| Description | PhIP is a heterocyclic aromatic amine (HAA) from cooked meat. It belongs to pyridine heterocyclic amine and is a 2B carcinogen with estrogen activity. PhIP forms adducts with DNA that promote cancer. |
| In vitro | PhIP通过激活雌激素受体α (ERα) 产生广泛影响。PhIP引起对miRNA表达的广泛而大部分重叠的影响。PhIP对miRNA的紊乱调控可能是乳腺癌中一种重要的非DNA损伤致癌机制。[2] |
| In vivo | PhIP在前列腺中形成DNA加合物，并在啮齿类动物中诱导氧化应激、腺泡萎缩以及前列腺炎症。此外，PhIP在hCYP1A-小鼠的背侧前列腺叶引起炎症、上皮细胞损伤、以及前列腺上皮内瘤变。[1] |
| molecular weight | 224.26 |
| Molecular formula | C13H12N4 |
| CAS | 105650-23-5 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: 22.5 mg/mL (100.3 mM), Sonication and heating to 60℃ are recommended. |
| References | 1. Bellamri M, et al. Metabolic Activation of the Cooked Meat Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine in Human Prostate. Toxicol Sci. 2018;163(2):543-556. 2. Papaioannou MD, et al. The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) elicits estrogenic-like microRNA responses in breast cancer cells. Toxicol Lett. 2014;229(1):9-16. |