2-Amino-5-phenylpyridine |
| カタログ番号GC60470 |
2-アミノ-5-フェニルピリジンは、タンパク質中のフェニルアラニンの熱分解によって形成される変異原性複素環式芳香族アミンです。 2-アミノ-5-フェニルピリジンは焼きイワシに含まれており、発がん性があると考えられています。
Products are for research use only. Not for human use. We do not sell to patients.
Cas No.: 33421-40-8
Sample solution is provided at 25 µL, 10mM.
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2-Amino-5-phenylpyridine is a mutagenic heterocyclic aromatic amine that is formed by pyrolysis of phenylalanine in proteins. 2-Amino-5-phenylpyridine is in broiled sardines and is considered as potentially carcinogenic[1][2].
On the other hand, the chemical structure of 5-phenyl-2-pyridinamine (PPA) shows a great resemblance to the aminobiphenyls, another well known class of carcinogenic aromatic amines[2].
[1]. Dooley KL, et al. Comparative carcinogenicity of the food pyrolysis product, 2-amino-5-phenylpyridine, and the known human carcinogen, 4-aminobiphenyl, in the neonatal B6C3F1 mouse. Cancer Lett. 1988 Jul;41(1):99-103. [2]. Stavenuiter JF, et al. Syntheses of 5-phenyl-2-pyridinamine, a possibly carcinogenic pyrolysis product of phenylalanine, and some of its putative metabolites. Carcinogenesis. 1985 Jan;6(1):13-9.
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