Record Information
Version1.0
Creation Date2016-10-03 18:24:20 UTC
Update Date2020-06-04 19:37:40 UTC
MCDB ID BMDB0011769
Secondary Accession Numbers
  • BMDB11769
Metabolite Identification
Common NameCer(d18:0/24:1(15Z))
DescriptionCer(D18:0/24:1(15Z)), also known as C24:1DH cer or N-15Z-C24:1 sphinganine, belongs to the class of organic compounds known as ceramides. These are lipid molecules containing a sphingosine in which the amine group is linked to a fatty acid. Thus, cer(D18:0/24:1(15Z)) is considered to be a ceramide lipid molecule. Cer(D18:0/24:1(15Z)) is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral.
Structure
Thumb
Synonyms
ValueSource
CeramideMetBuilder
N-(15Z-Tetracosenoyl)-sphinganineMetBuilder
Ceramide(D18:0/24:1(15Z))MetBuilder
N-(15Z-Tetracosenoyl)-dihydrosphingosineMetBuilder
N-(15Z-Tetracosenoyl)-D-erythro-sphinganineMetBuilder
(15Z)-N-[(2S)-1,3-Dihydroxyoctadecan-2-yl]tetracos-15-enimidateGenerator
Chemical FormulaC42H83NO3
Average Molecular Weight650.13
Monoisotopic Molecular Weight649.637295537
IUPAC Name(15Z)-N-[(2S)-1,3-dihydroxyoctadecan-2-yl]tetracos-15-enamide
Traditional Name(15Z)-N-[(2S)-1,3-dihydroxyoctadecan-2-yl]tetracos-15-enamide
CAS Registry NumberNot Available
SMILES
CCCCCCCCCCCCCCCC(O)[C@H](CO)NC(=O)CCCCCCCCCCCCC\C=C/CCCCCCCC
InChI Identifier
InChI=1S/C42H83NO3/c1-3-5-7-9-11-13-15-17-18-19-20-21-22-23-24-26-28-30-32-34-36-38-42(46)43-40(39-44)41(45)37-35-33-31-29-27-25-16-14-12-10-8-6-4-2/h17-18,40-41,44-45H,3-16,19-39H2,1-2H3,(H,43,46)/b18-17-/t40-,41?/m0/s1
InChI KeyYUULKFVZRXQHPM-LSBITIDFSA-N
Chemical Taxonomy
ClassificationNot classified
Physical Properties
StateSolid
Experimental Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Predicted Properties
PropertyValueSource
logP10.39ALOGPS
logP14.27ChemAxon
logS-7.4ALOGPS
pKa (Strongest Acidic)13.83ChemAxon
pKa (Strongest Basic)-1ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count3ChemAxon
Hydrogen Donor Count3ChemAxon
Polar Surface Area69.56 ŲChemAxon
Rotatable Bond Count38ChemAxon
Refractivity202.74 m³·mol⁻¹ChemAxon
Polarizability88.99 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, Positivesplash10-0f89-0022009000-4fd77298c3b3f496a5dc2019-02-22View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-001i-1296026000-fbf328a2892c99d01a5c2019-02-22View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-00e9-3469250000-61814b15fe5c9b2b59072019-02-22View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-0002-0000009000-5839d2e0353ce35639fa2019-02-23View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-0wna-0036209000-7c5063e2f85ab2d5b3c82019-02-23View Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-03k9-9188000000-ebb8b68ec10538120a492019-02-23View Spectrum
Concentrations
StatusValueReferenceDetails
Detected and Quantified0.235 +/- 0.002 uM details
Detected and Quantified0.26 +/- 0.01 uM details
Detected and Quantified0.46 +/- 0.01 uM details
Detected and Quantified1.08 +/- 0.04 uM details
HMDB IDNot Available
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDNot Available
KNApSAcK IDNot Available
Chemspider IDNot Available
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem CompoundNot Available
PDB IDNot Available
ChEBI IDNot Available
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.