Roquefortine C CAS: 58735-64-1
MF: C22H23N5O2
MW: 389.5
A potent neurotoxin produced most notably by Penicillium species.

Roquefortine C (CAS 58735-64-1)

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Application Roquefortine C is a potent neurotoxin produced most notably by Penicillium species
CAS 등록번호: 58735-64-1
순도: >99%
분자량: 389.5
분자식: C22H23N5O2
연구용으로만 사용가능합니다. 진단이나 치료용으로 사용불가합니다.
* 참조분석증명서대량의 측정 데이터(함수량포함).
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Roquefortine C is a mycotoxin produced by Penicillium roqueforti and P. crustosum. This compound has been noted to cause serious toxic effects in cell lines. In some experiments, Roquefortine C has been used as a biomarker for penitrem A intoxication. Studies suggest that G protein-mediated signaling is a key component of Roquefortine C production by Penicillium roqueforti. Further experiments report that Roquefortine C is potentially a neurotoxic compound that activates and inhibits detoxification enzymes Mdr (P-glycoprotein, P-gp) and CYP (cytochrome P450-3A), respectively.


References

1. Keblys, M., et al. 2004. Mycopathologia. 158: 317-324. PMID: 15702270
2. Bünger, J., et al. 2004. Toxicology. 202: 199-211. PMID: 15337583
3. Aninat, C., et al. 2005. Food Addit Contam. 22: 361-368. PMID: 16019806
4. García-Rico, R.O., et al. 2009. Int. Microbiol. 12: 123-129. PMID: 19784932
5. Tiwary, A.K., et al. 2009. J. Vet. Diagn. Invest. 21: 237-239. PMID: 19286504

Physical State :
Solid
에서 유래된 :
Unidentified fungus
용해도 :
Soluble in 100% ethanol, methanol (10 mg/ml), DMSO (10 mg/ml), DMF, and water (poor).
저장 :
Store at -20° C
녹는점 :
303.10° C (Predicted)
비등점 :
768.27° C at 760 mmHg (Predicted)
밀도 :
1.37 g/cm3 (Predicted)
굴절률 :
n20D 1.69 (Predicted)
연구용으로만 사용가능합니다. 진단이나 치료용으로 사용불가합니다.
WGK Germany :
3
RTECS :
UQ4730500
PubChem CID :
MDL Number :
MFCD22416530
SMILES :
CC(C)(C=C)[[email protected]@]12C[[email protected]]3C(=O)N/C(=C\\C4=CN=CN4)/C(=O)N3[[email protected]@H]1NC5=CC=CC=C25

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Roquefortine C (CAS 58735-64-1)  논문정보

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PMID: # 29270163  Torrent, C.|Gil-Durán, C.|Rojas-Aedo, JF.|Medina, E.|Vaca, I.|Castro, P.|García-Rico, RO.|Cotoras, M.|Mendoza, L.|Levicán, G.|Chávez, R.| et al. 2017. Front Microbiol. 8: 2424.

PMID: # 25580944  Cakmakci, S. et al. 2015. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 32: 245-9.

PMID: # 23127715  Cakmakci, S. et al. 2012. Journal of food protection. 75: 2045-9.

PMID: # 15958659  Rand, TG. et al. 2005. Toxicol. Sci. 87: 213-222.

PMID: # 31963130  Foods.

PMID: # 32872457  Toxins (Basel).

PMID: # 33178725  Front Vet Sci. 528990.

PMID: # 2730153  Frisvad, JC. et al. 1989 May-Jun. Arch. Environ. Contam. Toxicol. 18: 331-335.

PMID: # 31297282  Saf Health Work. 196-204.

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