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重要文件

85451

Sigma-Aldrich

β-谷甾醇

≥70%

同義詞:

α-二氢岩藻甾醇, 22,23-二氢豆甾醇, 24α-乙基胆甾醇, 5-豆甾烷-3β-醇

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About This Item

經驗公式(希爾表示法):
C29H50O
CAS號碼:
分子量::
414.71
Beilstein:
1916165
EC號碼:
MDL號碼:
分類程式碼代碼:
12352211
PubChem物質ID:
NACRES:
NA.77

生物源

plant

品質等級

化驗

≥70%

形狀

powder

雜質

campesterol and β-sitostanol, residual

mp

136-140 °C (lit.)

官能基

hydroxyl

SMILES 字串

O[C@H](C1)CC[C@@]2(C)C1=CC[C@]3([H])[C@]2([H])CC[C@@]4(C)[C@@]3([H])CC[C@]4([H])[C@H](C)CC[C@H](C(C)C)CC

InChI

1S/C29H50O/c1-7-21(19(2)3)9-8-20(4)25-12-13-26-24-11-10-22-18-23(30)14-16-28(22,5)27(24)15-17-29(25,26)6/h10,19-21,23-27,30H,7-9,11-18H2,1-6H3/t20-,21-,23+,24+,25-,26+,27+,28+,29-/m1/s1

InChI 密鑰

KZJWDPNRJALLNS-VJSFXXLFSA-N

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應用

β-谷甾醇可以添加到小鼠的饮食中,以研究其对体重增加的影响。

生化/生理作用

β-谷甾醇是具有降胆固醇活性的植物甾醇。只有 5% 的 β-谷甾醇被人类吸收。据推测,可以通过竞争胆固醇细胞摄取或干扰胆固醇的酯化来降低胆固醇的活性。据报道,β-谷甾醇可降低结肠肿瘤的发病率。

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)


分析證明 (COA)

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存取文件庫

Yoshihide Yamanashi et al.
The Journal of pharmacology and experimental therapeutics, 320(2), 559-564 (2006-12-01)
Previous in vivo studies including those with knockout mice suggested that Niemann-Pick C1-like 1 (NPC1L1) plays an essential role in the intestinal absorption of cholesterol. To characterize the mechanism of cholesterol uptake mediated by NPC1L1, an in vitro system reflecting
M Sugano et al.
The Journal of nutrition, 107(11), 2011-2019 (1977-11-01)
The hypocholesterolemic activity of beta-sitosterol and its hydrogenated product, beta-sitostanol (dihydrositosterol or stigmastanol) has been compared in young male rats. When cholesterol was included in the diet, sitostanol consistently exhibited significantly greater hypocholesterolemic activity than sitosterol. There were no apparent
Dietary supplementation with phytosterol and ascorbic acid reduces body mass accumulation and alters food transit time in a diet-induced obesity mouse model
Thornton SJ et al
Lipids in Health and Disease, 10, doi: 10-doi: 10 (2011)
Pauline Seguinot et al.
International journal of food microbiology, 316, 108441-108441 (2019-11-30)
Even though non-Saccharomyces yeasts were regarded as spoilage microorganisms for a long time, their abilities to improve and diversify the aromatic profile of wines are now well recognized. Consequently, their use in combination with S. cerevisiae strains during winemaking has
Oliver Harlé et al.
PloS one, 15(5), e0233285-e0233285 (2020-05-27)
Fermentation by microorganisms is a key step in the production of traditional food products such as bread, cheese, beer and wine. In these fermentative ecosystems, microorganisms interact in various ways, namely competition, predation, commensalism and mutualism. Traditional wine fermentation is

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