MAHMA NONOate
CAS No. 146724-86-9
MAHMA NONOate( —— )
Catalog No. M36577 CAS No. 146724-86-9
MAHMA NONOate is a pH-dependent NO donor.MAHMA NONOate inhibits collagen or ADP-induced platelet aggregation.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
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Biological Information
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Product NameMAHMA NONOate
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NoteResearch use only, not for human use.
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Brief DescriptionMAHMA NONOate is a pH-dependent NO donor.MAHMA NONOate inhibits collagen or ADP-induced platelet aggregation.
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DescriptionMAHMA NONOate is a NO donor. MAHMA NONOate effectively inhibits platelet aggregation induced by either collagen or ADP.
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In VitroMAHMA NONOate (0.1 nM-100 μM) dose-dependently inhibits platelet aggregation induced by either collagen or ADP.MAHMA NONOate shows inhibitory effects to pulmonary artery and platelet aggregation with log IC50 values of 7.18 and 6.16, respectively.
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In VivoMAHMA NONOate (0.3-10 nmol/kg/min; i.v. once) shows both platelet inhibitory and vasodepressor effects in vivo.Animal Model:Male Wistar rats anaesthetised with pentobarbitone Dosage:0.3-10 nmol/kg/min Administration:Intravenous injection; 0.3-10 nmol/kg/min once Result:Dose-dependently decreased in mean systemic artery pressure and showd a more potent effect than GSNO. Caused dose-dependent inhibition of the response to 0.3 μM/kg ADP.
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Synonyms——
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PathwayProteasome/Ubiquitin
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TargetEndogenous Metabolite
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RecptorEndogenous Metabolite | NO Synthase
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Research Area——
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Indication——
Chemical Information
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CAS Number146724-86-9
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Formula Weight204.27
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Molecular FormulaC8H20N4O2
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Purity>98% (HPLC)
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SolubilityIn Vitro:?H2O : 62.5 mg/mL (305.97 mM; adjust pH to 10 with NaOH)
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SMILESO=NN(O)N(C)CCCCCCNC
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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
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Glucose oxidase
Glucose oxidase, an enzyme extracted from the fungus Aspergillus niger, is an important industrial enzyme in the food industry and is widely used in the deoxygenation of foods such as wine, beer, fruit juice, milk powder, and in the improvement of flour and prevention of browning of foods, etc. It has antioxidant and potential anticancer activities.
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