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Picrocrocin

$252

  • Brand : BIOFRON

  • Catalogue Number : BD-P0871

  • Specification : 98.5%(HPLC&TLC)

  • CAS number : 138-55-6

  • Formula : C16H26O7

  • Molecular Weight : 330.37

  • PUBCHEM ID : 130796

  • Volume : 25mg

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Catalogue Number

BD-P0871

Analysis Method

HPLC,NMR,MS

Specification

98.5%(HPLC&TLC)

Storage

-20℃

Molecular Weight

330.37

Appearance

Powder

Botanical Source

saffron (stamens of Crocus sativus)

Structure Type

Monoterpenoids

Category

Standards;Natural Pytochemical;API

SMILES

CC1=C(C(CC(C1)OC2C(C(C(C(O2)CO)O)O)O)(C)C)C=O

Synonyms

saffron-bitter/Picrocrocine/(4R)-2,6,6-trimethyl-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxycyclohexene-1-carbaldehyde

IUPAC Name

(4R)-2,6,6-trimethyl-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxycyclohexene-1-carbaldehyde

Applications

Density

1.31g/cm3

Solubility

Methanol; Acetontrile; Water; DMSO

Flash Point

187.1ºC

Boiling Point

520.4ºC at 760mmHg

Melting Point

196 ºC (ethyl acetate )

InChl

InChI=1S/C16H26O7/c1-8-4-9(5-16(2,3)10(8)6-17)22-15-14(21)13(20)12(19)11(7-18)23-15/h6,9,11-15,18-21H,4-5,7H2,1-3H3/t9-,11-,12-,13+,14-,15-/m1/s1

InChl Key

WMHJCSAICLADIN-WYWSWGBSSA-N

WGK Germany

RID/ADR

HS Code Reference

2938900000

Personal Projective Equipment

Correct Usage

For Reference Standard and R&D, Not for Human Use Directly.

Meta Tag

provides coniferyl ferulate(CAS#:138-55-6) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate

No Technical Documents Available For This Product.

PMID

30358226

Abstract

PURPOSE:
Melanoma is one of the lethal types of skin malignancies and is responsible for significant morbidity and mortality across the globe. In this study the anticancer effects of picrocrocin on the human SK-MEL-2 malignant melanoma cell line were evaluated along with its mode of action.

METHODS:
The effect of picrocrocin was evaluated on SKMEL- 2 cells by MTT assay. Apoptosis was determined by DAPI and annexin V/PI staining. The effects on reactive oxygen species (ROS), mitochondrial membrane potential (MMP) and cell cycle analysis were performed by flow cytometry. Expression of the proteins (JAK/STAT5) was estimated by western blotting.

RESULTS:
Picrocrocin exerted growth inhibitory effects on the SK-MEL-2 melanoma cells. The IC50 of picrocrocin against the SK-MEL-2 cells was 20 μM at 24-h incubation. The antiproliferative activity of picrocrocin was due to apoptosis and cell cycle arrest. In addition, picrocrocin enhanced the ROS levels and decreased the MMP levels of SK-MEL-2 cells. Finally, picrocrocin inhibited the JAK/STAT5 signalling pathway in the SK-MEL-2 melanoma cells.

CONCLUSIONS:
Taken together, these results indicate that picrocrocin can prove to be an important molecule in the search of more efficient therapies for melanoma.

Title

Picrocrocin exhibits growth inhibitory effects against SKMEL- 2 human malignant melanoma cells by targeting JAK/ STAT5 signaling pathway, cell cycle arrest and mitochondrial mediated apoptosis.

Author

Yu L1, Li J, Xiao M.

Publish date

2018 Jul-Aug

PMID

26605534

Abstract

This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity. A systematic approach on the bitterness of picrocrocin, the major responsible compound, was conducted. A panel was trained specifically for the determination of taste detection and recognition thresholds of picrocrocin, which were found to be 5.34 and 7.26 mg/L, respectively, using the Ascending Forced Choice of Limits methodology. The threshold values were examined in water in absence and presence of other saffron constituents and ethanol and were found to decrease when served hot (61 ± 4 °C). Bitterness was enhanced in 40% (v/v) aqueous ethanol. In both aqueous and ethanol extracts, the presence of saffron volatiles improved bitterness perception. The usefulness of the study was tested in the case of commercial saffron based infusions.

© 2015 Institute of Food Technologists®

KEYWORDS

ascending forced choice of limits; bitterness; picrocrocin; saffron; taste and detection thresholds

Title

Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron.

Author

Chrysanthou A1, Pouliou E1, Kyriakoudi A1, Tsimidou MZ1.

Publish date

2016 Jan