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Names | |
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Preferred IUPAC name
[(1R,9aR)-Octahydro-2H-quinolizin-1-yl]methane | |
Identifiers | |
3D model (JSmol)
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3DMet | |
ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.006.944 |
EC Number |
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KEGG | |
PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties | |
C10H19NO | |
Molar mass | 169.268 g·mol−1 |
Melting point | 68 to 69 °C (154 to 156 °F; 341 to 342 K) |
Boiling point | 269 to 270 °C (516 to 518 °F; 542 to 543 K) |
Hazards | |
GHS labelling: | |
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Warning | |
H302, H312, H332 | |
P261, P264, P270, P271, P280, P301+P312, P302+P352, P304+P312, P304+P340, P312, P322, P330, P363, P501 | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Lupinine is a quinolizidine alkaloid present in the genus Lupinus (colloquially referred to as lupins) of the flowering plant family Fabaceae.[1] The scientific literature contains many reports on the isolation and synthesis of this compound as well as a vast number of studies on its biosynthesis from its natural precursor, lysine.[2][3] Studies have shown that lupinine hydrochloride is a mildly toxic acetylcholinesterase inhibitor and that lupinine has an inhibitory effect on acetylcholine receptors.[4][5] The characteristically bitter taste of lupin beans, which come from the seeds of Lupinus plants, is attributable to the quinolizidine alkaloids which they contain, rendering them unsuitable for human and animal consumption unless handled properly.[6][7] However, because lupin beans have potential nutritional value due to their high protein content,[8] efforts have been made to reduce their alkaloid content through the development of "sweet" varieties of Lupinus.[9][10]
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