Systematic IUPAC name
3D model (Jmol) Interactive image
ChemSpider 4939169
PubChem 6434226
Molar mass 215.25 g·mol−1
Melting point 116 to 119 °C (241 to 246 °F; 389 to 392 K)[1]
Acidity (pKa) 5.1[1]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

Dopastin is a chemical compound produced by the bacteria Pseudomonas No. BAC-125.[2] It was first isolated and characterized in 1972. It is an inhibitor of the enzyme dopamine β-hydroxylase.[3]

Dopastin can be prepared synthetically from L-valinol.[4]


  1. 1 2 Merck Index, 11th Edition, 3417
  2. Iimura, H; Takeuchi, T; Kondo, S; Matsuzaki, M; Umezawa, H (1972). "Dopastin, an inhibitor of dopamine -hydroxylase". The Journal of antibiotics. 25 (8): 497–500. doi:10.7164/antibiotics.25.497. PMID 4648494.
  3. H. Iinuma; M. Matsuzaki; T. Nagatsu; T. Takeuchi; H. Umezawa (1974). "Biochemical and biological studies on dopastin, an inhibitor of dopamine β-hydroxylase". Agric. Biol. Chem. 38 (11): 2107–2111. doi:10.1271/bbb1961.38.2107.
  4. Ohno, M.; Iinuma, H.; Yagisawa, N.; Shibahara, S.; Suhara, Y.; Kondo, S.; Maeda, K.; Umezawa, H. (1973). "Synthesis of dopastin, a dopamine ?-hydroxylase inhibitor of microbial origin". Journal of the Chemical Society, Chemical Communications (4): 147. doi:10.1039/C39730000147.

This article is issued from Wikipedia - version of the 9/20/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.