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
| Size | Price / USD | Stock | Quantity |
| 2MG | 237 | Get Quote |
|
| 500MG | Get Quote | Get Quote |
|
| 1G | Get Quote | Get Quote |
|
Biological Information
-
Product NameOchratoxin B
-
NoteResearch use only, not for human use.
-
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.
-
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.
-
In Vitro——
-
In Vivo——
-
Synonyms——
-
PathwayProteasome/Ubiquitin
-
TargetEndogenous Metabolite
-
RecptorEndogenous Metabolite
-
Research Area——
-
Indication——
Chemical Information
-
CAS Number4825-86-9
-
Formula Weight369.37
-
Molecular FormulaC20H19NO6
-
Purity>98% (HPLC)
-
Solubility——
-
SMILESOC1=C2C(=CC=C1C(N[C@@H](CC3=CC=CC=C3)C(O)=O)=O)C[C@@H](C)OC2=O
-
Chemical Name——
Shipping & Storage Information
-
Storage(-20℃)
-
ShippingWith Ice Pack
-
Stability≥ 2 years
Reference
1. Mally A, et al. Biotransformation and nephrotoxicity of ochratoxin B in rats. Toxicol Appl Pharmacol. 2005 Aug 1;206(1):43-53.?
molnova catalog
related products
-
Oxaloacetic acid
Oxaloacetic acid also known as oxosuccinic acid or oxalacetic acid is a four-carbon dicarboxylic acid appearing as an intermediate of the citric acid cycle.
-
Indole-3-carboxylic ...
Indole-3-carboxylic acid is a normal urinary indolic tryptophan metabolite .
-
γ-Glu-Phe
γ-Glu-Phe (γ-Glutamylphenylalanine) is a γ-3 glutamyl dipeptide found in sourdough.it is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth.
Cart
sales@molnova.com