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L-Cysteine Hydrochloride Monohydrate

* Please kindly note that our products are not to be used for therapeutic purposes and cannot be sold to patients.

L-Cysteine is a non-essential amino acid that can be synthesized by the human body under normal physiological conditions if a sufficient quantity of methionine is available. L-Cysteine is commonly used as a precursor in the food and pharmaceutical industries. L-Cysteine is used as a processing aid for baking, as an additive in cigarettes, as well as in the preparation of meat flavours.

Category

L-Amino Acids

Catalog number

BAT-003969

CAS number

7048-04-6

Molecular Formula

C3H10ClNO3S

Molecular Weight

175.63

IUPAC Name

(2R)-2-amino-3-sulfanylpropanoic acid;hydrate;hydrochloride

Synonyms

R)-2-Amino-3-mercaptopropanoic Acid Hydrochloride Hydrate; (R)-Cysteine Hydrochloride Hydrate; 2-Amino-3-mercaptopropionic Acid Hydrochloride Hydrate; Cystein Hydrochloride Hydrate; Cysteine Hydrochloride Hydrate; E 920 Hydrochloride Hydrate; Half-cystine Hydrochloride Hydrate; L-(+)-Cysteine Hydrochloride Hydrate; 3-Mercapto-L-alanine Hydrochloride Hydrate; L-Cys Hydrochloride Hydrate; NSC 8746 Hydrochloride Hydrate; Thioserine Hydrochloride Hydrate; β-Mercaptoalanine Hydrochloride Hydrate

Related CAS

52-90-4 (free base)

Appearance

White to Off-White Solid

Purity

98%

Density

1.54 g/cm3

Melting Point

166-170°C

Boiling Point

293.9°C at 760 mmHg

Storage

Cool and dry place.

Solubility

soluble in Aqueous Acid, DMSO, Methanol, Water

InChI

InChI=1S/C3H7NO2S.ClH.H2O/c4-2(1-7)3(5)6;;/h2,7H,1,4H2,(H,5,6);1H;1H2/t2-;;/m0../s1

InChI Key

QIJRTFXNRTXDIP-JIZZDEOASA-N

Canonical SMILES

C(C(C(=O)O)N)S.O.Cl

L-Cysteine Hydrochloride Monohydrate, a versatile amino acid derivative, finds applications across diverse industries. Here are four key applications of L-Cysteine Hydrochloride Monohydrate:

Pharmaceutical Industry: Integral to antibiotic and pharmaceutical production, L-Cysteine Hydrochloride Monohydrate’s antioxidative prowess stabilizes active drug components, augmenting their potency and longevity. Moreover, it facilitates the formation of pivotal disulfide bonds, crucial for the structural integrity of peptide and protein therapeutics.

Food Industry: Within the culinary realm, L-Cysteine Hydrochloride Monohydrate serves as a crucial dough conditioner in bakery items. Enhancing dough texture and elasticity, it streamlines processing and yields superior baked goods. As a reducing agent, it accelerates mixing times and enriches the flavor profile of bakery delights.

Cosmetics: In the domain of personal care, L-Cysteine Hydrochloride Monohydrate is a coveted ingredient in hair care products like shampoos and conditioners. Its inclusion fosters hair repair by catalyzing keratin production, a pivotal structural protein. Additionally, it nurtures scalp and hair health by delivering essential nutrients for optimal vitality.

Biotechnology: In the realm of biotechnology, L-Cysteine Hydrochloride Monohydrate fulfills a critical role as a reducing agent in diverse biochemical and molecular biology experiments. Ensuring proteins remain in their reduced state, it underpins the study of enzymatic activities and protein interactions. Furthermore, it contributes to cell culture media formulations, fostering cellular growth and proliferation.

1. Far-infrared terahertz properties of L-cysteine and its hydrochloride monohydrate

Guanhua Ren, Siqi Zong, Zhongjie Zhu, Chao Cheng, Ligang Chen, Lu Zhou, Jianbing Zhang, Liyuan Liu, Jiaguang Han, Hongwei Zhao Spectrochim Acta A Mol Biomol Spectrosc. 2020 Jan 15;225:117476. doi: 10.1016/j.saa.2019.117476. Epub 2019 Aug 19.

As the building blocks of proteins, amino acids serve vital metabolic functions in addition to protein synthesis and thus attract enormous interest. Here we reported the far-infrared optical properties of L-cysteine (Lcys) and its hydrochloride monohydrate (LCHM) characterized by terahertz time-domain spectroscopy. The Lcys and LCHM exhibit quite distinct characteristics in the terahertz region due to diverse collective vibrations of the molecules, which is further confirmed by the solid-state density functional theory (DFT) calculations. The presented studies indicate that the intermolecular hydrogen bonds play a critical role in the far-infrared terahertz response of Lcys and LCHM.

2. Safety and efficacy of l-cysteine hydrochloride monohydrate produced by fermentation using Escherichia coli KCCM 80180 and Escherichia coli KCCM 80181 as a flavouring additive for all animal species

EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), et al. EFSA J. 2020 Feb 10;18(2):e06003. doi: 10.2903/j.efsa.2020.6003. eCollection 2020 Feb.

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of l-cysteine monohydrochloride monohydrate produced by fermentation using two genetically modified strains of Escherichia coli K12 (Escherichia coli KCCM 80180 and Escherichia coli KCCM 80181) as a flavouring additive for all animal species. No safety concerns are derived from the use of these strains as production strains of the additive. The FEEDAP Panel concludes that l-cysteine hydrochloride monohydrate, produced by E.coli KCCM 80180 and KCCM 80181 at concentrations up to 25 mg/kg complete feed, is safe for the target species, for the consumer and for the environment. The product is proposed to be classified as respiratory irritant; however, exposure by inhalation is unlikely. l-Cysteine hydrochloride monohydrate produced by E.coli KCCM 80180 and E.coli KCCM 80181 was shown to be a skin and eye irritant but not a skin sensitiser. Since l-cysteine hydrochloride monohydrate is used in food as flavouring, it is to be expected that it can provide a similar function in feed and no further demonstration of efficacy is necessary when used at concentrations up to 25 mg/kg complete feed and the corresponding concentration in water.

3. Safety and efficacy of l-cysteine monohydrochloride monohydrate produced by fermentation using Escherichia coli KCCM 80109 and Escherichia coli KCCM 80197 for all animal species

EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), et al. EFSA J. 2020 Apr 30;18(4):e06101. doi: 10.2903/j.efsa.2020.6101. eCollection 2020 Apr.

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of l-cysteine monohydrochloride monohydrate produced by fermentation using two non-genetically modified strains of Escherichia coli K12 (E. coli KCCM 80109 and E. coli KCCM 80197) as a flavouring additive for all animal species. No safety concerns are derived from the use of these strains as production strains of the additive. The FEEDAP Panel concludes that the use of l-cysteine hydrochloride monohydrate produced by E. coli KCCM 80109 and KCCM 80197 at concentrations up to 25 mg/kg complete feed is safe for the target species, for the consumer and for the environment. The product is proposed to be classified as respiratory irritant; however, exposure by inhalation is unlikely. Based on the results of the studies provided, it should be classified as skin irritant and that it causes serious eye damage. l-Cysteine hydrochloride monohydrate is not a dermal sensitiser. Since l-cysteine hydrochloride monohydrate is used in food as flavourings, it is to be expected that it can provide a similar function in feed and no further demonstration of efficacy is necessary when used at concentrations up to 25 mg/kg complete feed and the corresponding concentration in water.