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Home > Biochemical Engineering > Saccharides (Find 2371 items)

2-Deoxyglucose

(154-17-6)
2-deoxy-D-Glucose is a non-metabolizable glucose analog that inhibits phosphorylation of glucose by hexokinase, the first step of glycolysis. This results in the depletion in cellular ATP, the inhibition of protein glycosylation, and the disruption of ER quality control by inducing the unfolded protein response. 2-deoxy-D-Glucose has been shown to cause cell cycle inhibition and cell death in in vitro models of hypoxia, induce autophagy, increase reactive oxygen species production, activate AMPK

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Stavudine

(3056-17-5)
Used as an antiviral.A reverse transcriptase inhibitor

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Chitin

(1398-61-4)
A naturally occuring fibre found in the shells of shellfish. Used for the analysis of chitinase

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Hydroxypropyl cellulose

(9004-64-2)
Hydroxypropyl cellulose (HPC) is a derivative of cellulose with both water solubility and organic solubility. It is used as an excipient, and topical ophthalmic protectant and lubricant.

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Esculin

(531-75-9)
esculin is used as a skin protectant in ointments and creams. This is a glucoside compound originally obtained from the leaves and bark of the horse chestnut tree. esculoside is utilized in formulations for the treatment of cellulite. es culoside is apparently beneficial for impaired microcirculation.

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Dipotassium glycyrrhizinate

(68797-35-3)
Dipotassium Glycyrrhizinate is used in improving the dissolution property of amphotericin B (AMB) and the bioavailability of the drug incorporated in suppositories.

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Inulin

(9005-80-5)
Is a safe plant polysaccharide with a variety of uses in the food and chemical medical industry. It is a functional food, providing functional groups for beneficial bacteria, as well as improving properties of food such as texture, hydration and shelf-life. They are also used for vaccine and drug delivery via soluble storage.

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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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