Penicilloic V Acid

• CAT Number: R048551
• CAS Number: 1049-84-9
• Molecular Formula: C16H20N2O6S
• Molecular Weight: 368.40
• Purity: ≥95%
• Synonyms: 4-Carboxy-5,5-dimethyl-α-[(2-phenoxyacetyl)amino]-2-thiazolidineacetic Acid; (Phenoxymethyl)penicilloic Acid; (Phenoxymethyl)penicilloic Acid; NSC 163496; NSC 74505
• Storage: -20°C
• IUPAC Name: 2-[carboxy-[(2-phenoxyacetyl)amino]methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid
• InChI: InChI=1S/C16H20N2O6S/c1-16(2)12(15(22)23)18-13(25-16)11(14(20)21)17-10(19)8-24-9-6-4-3-5-7-9/h3-7,11-13,18H,8H2,1-2H3,(H,17,19)(H,20,21)(H,22,23)
• InChIKey: FJTUHYOOCYRLJI-UHFFFAOYSA-N
• SMILES: CC1(C(NC(S1)C(C(=O)O)NC(=O)COC2=CC=CC=C2)C(=O)O)C

Penicilloic V acid（Cat No.:R048551）is a hydrolyzed metabolite of Penicillin V, formed when the β-lactam ring is opened by enzymatic or chemical degradation. It retains the thiazolidine and phenoxyacetic acid moieties characteristic of Penicillin V but lacks antibiotic activity. Instead, it plays a role in immunogenic responses, as it can bind to proteins and form antigenic complexes that may trigger allergic reactions in sensitive individuals. Penicilloic V acid is often studied in the context of drug metabolism, allergic response mechanisms, and β-lactam antibiotic stability and degradation pathways.

Reference

1.Christensen, Lars H., Jens Nielsen, and John Villadsen. "Degradation of pencillin‐V in fermentation media." Biotechnology and bioengineering 44.2 (1994): 165-169.
2.Schiesel, Simone, Michael Lämmerhofer, and Wolfgang Lindner. "Multitarget quantitative metabolic profiling of hydrophilic metabolites in fermentation broths of β-lactam antibiotics production by HILIC–ESI–MS/MS." Analytical and bioanalytical chemistry 396.5 (2010): 1655-1679.