BioViotica

Eremofortin A

CHF 130.00
In stock
BVT-0433-M0011 mgCHF 130.00
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Product Details
Product Type Chemical
Properties
Formula

C17H22O5

MW 306.4
CAS 62445-06-1
Source/Host Chemicals Isolated from Penicillium roqueforti.
Purity Chemicals ≥98% (HPLC, NMR)
Appearance White solid.
Solubility Soluble in DMSO, methanol, chloroform or dichloromethane.
Identity Determined by 1H-NMR.
Declaration Manufactured by BioViotica.
InChi Key NQRGNSMJSDQOED-FQAGGABLSA-N
Smiles C[C@H]1[C@@H](OC(C)=O)[C@H]2O[C@H]2C2=CC(=O)[C@]3(C[C@]12C)OC3(C)C
Shipping and Handling
Shipping AMBIENT
Short Term Storage +4°C
Long Term Storage -20°C
Use/Stability Stable for at least 2 years after receipt when stored at -20°C.
Store solutions at -20°C in the dark.
Documents
MSDS Download PDF
Product Specification Sheet
Datasheet Download PDF
Description
  • Eremophilane sesquiterpene.
  • Nontoxic secondary metabolite from Penicillium roqueforti.
Product References
  1. In vitro metabolism of penicillium roqueforti toxin (PRT) and a structurally related compound, eremofortin A, by rat liver: M. Cacan, et al.; Toxicology 8, 205 (1977)
  2. Relations between biological properties and chemical structure of PR toxin and some of its metabolites: S. Moreau & Y. Moule; Collection de medicine legale et de toxicology medicale 107, 25 (1978)
  3. Resolution of penicillium roqueforti toxin and eremofortins A, B and C by high-performance liquid chromatography: S. Moreau, et al.; Appl. Environ. Microbiol. 37, 1059 (1979)
  4. Structures and stereochemistry of the sesquiterpenes of penicillium roqueforti, PR toxin and eremofortins A, B, C, D and E: S. Moreau, et al.; Tetrahedron 36, 2989 (1980)
  5. Production of Eremofortins A, B, and C Relative to Formation of PR Toxin by Penicillium roqueforti: S. Moreau, et al.; Appl. Environ. Microbiol. 39, 770 (1980)
  6. Production and characterization of antibody against PR toxin: R.D. Wei & F.S. Chu; J. Food Protection 51, 463 (1988)
  7. Predicting fungal growth: the effect of water activity on Penicillium roqueforti: L. Valik, et al.; Int. J. Food Microbiol. 47, 141 (1999)
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