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841118P

Avanti

Egg Trans PE

L-α-phosphatidylethanolamine, transphosphatidylated (Egg, Chicken), powder

Synonym(s):

L-a-Phosphatidylethanolamine Transphosphatidylated (prepared from Egg PC)

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About This Item

CAS Number:
383907-63-9
UNSPSC Code:
12352211
NACRES:
NA.25

assay

>99% (TLC)

form

powder

packaging

pkg of 1 × 25 mg (841118P-25mg)

manufacturer/tradename

Avanti Research™ - A Croda Brand 841118P

lipid type

phosphoglycerides

shipped in

dry ice

storage temp.

−20°C

SMILES string

[H][C@@](COP([O-])(OCC[NH3+])=O)(OC(CCCCCCC/C=C\CCCCCCCC)=O)COC(CCCCCCCCCCCCCCC)=O

General description

Phosphatidylethanolamine (PE) is a phospholipid found in all living organisms. The phosphatidylethanolamine (PE) headgroup is a zwitterion, with a negatively charged phosphate group and positively charged free amine group. The egg yolk contains high levels of unsaturated PE which accounts to 83.10%.

Application

Egg Trans PE is suitable for use:
  • in the preparation of zwitterionic liposome for binding assay
  • as a component in optimized theranostic nanoemulsion (NE) formulations
  • in the preparation of large unilamellar vesicles (LUVs) for detecting the leakage of intraliposomal carboxyfluorescein caused by anthraquinones

Biochem/physiol Actions

Phosphatidylethanolamine (PE) along with other phospholipids forms the backbone of biological membranes. PE is known to regulate autophagy. The autophagic membranes possesses PE with high degree of unsaturation. Egg yolk PE has high radical scavenging activity owing to antioxidant potential.

Packaging

5 mL Clear Glass Sealed Ampule (841118P-25mg)

Legal Information

Avanti Research is a trademark of Avanti Polar Lipids, LLC

Storage Class

11 - Combustible Solids

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The Membranes of Cells, 22(3) (2016)
Egg Yolk Phosphatidylethanolamine: Extraction Optimization, Antioxidative Activity, and Molecular Structure Profiling
Sun N, et al.
Journal of Food Science, 84(5), 1002-1011 (2019)
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