CAS NO: | 14930-96-2 |
包装 | 价格(元) |
1mg | 电议 |
5mg | 电议 |
10mg | 电议 |
Physical Appearance | A crystalline solid |
Storage | Store at -20°C |
M.Wt | 479.61 |
Cas No. | 14930-96-2 |
Formula | C29H37NO5 |
Solubility | ≤20mg/ml in ethanol;20mg/ml in DMSO;30mg/ml in dimethyl formamide |
Chemical Name | (3S,3aS,4S,6S,6aS,7E,10R,14R,15E,18aS)-3-benzyl-6,14-dihydroxy-4,10-dimethyl-5-methylene-3,3a,4,5,6,6a,9,10,11,12,13,14-dodecahydro-1H-[1]oxacyclotetradecino[2,3-d]isoindole-1,17(2H)-dione |
Canonical SMILES | O=C1/C=C/[C@@H](CCC[C@H](C/C=C/[C@]([H])([C@@]23O1)[C@@H](C([C@H]([C@]2([C@@H](NC3=O)CC4=CC=CC=C4)[H])C)=C)O)C)O |
运输条件 | 蓝冰运输或根据您的需求运输。 |
一般建议 | 为了使其更好的溶解,请用37℃加热试管并在超声波水浴中震动片刻。不同厂家不同批次产品溶解度各有差异,仅做参考。若实验所需浓度过大至产品溶解极限,请添加助溶剂助溶或自行调整浓度。溶液形式一般不宜长期储存,请尽快用完。 |
Cytochalasin B is a cell-permeable mycotoxin which binds to the barbed end of actin, reversibly inhibiting the elongation and shortening of actin filaments, with Kd value of 1.4-2.2 nM for F-actin[1].
Cytochalasin B (0.1-10 μM) shows inhibitory effect on multiple murine cancer cell lines[2]. In addition, Cytochalasin B accelerates the transformation from F-actin to G-actin, lowering the content of F-actin and significantly increasing G-actin bands during postmortem conditioning[3].
Cytochalasin B dose-dependently increases the life expectancy of Balb/c mice bearing with P388/ADR leukemias. Cytochalasin B at 50 mg/kg produces 10 % long-term survival in the multidrug resistant P388/ADR cohort, and 40 % long-term survival in the drug sensitive P388/S cohort[2].
References:
[1]. Theodoropoulos P A, Gravanis A, Tsapara A, et al. Cytochalasin B may shorten actin filaments by a mechanism independent of barbed end capping. Biochemical Pharmacology, 1994, 47(10): 1875-1881.
[2]. Trendowski M, et al. Chemotherapy with cytochalasin congeners in vitro and in vivo against murine models. Invest New Drugs. 2015 Apr;33(2):290-9.
[3]. Zhou C, et al. The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioning. Food Res Int. 2016 Dec;90:1-7.