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Galanin (1-13)-Spantide I
CAS No. 143868-20-6
Galanin (1-13)-Spantide I( ——— )
Catalog No. M40199 CAS No. 143868-20-6
Galanin (1-13)-spantide I is a chimeric peptide composed of the N-terminal fragment of galanin (amino acids 1-13) and spantide, a known substance P receptor antagonist. Galanin (1-13)-spantide I has a high affinity for spinal galanin receptor (Kd=1.16 nM). Galanin (1-13)-spantide I can be used to study the effects of galanin on feeding behavior.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
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Biological Information
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Product NameGalanin (1-13)-Spantide I
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NoteResearch use only, not for human use.
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Brief DescriptionGalanin (1-13)-spantide I is a chimeric peptide composed of the N-terminal fragment of galanin (amino acids 1-13) and spantide, a known substance P receptor antagonist. Galanin (1-13)-spantide I has a high affinity for spinal galanin receptor (Kd=1.16 nM). Galanin (1-13)-spantide I can be used to study the effects of galanin on feeding behavior.
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DescriptionGalanin (1-13)-spantide I is a chimeric peptide composed of the N-terminal fragment of galanin (amino acids 1-13) and spantide, a known substance P receptor antagonist.
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In Vitro———
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In Vivo———
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Synonyms———
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PathwayOthers
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TargetOther Targets
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Recptor———
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Research Area———
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Indication———
Chemical Information
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CAS Number143868-20-6
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Formula Weight2828.34
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Molecular FormulaC138H199N35O30
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Purity>98% (HPLC)
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Solubility———
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SMILES———
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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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8-Hydroxygenistein
8-Hydroxygenistein (8-OHG) is an antioxidant that can effectively scavenge nitric oxide (NO) and superoxide anion (O??). 8-Hydroxygenistein belongs to ortho-dihydroxy isoflavones (ODI) and is abundantly present in dark soy sauce and light soy sauce. Its antioxidant activity is stronger than that of its parent compound genistein. The content of 8-Hydroxygenistein is positively correlated with the antioxidant capacity of soy sauce (r = 0.959), and it remains highly stable even after being heated in boiling water for 60 minutes. During the brewing and storage of soy sauce, 8-Hydroxygenistein effectively prevents oxidative damage, making it promising for use in food antioxidant research.
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4-CPPC
4-CPPC is an inhibitor of macrophage migration inhibitory factor-2 (MIF-2; IC50= 27 μM).
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Schisantherin A
Schisantherin A is a dibenzocyclooctadiene lignan isolated from the fruit of Schisandra sphenanthera, has been used as an antitussive, tonic, and sedative agent.
