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Home > Biochemical Engineering > Saccharides (Find 55 items)

Trehalose

(99-20-7)
Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units. In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesised by bacteria, fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis — the ability of plants and animals to withstand prolonged

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Trehalose, dihydrate

(6138-23-4)
1. D-(+)-Trehalose is a disaccharide composed of two 伪-glucose units. D-(+)-Trehalose is used in many processed foods as well as in biopharmaceutical monoclonal antibody formulations. D-(+)-Trehalose is also used as a protein stabilize.
2. Food additive; pharmaceutical excipient
3. An osmolyte, chemical chaperone, and inducer of autophagy.

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Telbivudine

(3424-98-4)
Telbivudine(Tyzeka, Sebivo) is an antiviral drug used in the treatment of hepatitis B infection. Clinical trials have shown it to be significantly more effective than lamivudine or adefovir, and less likely to cause resistance. Telbivudine is a synthetic

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TATM

(92051-23-5)
A radiolabelled pharmaceutical preparation for diagnostic aims used in positron emission tomography.

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Tubercidin

(69-33-0)
Tubercidin is a nucleoside metabolite first isolated from Streptomyces tubericidus. Tubercidin, like other nucleosides, is a broad spectrum potent chemotherapeutic agent active against viruses, bacteria, fungi, protozoans and tumors. Tubercidin acts on a diverse range of targets, such as RNA processing, nucleic acid and protein synthesis, and acts as a nucleoside mimic of adenosine.

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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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