85-5657-48　L-alpha-Lysophosphatidylcholine (from egg yolk) 25mg　CAS No:9008-30-4　453199

特徴

• L-alpha-Lysophosphatidylcholine (from egg yolk) is a major component of oxidized low density lipoproteins that has been implicated in various inflammatory reactions. Lysophosphatidylcholines are produced by hydrolysis of the fatty acid of phosphatidylcholine at either the sn-1 or sn-2 position by phospholipase A2 (PLA2) or by lecithin-cholesterol acyltranferase (LCAT), which transfers the fatty acid to cholesterol.1 Lysophosphatidylcholine has effects on a variety of cell types, including smooth muscle cells, endothelial cells, T lymphocytes, monocytes, and macrophages among others. It is a major phospholipid component of oxidized low-density lipoprotein (ox-LDL), and it accumulates in animal models of atherosclerosis. Lysophosphatidylcholine also has pro-inflammatory properties through its activation and modulation of various signaling pathways, including the ERK pathway as well as through protein tyrosine kinase and G protein-coupled receptor (GPCR) signal transduction. It is released from apoptotic cells in vitro following caspase-3 activation of the calcium-independent PLA2 and acts as a chemoattractant for monocytes.2 Lysophosphatidylcholine (2 µl, 1%) injected into the caudal cerebellar peduncle of rats induces demyelination of axons in vivo, which are extensively remyelinated by oligodendrocytes six weeks following injection.3 Lysophosphatidylcholines (egg) is a mixture of lysophosphatidylcholines isolated from chicken egg that has a fatty acid of variable chain length acylated to the sn-1 or sn-2 position.
• Synonyms:L-α-Lysolecithin; 1-Acyl-sn-glycero-3-phosphocholine
• Appearance:White powder
• Purity:≥99% (TLC)
• Solubility:Chloroform:Methanol (2:1): 2:1
• Storage and Stability:Store at -20°C under inert atmosphere. For maximum recovery of product, centrifuge the original vial prior to removing the cap.