SMB00908
4-Hydroxy-4-methyl-2-oxoglutaric acid dipotassium salt
95-105% (titration)
Synonym(s):
4-Hydroxy-4-methyl-2-oxoglutaric acid dipotassium salt, Parapyruvate
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About This Item
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Assay
95-105% (titration)
form
powder
color
white to beige
solubility
water: soluble 10 mg/mL
General description
Parapyruvate, also known as 4-hydroxy-4-methyl-2-oxoglutarate (HMOG), is a compound formed through the polymerization of two molecules of pyruvate via aldol condensation. It is closely related to α-ketoglutarate and is believed to act as a competitive inhibitor of the α-Ketoglutarate dehydrogenase complex (KGDHC) to form succinyl coenzyme A, impacting fibroblast senescence. A decrease in KGDHC activity is also associated with neurodegenerative disorders such as Alzheimer′s and Parkinson′s diseases. The precise mechanism of parapyruvate′s inhibition of KGDHC is complex, but it interferes with the activity of this rate-limiting enzyme in the tricarboxylic acid (TCA) cycle, ultimately affecting mitochondrial function. KGDHC is crucial for oxidative decarboxylation within the TCA cycle. Parapyruvate′s potential to inhibit KGDHC paves the way for research in cell biology and biochemistry, covering cell senescence, mitochondrial dysfunction, metabolic regulation, and aging-related diseases.
Application
Parapyruvate can be used
- to study mitochondrial metabolomics
- to study age related disorders (Alzheimer′s and Parkinson′s research)
Biochem/physiol Actions
Parapyruvate is formed via an adol condensation reaction of pyruvate
Features and Benefits
High quality compound suitable for multiple research applications
Other Notes
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Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
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Using Taguchi Method to Determine the Optimum Conditions for Synthesizing Parapyruvate
Lee et al.
Molecules (Basel), 27, 1870-1870 (2022)
Parapyruvate, an Impurity in Pyruvate Supplements, Induces Senescence in Human Fibroblastic Hs68 Cells via Inhibition of the ?-Ketoglutarate Dehydrogenase Complex
Chang SC et al.
Journal of Agricultural and Food Chemistry, 66, 7504-7513 (2018)
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