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Cat. No.: HY-N12181

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Brevianamide R

Brevianamide R (compound 4) is an alkaloid isolated from Aspergillus versicolor on fermented rice.

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

CAS No.: 1259316-09-0
Formula: C₂₂H₂₅N₃O₃
Molecular Weight:379.45

Storage:

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

Data Sheet (274 KB)

Brevianamide R Chemical Structure

CAS No.: 1259316-09-0

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Use of MCE Products

Fluorescent Dye

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

Biological Activity

Description

Brevianamide R (compound 4) is an alkaloid isolated from Aspergillus versicolor on fermented rice^[1].

Chemical Information

CAS No. 1259316-09-0
Molecular Weight 379.45
Formula C₂₂H₂₅N₃O₃
SMILES

COC12N(CCC2)C(/C(NC1=O)=C/C3=C(C(C)(C)C=C)NC4=CC=CC=C34)=O
Structure Classification
- Alkaloids
- Other Alkaloids
Initial Source
- Endogenous metabolite
- Human Gut Microbiota Metabolites
- Microorganisms
Aspergillus versicolor
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 (274 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]. Li G Y, et al. Four new alkaloids, brevianamides O–R, from the fungus Aspergillus versicolor[J]. Helvetica Chimica Acta, 2010, 93(10): 2075-2080.

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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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