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Merck
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文件

SML1723

Sigma-Aldrich

2-Amino-9H-pyrido[2-3-b]indole

≥98% (HPLC)

别名:

2-Amino-α-carboline, 9H-1,9-Diazafluoren-2-amine, 9H-Pyrido[2,3-b]indol-2-amine, AαC, AaC

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About This Item

经验公式（希尔记法）:
C11H9N3
CAS号:
26148-68-5
分子量:
183.21
MDL號碼:
MFCD00210750
分類程式碼代碼:
12352200
NACRES:
NA.77

品質等級

100

化驗

≥98% (HPLC)

形狀

powder

顏色

white to light brown

溶解度

DMSO: 20 mg/mL, clear

儲存溫度

−20°C

SMILES 字串

NC(C=C1)=NC2=C1C(C=CC=C3)=C3N2

InChI

1S/C11H9N3/c12-10-6-5-8-7-3-1-2-4-9(7)13-11(8)14-10/h1-6H,(H3,12,13,14)

InChI 密鑰

FJTNLJLPLJDTRM-UHFFFAOYSA-N

生化／生理作用

AαC (2-Amino-9H-pyrido[2-3-b]indole) is a potential human carcinogen, which is generated by the combustion of tobacco, or by pyrolysis of protein. AαC potentially contributes to liver or digestive tract cancers. Inside body AαC is metabolized to intermediates (possibly short-lived nitrenium ion of AαC) that react with DNA.

象形圖

Health hazard
GHS08

訊號詞

Danger

危險聲明

H340,H351

危險分類

Carc. 2 - Muta. 1B

儲存類別代碼

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

水污染物質分類（WGK）

WGK 3

閃點（°F）

Not applicable

閃點（°C）

Not applicable

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Khyatiben V Pathak et al.
The Journal of biological chemistry, 290(26), 16304-16318 (2015-05-09)
2-Amino-9H-pyrido[2,3-b]indole (AαC) is a carcinogenic heterocyclic aromatic amine formed during the combustion of tobacco. AαC undergoes bioactivation to form electrophilic N-oxidized metabolites that react with DNA to form adducts, which can lead to mutations. Many genotoxicants and toxic electrophiles react
Y Iwamoto et al.
Digestion, 31(1), 31-36 (1985-01-01)
The effects of antigastrin (SC-15396) on amylase release and 2-deoxyglucose uptake were studied in dispersed acini from mouse pancreas. Antigastrin at concentrations between 0.5 and 2 mM inhibited cholecystokinin (CCK)-stimulated amylase release and 2-deoxyglucose uptake in a dose-dependent fashion. Antigastrin
Gwendoline Nauwelaërs et al.
Chemical research in toxicology, 26(9), 1367-1377 (2013-08-01)
Aromatic amines and structurally related heterocyclic aromatic amines (HAAs) are produced during the combustion of tobacco or during the high-temperature cooking of meat. Exposure to some of these chemicals may contribute to the etiology of several common types of human
Mingjun Yao et al.
Journal of food protection, 365-376 (2020-01-24)
The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal

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