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Home > Biochemical Engineering > Saccharides (Find 58 items)

L-Arabinose

(5328-37-0)
L-arabinose is a naturally occurring isomer and a component of plant polysaccharides. Most bacteria contain an inducible arabinose operon, which encodes a series of enzymes and transporters, allowing L-arabinose to be used as the sole carbon source in microbial cultures.

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L-Ribose

(24259-59-4)
It is produced by microorganism fermentation of glucose in a fermentation culture medium without adding calcium carbonate.

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L-Arabinopyranose

(87-72-9)
A base component of hemicellulose and pectin, critical biopolymers.

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L-Rhamnose monohydrate

(6155-35-7)
α-L-Rhamnose monohydrate is a component of the plant cell wall pectic polysaccharides rhamnogalacturonan I and rhamnogalacturonan II. α-L-Rhamnose monohydrate is also a component of bacterial polysaccharides where it plays an important role in pathogenicity.

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L-Rhamnose monohydrate

(10030-85-0)
Composition of plum leaf polysaccharides.

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Lactitol

(585-86-4)
As an oral antihypertensive drug, it is an effective drug for the treatment of acute and chronic hepatic portal encephalopathy.

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Lactobionic acid

(96-82-2)
An inhibitor of matrix metalloproteinases

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L-Alanine, N-[(S)-hydroxyphenoxyphosphinyl]-, 2-ethylbutyl ester, 6-ester with 2-C-(4-aminopyrrolo[2,1-f][1,2,4]triazin-7-yl)-2,5-anhydro-D-altrononitrile

(1809249-37-3)
Remdesivir is a nucleoside analogue, with effective antiviral activity, with EC50s of 74 nM for ARS-CoV and MERS-CoV in HAE cells, and 30 nM for murine hepatitis virus in delayed brain tumor cells.

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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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