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生物源
egg yolk
品質等級
種類
Type III
化驗
≥97% (TLC)
形狀
lyophilized powder
官能基
phospholipid
脂質類型
phosphoglycerides
運輸包裝
ambient
儲存溫度
−20°C
InChI
1S/C40H80NO8P/c1-3-5-7-9-11-13-15-17-18-19-20-21-23-25-27-29-31-33-40(43)49-38(37-48-50(44,45)47-35-34-41)36-46-39(42)32-30-28-26-24-22-16-14-12-10-8-6-4-2/h38H,3-37,41H2,1-2H3,(H,44,45)/t38-/m1/s1
InChI 密鑰
NJGIRBISCGPRPF-KXQOOQHDSA-N
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一般說明
蛋黄中的L-α-磷脂酰乙醇胺具有较高的不饱和脂肪酸含量,并具有自由基清除活性。L-α-磷脂酰乙醇胺(PE)是一种膜磷脂,在存在磷脂酰丝氨酸合酶2的条件下可与磷脂酰丝氨酸相互转化。PE对于维持膜结构完整性至关重要。它是动植物和酵母中含量第二丰富的磷脂,也是细菌中的主要脂质。它在哺乳动物的线粒体中合成。
應用
蛋黄中的L-α-磷脂酰乙醇胺已用于:
- 用作脂质混合物组分,以合成巨型单层囊泡(GUV)
- 使用Hela细胞来源粗鞘磷脂合酶相关蛋白的神经酰胺磷酸乙醇胺(CPE)合酶测定
- 生成小鼠足底肌肉匀浆中脂质定量标准曲线
包裝
在氩气下包装。
注意
制备时纯度为 97-99%。该溶液暴露在室温下每天可分解 0.3-0.5%。
儲存類別代碼
11 - Combustible Solids
水污染物質分類(WGK)
WGK 3
閃點(°F)
Not applicable
閃點(°C)
Not applicable
個人防護裝備
Eyeshields, Gloves, type N95 (US)
其他客户在看
Journal of lipid research, 56(3), 537-545 (2015-01-22)
Sphingomyelin synthase-related protein (SMSr) synthesizes the sphingomyelin analog ceramide phosphoethanolamine (CPE) in cells. Previous cell studies indicated that SMSr is involved in ceramide homeostasis and is crucial for cell function. To further examine SMSr function in vivo, we generated Smsr
Scolopendin 2, a cationic antimicrobial peptide from centipede, and its membrane-active mechanism
Biochimica et Biophysica Acta - Biomembranes, 1848(2), 634-642 (2015)
Elevated whole muscle phosphatidylcholine: phosphatidylethanolamine ratio coincides with reduced SERCA activity in murine overloaded plantaris muscles
Lipids in Health and Disease, 17(1), 47-47 (2018)
Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling
Journal of Food Science (2019)
All members in the sphingomyelin synthase gene family have ceramide phosphoethanolamine synthase activity
Journal of Lipid Research, 56(3), 537-545 (2015)
实验方案
(soybean), ≥97%; L-α-Phosphatidylethanolamine from egg yolk, Type III, ≥97% (TLC), lyophilized powder; L-α-Phosphatidylcholine, from egg yolk, Type XVI-E, ≥99% (TLC), lyophilized powder; Sphingomyelin, from chicken egg yolk, ≥95%
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