BitterDB ID=1295

11,13-dihydrolactucin

BitterDB id=1295 , Natural
Detailed experimental validation described in the associated resource.

References for the compound bitterness

	Resource	Comment
[1]	URL link
[2]	Yan J. and Tong H. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(1), PubMed 36382875
[3]	Wesołowska A, Nikiforuk A, Michalska K, Kisiel W, Chojnacka-Wójcik E (2006). Analgesic and sedative activities of lactucin and some lactucin-like guaianolides in mice. J Ethnopharmacol 107(2): 254-8. PubMed 16621374	bitter guaianolide produced in Wild lettuce (Lactuca virosa) and chicory (Cichorium intybus)

Known bitter receptors targets:

Receptor Name	Effective concentration (μM)	EC50 (μM)	References
hTas2r46	100.0		PubMed:33644553

Sensory data about the compound bitterness:

Sensory Data Type	Value	Reference
Bitter recognition threshold	0.0050300 [mM]	Reference

Properties:

Mol. Weight: 278.3000 [g/mol]	AlogP(octanol-water): 0.36280
# Hydrogen Bond Donor: 2	# Hydrogen Bond Acceptor: 5
# Aromatic Rings: 0	# Rings: 3
# Rotatable Bonds: 1

Identifiers:

Formula: C15H18O5

IUPAC Systematic Name:

SMILES:

Canonical SMILES:

InChI Key: ZHZZKRDEPZMPLJ-WLVQVHLUSA-N

Links:

[1]

PubChem