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品質水準
アッセイ
≥98% (HPLC)
フォーム
powder
色
white to light brown
溶解性
DMSO: 20 mg/mL, clear
保管温度
−20°C
SMILES記法
NC(C=C1)=NC2=C1C(C=CC=C3)=C3N2
InChI
1S/C11H9N3/c12-10-6-5-8-7-3-1-2-4-9(7)13-11(8)14-10/h1-6H,(H3,12,13,14)
InChI Key
FJTNLJLPLJDTRM-UHFFFAOYSA-N
生物化学的／生理学的作用
AαC (2-Amino-9H-pyrido[2-3-b]indole) is a potential human carcinogen, which is generated by the combustion of tobacco, or by pyrolysis of protein. AαC potentially contributes to liver or digestive tract cancers. Inside body AαC is metabolized to intermediates (possibly short-lived nitrenium ion of AαC) that react with DNA.
シグナルワード
Danger
危険有害性情報
危険有害性の分類
Carc. 2 - Muta. 1B
保管分類コード
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 3
引火点(°F)
Not applicable
引火点(℃)
Not applicable
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
Jan Code
SML1723-5MG:
SML1723-25MG:
SML1723-BULK:
SML1723-VAR:
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![1,2,3,4-テトラヒドロ-9H-ピリド[3,4-b]インドール 98%](/deepweb/assets/sigmaaldrich/product/structures/181/460/3d58bc34-1b5c-4295-bbac-3b52085670e8/640/3d58bc34-1b5c-4295-bbac-3b52085670e8.png)
Y Iwamoto et al.
Digestion, 31(1), 31-36 (1985-01-01)
The effects of antigastrin (SC-15396) on amylase release and 2-deoxyglucose uptake were studied in dispersed acini from mouse pancreas. Antigastrin at concentrations between 0.5 and 2 mM inhibited cholecystokinin (CCK)-stimulated amylase release and 2-deoxyglucose uptake in a dose-dependent fashion. Antigastrin
Khyatiben V Pathak et al.
The Journal of biological chemistry, 290(26), 16304-16318 (2015-05-09)
2-Amino-9H-pyrido[2,3-b]indole (AαC) is a carcinogenic heterocyclic aromatic amine formed during the combustion of tobacco. AαC undergoes bioactivation to form electrophilic N-oxidized metabolites that react with DNA to form adducts, which can lead to mutations. Many genotoxicants and toxic electrophiles react
Mingjun Yao et al.
Journal of food protection, 365-376 (2020-01-24)
The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal
Gwendoline Nauwelaërs et al.
Chemical research in toxicology, 26(9), 1367-1377 (2013-08-01)
Aromatic amines and structurally related heterocyclic aromatic amines (HAAs) are produced during the combustion of tobacco or during the high-temperature cooking of meat. Exposure to some of these chemicals may contribute to the etiology of several common types of human
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