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85615

Sigma-Aldrich

Sphingomyelin

from chicken egg yolk, ≥98.0% (TLC)

Sinónimos:

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

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About This Item

Número de CAS:
85187-10-6
Número CE:
286-097-2
Número MDL:
MFCD00132361
Código UNSPSC:
12352211
NACRES:
NA.25
El producto 85615 no se vende actualmente en su país Póngase en contacto con el Servicio técnico

origen biológico

chicken egg yolk

Nivel de calidad

100

Ensayo

≥98.0% (TLC)

Formulario

powder

grupo funcional

phospholipid

tipo de lípido

sphingolipids

Condiciones de envío

ambient

temp. de almacenamiento

−20°C

cadena 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

Clave InChI

LRYZPFWEZHSTHD-HEFFAWAOSA-O

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Aplicación


  • 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 clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 3

Punto de inflamabilidad (°F)

Not applicable

Punto de inflamabilidad (°C)

Not applicable

Equipo de protección personal

Eyeshields, Gloves, type N95 (US)

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Certificados de análisis (COA)

Lot/Batch Number
BCCM4364
BCCL5087
BCCK6450
BCCJ9977
BCCH8515

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Xing-Yue Dong et al.
Aging cell, 20(8), e13430-e13430 (2021-07-20)
Dental pulp stem cells (DPSCs) play a vital role in tooth restoration, regeneration, and homeostasis. The link between DPSC senescence and tooth aging has been well-recognized. ROR2 plays an important role in aging-related gene expression. However, the expression and function
Beibei Duan et al.
Molecules (Basel, Switzerland), 26(6) (2021-04-04)
Fat globule size and phospholipid (PL) content in human milk (HM) were investigated. HM was classified into three groups depending on fat content (A < B < C). PL content (mg/100 g HM) was significantly higher in the C group
Kristine Blans et al.
Journal of extracellular vesicles, 6(1), 1294340-1294340 (2017-04-08)
Studies have suggested that nanoscale extracellular vesicles (EV) in human and bovine milk carry immune modulatory properties which could provide beneficial health effects to infants. In order to assess the possible health effects of milk EV, it is essential to
Werner E G Müller et al.
Biomaterials science, 9(18), 6052-6063 (2021-07-01)
Conventional face masks to prevent SARS-CoV-2 transmission are mostly based on a passive filtration principle. Ideally, anti-COVID-19 masks should protect the carrier not only by size exclusion of virus aerosol particles, but also be able to capture and destroy or
Nils Möller et al.
PloS one, 15(5), e0233854-e0233854 (2020-05-30)
Alpha-toxin (Hla) is a major virulence factor of Staphylococcus aureus (S. aureus) and plays an important role in S. aureus-induced pneumonia. It binds as a monomer to the cell surface of eukaryotic host cells and forms heptameric transmembrane pores. Sensitivities

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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