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BAZ1A-IN-1
CAS No. 941521-45-5
BAZ1A-IN-1 ( —— )
Catalog No. M28757 CAS No. 941521-45-5
BAZ1A-IN-1 is a potent BAZ1A inhibitor with the KD value of 0.52 μM for the BAZ1A bromodomain. BAZ1A-IN-1 shows good anti-survival activity against cancer cell lines with high BAZ1A expression, but weak or no activity against cancer cells with low BAZ1A expression.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 5MG | 222 | Get Quote |
|
| 10MG | 335 | Get Quote |
|
| 25MG | 566 | Get Quote |
|
| 50MG | 806 | Get Quote |
|
| 100MG | 1098 | Get Quote |
|
| 500MG | 2205 | Get Quote |
|
| 1G | Get Quote | Get Quote |
|
Biological Information
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Product NameBAZ1A-IN-1
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NoteResearch use only, not for human use.
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Brief DescriptionBAZ1A-IN-1 is a potent BAZ1A inhibitor with the KD value of 0.52 μM for the BAZ1A bromodomain. BAZ1A-IN-1 shows good anti-survival activity against cancer cell lines with high BAZ1A expression, but weak or no activity against cancer cells with low BAZ1A expression.
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DescriptionBAZ1A-IN-1 is a potent BAZ1A inhibitor with the KD value of 0.52 μM for the BAZ1A bromodomain. BAZ1A-IN-1 shows good anti-survival activity against cancer cell lines with high BAZ1A expression, but weak or no activity against cancer cells with low BAZ1A expression.(In Vitro):Administration of BAZ1A-IN-1 (0.015-100?μM; 96 hours) exhibits good anti-viability activity against all the four cancer cell lines that have a high expression level of BAZ1A, with IC50 values of 5.08 μM, 4.29 μM, 10.65 μM, and 7.70 μM for THP-1, ZR-75-30, BT474, and H1975 cells, respectively.
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Synonyms——
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PathwayChromatin/Epigenetic
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TargetEpigenetic Reader Domain
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Recptor——
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Research Area——
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Indication——
Chemical Information
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CAS Number941521-45-5
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Formula Weight680.7
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Molecular FormulaC32H24N8O6S2
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Purity>98% (HPLC)
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Solubility——
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SMILES[O-][N+](c1cccc(NC(Nc2nc(-c3ccccc3)cs2)=O)c1)=O[O-][N+](c1cccc(NC(Nc2nc(-c3ccccc3)cs2)=O)c1)=O
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Chemical Name——
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
1.M Y Jung, et al. Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. J Agric Food Chem. 1999 Apr;47(4):1700-4.
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