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Cat. No.: HY-N14121

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Cladosporide A

Cladosporide A is found in the strain of Cladosporium sp. IFM 49189. Cladosporide A inhibits Aspergillus fumigatus with IC₅₀ of 0.5-4.0 μg/mL, but it has no effect on other filamentous fungi.

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

CAS No.: 310897-84-8
Formula: C₂₅H₄₀O₃
Molecular Weight:388.58

Storage:

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

Data Sheet (268 KB)

Cladosporide A Chemical Structure

CAS No.: 310897-84-8

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Use of MCE Products

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

Biological Activity

Description

Chemical Information

CAS No. 310897-84-8
Molecular Weight 388.58
Formula C₂₅H₄₀O₃
SMILES

C[C@]12C3=C(CC[C@@]1([C@@](CC2)([H])[C@H](C)CO)C)[C@@]4([C@@]([C@](C)([C@H](CC4)O)C=O)([H])CC3)C
Structure Classification
- Terpenoids
- Triterpenes
Initial Source
- Microorganisms
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 (268 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]. T Hosoe, et al. A new pentanorlanostane derivative, cladosporide A, as a characteristic antifungal agent against Aspergillus fumigatus, isolated from Cladosporium sp. Chem Pharm Bull (Tokyo). 2000 Oct;48(10):1422-6. [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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