Amines mercaptoethylamine

Primary and secondary aliphatic and aromatic amines react readily with thiiranes to give 2-mercaptoethylamine derivatives (Scheme 76) (76RCR25, 66CRV297). The reaction fails or gives poor yields with amines which are sterically hindered e.g. N,iV-dicyclohexylamine) or whose nitrogen atom is weakly basic e.g. N,A/ -diphenylamine). Aromatic amines are less reactive and higher reaction temperatures are usually required for them. The reaction mechanism is Sn2 and substituted thiiranes are attacked preferentially at the least hindered... 

Exchange of the 5-H of uridine (72, Ri = H, Rg = OH, R3 = H, X = 0) in slightly basic D2O at 60° using 2-mercaptoethylamine as base has been reported. Similar exchange was also observed in deoxyuridine (72, Ri=R2 = Rs = H, X = 0) and uridine monophosphate (72, Ri = H, R2 = OH, R3 = PO3H2, X = 0), and a probable mechanism involves a Michael 1,4-addition across the double bond followed by a tautomeric shift and then elimination of the C-5 hydrogen and the nucleophile. Exchange of the 6-H or uridine in the presence of ammonium sulfite at 37° proceeds best at pH 9. The mechanism involves deprotonation of the bisulfite-uridine complex by the ammonia or added amines. ... 

SYNS 2-AMINOETHYL MERCAPTAN BECAPTAN CISTEAMINA (ITALIAN) CYCTEINAMINE CYSTEAMIDE CYSTEAMINE DECARBOXYCYSTEINE LAMBRATEN MEA MECRAMINE MERCAMINE MERCAPTAMINE p-MERCAPTOETHYLAMINE (2-MERCAPTO-ETHYL)AMINE THIOETHANOLAMINE... 

MERCAPTOETHANOL see MCN250 P-MERCAPTOETHANOL see MCN250 (2-MERCAPTOETHYL)AMINE see AJT250 P-MERCAPTOETHYLAMINE see AJT250... 

Coenzyme A. CoA. C HjjNjO PjS mol wt 767.55. C 32.86%, H 4.73%, N 12.78%, O 33.35%, P 12.11%, S 4.18%, A co-factor in enzymatic acetyl transfer reactions. The molecule is built up from pantetheine [Lactobacillus bulgaricus factor consisting of pantothenic acid and cyste-amine (thioethylamine 0-mercaptoethylamine decarboxyl -ated cysteine)], adenosine, and phosphoric acid. Iscln from... 

Fermented fish products available mainly in Asian countries are particularly rich in histamine (Azudin and Saari, 1988 Wootton et al., 1986). Fermented fish paste, prepared from small fish or shrimp, is used frequently as a condiment for rice dishes in Southeast Asia. Fardiaz and Markakis (1979) tentatively identified the following amines in fish paste ethanol-amine, 2-methylbutylamine, 2-mercaptoethylamine, 2-phenylethylamine, cadaverine, and histamine in concentrations ranging from 0.5 to 64 mg/ 100 g. Histamine and 2-phenylethylamine were the major amines found with maximal amounts of 64.0 and 60.0 mg/100 g, respectively. 

Studies on the inactivation of benzylpenicillin have shown that this substance has a strong preference for acylating j8-aminomercaptans, much less affinity for other amines, and none for other mercaptans. The product [e.g. 13.6) from j8-mercaptoethylamine] is acylated on the amino-group. The function of the mercapto-groups seems to be to form a hydrogen bond with the oxygen atom of the lactam and hence increase the polarization of the C=0 bond in the penicillin. 

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