Showing metabocard for TG(16:0/18:0/18:2(9Z,12Z))[iso6] (BMDB0005369)

IdentificationTaxonomyPhysical propertiesSpectraConcentrationsLinksReferencesXML
Record Information
Version1.0
Creation Date2016-09-30 23:15:52 UTC
Update Date2020-06-04 20:34:15 UTC
MCDB ID BMDB0005369
Secondary Accession Numbers
  • BMDB05369
Metabolite Identification
Common NameTG(16:0/18:0/18:2(9Z,12Z))[iso6]
DescriptionTG(16:0/18:0/18:2(9Z,12Z))[iso6] belongs to the class of organic compounds known as triacylglycerols. These are glycerides consisting of three fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Thus, TG(16:0/18:0/18:2(9Z,12Z))[iso6] is considered to be a triradylglycerol lipid molecule. TG(16:0/18:0/18:2(9Z,12Z))[iso6] is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. TG(16:0/18:0/18:2(9Z,12Z))[iso6] can be biosynthesized from DG(16:0/18:0/0:0) and linoleoyl-CoA through the action of the enzyme diacylglycerol O-acyltransferase. In cattle, TG(16:0/18:0/18:2(9Z,12Z))[iso6] is involved in the metabolic pathway called de novo triacylglycerol biosynthesis TG(16:0/18:0/18:2(9Z,12Z)) pathway.
Structure
Thumb
MOLSDFPDBSMILESInChI
Synonyms
ValueSource
1-linoleoyl-2-stearoyl-3-palmitoyl-glycerol SMPDB
TG(18:2/18:0/16:0) SMPDB
TG(18:2n6/18:0/16:0) SMPDB
TG(18:2w6/18:0/16:0) SMPDB
TG(52:2) SMPDB, HMDB
Tag(18:2(9Z,12Z)/18:0/16:0) SMPDB
Tag(18:2/18:0/16:0) SMPDB
Tag(18:2n6/18:0/16:0) SMPDB
Tag(18:2w6/18:0/16:0) SMPDB
Tag(52:2) SMPDB, HMDB
Triacylglycerol(18:2(9Z,12Z)/18:0/16:0) SMPDB
Triacylglycerol(18:2/18:0/16:0) SMPDB
Triacylglycerol(18:2n6/18:0/16:0) SMPDB
Triacylglycerol(18:2w6/18:0/16:0) SMPDB
Triacylglycerol(52:2) SMPDB
Triacylglycerol SMPDB, HMDB
TriglycerideSMPDB, HMDB
TG(18:2(9Z,12Z)/18:0/16:0)SMPDB
1-Palmitoyl-2-stearoyl-3-linoleoyl-glycerolHMDB
TAG(16:0/18:0/18:2)HMDB
TAG(16:0/18:0/18:2n6)HMDB
TAG(16:0/18:0/18:2W6)HMDB
TG(16:0/18:0/18:2)HMDB
TG(16:0/18:0/18:2n6)HMDB
TG(16:0/18:0/18:2W6)HMDB
Tracylglycerol(16:0/18:0/18:2)HMDB
Tracylglycerol(16:0/18:0/18:2n6)HMDB
Tracylglycerol(16:0/18:0/18:2W6)HMDB
Tracylglycerol(52:2)HMDB
Chemical FormulaC55H102O6
Average Molecular Weight859.3948
Monoisotopic Molecular Weight858.767640996
IUPAC Name(2R)-3-(hexadecanoyloxy)-2-(octadecanoyloxy)propyl (9Z,12Z)-octadeca-9,12-dienoate
Traditional Name(2R)-3-(hexadecanoyloxy)-2-(octadecanoyloxy)propyl (9Z,12Z)-octadeca-9,12-dienoate
CAS Registry NumberNot Available
SMILES
CCCCCCCCCCCCCCCCCC(=O)O[C@H](COC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCC\C=C/C\C=C/CCCCC
InChI Identifier
InChI=1S/C55H102O6/c1-4-7-10-13-16-19-22-25-27-30-33-36-39-42-45-48-54(57)60-51-52(50-59-53(56)47-44-41-38-35-32-29-24-21-18-15-12-9-6-3)61-55(58)49-46-43-40-37-34-31-28-26-23-20-17-14-11-8-5-2/h16,19,25,27,52H,4-15,17-18,20-24,26,28-51H2,1-3H3/b19-16-,27-25-/t52-/m1/s1
InChI KeyMDCUASFVKLEFPW-AXYZMXSISA-N
Chemical Taxonomy
Description belongs to the class of organic compounds known as triacylglycerols. These are glycerides consisting of three fatty acid chains covalently bonded to a glycerol molecule through ester linkages.
KingdomOrganic compounds
Super ClassLipids and lipid-like molecules
ClassGlycerolipids
Sub ClassTriradylcglycerols
Direct ParentTriacylglycerols
Alternative Parents
Substituents
  • Triacyl-sn-glycerol
  • Octadecanoid
  • Tricarboxylic acid or derivatives
  • Fatty acid ester
  • Fatty acyl
  • Carboxylic acid ester
  • Carboxylic acid derivative
  • Organic oxygen compound
  • Organic oxide
  • Hydrocarbon derivative
  • Organooxygen compound
  • Carbonyl group
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Physical Properties
StateSolid
Experimental Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Predicted Properties
PropertyValueSource
logP10.76ALOGPS
logP19.98ChemAxon
logS-8ALOGPS
pKa (Strongest Basic)-6.6ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count3ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area78.9 ŲChemAxon
Rotatable Bond Count52ChemAxon
Refractivity261.93 m³·mol⁻¹ChemAxon
Polarizability114.34 ųChemAxon
Number of Rings0ChemAxon
Bioavailability0ChemAxon
Rule of FiveNoChemAxon
Ghose FilterNoChemAxon
Veber's RuleNoChemAxon
MDDR-like RuleNoChemAxon
Spectra
Spectrum TypeDescriptionSplash KeyDeposition DateView
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, PositiveNot Available2020-06-30View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, PositiveNot Available2020-06-30View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, PositiveNot Available2020-06-30View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, NegativeNot Available2020-06-30View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, NegativeNot Available2020-06-30View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, NegativeNot Available2020-06-30View Spectrum
Concentrations
StatusValueReferenceDetails
Detected and Quantified668 +/- 6 uM details
Detected and Quantified1072 +/- 59 uM details
Detected and Quantified3094 +/- 208 uM details
Detected and Quantified26 +/- 4 uM details
HMDB IDNot Available
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDFDB094300
KNApSAcK IDNot Available
Chemspider IDNot Available
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound9544069
PDB IDNot Available
ChEBI IDNot Available
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. Tang C, Zhang K, Zhan T, Zhao Q, Zhang J: Metabolic Characterization of Dairy Cows Treated with Gossypol by Blood Biochemistry and Body Fluid Untargeted Metabolome Analyses. J Agric Food Chem. 2017 Oct 25;65(42):9369-9378. doi: 10.1021/acs.jafc.7b03544. Epub 2017 Oct 17. [PubMed:28965405 ]
  2. A. Foroutan et al. (2019). A. Foroutan et al. The Chemical Composition of Commercial Cow's Milk (in preparation). Journal of Agricultural and Food Chemistry.