{"ymdb_id":"YMDB01321","created_at":"2011-07-25T20:17:15.000Z","updated_at":"2016-09-08T18:36:31.000Z","name":"Protocatechuic acid","cas":"99-50-3","state":"Solid","melting_point":"221 oC","description":"Protocatechuic acid is a phenolic acid, a type of polyphenol. Polyphenol are secondary plant metabolites and component of grapes and wines that contribute to the sensory characteristics of wine. Yeast can influence the polyphenolic wine composition by adsorbing them throught its cell wall during wine making. [Caridi 2004]","experimental_water_solubility":"18.2 mg/mL at 14 oC [YALKOWSKY,SH \u0026 DANNENFELSER,RM (1992)]","experimental_logp_hydrophobicity":"0.86 [HANSCH,C ET AL. (1995)]","location":"extracellular","synthesis_reference":null,"chebi_id":"16798","hmdb_id":"HMDB01856","kegg_id":"C00230","pubchem_id":"72","cs_id":"71","foodb_id":null,"wikipedia_link":"Protocatechuic_acid","biocyc_id":"3,4-DIHYDROXYBENZOATE","iupac":"3,4-dihydroxybenzoic acid","traditional_iupac":"3,4-dihydroxybenzoic acid","logp":"1.0236980806666667","pka":"9.401748678864411","alogps_solubility":"1.24e+01 g/l","alogps_logp":"1.32","alogps_logs":"-1.10","acceptor_count":"4","donor_count":"3","rotatable_bond_count":"1","polar_surface_area":"77.76","refractivity":"37.275999999999996","polarizability":"13.8515611568227","formal_charge":"0","physiological_charge":"-1","pka_strongest_basic":"-6.341303650784174","pka_strongest_acidic":"4.160229176821464","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"0","veber_rule":"0","mddr_like_rule":"0","synonyms":["2,4-Dihydroxybenzoate","2,4-Dihydroxybenzoic acid","3, 4-Dihydroxybenzoic acid","3,4-Dihydroxybenzoate","3,4-Dihydroxybenzoic acid","4-Carboxy-1,2-dihydroxybenzene","4,5-Dihydroxybenzoic acid","b-Resorcylate","b-Resorcylic acid","Benzoic acid, 3,4-dihydroxy-","beta-Resorcylate","beta-Resorcylic acid","Protocatechuate","Protocatechuic acid","Protocatehuic acid"],"pathways":[{"name":"Phenylalanine, tyrosine and tryptophan biosynthesis","kegg_map_id":"00400"}],"growth_conditions":[],"references":[{"pubmed_id":1917903,"citation":"Okabe, Y., Katayama, N., Iwama, M., Watanabe, H., Ohgi, K., Irie, M., Nitta, K., Kawauchi, H., Takayanagi, Y., Oyama, F., et, a. l. .. (1991). \"Comparative base specificity, stability, and lectin activity of two lectins from eggs of Rana catesbeiana and R. japonica and liver ribonuclease from R. catesbeiana.\" J Biochem 109:786-790."}],"proteins":[]}