L-α-Phosphatidylethanolamine from egg yolk (C09-0936-373)

General DescriptionL-α-Phosphatidylethanolamine from egg yolk has high unsaturated fatty acid content and elicits radical-scavenging activity. L-α-Phosphatidylethanolamine (PE) is a membrane phospholipid and is interconverted to phosphotidylserine in the presence of phosphatidylserine synthase 2. PE is essential for maintaining the structural integrity of membranes. It is the second most abundant phospholipid in animals, plants and yeast and the major lipid in bacteria. It is synthesized in mitochondria in mammals.ApplicationL-α-Phosphatidylethanolamine from egg yolk has been used: as a component of lipid mixture for the synthesis of giant unilamellar vesicles (GUVs) in ceramide phosphoethanolamine (CPE) synthase assay using crude sphingomyelin synthase-related protein from Hela cells for the standard curve generation for the quantification of lipids in plantaris muscle homogenates from mice. Specification: Type III, ≥97%, lyophilized powder Related Documents: https://ald-pub-files.oss-cn-shanghai.aliyuncs.com/aladdinsci/pdp/sds/1/L432684-SCI_2280170f60be4139e6240fb0b00f6e70.pdf