β-Amyrenonol Chemical Properties

Melting point:

175 °C

Boiling point:

524.0±49.0 °C(Predicted)

Density 

1.05±0.1 g/cm3(Predicted)

pka

15.12±0.70(Predicted)

β-Amyrenonol Usage And Synthesis

Uses

β-Amyrenonol (11-Oxo-β-amyrin), an oleanolic-type triterpenoid in licorice roots, is a precursor of Glycyrrhetinic acid. β-Amyrenonol has anti-proliferative and anti-inflammatory activities, and β-Amyrenonol could function as the skeleton for the synthesis of many triterpenoids[1][2].

Definition

ChEBI: 11-oxo-beta-amyrin is the pentacyclic triterpenoid that is the 11-oxo derivative of beta-amyrin. It is a pentacyclic triterpenoid and a cyclic terpene ketone. It is functionally related to a beta-amyrin.

References

[1] James Reed, et al. A Translational Synthetic Biology Platform for Rapid Access to Gram-Scale Quantities of Novel Drug-Like Molecules. Metab Eng. 2017 Jul;42:185-193. DOI:10.1016/j.ymben.2017.06.012
[2] Ming Zhu, et al. Boosting 11-oxo-β-amyrin and Glycyrrhetinic Acid Synthesis in Saccharomyces Cerevisiae via Pairing Novel Oxidation and Reduction System From Legume Plants. Metab Eng. 2018 Jan;45:43-50. DOI:10.1016/j.ymben.2017.11.009
[3] Hikaru Seki, et al. Licorice Beta-Amyrin 11-oxidase, a Cytochrome P450 With a Key Role in the Biosynthesis of the Triterpene Sweetener Glycyrrhizin. Proc Natl Acad Sci U S A. 2008 Sep 16;105(37):14204-9. DOI:10.1073/pnas.0803876105

β-Amyrenonol(38242-02-3)Related Product Information

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