Record Information
Version1.0
Creation date2015-10-09 22:31:32 UTC
Update date2017-01-19 02:36:30 UTC
FoodComEx IDPC000622
FoodDB RecordFDB030840
Chemical Information
NamedTMP
Description5-thymidylic acid, also known as thymidylate or thymidine 5'-phosphate, is a member of the class of compounds known as pyrimidine 2'-deoxyribonucleoside monophosphates. Pyrimidine 2'-deoxyribonucleoside monophosphates are pyrimidine nucleotides with a monophosphate group linked to the ribose moiety lacking a hydroxyl group at position 2. 5-thymidylic acid is slightly soluble (in water) and a moderately acidic compound (based on its pKa). 5-thymidylic acid can be found in a number of food items such as burbot, enokitake, scarlet bean, and garland chrysanthemum, which makes 5-thymidylic acid a potential biomarker for the consumption of these food products. 5-thymidylic acid can be found primarily in feces, as well as in human fibroblasts tissue. 5-thymidylic acid exists in all living species, ranging from bacteria to humans. In humans, 5-thymidylic acid is involved in the pyrimidine metabolism. 5-thymidylic acid is also involved in few metabolic disorders, which include beta ureidopropionase deficiency, dihydropyrimidinase deficiency, MNGIE (mitochondrial neurogastrointestinal encephalopathy), and UMP synthase deficiency (orotic aciduria).
CAS Number365-07-1
Structure
Thumb
Synonyms
SynonymSource
Chemical FormulaC10H15N2O8P
IUPAC name{[(2R,3S,5R)-3-hydroxy-5-(5-methyl-2,4-dioxo-1,2,3,4-tetrahydropyrimidin-1-yl)oxolan-2-yl]methoxy}phosphonic acid
InChI IdentifierInChI=1S/C10H15N2O8P/c1-5-3-12(10(15)11-9(5)14)8-2-6(13)7(20-8)4-19-21(16,17)18/h3,6-8,13H,2,4H2,1H3,(H,11,14,15)(H2,16,17,18)/t6-,7+,8+/m0/s1
InChI KeyGYOZYWVXFNDGLU-XLPZGREQSA-N
Isomeric SMILESCC1=CN([C@H]2C[C@H](O)[C@@H](COP(O)(O)=O)O2)C(=O)NC1=O
Average Molecular Weight322.2085
Monoisotopic Molecular Weight322.056601978
Chemical Taxonomy
ClassificationNot classified
Physico-Chemical Properties - Experimental
PropertyValueReference
Experimental logPNot Available
Experimental Water SolubilityNot Available
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
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