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Home > Biochemical Engineering > Saccharides (Find 19 items)

Ribose

(50-69-1)
1. It is produced by microorganism fermentation of glucose in a fermentation culture medium without adding calcium carbonate.
2. D-Ribose is produced by microorganism fermentation of glucose in a fermentation culture medium without adding calcium carbonate.

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Ribavirin

(36791-04-5)
Used as an antiviral agent Ribavirin has a wide range of uses in medicine. It is clinically effective against hepatitis A, influenza, various herpes, as well as infections of respiratory syncytial virus, human immunodeficiency virus, epidemic hemorrhagic fever virus, skin diseases, etc. Efficacy. Ribavirin is the only effective drug for the treatment of respiratory syncytial virus and the first choice for the treatment of epidemic hemorrhagic fever. In recent years, its application to hepatitis

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Ribitol

(488-81-3)
A sugar alcohol formed by the reduction of ribose

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Resibufogenin

(465-39-4)
Resibufogenin, a component of huachansu, has been shown to exhibit the anti-proliferative effect against cancer cells, and this may be attributed to the degradation of cyclin D1 caused by the activation of GSK-3β.IC50 Value:Target:In vitro: The effects of Resibufogenin on the outward delayed rectifier potassium current (IK) and outward transient potassium current (IA) in rat hippocampal neurons was investigated, and it inhibited both IK and IA, at 1 μM concentration RBG could alter some

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Reduced ascorbate

(1128-23-0)
L-Gulono-1,4-lactone is a substrate of L-gulono-1,4-lactone oxidoreductase, which catalyzes the last step of the biosynthesis of L-ascorbic (Vatamin) C. In other words, L-Gulono-1,4-lactone is a direct precursor of vitamin C in animals, in plants and in some protists.

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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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