Oxoadipic acid
CAS No. 3184-35-8
Oxoadipic acid ( 2-Oxoadipic acid )
产品货号. M19687 CAS No. 3184-35-8
Oxoadipic acid is a key metabolite of the essential amino acids tryptophan and lysine.Important metabolite between the TCA cycle and lysine biosynthesis.
纯度: >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
规格 | 价格/人民币 | 库存 | 数量 |
2MG | ¥502 | 有现货 |
|
5MG | ¥786 | 有现货 |
|
10MG | ¥1199 | 有现货 |
|
25MG | ¥2211 | 有现货 |
|
50MG | ¥3686 | 有现货 |
|
100MG | ¥5322 | 有现货 |
|
200MG | 获取报价 | 有现货 |
|
500MG | 获取报价 | 有现货 |
|
1G | 获取报价 | 有现货 |
|
生物学信息
-
产品名称Oxoadipic acid
-
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
-
产品简述Oxoadipic acid is a key metabolite of the essential amino acids tryptophan and lysine.Important metabolite between the TCA cycle and lysine biosynthesis.
-
产品描述Oxoadipic acid is a key metabolite of the essential amino acids tryptophan and lysine.Important metabolite between the TCA cycle and lysine biosynthesis. Of interest for research on mitochondrial metabolite transporters.
-
同义词2-Oxoadipic acid
-
通路Proteasome/Ubiquitin
-
靶点Endogenous Metabolite
-
受体Human Endogenous Metabolite
-
研究领域——
-
适应症——
化学信息
-
CAS Number3184-35-8
-
分子量160.12
-
分子式C6H8O5
-
纯度>98% (HPLC)
-
溶解度DMSO:10 mM
-
SMILESOC(=O)CCCC(=O)C(O)=O
-
化学全称——
运输与储存
-
储存条件(-20℃)
-
运输条件With Ice Pack
-
稳定性≥ 2 years
参考文献
1.Shibata K et al. Fluorometric determination of 2-oxoadipic acid a common metabolite of tryptophan and lysine by high-performance liquid chromatography with pre-chemical derivatization. Biosci Biotechnol Biochem. 2011;75(1):185-7. Epub 2011 Jan 7.
产品手册
关联产品
-
Tuftsin
Tuftsin is a tetrapeptide (Thr-Lys-Pro-Arg) that specifically binds monocytes, macrophages, and polymorphonuclear leukocytes and potentiates their natural killer activity against tumors and pathogens.
-
5-Methyl-2'-deoxycyt...
5-Methyl-2'-deoxycytidine is a pyrimidine nucleoside that when incorporated into single-stranded DNA can act in cis to signal de novo.
-
γ-Glu-Phe
γ-Glu-Phe (γ-Glutamylphenylalanine) is a γ-3 glutamyl dipeptide found in sourdough.it is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth.