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Home > Biochemical Engineering > Saccharides (Find 157 items)

Amicetin

(17650-86-1)
These pyrimidine-containing glycoside antibiotic (FWAmicetin-A = 617.69 g/mol (free base); CAS 17650-86-1; FWAmicetin-B = 532.59 g/mol (free base)) from Streptomyces vinaceus-drappus and S. fasciculatus inhibits protein biosynthesis, exerting its bacteriostatic most potently on Grampositive bacteria. Amicetin B, also called plicacetin, was isolated from Streptomyces plicatus and has the identical structure minus the amethylseryl residue. It is weaker in action compared to amicetin A. Target(s):

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Acetylstrophanthidin

(60-38-8)
ChEBI: An acetate ester that is strophanidin acetylated at the 3beta-hydroxy group.

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Adenosine 5′-(pentahydrogen tetraphosphate)

(1062-98-2)

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Adenosine 5′-(tetrahydrogen triphosphate), 3′-(4-benzoylbenzoate)

(81790-82-1)

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Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
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