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Cat. No.: HY-N14493

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Kitamycin A

Kitamycin A is originally isolated from Strptomyces sp. K385. Kitamycin A can inhibit the activity of plant growth.

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

CAS No.: 225939-28-6
Formula: C₂₃H₃₂N₂O₈
Molecular Weight:464.51

Storage:

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

Data Sheet (265 KB)

Kitamycin A Chemical Structure

CAS No.: 225939-28-6

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Top Publications Citing

Use of MCE Products

Fluorescent Dye

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

Biological Activity

Description

Kitamycin A is originally isolated from Strptomyces sp. K385. Kitamycin A can inhibit the activity of plant growth^[1].

Chemical Information

CAS No. 225939-28-6
Molecular Weight 464.51
Formula C₂₃H₃₂N₂O₈
SMILES

O=C(C1=C(C(NC=O)=CC=C1)O)N[C@H]2[C@H](OC([C@@H]([C@H]([C@@H](OC2=O)C)O)CCCCCC)=O)C
Structure Classification
- Others
Initial Source
- Microorganisms
strain 200-09
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 (265 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]. Fan Wang, et al. Kitamycin C, a new antimycin-type antibiotic from Streptomyces antibioticus strain 200-09. Nat Prod Res. 2017 Aug;31(15):1819-1824. [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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