Showing metabocard for TG(18:0/18:1(9Z)/18:1(9Z))[iso3] (BMDB0005403)

IdentificationTaxonomyPhysical propertiesSpectraConcentrationsLinksReferencesXML
Record Information
Version1.0
Creation Date2016-09-30 23:16:33 UTC
Update Date2020-06-04 20:24:45 UTC
MCDB ID BMDB0005403
Secondary Accession Numbers
  • BMDB05403
Metabolite Identification
Common NameTG(18:0/18:1(9Z)/18:1(9Z))[iso3]
DescriptionTG(18:0/18:1(9Z)/18:1(9Z)), also known as tag(18:0/18:1/18:1) or tag(54:2), 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(18:0/18:1(9Z)/18:1(9Z)) is considered to be a triradylglycerol lipid molecule. TG(18:0/18:1(9Z)/18:1(9Z)) is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. In cattle, TG(18:0/18:1(9Z)/18:1(9Z)) is involved in the metabolic pathway called de novo triacylglycerol biosynthesis TG(18:0/18:1(9Z)/18:1(9Z)) pathway.
Structure
Thumb
MOLSDFPDBSMILESInChI
Synonyms
ValueSource
1-Octadecanoyl-2,3-bis[(9Z)-octadecenoyl]-sn-glycerolChEBI
1-Octadecanoyl-2,3-di-(9Z-octadecenoyl)-sn-glycerolChEBI
1-Stearoyl-2,3-dioleoyl-sn-glycerolChEBI
1-Stearoyl-2-oleoyl-3-oleoyl-glycerolChEBI
TAG(18:0/18:1/18:1)ChEBI
TAG(18:0/18:1n9/18:1n9)ChEBI
TAG(18:0/18:1W9/18:1W9)ChEBI
TAG(54:2)ChEBI
TG(18:0/18:1(9Z)/18:1(9Z))ChEBI
TG(18:0/18:1(9Z)/18:1(9Z))[iso3]ChEBI
TG(18:0/18:1/18:1)ChEBI
TG(18:0/18:1/18:1)[iso3]ChEBI
TG(18:0/18:1n9/18:1n9)ChEBI
TG(18:0/18:1W9/18:1W9)ChEBI
TG(54:2)ChEBI
Triacylglycerol(18:0/18:1/18:1)ChEBI
Triacylglycerol(18:0/18:1n9/18:1n9)ChEBI
Triacylglycerol(18:0/18:1W9/18:1W9)ChEBI
Triacylglycerol(54:2)ChEBI
1-oleoyl-2-oleoyl-3-stearoyl-glycerol SMPDB
TG(18:1/18:1/18:0) SMPDB
TG(18:1n9/18:1n9/18:0) SMPDB
TG(18:1w9/18:1w9/18:0) SMPDB
TG(54:2) SMPDB, ChEBI
Tag(18:1(9Z)/18:1(9Z)/18:0) SMPDB
Tag(18:1/18:1/18:0) SMPDB
Tag(18:1n9/18:1n9/18:0) SMPDB
Tag(18:1w9/18:1w9/18:0) SMPDB
Tag(54:2) SMPDB, ChEBI
Triacylglycerol(18:1(9Z)/18:1(9Z)/18:0) SMPDB
Triacylglycerol(18:1/18:1/18:0) SMPDB
Triacylglycerol(18:1n9/18:1n9/18:0) SMPDB
Triacylglycerol(18:1w9/18:1w9/18:0) SMPDB
Triacylglycerol(54:2) SMPDB, ChEBI
Triacylglycerol SMPDB, HMDB
TriglycerideSMPDB, HMDB
TG(18:1(9Z)/18:1(9Z)/18:0)SMPDB
Tracylglycerol(18:0/18:1/18:1)HMDB
Tracylglycerol(18:0/18:1n9/18:1n9)HMDB
Tracylglycerol(18:0/18:1W9/18:1W9)HMDB
Tracylglycerol(54:2)HMDB
Chemical FormulaC57H106O6
Average Molecular Weight887.4479
Monoisotopic Molecular Weight886.798941124
IUPAC Name(2R)-1-[(9Z)-octadec-9-enoyloxy]-3-(octadecanoyloxy)propan-2-yl (9Z)-octadec-9-enoate
Traditional Name(2R)-1-[(9Z)-octadec-9-enoyloxy]-3-(octadecanoyloxy)propan-2-yl (9Z)-octadec-9-enoate
CAS Registry NumberNot Available
SMILES
CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COC(=O)CCCCCCC\C=C/CCCCCCCC)OC(=O)CCCCCCC\C=C/CCCCCCCC
InChI Identifier
InChI=1S/C57H106O6/c1-4-7-10-13-16-19-22-25-28-31-34-37-40-43-46-49-55(58)61-52-54(63-57(60)51-48-45-42-39-36-33-30-27-24-21-18-15-12-9-6-3)53-62-56(59)50-47-44-41-38-35-32-29-26-23-20-17-14-11-8-5-2/h25,27-28,30,54H,4-24,26,29,31-53H2,1-3H3/b28-25-,30-27-/t54-/m0/s1
InChI KeyRYNHWWNZNIGDAQ-BMTCQUSZSA-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
  • 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
logP10.75ALOGPS
logP20.87ChemAxon
logS-8.1ALOGPS
pKa (Strongest Basic)-6.6ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count3ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area78.9 ŲChemAxon
Rotatable Bond Count54ChemAxon
Refractivity271.13 m³·mol⁻¹ChemAxon
Polarizability118.93 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 Quantified77 +/- 1 uM details
Detected and Quantified103 +/- 5 uM details
Detected and Quantified252 +/- 6 uM details
Detected and Quantified4.6 +/- 0.1 uM details
HMDB IDNot Available
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDFDB094045
KNApSAcK IDNot Available
Chemspider IDNot Available
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound16058372
PDB IDNot Available
ChEBI ID89970
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. 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.