Tyrosinase-IN-12
CAS No. 1860779-42-5
Tyrosinase-IN-12( —— )
Catalog No. M37195 CAS No. 1860779-42-5
Tyrosinase-IN-12(Non-competitive tyrosinase inhibitor) is a potent non-competitive tyrosinase inhibitor with an IC50 of 49.33 ± 2.64 μM and a Ki of 31.25 ± 0.25 μM.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 2MG | 65 | Get Quote |
|
| 5MG | 95 | Get Quote |
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| 10MG | 154 | Get Quote |
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| 25MG | 251 | Get Quote |
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| 50MG | 365 | Get Quote |
|
| 100MG | 534 | Get Quote |
|
| 500MG | Get Quote | Get Quote |
|
| 1G | Get Quote | Get Quote |
|
Biological Information
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Product NameTyrosinase-IN-12
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NoteResearch use only, not for human use.
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Brief DescriptionTyrosinase-IN-12(Non-competitive tyrosinase inhibitor) is a potent non-competitive tyrosinase inhibitor with an IC50 of 49.33 ± 2.64 μM and a Ki of 31.25 ± 0.25 μM.
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DescriptionNon-competitive tyrosinase inhibitor (Tyrosinase-IN-12) is a potent, non-competitive tyrosinase inhibitor with an IC50 value of 49.33 ± 2.64 μM and Ki value of 31.25 ± 0.25 μM. Non-competitive tyrosinase inhibitor (Tyrosinase-IN-12) have the highest radical scavenging activity to reduce the production of reactive oxygen species (ROS) with an IC50 value of 25.39 ± 0.77 μM. Non-competitive tyrosinase inhibitor (Tyrosinase-IN-12) can be used for anti-browning substances in the food and agricultural sectors.
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In VitroCell Viability Assay Cell Line:fresh-cut potato slices Concentration:Incubation Time:3 day Result:Exhibited browning inhibition effects close to those of kojic acid on fresh-cut potato slices.
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In Vivo——
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Synonyms——
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PathwayProteasome/Ubiquitin
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TargetTyrosinase
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RecptorTyrosinase
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Research Area——
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Indication——
Chemical Information
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CAS Number1860779-42-5
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Formula Weight313.8
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Molecular FormulaC16H12ClN3S
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Purity>98% (HPLC)
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SolubilityIn Vitro:?DMSO : 50 mg/mL (159.34 mM; Ultrasonic )
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SMILESN(/N=C/C1=CC=C(Cl)C=C1)C2=NC(=CS2)C3=CC=CC=C3
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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. Djafarou S, et al. Synthesis and evaluation of the antioxidant and anti-tyrosinase activities of thiazolyl hydrazone derivatives and their application in the anti-browning of fresh-cut potato. Food Chem.
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