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    Hulupinic acid
    Information
    CAS No. 1891-42-5 Price
    Catalog No.CFN91955Purity>=98%
    Molecular Weight264.32Type of CompoundMiscellaneous
    FormulaC15H20O4Physical DescriptionPowder
    Download     COA    MSDSSimilar structuralComparison (Web)
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    Hulupinic acid Description
    Source: The herbs of Humulus lupulus
    Biological Activity or Inhibitors: 1. Hulupinic acid may show inhibitory activities on the production of NO in macrophage RAW 264.7 cells.
    Solvent: Chloroform, Dichloromethane, Ethyl Acetate, DMSO, Acetone, etc.
    Storage: Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to 24 months(2-8C).

    Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.

    Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com

    After receiving: The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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    Recently, ChemFaces products have been cited in many studies from excellent and top scientific journals

    Cell. 2018 Jan 11;172(1-2):249-261.e12.
    doi: 10.1016/j.cell.2017.12.019.

    PMID: 29328914

    Mol Cell. 2017 Nov 16;68(4):673-685.e6.
    doi: 10.1016/j.molcel.2017.10.022.

    PMID: 29149595

    Scientific Reports 2017 Dec 11;7(1):17332.
    doi: 10.1038/s41598-017-17427-6.

    PMID: 29230013

    Molecules. 2017 Oct 27;22(11). pii: E1829.
    doi: 10.3390/molecules22111829.

    PMID: 29077044

    J Cell Biochem. 2018 Feb;119(2):2231-2239.
    doi: 10.1002/jcb.26385.

    PMID: 28857247

    Phytomedicine. 2018 Feb 1;40:37-47.
    doi:10.1016/j.phymed.2017.12.030

    PMID: 29496173
    Calculate Dilution Ratios(Only for Reference)
    1 mg 5 mg 10 mg 20 mg 25 mg
    1 mM 3.7833 mL 18.9165 mL 37.8329 mL 75.6659 mL 94.5823 mL
    5 mM 0.7567 mL 3.7833 mL 7.5666 mL 15.1332 mL 18.9165 mL
    10 mM 0.3783 mL 1.8916 mL 3.7833 mL 7.5666 mL 9.4582 mL
    50 mM 0.0757 mL 0.3783 mL 0.7567 mL 1.5133 mL 1.8916 mL
    100 mM 0.0378 mL 0.1892 mL 0.3783 mL 0.7567 mL 0.9458 mL
    * Note: If you are in the process of experiment, it's need to make the dilution ratios of the samples. The dilution data of the sheet for your reference. Normally, it's can get a better solubility within lower of Concentrations.
    Hulupinic acid References Information
    Citation [1]

    J Nat Prod. 2005 Jan;68(1):43-9.

    Prenylflavonoids and phloroglucinol derivatives from hops (Humulus lupulus).[Pubmed: 15679315 ]
    The ethyl acetate soluble fraction of hops (Humulus lupulus) showed potent inhibitory activity on the production of nitric oxide (NO) induced by a combination of LPS and IFN-gamma. Four known prenylflavonoids (1-4) and a new prenylflavonoid (5), Hulupinic acid (6), lupulone (7), and its six new derivatives (8-13) were isolated from the active fraction. The structures were determined on the basis of physiochemical properties and spectroscopic analysis. Their inhibitory activities on the production of NO in macrophage RAW 264.7 cells were examined.
    Citation [2]

    J Agric Food Chem. 2009 Aug 26;57(16):7480-9.

    Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer.[Pubmed: 19627140 ]
    Thermal treatment of the hop beta-acid colupulone under wort boiling conditions, followed by LC-TOF-MS and 1D/2D NMR spectroscopy, revealed cohulupone, Hulupinic acid, nortricyclocolupone, two tricyclocolupone epimers, two dehydrotricyclocolupone epimers, two hydroxytricyclocolupone epimers, and two hydroperoxytricyclocolupone epimers as the major bitter-tasting beta-acid transformation products. Among these compounds, the chemical structures of the hydroxy- as well as the hydroperoxytricyclocolupone epimers have not previously been confirmed by 1D/2D NMR experiments. Depending on their chemical structure, these compounds showed rather low recognition thresholds ranging from 7.9 to 90.3 micromol/L. The lowest thresholds of 7.9 and 14.7 micromol/L were found for cohulupone, imparting a short-lasting, iso-alpha-acid-like bitter impression, and for hydroxytricyclocolupone, exhibiting a long-lasting, lingering, and harsh bitterness perceived on the posterior tongue and throat. Furthermore, HPLC-ESI-MS/MS analysis allowed for the first time a simultaneous detection and quantitation of these bitter-tasting beta-acid transformation products in a range of commercial beer samples without any sample cleanup. Depending on the type of beer, these studies revealed remarkable differences in the concentrations of the individual beta-acid transformation products.