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United States

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Cat. No.: HY-125666

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Agistatin B

Agistatin B, isolated from fungus, is a mycotoxin. Agistatin B inhibits cholesterol synthesis.

For research use only. We do not sell to patients.

CAS No.: 144096-46-8
Formula: C₁₁H₁₈O₄
Molecular Weight:214.26

Storage:

Please store the product under the recommended conditions in the Certificate of Analysis.

Data Sheet (272 KB)

Agistatin B Chemical Structure

CAS No.: 144096-46-8

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Use of MCE Products

Fluorescent Dye

Strong Fluorescence Signal / Multi-Disciplinary Applications / High Fluorescence Specificity

Biological Activity

Description

Agistatin B, isolated from fungus, is a mycotoxin. Agistatin B inhibits cholesterol synthesis^[1].

Chemical Information

CAS No. 144096-46-8
Molecular Weight 214.26
Formula C₁₁H₁₈O₄
SMILES

O[C@H]1C[C@](O2)([H])O[C@]3([H])[C@@]1(O)[C@@]2([H])[C@H](CC)CC3
Structure Classification
- Others
Initial Source
- Microorganisms
fungus
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Please store the product under the recommended conditions in the Certificate of Analysis.

Purity & Documentation

Select Batch:

Purity: 99.98%

Assay: 99.98%

ee.: 99.98%

Data Sheet (272 KB)
COA (2659 KB)
Elemental Analysis Report (2659 KB)
HNMR (2659 KB)
CNMR (2659 KB)
RP-HPLC (2659 KB)
NP-HPLC (2659 KB)
MS (2659 KB)
LCMS (2659 KB)
IR (2659 KB)
GC (2659 KB)
OR (2659 KB)
SDS-PAGE (2659 KB)
SEC-HPLC (2659 KB)
Other Report (2659 KB)
Handling Instructions (2659 KB)

References

[1]. Alexandra Malachova, et al. Optimization and validation of a quantitative liquid chromatography-tandem mass spectrometric method covering 295 bacterial and fungal metabolites including all regulated mycotoxins in four model food matrices. J Chromatogr A [Content Brief]

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Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

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