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Prunin

CAS No. 529-55-5

Prunin ( Naringenin 7-0-glucoside )

Catalog No. M24504 CAS No. 529-55-5

Prunin possesses anti-diabetic, and anti-abacterial properties, it can inhibit protein tyrosine phosphatase 1B (PTP1B) and stimulate glucose uptake in insulin-resistant HepG2 cells; it also can stimulate growth of Pseudomonas aeruginosa and different Bacilllus sp.

Purity : >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
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Biological Information

  • Product Name
    Prunin
  • Note
    Research use only, not for human use.
  • Brief Description
    Prunin possesses anti-diabetic, and anti-abacterial properties, it can inhibit protein tyrosine phosphatase 1B (PTP1B) and stimulate glucose uptake in insulin-resistant HepG2 cells; it also can stimulate growth of Pseudomonas aeruginosa and different Bacilllus sp.
  • Description
    Prunin possesses anti-diabetic, and anti-abacterial properties, it can inhibit protein tyrosine phosphatase 1B (PTP1B) and stimulate glucose uptake in insulin-resistant HepG2 cells; it also can stimulate growth of Pseudomonas aeruginosa and different Bacilllus sp. Prunin exhibits a markedly enhanced solubility compared to naringenin and naringin while maintaining the in vitro inhibition of HMG-CoA reductase.
  • Synonyms
    Naringenin 7-0-glucoside
  • Pathway
    Microbiology/Virology
  • Target
    Antifection
  • Recptor
    Anti-infection;Phosphatase
  • Research Area
    ——
  • Indication
    ——

Chemical Information

  • CAS Number
    529-55-5
  • Formula Weight
    434.4
  • Molecular Formula
    C21H22O10
  • Purity
    >98% (HPLC)
  • Solubility
    DMSO:10 mM
  • SMILES
    O=C1C[C@@H](C2=CC=C(O)C=C2)OC3=CC(O[C@H]4[C@@H]([C@H]([C@@H]([C@@H](CO)O4)O)O)O)=CC(O)=C13
  • Chemical Name
    ——

Shipping & Storage Information

  • Storage
    (-20℃)
  • Shipping
    With Ice Pack
  • Stability
    ≥ 2 years

Reference

1.Prunin- and hesperetin glucoside-alkyl (C4-C18) esters interaction with Jurkat cells plasma membrane: consequences on membrane physical properties and antioxidant capacity.Food Chem Toxicol. 2013 May;55:411-23.
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