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    General Material Information
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laevo-methionyl glycine

Chemical Structure

General Material Information

Preferred name laevo-methionyl glycine
Trivial Name L-Methionylglycine
Short Description L-methionylglycine
Formula C7 H14 N2 O3 S
CAS Number 14486-03-4
FEMA Number 4692
Flavis Number 17.037
ECHA Number 238-487-9
FDA UNII T872MM2E20
Nikkaji Number J81.776G
MDL MFCD00021730
xLogP3-AA -3.00 (est)
NMR Predictor External link
JECFA Food Flavoring 2122 L-methionylglycine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 14486-03-4 ; L-METHIONYLGLYCINE
Synonyms
  • ((S)-2-amino-4-methylsulfanyl-butyrylamino)-acetic acid
  • 2-[[(2S)-2-amino-4-methylsulfanylbutanoyl]amino]acetic acid
  • ((2S)-2-amino-4-methylthiobutanoylamino)acetic acid
  • 2-[(2S)-2-amino-4-methylthiobutanoylamino]acetic acid
  • glycine, L-methionyl-
  • glycine, N-L-methionyl-
  • L- methionylglycine
  • N-L- methionylglycine
  • 2-[[(2S)-2-amino-4-methylsulfanylbutanoyl]amino]acetic acid
  • L-Methionylglycine
  • NSC 88865
  • 317: PN: WO2008077945 SEQID: 323 claimed protein
  • 205: PN: WO2008142164 SEQID: 206 claimed protein
  • 38: PN: US20100104568 SEQID: 206 claimed protein
  • 218: PN: WO2010066835 SEQID: 262 unclaimed sequence
  • 61: PN: WO2010070145 SEQID: 219 unclaimed sequence
  • 34: PN: FR2949473 SEQID: 18 unclaimed protein
  • 21: PN: WO2011023914 SEQID: 18 unclaimed protein
  • 5: PN: WO2017095140 PAGE: 4 claimed sequence
  • 16: PN: WO2018144831 SEQID: 16 claimed protein
  • 5: PN: CN110031621 SEQID: 5 claimed sequence
  • 11: PN: WO2020046069 SEQID: 12 claimed protein
  • 2-[(2S)-2-Amino-4-(methylsulfanyl)butanamido]acetic acid
  • 5: PN: WO2022093718 PAGE: 104 claimed sequence
  • 67: PN: WO2022171113 SEQID: 77 claimed protein

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

2-[[(2S)-2-amino-4-methylsulfanylbutanoyl]amino]acetic acid
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):6992930
Pubchem (sid):135040961
Publications by PubMed
Hydrolysis of the amide bond in methionine-containing peptides catalyzed by various palladium(II) complexes: dependence of the hydrolysis rate on the steric bulk of the catalyst.
Reaction of [Pt(Gly-Gly-N,N',O)I]- with the N-acetylated dipeptide L-methionyl-L-histidine: selective platination of the histidine side chain by intramolecular migration of the platinum(II) complex.
Platinum(II) complexes with l-methionylglycine and l-methionyl-l-leucine ligands: synthesis, characterization and in vitro antitumoral activity.
Cisplatin mediates selective downstream hydrolytic cleavage of Met-(Gly)(n)-His segments (n=1,2) in methionine- and histidine-containing peptides: the role of ammine loss trans to the initial Pt-S(Met) anchor in facilitating amide hydrolysis.
Glycyl-L-sarcosine absorption across ovine omasal epithelium during coincubation with other peptide substrates and volatile fatty acids.
Absorption of L-carnosine, L-methionine, and L-methionylglycine by isolated sheep ruminal and omasal epithelial tissue.
Chloralanyl and propargylglycyl dipeptides. Suicide substrate containing antibacterials.
Coordination chemistry of peptides. Part II. Crystal structure of cyclo-L-methionylglycine and studies of metal complexation.
Determination of bioavailability of some long-chain N-substituted derivatives of L-methionine and L-lysine.
Small intestinal dipeptidases and disaccharidases in experimental uremia in rats.
[Use of small peptides to study the loss of available methionine, lysine and tryptophan during technological processing].
Oligopeptide transport in proline peptidase mutants of Salmonella typhimurium.
Effect of semi-starvation on intestinal absorption of L-methionine and the dipeptide L-methionyl-L-methionine in the rat.
Synthesis of L-methionyl-L-glutamuyl-L-histidyl-L-phenylalanyl-L-argin-vl-L-tryptophyl-glycine and its melanocvte-stimulating and corticotropin-releasing activity.
Publications by Leffingwell & Associates
Flavor Properties of FEMA GRAS List 25 flavor chemicals

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2930.90.9190
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 206.26518249512
Melting Point 190 to 201°C @ 760 mm Hg
Boiling Point 487 to 488°C @ 760 mm Hg
Flash Point TCC Value 248.6 °C TCC
logP (o/w) -1.203 est
Solubility
water, 1.725e+004 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Savory
savory, meaty, cheesy
General comment At 1.00 % in propylene glycol. savory meaty cheesy

Occurrences

Safety Information

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
special dietary and nutritional additives
Recommendation for laevo-methionyl glycine usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 24000 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 25
Click here to view publication 25
average usual ppmaverage maximum ppm
baked goods: 50.000001000.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: 50.000001000.00000
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 50.000001000.00000
hard candy: --
imitation dairy: 50.000001000.00000
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 50.000001000.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: 50.000001000.00000
reconstituted vegetables: --
seasonings / flavors: 50.000001000.00000
snack foods: 50.000001000.00000
soft candy: --
soups: 50.000001000.00000
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 150.000003000.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): 50.000001000.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 50.000001000.00000
Confectionery (05.0): --
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 50.000001000.00000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 100.000002000.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): 100.000002000.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 305 (FGE.305): L-Methionylglycine of chemical group 34
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6992930
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-[[(2S)-2-amino-4-methylsulfanylbutanoyl]amino]acetic acid
Chemidplus:0014486034