Capsaicin, the chemical that imparts the spicy-hot quality of chili peppers, is produced by the fruits of plants belonging to the Capsicum family. 8-methyl Nonanoic acid is an immediate precursor of capsaicin as well as a by-product of capsaicin degradation.[1] Addition of 5 mM of 8-methyl nonanoic acid significantly increases the yield of capsaicin in both immobilized and freely suspended cells of C. frutescens. [2] Capsaicin has reported antimicrobial properties, however isocapric acid can act as a growth substrate in certain bacterial strains.[3]
9-(Boc-amino)nonanoic Acid is an alkane chain with terminal carboxlic acid and Boc-protected amino groups. The compound can be used as a PROTAC linker in the synthesis of PROTACs. The terminal carboxylic acid can react with primary amine groups in the presence of activators (e.g. EDC, or HATU) to form a stable amide bond. The Boc group can be deprotected under mild acidic conditions to form the free amine.
3-Hydroxy Nonanoic Acid, a hydroxylated fatty acid, is present in the young peridioles of Pisolithus fungi, LPS of P. aeruginosa, bovine milk, and the methyl-branched poly(3-hydroxyalkanoate) (PHA) polymers synthesized by P. oleovorans [Matreya, LLC. Catalog No. 1725].
7-methyl-8-oxononanoic acid is an intermidate for synthesis of conjugated molecules. The acid group can derivatize amine-containing molecules in the presence of activators such as EDC or HATU.