6''-O-Malonylgenistin
CAS No. 51011-05-3
6''-O-Malonylgenistin ( —— )
产品货号. M22170 CAS No. 51011-05-3
6''-O-Malonylgenistin 具有保肝活性。使用两步梯度溶剂系统在 C 18 反相柱上分析大豆样品中的异黄酮浓度。
纯度: >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| 规格 | 价格/人民币 | 库存 | 数量 |
| 5MG | ¥4332 | 有现货 |
|
| 500MG | 获取报价 | 有现货 |
|
| 1G | 获取报价 | 有现货 |
|
生物学信息
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产品名称6''-O-Malonylgenistin
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注意事项本公司产品仅用于科研实验,不得用于人体或动物的临床与诊断
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产品简述6''-O-Malonylgenistin 具有保肝活性。使用两步梯度溶剂系统在 C 18 反相柱上分析大豆样品中的异黄酮浓度。
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产品描述6''-O-Malonylgenistin possesses a hepatoprotective activity.The isoflavone concentration in soybean samples was analyzed on a C 18 reverse-phase column using a two-step gradient solvent system. Producing soybean hydrolysate led to a nearly 40% loss of isoflavones compared with the original soybean flour, but the isoflavone composition did not change and the dominant isoflavone chemicals remained as 6''-O-Malonylgenistin and 6''-O-malonyldaidzin. Ion exchange chromatography affected significantly both the content and the composition of the isoflavones. The dominant isoflavones in the ion-exchanged fraction were aglycones and nonacylated isoflavones, accounting for 95.8% of the total amount of 987.7 microg/g. It was calculated that the isoflavone content in the soybean ACE inhibitory peptide fraction was 25 times less than the minimal effective isoflavone dose reported. In vitro study also showed that adding isoflavones into both soybean flour hydrolysate and soybean ACE inhibitory peptide samples to a concentration of as high as 31.5% (w/w) did not affect ACE inhibitory activity (IC 50 values).
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体外实验——
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体内实验——
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同义词——
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通路Others
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靶点Other Targets
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受体Others
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研究领域——
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适应症——
化学信息
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CAS Number51011-05-3
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分子量518.42
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分子式C24H22O13
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纯度>98% (HPLC)
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溶解度In Vitro:?DMSO : 100 mg/mL (192.89 mM)
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SMILESO[C@@H]1[C@@H](COC(=O)CC(O)=O)O[C@@H](Oc2cc(O)c3c(c2)occ(-c2ccc(O)cc2)c3=O)[C@H](O)[C@H]1O
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化学全称——
运输与储存
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储存条件(-20℃)
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运输条件With Ice Pack
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稳定性≥ 2 years
参考文献
1. Isoflavone content and its potential contribution to the antihypertensive activity in soybean Angiotensin I converting enzyme inhibitory peptides.J Agric Food Chem. 2008 Nov 12;56(21):9899-904.
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