N4540

NA2F Glycan

from Porcine, ≥90% (HPLC)

• Sinonimo/i: (Gal)₂(GlcNAc)₂(Man)₃(GlcNAc)₂Fuc, Asialo, galactosylated, biantennary N-glycan, core fucosylated, Mannotriose-[fucosyl-di-(N-acetylglucosamine)], bis(galactosyl-N-acetylglucosaminyl)
• Formula empirica (notazione di Hill): C₆₈H₁₁₄N₄O₅₀
• Numero CAS: 142561-43-1
• Peso molecolare: 1787.63
• Numero MDL: MFCD00274443
• Codice UNSPSC: 12352201
• ID PubChem: 329818645
• NACRES: NA.25

Proprietà

• Origine biologica: Porcine
• Livello qualitativo: 200
• Saggio: ≥90% (HPLC)
• Stato: solid
• Temperatura di conservazione: −20°C
• Stringa SMILE: CC1OC(OCC(O)C(OC2OC(CO)C(OC3OC(COC4OC(CO)C(O)C(O)C4OC5OC(CO)C(OC6OC(CO)C(O)C(O)C6O)C(O)C5NC(C)=O)C(O)C(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(OC9OC(CO)C(O)C(O)C9O)C(O)C8NC(C)=O)C3O)C(O)C2NC(C)=O)C(O)C(NC(C)=O)C=O)C(O)C(O)C1O
• InChI: 1S/C68H114N4O50/c1-16-34(86)44(96)49(101)63(107-16)105-14-22(85)53(35(87)21(6-73)69-17(2)81)116-60-31(70-18(3)82)41(93)56(29(13-80)112-60)119-66-52(104)57(120-68-59(48(100)39(91)26(10-77)111-68)122-62-33(72-20(5)84)43(95)55(28(12-79)114-62)118-65-51(103)46(98)37(89)24(8-75)109-65)40(92)30(115-66)15-106-67-58(47(99)38(90)25(9-76)110-67)121-61-32(71-19(4)83)42(94)54(27(11-78)113-61)117-64-50(102)45(97)36(88)23(7-74)108-64/h6,16,21-68,74-80,85-104H,7-15H2,1-5H3,(H,69,81)(H,70,82)(H,71,83)(H,72,84); RSHPVGDNLRQFMQ-UHFFFAOYSA-N

Descrizione

Azioni biochim/fisiol

NA2F N-glycan is a fucosylated biantennary oligosaccharide (FBO) that may be found in the Fc region of IgG. In a study of glycans isolated from a recombinant monoclonal IgG1, high-mannose oligosaccharides were reported to be cleared at a faster rate than FBOs. Changes to NA2F have been associated with health in human aging.

Altre note

To gain a comprehensive understanding of our extensive range of Oligosaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable