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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/01/20 19:47:14」(JST)

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Spermine is a polyamine involved in cellular metabolism found in all eukaryotic cells. Formed from spermidine, it is found in a wide variety of organisms and tissues and is an essential growth factor in some bacteria. It is found as a polycation at physiological pH. Spermine is associated with nucleic acids and is thought to stabilize helical structure, in particular, in viruses.

Crystals of spermine phosphate were first described in 1678, in human semen, by Anton van Leeuwenhoek.^[1] The name spermin was first used by the German chemists Ladenburg and Abel in 1888,^[2] and the correct structure of spermine was not finally established until 1926, simultaneously in England (by Dudley, Rosenheim, and Starling)^[3] and Germany (by Wrede et al.).^[4]

References

^ Leeuwenhoek, A. van (1678) Observationes D. Anthonii Leeuwenhoek, de natis e semine genitali animalculis. Letter dated November 1677. Philos. Trans. Roy. Soc. London, 12,1040-1043.
^ Ladenburg A., Abel J. (1888) Über das Aethylenimin (Spermin?). Ber. Dtsch. chem. Ges. 21: 758-766
^ Dudley H. W., Rosenheim O., Starling W. W. (1926) The chemical constitution of spermine. III.Structure and synthesis. Biochemical Journal 20(5): 1082-1094
^ Wrede F. (1925) Über die aus menschlichem Sperma isolierte Base Spermin. Dtsch. Med. Wochenschr. 51: 24

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English Journal

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts.

Ubaldo JC1, Carvalho AF2, Fonseca LM3, Glória MB4.
Food chemistry.Food Chem.2015 Jul 1;178:229-35. doi: 10.1016/j.foodchem.2015.01.084. Epub 2015 Jan 24.
The influence of somatic cells counts (SCC) in milk on bioactive amines in Mozzarella cheese was investigated. High SCC milk had lower lactose and higher pH compared to low and medium SCC. Low spermine levels were found in milk irrespective of SCC. The cheeses had similar characteristics, but the ex
PMID 25704706

Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV.

Restuccia D1, Spizzirri UG2, Parisi OI2, Cirillo G2, Picci N2.
Food chemistry.Food Chem.2015 May 15;175:143-50. doi: 10.1016/j.foodchem.2014.11.134. Epub 2014 Nov 29.
Eight biogenic amines (spermine, spermidine, putrescine, histamine, tyramine, phenylethylamine, cadaverine and serotonin) were determined by LC-UV after derivatization with dansyl-chloride in both ground coffee and coffee beverages obtained by different methods. In ground coffee, the most relevant a
PMID 25577063

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market.

Toro-Funes N1, Bosch-Fuste J1, Latorre-Moratalla ML1, Veciana-Nogués MT1, Vidal-Carou MC2.
Food chemistry.Food Chem.2015 Apr 15;173:1119-24. doi: 10.1016/j.foodchem.2014.10.118. Epub 2014 Oct 29.
Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75-124 and 11-24 mg/kg of spermidine and spermine, respectively). On the o
PMID 25466133

Japanese Journal

Contribution of a Fermentation Process using Bacillus subtilis (natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food

Food Science and Technology Research 22(1), 153-157, 2016
NAID 130005131924

The Role of Polyamines in Plant Disease Resistance

Environmental Control in Biology 54(1), 17-21, 2016
NAID 130005122804

植物におけるポリアミン研究の現状

植物の生長調節 50(2), 144-149, 2015-12-21
NAID 110010014908

Related Pictures

★リンクテーブル★

リンク元	「スペルミン」
拡張検索	「spermine synthase」「castanospermine」

「スペルミン」

Spermine
Identifiers
CAS number	71-44-3
PubChem	1103
ChemSpider	1072
EC number	200-754-2
UN number	3259
DrugBank	DB00127
KEGG	C00750
MeSH	Spermine
ChEBI	CHEBI:15746
ChEMBL	CHEMBL23194
IUPHAR ligand	710
RTECS number	EJ7175000
Beilstein Reference	1750791
Gmelin Reference	454653
3DMet	B01325
Jmol-3D images	Image 1
	SMILES NCCCNCCCCNCCCN ;
	InChI InChI=1S/C10H26N4/c11-5-3-9-13-7-1-2-8-14-10-4-6-12/h13-14H,1-12H2 ; Key: PFNFFQXMRSDOHW-UHFFFAOYSA-N ;
Properties
Molecular formula	C10H26N4
Molar mass	202.34 g mol−1
Appearance	Colourless crystals
Odor	Ichtyal, ammoniacal
Density	937 mg mL−1
Melting point	28-30 °C, 301-303 K, 82-86 °F
Boiling point	150 °C, 423.2 K, 302 °F (at 700 Pa)
log P	−0.543
Hazards
GHS pictograms
GHS signal word	DANGER
GHS hazard statements	H314
GHS precautionary statements	P280, P305+351+338, P310
EU classification	C
R-phrases	R34
S-phrases	S26, S36/37/39, S45
Flash point	110°C
Related compounds
Related compounds	Spermidine, Putrescine, Cadaverine, Diethylenetriamine
	(verify) (what is: /?); Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
	Infobox references

　　[★]

英: spermine
同: ビス-アミノプロピル-テトラメチレンジアミン
関: 精子

精子中に含まれる多塩基性アミン

「spermine synthase」

　　[★]

スペルミン合成酵素、スペルミンシンターゼ

「castanospermine」

　　[★]

カスタノスペルミン

[1] Leeuwenhoek, A. van (1678) Observationes D. Anthonii Leeuwenhoek, de natis e semine genitali animalculis. Letter dated November 1677. Philos. Trans. Roy. Soc. London, 12,1040-1043.

[2] Ladenburg A., Abel J. (1888) Über das Aethylenimin (Spermin?). Ber. Dtsch. chem. Ges. 21: 758-766

[3] Dudley H. W., Rosenheim O., Starling W. W. (1926) The chemical constitution of spermine. III.Structure and synthesis. Biochemical Journal 20(5): 1082-1094

[4] Wrede F. (1925) Über die aus menschlichem Sperma isolierte Base Spermin. Dtsch. Med. Wochenschr. 51: 24

匿名

検索

案内

案内

spermine