Home>>Cloxacillin-13C4 (sodium salt)

Cloxacillin-13C4 (sodium salt) Sale

目录号 : GC45797

A neuropeptide with diverse biological activities

Cloxacillin-13C4 (sodium salt) Chemical Structure

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1mg
¥4,711.00
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Sample solution is provided at 25 µL, 10mM.

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产品描述

Cloxacillin-13C4 is intended for use as an internal standard for the quantification of cloxacillin by GC- or LC-MS. Cloxacillin is a semisynthetic β-lactamase inhibitor.1 It binds to and inactivates penicillin-binding proteins that cross-link peptidoglycans, which are structural components of bacterial cell walls. In vitro, cloxacillin (0.50 μg/ml) completely inhibits B. megaterium growth.2 Cloxacillin inhibits recombinant type Ib penicillinase, P. vulgaris cephalosporinase, and C. freundii cephalosporinase (Kis = 15, 0.27, and 0.027 μM, respectively) as well as S. aureus and S. epidermidis growth (MIC = 0.2 μg/ml for both).3,4 Formulations containing cloxacillin have been used to treat infections caused by methicillin-sensitive staphylococci.1

|1. Bru, J.P., and Garraffo, R. Role of intravenous cloxacillin for inpatient infections. Med. Mal. Infect. 42(6), 241-246 (2012).|2. Wickus, G.G., and Strominger, J.L. Penicillin-sensitive transpeptidation during peptidoglycan biosynthesis in cell-free preparations from Bacillus megaterium. II. Effect of penicillins and cephalosporins on bacterial growth and in vitro transpeptidation. J. Biol. Chem. 247(17), 5307-5311 (1972).|3. Yamaguchi, A., Adachi, A., Hirata, T., et al. Conversion of cloxacillin into a progressive inhibitor of beta-lactamases by sulfonation and its activity against various types of these enzymes. J. Antibiot. (Tokyo) 38(1), 83-93 (1985).|4. Sabath, L.D., Garner, C., Wilcox, C., et al. Susceptibility of Staphylococcus aureus and Staphylococcus epidermidis to 65 antibiotics. Antimicrob. Agents Chemother. 9(6), 962-969 (1976).

Chemical Properties

Cas No. N/A SDF
Canonical SMILES CC1(C)[C@H](C([O-])=O)N2C([C@@H](N[13C]([13C]3=[13C]([13CH3])ON=C3C4=CC=CC=C4Cl)=O)[C@@]2([H])S1)=O.[Na+]
分子式 C15[13C4]H17ClN3O5S.Na 分子量 461.8
溶解度 DMSO: slightly soluble,Methanol: slightly soluble,Water: slightly soluble 储存条件 Store at -20°C
General tips 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液;一旦配成溶液,请分装保存,避免反复冻融造成的产品失效。
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。
Shipping Condition 评估样品解决方案:配备蓝冰进行发货。所有其他可用尺寸:配备RT,或根据请求配备蓝冰。

溶解性数据

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1 mg 5 mg 10 mg
1 mM 2.1654 mL 10.8272 mL 21.6544 mL
5 mM 0.4331 mL 2.1654 mL 4.3309 mL
10 mM 0.2165 mL 1.0827 mL 2.1654 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.