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U6375

Sigma-Aldrich

Uridine 5′-monophosphate disodium salt

≥99%

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Synonym(s):
5′-UMP-Na2, U 5′-P, UMP, Uridylic acid disodium salt
Empirical Formula (Hill Notation):
C9H11N2Na2O9P
CAS Number:
Molecular Weight:
368.15
Beilstein/REAXYS Number:
3582885
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.26

biological source

(chemical)

assay

≥99%

form

powder

storage temp.

−20°C

SMILES string

[Na+].[Na+].O[C@H]1[C@@H](O)[C@@H](O[C@@H]1COP([O-])([O-])=O)N2C=CC(=O)NC2=O

InChI

1S/C9H13N2O9P.2Na/c12-5-1-2-11(9(15)10-5)8-7(14)6(13)4(20-8)3-19-21(16,17)18;;/h1-2,4,6-8,13-14H,3H2,(H,10,12,15)(H2,16,17,18);;/q;2*+1/p-2/t4-,6-,7-,8-;;/m1../s1

InChI key

KURVIXMFFSNONZ-WFIJOQBCSA-L

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1 of 4

This Item
T7004D3876662666
Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

200

storage temp.

−20°C

storage temp.

−20°C

storage temp.

−20°C

storage temp.

−20°C

assay

≥99%

assay

≥99%

assay

≥98% (HPLC)

assay

≥95% (CP)

form

powder

form

-

form

powder

form

solid

General description

Uridine 5′-monophosphate is a pyrimidine mononucleotide. It is formed by decarboxylation of orotidine 5′-monophosphate. UMP is further converted to UTP (uridine 5′-triphosphate) using kinases.

Application

Uridine 5′-monophosphate disodium salt has been used to study the effect of pyrimidine synthesis inhibitor, 5-azacytidine, on cholesterol and lipid metabolism. It has been used to study the effect of nucleotides on growth of specific intestinal bacteria.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


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Adams RLP, et al.
The Biochemistry of the Nucleic Acids (2013)
The epigenetic drug 5-azacytidine interferes with cholesterol and lipid metabolism.
Poirier S, et al.
The Journal of Biological Chemistry, 289, 18736-18751 (2014)
Nucleotides modify growth of selected intestinal bacteria in vitro.
Sauer N, et al.
Livestock Science, 133, 161-163 (2010)
Stefanie Bäurer et al.
Journal of chromatography. A, 1560, 45-54 (2018-05-24)
Herein, we present a novel silica-based stationary phase modified with N-propyl-N'-2-pyridylurea selector. Due to the weakly basic properties of the pyridine selector and the presence of residual silanols after selector immobilization, a zwitterionic surface with a pI observed at approximately
Charlotte Vinther Schmidt et al.
Scientific reports, 10(1), 20077-20077 (2020-11-20)
Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined

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