thielavin A Property

Melting point:

235-236 °C

Boiling point:

850.0±65.0 °C(Predicted)

Density 

1.371±0.06 g/cm3(Predicted)

storage temp. 

Store at -20°C

solubility 

DMF: souble; DMSO: souble; Ethanol: soluble

form 

White to off-white powder.

pka

2.82±0.28(Predicted)

Hazard and Precautionary Statements (GHS)

thielavin A Chemical Properties,Usage,Production

Description

Thielavin A is a fungal metabolite originally isolated from T. terricola that is related to thielavin B . Thielavin A inhibits COX, blocking both the conversion of arachidonic acid to prostaglandin H₂ (PGH₂; ) and the conversion of PGH₂ to PGE₂ (; IC₅₀s = 10 and 40 μM, respectively). Thielavin A also inhibits glucose-6-phosphatase in rat liver microsomes (IC₅₀ = 4.6 μM). It is a non-competitive inhibitor of α-glucosidase from S. cerevisiae (IC₅₀ = 23.8 μM; K_i = 27.8 μM).

Uses

The fungal metabolite, thielavin A, and its relatives are glucose-6-phosphatase inhibitors. The three benzoic acid units are essential for inhibition. Thielavin A was originally isolated as a inhibitor of prostaglandin biosynthesis. The closely related thielavin B is a telomerase and cell wall transglycosylation inhibitor.

Uses

Thielavin A acts as an inhibitor of prostagladins biosynthesis.