| Identification | Back Directory | [Name]
Sterculic acid | [CAS]
738-87-4 | [Synonyms]
STERCULIC ACID
Sterculinic acid
9,10-Methylene-9-octadecenoicacid
2-Octyl-1-cyclopropene-1-octanoic acid
8-(2-Octacyclopropen-1-yl)octanoic acid
8-(2-octylcyclopropen-1-yl)caprylic acid
8-(2-octylcyclopropen-1-yl)octanoic acid
1-Cyclopropene-1-octanoic acid, 2-octyl-
8-(2 OCTYL 1-CYCLOPROPENYL) OCTANOIC ACID | [Molecular Formula]
C19H34O2 | [MDL Number]
MFCD08460391 | [MOL File]
738-87-4.mol | [Molecular Weight]
294.47 |
| Chemical Properties | Back Directory | [Melting point ]
19 °C | [Boiling point ]
418.7±24.0 °C(Predicted) | [density ]
0.948±0.06 g/cm3(Predicted) | [storage temp. ]
Store at -20°C | [solubility ]
Chloroform: soluble; Ether: soluble; Hexane: soluble; Methanol: soluble | [form ]
A liquid | [pka]
4.78±0.10(Predicted) | [color ]
Colorless to light yellow |
| Hazard Information | Back Directory | [Uses]
Sterculic acid is a stearoyl-CoA desaturase-1 (SCD1) inhibitor. Sterculic acid specifically inhibits the delta-9 desaturase (Δ9D) activity with an IC50 value of 0.9 μM[1]. | [Definition]
ChEBI: A long-chain, monounsaturated fatty acid composed of 9-octadecenoic acid having a 9,10-cyclopropenyl group. | [in vivo]
Sterculic acid has been proposed as a potential tool for the treatment of metabolic syndrome (MS) since it inhibits the activity of the stearoyl-CoA desaturase-1 (SCD1)
in vivo[3]. | [IC 50]
delta-9 desaturase: 0.9 μM (IC50) | [References]
[1] Lei Zhang, et al. A multiplexed cell assay in HepG2 cells for the identification of delta-5, delta-6, and delta-9 desaturase and elongase inhibitors. J Biomol Screen. 2010 Feb;15(2):169-76. DOI:10.1177/1087057109356208
[2] Rafael Peláez, et al. Sterculic Acid: The Mechanisms of Action beyond Stearoyl-CoA Desaturase Inhibition and Therapeutic Opportunities in Human Diseases. Cells. 2020 Jan 7;9(1):140. DOI:10.3390/cells9010140
[3] Abril Ramírez-Higuera, et al. Preventive Action of Sterculic Oil on Metabolic Syndrome Development on a Fructose-Induced Rat Model. J Med Food. 2020 Mar;23(3):305-311. DOI:10.1089/jmf.2019.0177 |
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