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85615

Sigma-Aldrich

Sphingomyelin

from chicken egg yolk, ≥98.0% (TLC)

Sinonimo/i:

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

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50 MG
128,00 €
250 MG
489,00 €
1 G
1.230,00 €

128,00 €

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Cambia visualizzazione
50 MG
128,00 €
250 MG
489,00 €
1 G
1.230,00 €

About This Item

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

128,00 €

Per informazioni sulla disponibilità, contatta il Servizio Clienti.
Richiedi un ordine bulk

Origine biologica

chicken egg yolk

Livello qualitativo

100

Saggio

≥98.0% (TLC)

Stato

powder

Gruppo funzionale

phospholipid

Tipo di lipide

sphingolipids

Condizioni di spedizione

ambient

Temperatura di conservazione

−20°C

Stringa SMILE

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
LRYZPFWEZHSTHD-HEFFAWAOSA-O

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Applicazioni


  • 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).

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)

Scegli una delle versioni più recenti:

Certificati d'analisi (COA)

Lot/Batch Number
BCCM4364
BCCL5087
BCCK6450
BCCJ9977
BCCH8515

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Protocolli

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%

Domande

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

    1 risposta

    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.

      Utile?

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