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    Natural Products
    Parishin G
    Parishin G
    Information
    CAS No. 952283-93-1 Price $318 / 10mg
    Catalog No.CFN95324Purity> 95%
    Molecular Weight460.4Type of CompoundPhenols
    FormulaC19H24O13Physical DescriptionPowder
    Download     COA    MSDSSimilar structuralComparison (Web)  (SDF)
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    * Packaging according to customer requirements(5mg, 10mg, 20mg and more). We shipped via FedEx, DHL, UPS, EMS and others courier.
    According to end customer requirements, ChemFaces provide solvent format. This solvent format of product intended use: Signaling Inhibitors, Biological activities or Pharmacological activities.
    Size /Price /Stock 10 mM * 1 mL in DMSO / $206.7 / In-stock
    Other Packaging *Packaging according to customer requirements(100uL/well, 200uL/well and more), and Container use Storage Tube With Screw Cap
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    Parishin G

    Parishin G
    Product Name Parishin G
    CAS No.: 952283-93-1
    Catalog No.: CFN95324
    Molecular Formula: C19H24O13
    Molecular Weight: 460.4 g/mol
    Purity: > 95%
    Type of Compound: Phenols
    Physical Desc.: Powder
    Source: The herbs of Gastrodia elata
    Solvent: DMSO, Pyridine, Methanol, Ethanol, etc.
    Price: $318 / 10mg
    Inquire / Order: manager@chemfaces.com
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  • Cell Rep.2020, 32(11):108158.
  • Drug Test Anal.2018, 10(10):1579-1589
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  • J of the Korean Society of Food Science and Nutrition2019, 32(2):148-154
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    In vitro:
    Oxidative Medicine and Cellular Longevity, 2016
    Parishin from Gastrodia elata Extends the Lifespan of Yeast via Regulation of Sir2/Uth1/TOR Signaling Pathway[Pubmed: 4074690]
    Parishin is a phenolic glucoside isolated from Gastrodia elata, which is an important traditional Chinese medicine; this glucoside significantly extended the replicative lifespan of K6001 yeast at 3, 10, and 30 μM. To clarify its mechanism of action, assessment of oxidative stress resistance, superoxide dismutase (SOD) activity, malondialdehyde (MDA), and reactive oxygen species (ROS) assays, replicative lifespans of sod1, sod2, uth1, and skn7 yeast mutants, and real-time quantitative PCR (RT-PCR) analysis were conducted. The significant increase of cell survival rate in oxidative stress condition was observed in parishin-treated groups. Silent information regulator 2 (Sir2) gene expression and SOD activity were significantly increased after treating parishin in normal condition. Meanwhile, the levels of ROS and MDA in yeast were significantly decreased. The replicative lifespans of sod1, sod2, uth1, and skn7 mutants of K6001 yeast were not affected by parishin. We also found that parishin could decrease the gene expression of TORC1, ribosomal protein S26A (RPS26A), and ribosomal protein L9A (RPL9A) in the target of rapamycin (TOR) signaling pathway. Gene expression levels of RPS26A and RPL9A in uth1, as well as in uth1, sir2 double mutants, were significantly lower than those of the control group. Besides, TORC1 gene expression in uth1 mutant of K6001 yeast was inhibited significantly. These results suggested that parishin exhibited antiaging effects via regulation of Sir2/Uth1/TOR signaling pathway.
    Parishin G Description
    Source: The herbs of Gastrodia elata
    Solvent: DMSO, Pyridine, Methanol, Ethanol, 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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    Calculate Dilution Ratios(Only for Reference)
    1 mg 5 mg 10 mg 20 mg 25 mg
    1 mM 2.172 mL 10.8601 mL 21.7202 mL 43.4405 mL 54.3006 mL
    5 mM 0.4344 mL 2.172 mL 4.344 mL 8.6881 mL 10.8601 mL
    10 mM 0.2172 mL 1.086 mL 2.172 mL 4.344 mL 5.4301 mL
    50 mM 0.0434 mL 0.2172 mL 0.4344 mL 0.8688 mL 1.086 mL
    100 mM 0.0217 mL 0.1086 mL 0.2172 mL 0.4344 mL 0.543 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.
    Protocol
    Structure Identification:
    Molecules 2019, 24(17), 3159
    Transformation Mechanisms of Chemical Ingredients in Steaming Process of Gastrodia elata Blume[Reference: WebLink]
    To explore the transformation mechanisms of free gastrodin and combined gastrodin before and after steaming of Gastrodia elata (G. elata), a fresh G. elata sample was processed by the traditional steaming method prescribed by Chinese Pharmacopoeia (2015 version), and HPLC-ESI-TOF/MS method was used to identify the chemical composition in steamed and fresh G. elata. Finally, 25 components were identified in G. elata based on the characteristic fragments of the compounds and the changes of the 25 components of fresh and steamed G. elata were compared by the relative content. Hydrolysis experiments and enzymatic hydrolysis experiments of 10 monomer compounds simulating the G. elata steaming process were carried out for the first time. As a result, hydrolysis experiments proved that free gastrodin or p-hydroxybenzyl alcohol could be obtained by breaking ester bond or ether bond during the steaming process of G. elata. Enzymatic experiments showed that steaming played an important role in the protection of gastrodin, confirming the hypothesis that steaming can promote the conversion of chemical constituents of G. elata—inhibiting enzymatic degradation. This experiment clarified the scientific mechanism of the traditional steaming method of G. elata and provided reference for how to apply G. elata decoction to some extent.
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