L-Aspartic acid-d3 - 10mM in Water , CAS No.3842-25-9

CAS: 3842-25-9 Cat. No.: L656543 Peso molecular: 136.12

GRADE & PURITY 10mM in Water

Storage

Store at -80°C

Shipped In

Dry ice packs + Cold packs

Descripción general

L-Aspartic acid-d 3 is the deuterium labeled L-Aspartic acid. L-Aspartic acid is is an amino acid, shown to be a suitable proagent for colon-specific agent deliverly.

In Vitro

Stable heavy isotopes of hydrogen, carbon, and other elements have been incorporated into drug molecules, largely as tracers for quantitation during the drug development process. Deuteration has gained attention because of its potential to affect the pharmacokinetic and metabolic profiles of drugs. MCE has not independently confirmed the accuracy of these methods. They are for reference only.

Specifications

Especificaciones y pureza

10mM in Water

Mecanismos bioquímicos y fisiológicos

L-Aspartic acid-d 3 is the deuterium labeled L-Aspartic acid. L-Aspartic acid is is an amino acid, shown to be a suitable proagent for colon-specific agent deliverly.

Condiciones de almacenamiento de almacenamiento

Store at -80°C

Enviado en

Dry ice packs + Cold packs

Este producto requiere envío en cadena de frío. Los servicios terrestres y otros servicios económicos no están disponibles.

Nombres e identificadores

• Isómeros SMILES: [2H][C@@](C(=O)O)(C([2H])([2H])C(=O)O)N
• Peso molecular: 136.12
• Reaxy-Rn: 774618
• Reaxys-RN_link_address: https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=774618&ln=

Referencias

1. Zi-Chun Zhang, Ji Wang, Meng Dong, Shuang Cui, Xu-Hui Huang, Lei Qin.  (2024)  Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt.  FOOD CHEMISTRY,      [PMID:39756082] [10.1016/j.foodchem.2024.142675]

2. Zixi Li, Meng Dong, Libo Qi, Shan Shang, Yan Guo, Lei Qin, Baoshang Fu.  (2025)  Mass spectrometry-based lipidomics combined with flavoromics reveal the mechanism of characteristic flavor formation in Chelidonichthys kumu bone soup treated with different edible oils by frying.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.106724]