865285-47-8
Chemical Structure
KKL-40
- CAS No.: 865285-47-8
- Formula:C16H9F4N3O2
- Molecular Weight:351.26
IUPAC Name: N-(5-(4-fluorophenyl)-1,3,4-oxadiazol-2-yl)-3-(trifluoromethyl)benzamide
InChIKey: AFCDUJHJWVOHTF-UHFFFAOYSA-N
SMILES: O=C(NC1=NN=C(C2=CC=C(F)C=C2)O1)C3=CC=CC(C(F)(F)F)=C3
Biological Activity: KKL-40 is a small molecule inhibitor that targets the trans-transcription process and is effective against methicillin-sensitive and -resistant Staphylococcus aureus (S. aureus) as well as other Gram-positive pathogens including vancomycin-resistant Enterococcus faecium, Bacillus subtilis, and Streptococcus pyogenes. KKL-40 synergizes with the human antimicrobial peptide LL-37 to inhibit S. aureus, but does not synergize with other antibiotics such as daptomycin, kanamycin, or erythromycin. Trans-transcription is an extreme form of recoding, and KKL-40 inhibits trans-transcription but is nontoxic to HeLa cells[1].
| Cat. No. | Product Name | Purity | Description | Pricing | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
KKL-40 | 95.70% | KKL-40 is a small molecule inhibitor that targets the trans-transcription process and is effective against methicillin-sensitive and -resistant Staphylococcus aureus (S. aureus) as well as other Gram-positive pathogens including vancomycin-resistant Enterococcus faecium, Bacillus subtilis, and Streptococcus pyogenes. KKL-40 synergizes with the human antimicrobial peptide LL-37 to inhibit S. aureus, but does not synergize with other antibiotics such as daptomycin, kanamycin, or erythromycin. Trans-transcription is an extreme form of recoding, and KKL-40 inhibits trans-transcription but is nontoxic to HeLa cells. | ||||||||||||||||||||
|
loading...
/
|
|||||||||||||||||||||||
|
|
KKL-40 (Standard) | ≥98% | Fructose (Standard) is the analytical standard of Fructose. This product is intended for research and analytical applications. Fructose is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. | ||||||||||||||||||||
|
loading...
/
|
|||||||||||||||||||||||
Keywords
