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GSK-J2 (sodium salt) Sale

目录号 : GC43792

A negative control compound for GSK-J1

GSK-J2 (sodium salt) Chemical Structure

Cas No.:2108665-15-0

规格 价格 库存 购买数量
1mg
¥479.00
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5mg
¥1,799.00
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10mg
¥3,118.00
现货
50mg
¥13,190.00
现货

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Sample solution is provided at 25 µL, 10mM.

产品文档

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产品描述

The histone H3 lysine 27 (H3K27) demethylase JMJD3 plays important roles in the transcriptional regulation of cell differentiation, development, the inflammatory response, and cancer. GSK-J2 is a pyridine regio-isomer of GSK-J1 which poorly inhibits JMJD3 (IC50 > 100 μM), making it an appropriate negative control for in vitro studies involving GSK-J1. For in vivo research, cell-permeable prodrug forms of GSK-J1 and GSK-J2 are available as GSK-J4 and GSK-J5 , respectively. See the Structural Genomics Consortium (SGC) website for more information.

Chemical Properties

Cas No. 2108665-15-0 SDF
Canonical SMILES OC(CCNC1=CC(N2CCC(C=CC=C3)=C3CC2)=NC(C4=CC=CN=C4)=N1)=O.[Na]
分子式 C22H23N5O2•Na 分子量 412.4
溶解度 Soluble in DMSO 储存条件 Store at -20°C
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储备液的保存方式和期限:-80°C 储存时,请在 6 个月内使用,-20°C 储存时,请在 1 个月内使用。
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溶解性数据

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1 mg 5 mg 10 mg
1 mM 2.4248 mL 12.1242 mL 24.2483 mL
5 mM 0.485 mL 2.4248 mL 4.8497 mL
10 mM 0.2425 mL 1.2124 mL 2.4248 mL
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Research Update

Effect of partial substitution of sodium salt on the quality of salted quail eggs

J Food Biochem 2021 Oct;45(10):e13941.PMID:34532863DOI:10.1111/jfbc.13941.

To improve the quality of salted quail eggs and solve the problem of excessive sodium content in salted eggs, we selected substitutes (K2 CO3 , CaCl2 , MgCl2 , ZnCl2 , and FeC6 H5 O7 ) to partially replace NaCl and study its effect on water migration, physicochemical properties, and textural characteristics. The low-field nuclear magnetic resonance technology (LF-NMR) was used to qualitatively analyze the moisture and proton content of quail eggs during the pickling process. The results showed that the relaxation curves of ZnCl2 and FeC6 H5 O7 groups were significantly different from those of other groups. The bound water content of the ZnCl2 group increased significantly, and FeC6 H5 O7 made the binding degree of water closer. The Na+ of different substitute groups was determined by atomic absorption spectrometry; it was found that the permeation rate of NaCl in the curing process was in the following order: K2 CO3 > control group > MgCl2 > FeC6 H5 O7 > CaCl2 > ZnCl2 . Through the electronic tongue study and comparing the ripening period of salted quail eggs, it was found that the flavor and ripening time of salted quail eggs cured by ZnCl2 and FeC6 H5 O7 were not suitable for low-sodium pickling preparation. At the same time, CaCl2 and MgCl2 were suitable for low-sodium pickling and could improve the product quality. When using K2 CO3 , the substitution ratio can be reduced and two or more compound-curing agents can be formed with CaCl2 and MgCl2 , thus reducing the content of sodium salt in salted eggs. PRACTICAL APPLICATIONS: We simulated the metallic elements contained in the traditional black ash-salted eggs and salt mud coatings. By partial substitution of sodium chloride (NaCl) with different metal salts (K2 CO3 , CaCl2 , MgCl2 , ZnCl2 , and FeC6 H5 O7 ), we studied the effects of these metal salts on the physical and chemical properties, texture, and microstructure of quail eggs during the pickling process. Several suitable low-sodium substitutes were screened out to provide a theoretical foundation for the process optimization of low-sodium-salted quail eggs.