Oleic Acid CAS: 112-80-1
MF: C18H34O2
MW: 282.46
An anti-proliferative agent and activator of PKC and CaMKII.

Oleic Acid (CAS 112-80-1)

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同义词: cis-9-Octadecenoic acid;Elainic acid
应用; An anti-proliferative agent and activator of PKC and CaMKII
CAS号码: 112-80-1
纯度: ≥99%
分子量: 282.46
分子式: C18H34O2
* 参考分析证明 大量特定数据 (包括水 含量).
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Oleic Acid, a monounsaturated fatty acid originally derived from Olea europaea, has been shown to be an anti-proliferative agent. This compound has also been reported to promote neuronal differentiation in murine cell cultures. Mechanistic studies suggest that these Oleic Acid effects are mediated by PPARβ. Furthermore, Oleic Acid has demonstrated the ability to stimulate an increase in secretion of collagen I, TGF-β secretion, and extracellular signal-regulated kinase1/2. Oleic Acid is an activator of PKC and CaMKII.


参考文献

1. Díaz-Guerra, M.J., et al. 1991. J. Biol. Chem. 266: 23568-23576. PMID: 1748635
2. Waterman, E., et al. 2007. Altern Med Rev. 12: 331-342. PMID: 18069902
3. Di Loreto, S., et al. 2007. J. Cell. Physiol. 211: 837-847. PMID: 17390299
4. Mishra, R., et al. 2008. Arterioscler. Thromb. Vasc. Biol. 28: 541-547. PMID: 18096831

外观 :
Oil
物理状态 :
Liquid
溶解度 :
Soluble in ethanol (>25 mg/ml), ether, acetone, chloroform, DMF (100 mg/ml), DMSO (100 mg/ml), and PBS (pH 7.2) (<100 µg/ml).
保存 :
Store at -20° C
熔点 :
13-14° C (lit.)
沸点 :
194-195° C (lit.) at 1.2 mmHg
密度 :
0.89 g/mL at 25° C
折射率 :
n20D 1.46
IC50 :
DNA topoisomerase I: IC50 = 31000 nm (human); Fatty acid binding protein adipocyte: IC50 = 26100 nm (human)
Ki 数据 :
Fatty acid-binding protein, liver: Ki= 180 nm (Rattus norvegicus); Fatty acid binding protein adipocyte: Ki= 185 nm (human); Fatty acid binding protein epidermal: Ki= 248 nm (human)
pK值 :
pKa: 4.78
仅供科研使用。不可用于诊断或治疗。
德国水公害等级 :
1
RTECS :
RG2275000
PubChem CID :
445639
默克索引 :
14: 6828
MDL 号码 :
MFCD00064242
EC号码 :
204-007-1
Beilstein 注册 :
1726542
SMILES :
CCCCCCCC/C=C\\CCCCCCCC(=O)O

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PMID: # 28819452  Chen, L. et al. 2017. Theranostics. 7: 2634-2648.

PMID: # 19808663  Kansanen, E. et al. 2009. J. Biol. Chem. 284: 33233-33241.

PMID: # 32157714  J. Food Biochem. e13177.

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