: 10.1016/j.jcis.2017.06.075. Epub 2017 Jun 23. [PubMed:28675872 ]
- Kijima Y, Hayashi M, Yamada K, Tazuya-Murayama K: The Biosynthesis of the Pyrimidine Moiety of Thiamin in Halobacterium salinarum. J Nutr Sci Vitaminol (Tokyo). 2016;62(2):130-3. doi: 10.3177/jnsv.62.130. [PubMed:27264098 ]
- Hayashi M, Kijima Y, Tazuya-Murayama K, Yamada K: The Biosynthesis of the Thiazole Moiety of Thiamin in the Archaeon Halobacterium salinarum. J Nutr Sci Vitaminol (Tokyo). 2015;61(3):270-4. doi: 10.3177/jnsv.61.270. [PubMed:26226965 ]
- Begum A, Drebes J, Kikhney A, Muller IB, Perbandt M, Svergun D, Wrenger C, Betzel C: Staphylococcus aureus thiaminase II: oligomerization warrants proteolytic protection against serine proteases. Acta Crystallogr D Biol Crystallogr. 2013 Dec;69(Pt 12):2320-9. doi: 10.1107/S0907444913021550. Epub 2013 Nov 19. [PubMed:24311574 ]
- Begum A, Drebes J, Perbandt M, Wrenger C, Betzel C: Purification, crystallization and preliminary X-ray diffraction analysis of the thiaminase type II from Staphylococcus aureus. Acta Crystallogr Sect F Struct Biol Cryst Commun. 2011 Jan 1;67(Pt 1):51-3. doi: 10.1107/S1744309110043174. Epub 2010 Dec 21. [PubMed:21206023 ]
- Fedrizzi B, Magno F, Finato F, Versini G: Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees. J Agric Food Chem. 2010 Sep 8;58(17):9716-22. doi: 10.1021/jf101478w. [PubMed:20806972 ]
- Muller IB, Bergmann B, Groves MR, Couto I, Amaral L, Begley TP, Walter RD, Wrenger C: The vitamin B1 metabolism of Staphylococcus aureus is controlled at enzymatic and transcriptional levels. PLoS One. 2009 Nov 3;4(11):e7656. doi: 10.1371/journal.pone.0007656. [PubMed:19888457 ]
- Kowalska E, Kozik A: The genes and enzymes involved in the biosynthesis of thiamin and thiamin diphosphate in yeasts. Cell Mol Biol Lett. 2008;13(2):271-82. doi: 10.2478/s11658-007-0055-5. Epub 2008 Apr 10. [PubMed:18161008 ]
- (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .
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