Acetyl Coenzyme A (>83% enzymatic)

Acetyl Coenzyme A (Ac CoA) is the end product of glycolysis and takes part in the Ac CoA pathway, which is a metabolic pathway for carbon compounds. Ac-CoA is important in cholesterol synthesis. Fatty acids are relatively unreactive and must therefore be activated before reactions with coenzyme A. The key enzyme is the Acyl CoA synthetase, also called thiokinase. The fatty acid is first formed by the thiokinase (attachment of AMP) to acyl adenylate. Acyl adenylate reacts under the cleavage of AMP and the addition of CoA (catalyzed by the thiokinase) to form Acyl CoA. Accordingly, acetic acid can also be activated and forms Acetyl CoA.

Concentration and stability
Working solution: Optimal solvent: water or aqueous solution with a weak acidic pH (4 to 5).
Storage conditions of the working solution: -15°C to -25°C.
A solution of 50mg/mL in phosphate buffer, pH7, is stable for 3 weeks at -15°C to -25°C. Unfrozen solutions should be used immediately.