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85615

Sphingomyelin

from chicken egg yolk, ≥98.0% (TLC)

Synonym(s):

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

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Size/SKUAvailabilityPrice
50 mg
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CZK 3,310.00
250 mg
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CZK 12,900.00
1 g
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CZK 30,500.00

About This Item

CAS Number:
85187-10-6
UNSPSC Code:
12352211
NACRES:
NA.25
EC Number:
286-097-2
MDL number:
MFCD00132361

CZK 3,310.00

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biological source

chicken egg yolk

Quality Segment

100

assay

≥98.0% (TLC)

form

powder

functional group

phospholipid

lipid type

sphingolipids

shipped in

ambient

storage temp.

−20°C

SMILES string

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

InChI key

LRYZPFWEZHSTHD-HEFFAWAOSA-O

Application


  • 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).

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This Item
S0756L4129810218P
Sphingomyelin from chicken egg yolk, ≥98.0% (TLC)

Sigma-Aldrich

85615

Sphingomyelin

Sphingomyelin from chicken egg yolk, ≥95%

Sigma-Aldrich

S0756

Sphingomyelin

L-α-Lysophosphatidylcholine from egg yolk ≥99%, Type I, powder

Sigma-Aldrich

L4129

L-α-Lysophosphatidylcholine from egg yolk

C6-NBD Sphingomyelin Avanti Research™ - A Croda Brand 810218P, powder

Avanti

810218P

C6-NBD Sphingomyelin

functional group

phospholipid

functional group

phospholipid

functional group

phospholipid

functional group

-

biological source

chicken egg yolk

biological source

chicken egg yolk

biological source

egg yolk

biological source

-

assay

≥98.0% (TLC)

assay

≥95%

assay

≥99%

assay

>99% (TLC)

form

powder

form

powder

form

powder

form

powder

storage temp.

−20°C

storage temp.

−20°C

storage temp.

−20°C

storage temp.

−20°C

shipped in

ambient

shipped in

ambient

shipped in

ambient

shipped in

dry ice

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Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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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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