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Cat. No.: HY-N17297

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Leotiomycene C

Leotiomycene C is an isoprenylated bisresorcinol natural product present in the freshwater fungus Helotiales sp. Leotiomycene C inhibits the quorum sensing system of methicillin (HY-121544)-resistant Staphylococcus aureus (MRSA), with an IC₅₀ of 6.3-12.5 μM. Leotiomycene C is applicable to research related to MRSA infections.

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

CAS No.: 2293113-73-0
Formula: C₁₉H₂₀O₃
Molecular Weight:296.36

Storage:

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

Data Sheet (269 KB)

Leotiomycene C Chemical Structure

CAS No.: 2293113-73-0

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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

Chemical Information

CAS No. 2293113-73-0
Molecular Weight 296.36
Formula C₁₉H₂₀O₃
SMILES

OC1=C2C(/C=C(C)\C)C3=C(O)C=C(C)C=C3OC2=CC(C)=C1
Structure Classification
- Phenols
- Polyphenols
Initial Source
- Microorganisms
Helotiales 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 (269 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]. Paguigan ND, et al. Prenylated Diresorcinols Inhibit Bacterial Quorum Sensing. J Nat Prod. 2019;82(3):550-558. [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.