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Catalog Number:
21781
CAS Number:
487-60-5
Indoxyl β-D-glucoside
Purity:
≥ 99 % (dosage)
Synonym(s):
3-Indole-D-glucoside, 3-Indoxyl-bD-glucopyranoside
Documents
$70.00 /250 mg
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Product Information

Il est utilisé dans les milieux de culture microbiologiques pour l'identification des organismes positifs à la ?-glucosidase et en histochimie pour la détection de l'activité enzymatique dans les tissus.

Synonyms
3-Indole-D-glucoside, 3-Indoxyl-bD-glucopyranoside
CAS Number
487-60-5
Purity
≥ 99 % (dosage)
Molecular Formula
C 14 H 176
Molecular Weight
295.29
MDL Number
MFCD00047169
PubChem ID
258533
Appearance
Poudre presque blanche
Optical Rotation
[a] D 20 = -72 ± 2 º (C = 0,5 dans MeOH)
Conditions
Conserver à 0 - 8 °C
General Information
Synonyms
3-Indole-D-glucoside, 3-Indoxyl-bD-glucopyranoside
CAS Number
487-60-5
Purity
≥ 99 % (dosage)
Molecular Formula
C 14 H 176
Molecular Weight
295.29
MDL Number
MFCD00047169
PubChem ID
258533
Appearance
Poudre presque blanche
Optical Rotation
[a] D 20 = -72 ± 2 º (C = 0,5 dans MeOH)
Conditions
Conserver à 0 - 8 °C
Properties
Additional property information coming soon!
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Safety and Regulations
Hazmat
Non
Antibiotic
Non
DEA-regulated
Non
Warnings
-
Applications

Indoxyl b-D-glucoside is widely utilized in research focused on:

  • Biochemical Research: This compound serves as a substrate for the enzyme β-glucosidase, making it valuable in studying enzyme kinetics and metabolic pathways.
  • Plant Physiology: It is used to investigate indole-related metabolic processes in plants, aiding in understanding plant growth and development.
  • Pharmaceutical Development: Indoxyl b-D-glucoside can be explored for its potential therapeutic effects, particularly in the context of anti-inflammatory and antioxidant properties.
  • Analytical Chemistry: This compound is employed in various assays to detect and quantify glucosidase activity, providing insights into disease mechanisms.
  • Food Industry: It can be used in food research to study the effects of glycosylation on flavor compounds, enhancing flavor profiles in food products.

Citations