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  • H-Ile-Pro-Pro-OH (trifluoroacetate salt)
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H-Ile-Pro-Pro-OH (trifluoroacetate salt)

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H-Ile-Pro-Pro-OH (trifluoroacetate salt)的二维码
  • 库存: 现货
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  • 包装
    价格
    促销价
    数量
  • 5mg
    ¥550.00
    440.00
    - +
  • 10mg
    ¥987.00
    790.00
    - +
  • 25mg
    ¥2200.00
    1760.00
    - +
  • 50mg
    ¥3300.00
    2640.00
    - +
已选 0 0
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  • 货号: ajcx20642
  • CAS: N/A
  • 别名: IPP
  • 分子式: C16H27N3O4 ? XCF3COOH
  • 分子量: 325.4
  • 纯度: >98%
  • 溶解度: DMF: 25 mg/ml,DMSO: 25 mg/ml,Ethanol: 10 mg/ml,PBS (pH 7.2): 10 mg/ml
  • 储存: Store at -20°C
  • 库存: 现货

Background

H-Ile-Pro-Pro-OH (IPP) is a peptide inhibitor of angiotensin converting enzyme (ACE; IC50 = 5 μM).1 It inhibits acetylcholine-induced nitric oxide (NO) production in human umbilical vein endothelial cells (HUVECs) when used at a concentration of 1 μM and induces vasorelaxation in precontracted isolated rat aortic rings.2 IPP (0.3 mg/kg) decreases systolic blood pressure in spontaneously hypertensive, but not normotensive, rats.3 Dietary administration of IPP reduces plasma levels of total cholesterol, HDL-cholesterol, and triglycerides, mRNA expression of IL-6 and IL-1β, and aortic arch intimal thickening and atherosclerotic plaque formation in ApoE-/- mice.4



|1. Y., N., Yamamoto, N., Sakai, K., et al. Purification and characterization of angiotensin I-converting enzyme inhibitors from sour milk. J. Dairy Sci. 78(4), 777-783 (1995).|2. Hirota, T., Nonaka, A., Matsushita, A., et al. Milk casein-derived tripeptides, VPP and IPP induced NO production in cultured endothelial cells and endothelium-dependent relaxation of isolated aortic rings. Heart Vessels 26(5), 549-556 (2011).|3. Nakamura, Y., Yamamoto, N., Sakai, K., et al. Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I-converting enzyme. J. Dairy Sci. 78(6), 1253-1257 (1995).|4. Nakamura, T., Hirota, T., Mizushima, K., et al. Milk-derived peptides, Val-Pro-Pro and Ile-Pro-Pro, attenuate atherosclerosis development in apolipoprotein e-deficient mice: A preliminary study. J. Med. Food. 16(5), 396-403 (2013).

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