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Cat. No.: HY-N14489

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Neocopiamycin A

Neocopiamycin A is broad-spectrum resistant to Gram-positive bacteria, yeast and filamentous fungi.

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

CAS No.: 89989-28-6
Formula: C₅₃H₉₃N₃O₁₇
Molecular Weight:1044.32

Storage:

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

Data Sheet (264 KB)

Neocopiamycin A Chemical Structure

CAS No.: 89989-28-6

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Use of MCE Products

Fluorescent Dye

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

Biological Activity

Description

Neocopiamycin A is broad-spectrum resistant to Gram-positive bacteria, yeast and filamentous fungi^[1].

Chemical Information

CAS No. 89989-28-6
Molecular Weight 1044.32
Formula C₅₃H₉₃N₃O₁₇
SMILES

O=C(CC(OC1CC(CC(C(C(/C=C/C(C(C(CC(CCC/C=C/CCCNC(N)=N)C)C)OC(/C=C/C(C(CC(C(C(CCC(C(CC2(OC(C1)CC(C2O)O)O)O)C)O)C)O)O)C)=O)C)O)C)O)O)=O)O
Structure Classification
- Others
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 (264 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 Arai, et al. Isolation of neocopiamycin A from Streptomyces hygroscopicus var. crystallogenes, the copiamycin source. J Antibiot (Tokyo). 1984 Feb;37(2):103-9. [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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