Dihydroanatoxin-A fumarate (dhATX)

(HB7494)
Technical documents: CoA Datasheet

Product overview

Name Dihydroanatoxin-A fumarate (dhATX)
Alternative names dhATX
Purity >95% (NMR)
Description Less toxic, degradation product of Anatoxin-A
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Biological Data

Biological description

Less toxic, degradation product of Anatoxin-A. Dihydroanatoxin has been isolated and identified in ageing cyanobacteria blooms.

Solubility & Handling

Solubility overview

Soluble in water (1 mg/ml)

Storage instructions -20°C
Storage of solutions Prepare and use solutions on the same day if possible. Store solutions at -20°C for up to one month if storage is required. Equilibrate to RT and ensure the solution is precipitate free before use.
Shipping Conditions Stable for ambient temperature shipping. Follow storage instructions on receipt.
Important This product is for RESEARCH USE ONLY and is not intended for therapeutic or diagnostic use. Not for human or veterinary use

Calculators

Molarity

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Dilution

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Chemical Data

Purity >95% (NMR)
Chemical name 2-acetyl-9-azabicyclo[4.2.1]nonan-9-ium fumarate (sold as a mixture of isomers)
Molecular Weight 283.3
Chemical structure  Chemical Structure
Molecular Formula C10H17NO.C4H4O4
SMILES CC(=O)C1CCCC2[NH2+]C1CC2
Source Synthetic
InChi InChI=1S/C10H17NO/c1-7(12)9-4-2-3-8-5-6-10(9)11-8/h8-11H,2-6H2,1H3/p+1
InChiKey MBXOLPUMNTXLOV-UHFFFAOYSA-O
Appearance White solid

References for Dihydroanatoxin-A fumarate (dhATX)

References are publications that support the biological activity of the product
  • Acute toxicity of dihydroanatoxin-a from Microcoleus autumnalis in comparison to anatoxin-a.

    Puddick J et al (2021) Chemosphere 263 : 127937
  • Dihydroanatoxin-a Is Biosynthesized from Proline in Cylindrospermum stagnale PCC 7417: Isotopic Incorporation Experiments and Mass Spectrometry Analysis.

    Méjean A et al (2016) Journal of natural products 79 : 1775-82
  • Identification of anatoxins in blue-green algae food supplements using liquid chromatography-tandem mass spectrometry.

    Draisci R et al (2001) Food additives and contaminants 18 : 525-31

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