(E)-3,4-Dimethoxycinnamic acid
(Synonyms: (E)-3,4-二甲氧基肉桂酸; (E)-O-Methylferulic acid) 目录号 : GC61668(E)-3,4-Dimethoxycinnamicacid是3,4-Dimethoxycinnamicacid的低活性异构体。3,4-Dimethoxycinnamicacid是从Securidacainappendiculata中提取和纯化的单体。3,4-Dimethoxycinnamicacid通过ROS介导的信号途径对L-02细胞发挥抗凋亡作用。
Cas No.:14737-89-4
Sample solution is provided at 25 µL, 10mM.
Quality Control & SDS
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- Purity: >98.00%
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- SDS (Safety Data Sheet)
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(E)-3,4-Dimethoxycinnamic acid is the less active isomer of 3,4-Dimethoxycinnamic acid. 3,4-Dimethoxycinnamic acid is a monomer extracted and purified from Securidaca inappendiculata Hassk. 3,4-Dimethoxycinnamic acid exerts anti-apoptotic effects on L-02 cells via the ROS-mediated signaling pathway[1]. Anti-apoptotic effects[1].
3,4-Dimethoxycinnamic acid (Methyl ferulic acid; 25, 50 and 100 µM) attenuates the ethanol-induced apoptosis of ethanolexposed L-02 cells[1]. 3,4-Dimethoxycinnamic acid (25, 50 and 100 µM) inhibits the expression levels of Nox4 and p22phox in L-02 cells[1]. 3,4-Dimethoxycinnamic acid (25, 50 and 100 µM) treatment attenuates ethanol-induced MAPK phosphorylation in L-02 cells[1].3,4-Dimethoxycinnamic acid decreases the expression levels of superoxide dismutase, catalase and phospholipid hydroperoxide gluthione peroxidase, and downregulates the levels of Bax/Bcl-2 and the cleaved forms of caspase-3 in a dose- and time-dependent manner[1].
[1]. Li L, et al. Methyl ferulic acid exerts anti-apoptotic effects on L-02 cells via the ROS-mediated signalingpathway. Int J Oncol. 2018 Jul;53(1):225-236.
Cas No. | 14737-89-4 | SDF | |
别名 | (E)-3,4-二甲氧基肉桂酸; (E)-O-Methylferulic acid | ||
Canonical SMILES | O=C(/C=C/C1=CC=C(C(OC)=C1)OC)O.[(E)] | ||
分子式 | C11H12O4 | 分子量 | 208.21 |
溶解度 | DMSO : 50 mg/mL (240.14 mM; Need ultrasonic) | 储存条件 | Store at -20°C |
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1 mg | 5 mg | 10 mg | |
1 mM | 4.8028 mL | 24.0142 mL | 48.0284 mL |
5 mM | 0.9606 mL | 4.8028 mL | 9.6057 mL |
10 mM | 0.4803 mL | 2.4014 mL | 4.8028 mL |
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% DMSO % % Tween 80 % saline | ||||||||||
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工作液浓度: mg/ml;
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1. 首先保证母液是澄清的;
2.
一定要按照顺序依次将溶剂加入,进行下一步操作之前必须保证上一步操作得到的是澄清的溶液,可采用涡旋、超声或水浴加热等物理方法助溶。
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New Umami Amides: Structure-Taste Relationship Studies of Cinnamic Acid Derived Amides and the Natural Occurrence of an Intense Umami Amide in Zanthoxylum piperitum
J Agric Food Chem 2015 Aug 19;63(32):7161-8.PMID:26230212DOI:10.1021/acs.jafc.5b02359
A series of aromatic amides were synthesized from various acids and amines selected from naturally occurring structural frameworks. These synthetic amides were evaluated for umami taste in comparison with monosodium glutamate. The effect of the substitution pattern of both the acid and the amine parts on umami taste was investigated. The only intensely umami-tasting amides were those made from 3,4-dimethoxycinnamic acid. The amine part was more tolerant to structural changes. Amides bearing an alkyl- or alkoxy-substituted phenylethylamine residue displayed a clean umami taste as 20 ppm solutions in water. Ultraperformance liquid chromatography coupled with a high quadrupole-Orbitrap mass spectrometer (UPLC/MS) was subsequently used to show the natural occurrence of these amides. (E)-3-(3,4-Dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide was shown to occur in the roots and stems of Zanthoxylum piperitum, a plant of the family Rutaceae growing in Korea, Japan, and China.