Record Information
Version1.0
Creation date2015-10-09 22:29:36 UTC
Update date2017-01-19 02:36:18 UTC
FoodComEx IDPC000272
FoodDB RecordFDB005421
Chemical Information
NameMethylguanidine
DescriptionMethylguanidine (MG) is a guanidine compound deriving from protein catabolism. It is also a product of putrefaction. Methylguanidine is a suspected uraemic toxin that accumulates in renal failure, however it also exhibits anti-inflammatory effects. Methylguanidine is synthesized from creatinine concomitant with the synthesis of hydrogen peroxide from endogenous substrates in peroxisomes. Recent evidence suggests that methylguanidine significantly inhibits iNOS activity and TNF- release. This means that methylguandine can attenuate the degree of inflammation and tissue damage associated with endotoxic shock. Methylguanidine is found in loquat and apple.
CAS Number471-29-4
Structure
Thumb
Synonyms
SynonymSource
1-methylguanidinebiospider
Guanidine, methyl-biospider
Methylguanidinbiospider
Methylguanidinebiospider
MGXbiospider
Monomethyl guanidinbiospider
Monomethylguanidinebiospider
N-methylguanidinebiospider
N1-Methylguanidinebiospider
Chemical FormulaC2H7N3
IUPAC nameN-methylguanidine
InChI IdentifierInChI=1S/C2H7N3/c1-5-2(3)4/h1H3,(H4,3,4,5)
InChI KeyCHJJGSNFBQVOTG-UHFFFAOYSA-N
Isomeric SMILESCNC(N)=N
Average Molecular Weight73.0971
Monoisotopic Molecular Weight73.063997239
Chemical Taxonomy
Description Belongs to the class of organic compounds known as guanidines. Guanidines are compounds containing a guanidine moiety, with the general structure (R1R2N)(R3R4N)C=N-R5.
KingdomOrganic compounds
Super ClassOrganic nitrogen compounds
ClassOrganonitrogen compounds
Sub ClassGuanidines
Direct ParentGuanidines
Alternative Parents
Substituents
  • Guanidine
  • Carboximidamide
  • Organopnictogen compound
  • Hydrocarbon derivative
  • Imine
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Physico-Chemical Properties - Experimental
PropertyValueReference
Experimental logPNot Available
Experimental Water Solubility1.78 mg/mL at 20 oCGREENWALD,I (1926)
Melting PointNot Available
Foods of Origin
FoodContent Range AverageReference
FoodReference
Production Data
Production Methodcommercial
Production Method ReferenceNot Available
Production Method Reference FileNot Available
Quantity AvailableProduction upon request, up to 1 g
Delivery TimeNot Available
Storage Formsolid
Storage Conditions-80°C
StabilityNot Available
PurityNot Available
Spectra
Spectral Data Upon RequestNot Available
Provider Information
Contact NameContact InstitutionContact Email
Rosa Vazquez Fresnovazquezf@ualberta.ca
Commercial Vendors
Not Available