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(Z)-Hexadec-9-enoic acid Sale

(Synonyms: 棕榈油酸) 目录号 : GC31253

An ω-7 monounsaturated fatty acid

(Z)-Hexadec-9-enoic acid Chemical Structure

Cas No.:373-49-9

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10mM (in 1mL DMSO)
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100mg
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产品描述

Palmitoleic acid is an ω-7 monounsaturated fatty acid that has been found in macadamia and sea buckthorn oils.1,2 It increases basal and insulin-stimulated glucose uptake and glucose transporter 4 (Glut4) protein levels in 3T3-L1 adipocytes when used at a concentration of 200 ?M.3 Ex vivo, palmitoleic acid (300 mg/kg per day) increases glucose uptake and aerobic and anaerobic glycolysis and reduces de novo fatty acid synthesis and activity of the lipogenic enzymes ATP citrate lyase (ACL) and glucose-6-phosphate dehydrogenase (G6PDH) in isolated murine adipocytes. Dietary administration of palmitoleic acid (300 mg/kg) reduces high-fat diet-induced insulin resistance and liver inflammation in mice.4

1.Yang, B., and Kallio, H.P.Fatty acid composition of lipids in sea buckthorn (Hippopha? rhamnoids L.) berries of different originsJ. Agric. Food Chem.49(4)1939-1947(2001) 2.Fard, A.M., Turner, A.G., and Willett, G.D.High-resolution electrospray-ionization fourier-transform ion cyclotron resonance and gas chromatography-mass spectrometry of macadamia nut oilAus. J. Chem.56(5)499-508(2003) 3.Bolsoni-Lopes, A., Festuccia, W.T., Chimin, P., et al.Palmitoleic acid (n-7) increases white adipocytes GLUT4 content and glucose uptake in association with AMPK activationLipids Health Dis.13(199)1-10(2014) 4.Souza, C.O., Teixeira, A.A.S., Lima, E.A., et al.Palmitoleic acid (N-7) attenuates the immunometabolic disturbances caused by a high-fat diet independently of PPARɑMediators Inflamm.582197(2014)

Chemical Properties

Cas No. 373-49-9 SDF
别名 棕榈油酸
Canonical SMILES CCCCCC/C=C\CCCCCCCC(O)=O
分子式 C16H30O2 分子量 254.41
溶解度 ≤50mg/ml in ethanol;30mg/ml in DMSO;30mg/ml in dimethyl formamide 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。
为了提高溶解度,请将管子加热至37℃,然后在超声波浴中震荡一段时间。
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1 mg 5 mg 10 mg
1 mM 3.9307 mL 19.6533 mL 39.3066 mL
5 mM 0.7861 mL 3.9307 mL 7.8613 mL
10 mM 0.3931 mL 1.9653 mL 3.9307 mL
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Research Update

Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems

Brazil nut oil is mostly composed of unsaturated fatty acids, some of which are associated with decreased incidence of cardiovascular diseases. Vegetable proteins have been increasingly used as wall material for partial replacement of carbohydrates and whey proteins. In order to create an oil preservation method, Brazil nut oil was encapsulated with three different types of vegetable protein concentrates and gum arabic (GA): rice (RPC + GA); pea (PPC + GA); and soy (SPC + GA) .For this purpose, vegetable protein concentrates were characterized, and after the drying process the physicochemical characteristics of the microparticles were evaluated. The most stable emulsion, after seven days of evaluation, was composed of RPC + GA. RPC + GA. This treatment was also more stable based on the shelf life assessments. We concluded that RCP microparticles were the best option for encapsulating Brazil nut oil in comparison with the other particles evaluated. In addition, the product obtained is potentially capable of being included in various processed foods.

Palmitoleate formation by soybean stearoyl-acyl carrier protein desaturase

Palmitoyl (hexadecanoyl)-acyl carrier protein (ACP) was found to be an alternate substrate for recombinant soybean stearoyl (octadecanoyl)-ACP delta 9-desaturase. The fatty acid product was identified as palmitoleic acid ((Z)-hexadec-9-enoic acid), which suggests that the locus of desaturation was fixed with respect to the carboxyl, not methyl, end of each substrate acyl group. The apparent specificity factor (Vmax/Km) of the desaturase for stearoyl-ACP was > 100-fold larger than for palmitoyl-ACP, mostly because of the difference in Vmax for the two substrates.