SCHEMBL3422790

SCHEMBL3422790

CCCCCCCCC=CCCCCCCCCOC(COC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC

nearest known ligand 0.69

Predicted protein targets (top 20)

geneUniProtsupporting neighboursconfidence
PRKCA P17252 2/20 0.69
PRKCE Q02156 1/20 0.69
PRKCQ Q04759 1/20 0.69
PRKCD Q05655 1/20 0.69
DGKA P23743 1/20 0.64
CNR1 P21554 1/20 0.64
CNR2 P34972 1/20 0.64
ENPP2 Q13822 4/20 0.63
LPAR3 Q9UBY5 3/20 0.62
RECQL P46063 1/20 0.62
BLM P54132 1/20 0.62
TDP1 Q9NUW8 1/20 0.62
LPAR1 Q92633 7/20 0.59
ALDH1A1 P00352 1/20 0.59
LMNA P02545 1/20 0.59
LPAR4 Q99677 2/20 0.57
LPAR5 Q9H1C0 2/20 0.57
LPAR2 Q9HBW0 2/20 0.57
CES2 O00748 1/20 0.57
LPAR6 P43657 1/20 0.57

Click a target to see other patent compounds predicted against it — the reverse direction, in place.

Similar compounds — the chemically nearest patent molecules

Nearest neighbours by Morgan-fingerprint cosine across the patent-compound collection, with each neighbour's top predicted target and the predicted targets it shares with this molecule.

Compoundsimilaritytop predictedshared targets
SCHEMBL7754249 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL7768147 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL9456747 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL3422781 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL7768145 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL2202174 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL2199246 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL9456740 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL7754260 1.00 PRKCA (0.69) PRKCAPRKCEPRKCQPRKCDDGKA
SCHEMBL2232010 0.96 CNR1 (0.70) PRKCAPRKCEPRKCQPRKCDDGKA

Similarity is cosine over the 2,048-bit Morgan fingerprint (≈ Tanimoto). Identical fingerprints score 1.00.

Patent provenance — the patents this molecule appears in, and who filed them

Claimed or disclosed in 10 patents. claimed = in the patent's claims; disclosed = body only.

PatentTitleAssigneePublishedPriorityFilingCountryStatus
US-10716316-B2 Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating THE NISSHIN OILLIO GROUP, LTD. (JP) 2020-07-21 US disclosed
EP-2868204-A1 CHOCOLATE, METHOD FOR PRODUCING CHOCOLATE-COVERED FOOD PRODUCT COATED BY THE SAME, AND METHOD FOR PREVENTING INCREASE IN VISCOSITY OF CHOCOLATE FOR COATING The Nisshin Oillio Group, Ltd. (JP) 2015-05-06 EP disclosed
US-20150104553-A1 CHOCOLATE, METHOD FOR PRODUCING CHOCOLATE-COVERED FOOD PRODUCT COATED BY THE SAME, AND METHOD FOR PREVENTING INCREASE IN VISCOSITY OF CHOCOLATE FOR COATING THE NISSHIN OILLIO GROUP, LTD. (JP) 2015-04-16 US disclosed
CN-104320977-A Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating NISSHIN OILLIO GROUP LTD 2015-01-28 CN disclosed
WO-2014003079-A1 CHOCOLATE, METHOD FOR PRODUCING CHOCOLATE-COVERED FOOD PRODUCT COATED BY THE SAME, AND METHOD FOR PREVENTING INCREASE IN VISCOSITY OF CHOCOLATE FOR COATING 日清オイリオグループ株式会社 (JP) 2014-01-03 WO disclosed
WO-2010110232-A1 CHOCOLATE ADDITIVE AND METHOD FOR PRODUCING SAME 不二製油株式会社 (JP) 2010-09-30 WO disclosed
US-6391356-B1 PROCESSING CHOCOLATES AT HIGHER TEMPERATURES WITHOUT TEMPERING AT LOW TEMPERATURES USING SEEDING AGENTS TO POSTPONE CRYSTALLIZATION OF FAT PHASE AND MINIMIZE INCREASES IN VISCOSITY MARS, INCORPORATED 2002-05-21 US disclosed
EP-0964618-A2 METHODS OF PRODUCING CHOCOLATES WITH SEEDING AGENTS AND PRODUCTS PRODUCED BY THE SAME Mars Incorporated (US) 1999-12-22 EP disclosed
WO-1998030108-A2 METHODS OF PRODUCING CHOCOLATES WITH SEEDING AGENTS AND PRODUCTS PRODUCED BY THE SAME MARS, INCORPORATED (US) 1998-07-16 WO disclosed
US-5204251-A Reacting a fat or oil and low alcohol ester of fatty acid in the presence of lipase KANEGAFUCHI KAGAKU KOGYO & KABUSHIKI KAISHA (JP) 1993-04-20 US disclosed