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L-Pyroglutamic acid


  • Brand : BIOFRON

  • Catalogue Number : BN-O1377

  • Specification : 98%(HPLC)

  • CAS number : 98-79-3

  • Formula : C5H7NO3

  • Molecular Weight : 129.11

  • PUBCHEM ID : 499

  • Volume : 20mg

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Catalogue Number


Analysis Method





Molecular Weight




Botanical Source

Structure Type





L-Pyroglutamicacid/hydroxy-pyridin-3-yl-acetic acid/5 oxoproline/L-Pyroglutamic acid/H-Pyr-OH



1.6±0.1 g/cm3


Flash Point

185.1±30.7 °C

Boiling Point

382.4±52.0 °C at 760 mmHg

Melting Point

160-163 °C(lit.)


InChl Key


WGK Germany


HS Code Reference

Personal Projective Equipment

Correct Usage

For Reference Standard and R&D, Not for Human Use Directly.

Meta Tag

provides coniferyl ferulate(CAS#:98-79-3) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate

No Technical Documents Available For This Product.




Heating aqueous d-glucose model reactions with l-glutamine and l-alanine yielded similar colored solutions. However, size-exclusion chromatography (SEC) revealed that both non-enzymatic browning reactions proceeded differently. Due to a fast occurring cyclization of l-glutamine to pyroglutamic acid, the typical amino-carbonyl reaction was slowed down. However, l-glutamine and l-alanine model reactions showed the same browning index. Closer investigations could prove that l-pyroglutamic acid was able to influence non-enzymatic browning reactions. SEC analyses of d-glucose model reactions with and without l-pyroglutamic acid revealed an increase of low molecular colored compounds in the presence of l-pyroglutamic acid. Polarimetric measurements showed a doubling of d-glucose mutarotation velocity and HPLC analyses of d-fructose formation during thermal treatment indicated a tripling of aldose-ketose transformation in the presence of l-pyroglutamic acid, which are signs of a faster proceeding non-enzymatic browning process. 2-Pyrrolidone showed no such behavior, thus the additional carboxylic group should be responsible for the observed effects.

Copyright © 2017 Elsevier Ltd. All rights reserved.


Carboxylic group catalysis; Non-enzymatic browning reaction; Polarimetry; Size-exclusion chromatography; d-Glucose; l-Alanine; l-Glutamine; l-Pyroglutamic acid


Influence of l-pyroglutamic acid on the color formation process of non-enzymatic browning reactions.


Wegener S1, Kaufmann M2, Kroh LW3.

Publish date

2017 Oct 1




A series of l-pyroglutamic acid analogues from natural product lead were designed and synthesized, as well as their antifungal activities against Phytophthora infestans, neuritogenic activities, antibacterial activities and anti-inflammatory activities are described. The bioassays and SAR study showed that the majority of l-pyroglutamic acid esters have a significant antifungal activity against P. infestans, especially 2d and 2j demonstrated the best activities with EC50 values of 1.44 and 1.21 μg mL-1, which were about seven times that of commercial azoxystrobin (7.85 μg mL-1). Moreover, compounds 2e, 2g and 4d displayed anti-inflammatory activity against LPS-induced NO production in BV-2 microglial cells; neuritogenic activity in NGF-induced PC-12 cells is the same activity. This study demonstrates that compounds 2d and 2j are potential drugs to control P. infestans.

Copyright © 2018. Published by Elsevier Ltd.


Anti-inflammatory activity; Antifungal activity; Neuritogenic activity; Structure-activity-relationship; l-Pyroglutamic acid


Synthesis and bioactivities evaluation of l-pyroglutamic acid analogues from natural product lead.


Gang FL1, Zhu F1, Li XT1, Wei JL1, Wu WJ2, Zhang JW3.

Publish date

2018 Sep 1




Fungicide application remains amongst the most widely used methods of fungal control in agroecosystems. However, the extensive use of fungicides poses hazards to human health and the natural environment and does not always ensure the effective decrease of mycotoxins in food and feed. Nowadays, the rising threat from mycotoxin contamination of staple foods has stimulated efforts in developing alternative strategies to control plant pathogenic fungi. A substantial effort is focused on the identification of plant-derived compounds inhibiting mycotoxin production by plant pathogenic fungi. l-Pyroglutamic acid has recently been suggested as playing a role in the response of barley to toxigenic Fusaria. Considering the above, we studied the response of various strains of F. graminearum sensu stricto to different levels of l-pyroglutamic acid on solid YES (yeast extract sucrose) media. l-Pyroglutamic acid decreased the accumulation of trichothecenes in all examined strains. Gene expression studies addressing Tri genes (Tri4, Tri5, and Tri10), which induce the biosynthesis of trichothecenes, revealed the production of mycotoxins by l-pyroglutamic acid to be inhibited at the transcriptional level. Besides inhibitory effects on mycotoxin production, l-pyroglutamic acid exhibited variable and concentration-related effects on phenylpropanoid production by fungi. Accumulation of most of the fungal-derived phenolic acids decreased in the presence of 100 and 400 µg/g of l-pyroglutamic acid. However, a higher dose (800 µg/g) of l-pyroglutamic acid increased the accumulation of trans-cinnamic acid in the media. The accumulation of fungal-derived naringenin increased in the presence of l-pyroglutamic acid. Contrasting results were obtained for quercetin, apigenin, luteolin, and kaempferol, the accumulation of which decreased in the samples treated with 100 and 400 µg/g of l-pyroglutamic acid, whereas the highest l-pyroglutamic acid concentration (800 µg/g) seemed to induce their biosynthesis. The results obtained in this study provide new insights for breeders involved in studies on resistance against Fusaria.


Fusarium; flavonoids; gene expression; l-pyroglutamic acid; phenolic acids; trichothecenes


Resistance-Related l-Pyroglutamic Acid Affects the Biosynthesis of Trichothecenes and Phenylpropanoids by F. graminearum Sensu Stricto.


Bilska K1, Stuper-Szablewska K2, Kulik T3, Buśko M4, Załuski D5, Perkowski J6.

Publish date

2018 Nov 24

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