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85615

Sigma-Aldrich

Sphingomyelin

from chicken egg yolk, ≥98.0% (TLC)

Sinônimo(s):

N-Acyl-4-sphingenyl-1-O-phosphorylcholine, N-Acyl-D-sphingosine-1-phosphocholine

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50 MG
R$ 1.112,00
250 MG
R$ 4.028,00
1 G
R$ 10.663,00

About This Item

Número CAS:
85187-10-6
Número CE:
286-097-2
Número MDL:
MFCD00132361
Código UNSPSC:
12352211
NACRES:
NA.25

R$ 1.112,00

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fonte biológica

chicken egg yolk

Nível de qualidade

100

Ensaio

≥98.0% (TLC)

Formulário

powder

grupo funcional

phospholipid

tipo de lipídio

sphingolipids

Condições de expedição

ambient

temperatura de armazenamento

−20°C

cadeia de caracteres SMILES

CCCCCCCCCCCCC/C=C/[C@H]([C@@H](NC=O)COP(O)(OCC[N+](C)(C)C)=O)O

InChI

1S/C24H49N2O6P/c1-5-6-7-8-9-10-11-12-13-14-15-16-17-18-24(28)23(25-22-27)21-32-33(29,30)31-20-19-26(2,3)4/h17-18,22-24,28H,5-16,19-21H2,1-4H3,(H-,25,27,29,30)/p+1/b18-17+/t23-,24+/m0/s1

chave InChI

LRYZPFWEZHSTHD-HEFFAWAOSA-O

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Aplicação


  • Distinctive Lipid Characteristics of Colorectal Cancer Revealed through Non-targeted Lipidomics Analysis of Tongue Coating.: This research demonstrates the innovative use of sphingomyelin analysis to identify biomarkers for colorectal cancer via non-invasive methods. The study emphasizes the potential of lipidomics in cancer diagnostics, highlighting sphingomyelin′s crucial role in developing personalized medicine strategies (Chen Q et al., 2024).

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Equipamento de proteção individual

Eyeshields, Gloves, type N95 (US)

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Certificados de análise (COA)

Lot/Batch Number
BCCM4364
BCCL5087
BCCK6450
BCCJ9977
BCCH8515

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Protocolos

LC/MS Analysis of Phospholipids in Milk on Asc

(soybean), ≥97%; L-α-Phosphatidylethanolamine from egg yolk, Type III, ≥97% (TLC), lyophilized powder; L-α-Phosphatidylcholine, from egg yolk, Type XVI-E, ≥99% (TLC), lyophilized powder; Sphingomyelin, from chicken egg yolk, ≥95%

Questions

  1. Dear, I would like to know the molecular weight of this product (Sphingomyelin from egg yolk - 85615). Thank you very much!

    1 answer

    1. Sphingomyelin consists generally of a sphingosine base with an 18-carbon chain and a double bond at position 4, attached to a phosphorylcholine fatty acid. The fatty acid chains are generally long, and, saturated or monounsaturated but can vary. There is no exact structure or molecular weight for this product. In egg SM, the dominant fatty acid is 16:0 (66%) followed by 18:0 (10%); see:

      Ramstedt, B., P. Leppimaki, M. Axberg, and P. Slotte. 1999. Analysis of natural and synthetic sphingomyelins using high-performance thin-layer chromatography. Eur. J. Biochem. 266:997–1002.

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