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Home > Biochemical Engineering > Saccharides (Find 2371 items)

Deoxyribose

(533-67-5)
2-Deoxy-D-ribose induces apoptosis by inhibiting the synthesis and increasing the efflux of glutathione.

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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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Mannose

(3458-28-4)
It has been used in a study to assess the synthesis of a family of amphiphilic glycopolymers. It has also been used in a study to investigate the early detection of bronchiolitis obliterans after lung transplantation.

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Dithiothreitol

(3483-12-3)
Dithiothreitol is a redox reagent commonly used as a reducing agent for thiolated DNA. Dithiothreitol is also used to reduce the disulfide bonds of proteins.

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Isopropyl β-D-thiogalactopyranoside

(367-93-1)
A ?Galactosidase inducer used also as an inducer for the activity of E. Coli lac operon

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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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N-ACETYL-D-GLUCOSAMINE

(134451-94-8)
Used as a therapeutic agent for osteoarthritis and rheumatoid arthritis, as a food additive

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β-D-Ribofuranose, 1,2,3,5-tetraacetate

(13035-61-5)
Used in the synthesis of 3-(β-D-ribofuranosyl)-2,3-dihydro-6H-1,3-oxazine-2,6-dione, a new pyrimidine nucleoside analog related to uridine.

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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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