Ochratoxin B
CAS No. 4825-86-9
Ochratoxin B( —— )
Catalog No. M33065 CAS No. 4825-86-9
Ochratoxin B is produced by a variety of Aspergillus and Penicillium species and is an analog of the mycotoxin Ochratoxin A, which can contaminate agricultural products.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
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Biological Information
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Product NameOchratoxin B
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NoteResearch use only, not for human use.
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Brief DescriptionOchratoxin B is produced by a variety of Aspergillus and Penicillium species and is an analog of the mycotoxin Ochratoxin A, which can contaminate agricultural products.
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DescriptionOchratoxin B, a secondary metabolite of Aspergillus ochraceus, is the nonchlorinated analogue of the mycotoxin Ochratoxin A. Ochratoxin B has been shown to reduce the toxic effects of Ochratoxin A, and it is one of the most potent renal carcinogens in rodents.
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In Vitro——
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In Vivo——
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Synonyms——
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PathwayProteasome/Ubiquitin
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TargetEndogenous Metabolite
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RecptorEndogenous Metabolite
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Research Area——
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Indication——
Chemical Information
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CAS Number4825-86-9
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Formula Weight369.37
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Molecular FormulaC20H19NO6
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Purity>98% (HPLC)
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Solubility——
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SMILESOC1=C2C(=CC=C1C(N[C@@H](CC3=CC=CC=C3)C(O)=O)=O)C[C@@H](C)OC2=O
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Chemical Name——
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
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3-Methylhistidine belongs to the class of organic compounds known as histidine and derivatives. Histidine and derivatives are compounds containing cysteine or a derivative thereof resulting from reaction of cysteine at the amino group or the carboxy group or from the replacement of any hydrogen of glycine by a heteroatom.
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1,3-Dihydroxyacetone
1,3-Dihydroxyacetone is the main active ingredient in sunscreen tanning skin care preparations, an important precursor for the synthesis of a variety of fine chemicals, and a food additive that can be produced on an industrial scale by microbial fermentation on Gluconobacter oxydans.
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D-(-)-Tagatose
D-Tagatose a rare natural hexoketose is an isomer of d-galactose. D-Tagatose occurs naturally in Sterculia setigera gum and it is also found in small quantities in various foods such as sterilized and powdered cow's milk hot cocoa and a variety of cheeses yogurts and other dairy products.
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