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Cat. No.: HY-N14927

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Phepropeptin A

Phepropeptin A, a microbial secondary metabolite, is a proteasome inhibitor with an IC₅₀ of 21 μg/mL.

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

CAS No.: 396729-23-0
Formula: C₃₇H₅₈N₆O₆
Molecular Weight:682.89

Storage:

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

Data Sheet (274 KB)

Phepropeptin A Chemical Structure

CAS No.: 396729-23-0

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Use of MCE Products

Fluorescent Dye

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

Biological Activity

Description

Phepropeptin A, a microbial secondary metabolite, is a proteasome inhibitor with an IC₅₀ of 21 μg/mL^[1].

Chemical Information

CAS No. 396729-23-0
Molecular Weight 682.89
Formula C₃₇H₅₈N₆O₆
SMILES

O=C1N2[C@](CCC2)([H])C(N[C@H](C(N[C@@H](C(N[C@H](C(N[C@H](C(N[C@@H]1CC3=CC=CC=C3)=O)CC(C)C)=O)C(C)C)=O)CC(C)C)=O)CC(C)C)=O
Structure Classification
- Others
Initial Source
- Microorganisms
Streptomyces sp
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]. Sekizawa R, et al. Isolation and structural determination of phepropeptins A, B, C, and D, new proteasome inhibitors, produced by Streptomyces sp. J Antibiot (Tokyo). 2001 Nov;54(11):874-81. [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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