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Home > Biochemical Engineering > Saccharides (Find 2371 items)

L-Threose

(95-44-3)
L-Threose is a significant degredation product of ascorbic acid, with high potential to glycate and crosslink lens proteins in vitro forming a stable lens tissue.

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β-D-Allopyranose

(7283-09-2)
β-D-Allose (β-D-Allose), a rare sugar member of the aldohexose family and a C3 epimer of glucose, is used as an inhibitor of fruiting body formation and sporulation in Myxococcus xanthus.

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3-DEAZAADENOSINE

(6736-58-9)
Possesses antiviral activity.It is an inhibitor of leukocyte adhesion to TNF-treated endothelial cells

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P-NITROPHENYL BETA-D-CELLOTRIOSIDE

(106927-48-4)
4-Nitrophenyl β-D-cellotrioside is a chromogenic substrate for endoglucanases and cellobiohydrolases. Hydrolysis of this substrate by these enzymes liberates 4-nitrophenol, which generates a yellow color that is measured by monitoring absorbance at 405 nm.[Cayman Chemical]

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L-Galactono-1,4-lactone

(1668-08-2)
L-Galactono-1,4-lactone is used as a substrate for the investigation of an L-Fucono-1,5-lactonase from cog3618 of amidohydrolase superfamily.

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BENZYL N-ACETYL-4,6-O-BENZYLIDENEMURAMIC ACID

(74842-55-0)
Benzyl derivative of muramic acid. The N-acetyl derivative of muramic acid is an amino sugar found in peptidoglycan, the main skeletal component of both Gram positive and Gram negative bacterial cell wall

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3-Deoxy-D-manno-2-octulosonic acid ammonium salt

(103404-70-2)
A ketosidic component in all lipopolysaccharides of Gram-negative bacteria and has been identified in several acidic exopolysaccharides (K-antigens). Synthetic analogues of KDO may be studied for their potential to disrupt the biosynthesis of bacterial cell-wall components, and lead to new antibacterial agents.

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n-Heptyl β-D-thioglucoside

(85618-20-8)
Useful non-ionic detergent for solubilization and reconstitution of membrane proteins of Escherichia coli

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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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