6-Sialyllactose Sodium Salt

CAS No. 157574-76-0

6-Sialyllactose Sodium Salt( —— )

Catalog No. M34937 CAS No. 157574-76-0

6'-Sialyllactose Sodium Salt (6'-N-Acetylneuraminyl-D-lactose sodium salt), an oligosaccharide present in breast milk, is protective against LPS-induced ALI and attenuates LPS-induced lung injury by inhibiting the STAT1 and NF-κB signaling pathways. Diquat dibromide

Purity : >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
Size Price / USD Stock Quantity
5MG 33 In Stock
10MG 57 In Stock
25MG 117 In Stock
100MG Get Quote In Stock
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Biological Information

  • Product Name
    6-Sialyllactose Sodium Salt
  • Note
    Research use only, not for human use.
  • Brief Description
    6'-Sialyllactose Sodium Salt (6'-N-Acetylneuraminyl-D-lactose sodium salt), an oligosaccharide present in breast milk, is protective against LPS-induced ALI and attenuates LPS-induced lung injury by inhibiting the STAT1 and NF-κB signaling pathways. Diquat dibromide
  • Description
    6'-Sialyllactose (sodium), a predominant milk oligosaccharide, reduces the internalisation of Pseudomonas aeruginosa in human pneumocytes.
  • In Vitro
    ——
  • In Vivo
    ——
  • Synonyms
    ——
  • Pathway
    GPCR/G Protein
  • Target
    Antibacterial
  • Recptor
    Antibacterial
  • Research Area
    ——
  • Indication
    ——

Chemical Information

  • CAS Number
    157574-76-0
  • Formula Weight
    655.53
  • Molecular Formula
    C23H38NNaO19
  • Purity
    >98% (HPLC)
  • Solubility
    In Vitro:?H2O : 125 mg/mL (190.69 mM; Ultrasonic)
  • SMILES
    [Na+].CC(=O)N[C@@H]1[C@@H](O)C[C@@](OC[C@H]2O[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)[C@H](O)[C@@H](O)[C@H]2O)(O[C@H]1[C@H](O)[C@H](O)CO)C([O-])=O
  • Chemical Name
    ——

Shipping & Storage Information

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

Reference

1. MariarosariaMarotta, et al. The predominant milk oligosaccharide 6′-sialyllactose reduces the internalisation of Pseudomonas aeruginosa in human pneumocytes. Journal of Functional Foods Volume 6, January 2014, Pages 367-373.
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