MALTOTETRAOSE

CAS No. 34612-38-9

MALTOTETRAOSE( Amylotetraose | Fujioligo 450 | α-14-Tetraglucose )

Catalog No. M20436 CAS No. 34612-38-9

MALTOTETRAOSE are potent inhibitors of TNF-α-induced intercellular adhesion molecule-1 (ICAM-1) expression maltotetraose may be beneficial in the suppression of early atherosclerosis development.

Purity : >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
Size Price / USD Stock Quantity
5MG 28 In Stock
10MG 46 In Stock
25MG 77 In Stock
50MG 129 In Stock
100MG Get Quote In Stock
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Biological Information

  • Product Name
    MALTOTETRAOSE
  • Note
    Research use only, not for human use.
  • Brief Description
    MALTOTETRAOSE are potent inhibitors of TNF-α-induced intercellular adhesion molecule-1 (ICAM-1) expression maltotetraose may be beneficial in the suppression of early atherosclerosis development.
  • Description
    MALTOTETRAOSE are potent inhibitors of TNF-α-induced intercellular adhesion molecule-1 (ICAM-1) expression maltotetraose may be beneficial in the suppression of early atherosclerosis development.
  • In Vitro
    ——
  • In Vivo
    ——
  • Synonyms
    Amylotetraose | Fujioligo 450 | α-14-Tetraglucose
  • Pathway
    Apoptosis
  • Target
    TNF
  • Recptor
    TNF-α
  • Research Area
    ——
  • Indication
    ——

Chemical Information

  • CAS Number
    34612-38-9
  • Formula Weight
    666.58
  • Molecular Formula
    C24H42O21
  • Purity
    >98% (HPLC)
  • Solubility
    In Vitro:?H2O : 125 mg/mL (187.52 mM)
  • SMILES
    OC[C@H]1O[C@H](O[C@@H]2[C@@H](CO)O[C@H](O[C@@H]3[C@@H](CO)O[C@H](O[C@@H]4[C@@H](CO)OC(O)[C@H](O)[C@H]4O)[C@H](O)[C@H]3O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
  • Chemical Name
    ——

Shipping & Storage Information

  • Storage
    (-20℃)
  • Shipping
    With Ice Pack
  • Stability
    ≥ 2 years

Reference

1.Shin S Y Jung J Y Yong Y et al. Inhibition of PDGF-induced migration and TNFα-induced ICAM-1 expression by maltotetraose from bamboo stem extract (BSE) in mouse vascular smooth muscle cells[J]. Molecular Nutrition & Food Research 2016 60(9):2086-2097.
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