L-α-Lecithin

L-α-Lecithin, Soybean has been used in film preparation and as a surfactant for the preparation and characterization of the nanoemulsion. It has also been used as a component in solubilization buffer to incubate heavy SR (HSR) for affinity purification of RyR1 (ryanodine receptor).

Cell permeable: no

Product does not compete with ATP.

Reversible: no

Toxicity: Standard Handling (A)

Concentrate of soybean lecithin consisting of more than 94% phosphatidylcholine and less than 2% triglycerides. Composed mainly of linoleic acid (62 - 65%) and palmitic acid (15 - 17%) esters.

Lecithins are typically phospholipids, consisting of phosphoric acid with choline, glycerol, and one (lyso-forms) or two fatty acids. It is a yellow to brown fatty substance, that can be obtained from both plant and animal sources, with soy lecithin and sunflower lecithin being common varieties. They are present in animal products due to dietary sources and de novo synthesis. Commercial lecithin, often derived from soybeans, is widely employed in the food industry as an emulsifier in processed goods such as ice creams and salad dressings. Lecithin supplements are commonly used to manage high cholesterol levels, support lactation, and serve as antiulcer agents. Lecithin, also known as phosphatidylcholine, serves as a precursor for choline and is involved in the synthesis of the neurotransmitter acetylcholine, with its levels correlating with those of choline and acetylcholine. Moreover, it plays a role in complex intracellular processes, including the regulation of cellular membrane permeability.

Packaged under inert gas

Following reconstitution, aliquot and freeze (-20°C). Stock solutions are stable for up to 2 weeks at -20°C.

CALBIOCHEM is a registered trademark of Merck KGaA, Darmstadt, Germany