PHOSPHATIDYLETHANOLAMINE CAS 90989-93-8 Cephalin
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- Appearance: Yellow powder
- Assay: 99. 0%min
- Stock: In stock
- Sample: Available
Phosphatidylethanolamine: The Complete Guide
Index of Phosphatidylethanolamine Contents
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Basic Info of Phosphatidylethanolamine
L-α-phosphatidylethanolamine, 1,2-diesteroyl-SN-glycero-3-phosphoric acid-O-ethanolamine; phosphatidylethanolamine, obtained from sheep brain; cephalin, phosphatidylethanolamine; 3-SN-phosphorus Phosphatidylethanolamine; cephalin (+4℃); phosphatidylethanolamine (-20℃); 3-SN-phosphatidylethanolamine derived from sheep brain; L-α-phosphatidylethanolamine derived from sheep brain
What is Phosphatidylethanolamine?
Phosphatidylethanolamine is a type of phospholipid. Among the phospholipids existing in the biological world, the content of phosphatidylethanolamine is second only to lecithin, and in Escherichia coli, it accounts for about 80% of the total phospholipids. The composition of fatty acids varies from organism to organism. In microorganisms and egg yolks, more saturated fatty acids are formed than in animal tissues.
Phosphatidylethanolamine is abundant in brain tissue, so it is also called cephalin. It coexists with lecithin in various tissues and organs of the body, and its structure and physicochemical properties are similar to lecithin, except that in cephalin, cholamine is combined with phosphoric acid. This product is a compound glycerophospholipid extracted from livestock brain and spinal cord. Slightly yellow amorphous powder; characteristic odor. No certain melting point, optical activity. is an amphoteric compound.
- Prevent liver cirrhosis and hepatic fatty lesions, and apply to neurasthenia, and for local hemostasis. Sheep cephalin can be used as a diagnostic reagent for liver function.
- For liver function tests and biochemical studies.
- Used as chemical reagent, local hemostatic agent.
- Can be used as antioxidant in food, health food and medicine.
Application of Phosphatidylethanolamine
Pelvic Inflammatory Disease (PID) is a common gynecological disease, which is caused by pathogenic microorganisms such as Neisseria gonorrhoeae, Chlamydia trachomatis, Ureaplasma urealyticum, Escherichia coli, and Staphylococcus aureus after infection of the upper genital tract. Inflammation, including endometritis, salpingitis, etc. In clinical practice, biological samples are obtained by non-invasive or minimally invasive methods, and biomarkers in the samples are detected to achieve the purpose of disease diagnosis.
However, there is currently no sensitive and specific biomarker for the diagnosis of subclinical PID. Therefore, finding sensitive and specific biomarkers for subclinical PID is of great significance for the diagnosis, treatment and prevention of sequelae of PID. Provided is a detection method for detecting subclinical pelvic inflammatory disease, which has the advantages of high sensitivity, good specificity, non-invasive or minimally invasive and the like.
CN201710730916.6 provides a method for detecting subclinical pelvic inflammatory disease, comprising: (a) determining the level of one or more metabolites in a sample taken from a subject, wherein the metabolites are selected from lysophospholipids acid 16:0/0:0, 1-phosphoceramide d18:1/16:0, stearamide, linoleic acid, stearic acid, phosphatidylethanolamine P-18:0/0:0, phosphoester One or more of acylethanolamine P-18:0/0:0, lysophosphatidylethanolamine P-20:0/0:0, indole sulfuric acid, 3-indole propionic acid, p-cresol; (b) Comparing the level of the metabolite in the sample to healthy subjects. Wherein, a change in the level of one or more metabolites in a sample relative to a healthy subject indicates that the subject has or is at risk for subclinical pelvic inflammatory disease.
The rapid development of the economy, the increasing shortage of resources, the continuous deterioration of the environment and the change of life concept have made people’s consumption concept of food have also undergone major changes. Now people not only require the health and safety of food, but also require the quality of its packaging materials. health safety. Although food is currently developing towards green and healthy, packaging materials have not kept pace. Most food is still using disposable plastic products, and some even use some potentially harmful and toxic materials.
On the other hand, due to the refractory and non-degradable nature of single-use plastics, it has caused serious “whiteness”, which not only affects the beauty of the city, but also seriously affects the environment and quality of life. In addition, because some harmful substances are added to the plastic, it is even more harmful to the human body. Therefore, research and development of green packaging materials is of great significance for solving these problems, protecting the environment, and further improving people’s health and safety. CN201610295250.1 provides a polylactic acid composite food packaging material using polylactic acid as a raw material, which has good biodegradability, fast degradation speed, no pollution to the environment, green and environmental protection, and also has good mechanical properties and impact resistance.
Technical scheme: A polylactic acid composite food packaging material is prepared from the following components in parts by weight: 50-70 parts of polylactic acid, 5-10 parts of polyacyl ester copolymer, 5-10 parts of polyhydroxybutyrate, cala 0.2-0.4 parts of glue, 7-15 parts of polyethylene glycol, 0.1-0.2 parts of 3,4-dihydroxybenzaldehyde, 1-2 parts of phosphatidylcholine, 0.5-1 part of phosphatidylethanolamine, 0.1-1 part of citric acid 0.2 part, 5-10 parts of microcrystalline cellulose, 0.5-1 part of erucamide, 0.2-0.5 part of beeswax, 0.1-0.2 part of 5-hydroxymethylfurfural, 4-8 parts of concentrated sulfuric acid, and 10-20 parts of water. The preparation method includes the following steps:
Step 1: Mix the microcrystalline cellulose and water in an ice-water bath, stir with a magnetic stirrer at a speed of 50-80 r/min, add concentrated sulfuric acid dropwise, take it out from the ice-water bath after dropping, and continue stirring for 15-20 minute;
Step 2: Put it into a centrifuge, centrifuge at 11000-13000rpm for 8-12 minutes, remove the supernatant, repeat 3 times;
Step 3: Put it into the ultrasound machine for 30-40 minutes, and adjust the pH to neutral;
Step 4: Add polyethylene glycol and stir with a magnetic stirrer at a speed of 60-80r/min for 2-3 hours;
Step 5: filter, put it in a vacuum drying box to dry for 10-12 hours;
Step 6: Mix all components and disperse in a high-speed disperser for 1-3 minutes at 6000-8000rpm;
The polylactic acid composite food packaging material of the present invention uses polylactic acid as a raw material, has good biodegradability, fast degradation speed, no pollution to the environment, green and environmental protection, and has good mechanical properties at the same time, and the maximum tensile strength can reach 36.4 MPa, the tensile strain rate at break is 159%, the elasticity and toughness are good, and the impact strength can reach 5.140KJ/m2, which has excellent impact resistance.
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