Oligossacarídeos

4-O-Acetyl-3,6-di-O-(2,3,4,6-tetra-O-acetyl-a-D-mannopyranosyl)-D-mannopyranose is a synthetic nonreducing sugar that has been modified with an acetate group at C4 and acetyl groups at C3 and C6. This compound is a white to off white crystalline solid. It is soluble in methanol and formamide. The chemical formula of the compound is CHO.

Methyl 2-acetamido-2-deoxy-3-O-(b-D-galactopyranosyl)-b-D-glucopyranoside is a modification of the carbohydrate, which is a complex carbohydrate. It has been synthesized using Custom synthesis and Oligosaccharide. This product is highly pure, with a purity of 99%. Methyl 2-acetamido-2-deoxy-3-O-(b-D-galactopyranosyl)-b-Dpglucopyranoside is used in the synthesis of Monosaccharide and Methylation. It can also be used in Glycosylation and Polysaccharide as well as for sugar or Fluorination.

3-O-(a-D-Galactopyranosyl)-b-D-fucopyranosyl propylamine is a custom synthesis. It is a modification of the natural product. This compound has been fluorinated, methylated and monosaccharide modified. 3-O-(a-D-Galactopyranosyl)-b-D-fucopyranosyl propylamine is a synthetic compound that has been created by click chemistry. It contains an oligosaccharide and saccharide group. The CAS number for this compound is 5873087-81-8. 3-O-(a-D-Galactopyranosyl)-b-D-fucopyranosyl propylamine is also glycosylated with sugar groups and has complex carbohydrate chains.

Hyaluronate fluorescein is a synthetic, high purity complex carbohydrate with a molecular weight of 1500kDa. It is a modification of the naturally occurring polysaccharide hyaluronan. It is composed of repeating units of the monosaccharide D-glucuronic acid and the disaccharide N-acetyl-D-glucosamine. Hyaluronate fluorescein is synthesized by methylation and glycosylation of D-glucuronic acid, followed by fluorination to produce the fluorinated saccharide hexafluoro-D-glucuronic acid, which reacts with N-acetyl-D-glucosamine in an amidation reaction. The product can then be modified to produce hyaluronate fluorescein.

2-Acetamido-2-deoxy-4-O-(b-D-galactofuranosyl)-D-glucopyranose is a carbohydrate that belongs to the class of disaccharides. It is a member of the family of b-D-galactofuranosides, which are derived from the hydrolysis of glycosidic linkages in b-D-galactopyranose. 2A2DDG has been shown to interact with sulfate groups and nonreducing sugars. The interaction between 2A2DDG and sulfate groups may be due to the presence of hydroxyl group on the molecule's side chain. The disaccharide can be used as an analogue for glycosylation experiments, such as those involving glycosyltransferases or glycosidases.

6-O-Benzoyl-1,2,3-tri-O-benzyl-4-O-(2,3,4,6-tetra-O-benzyl-a -D-galactopyranosyl)-b -D -galactopyranoside is an oligosaccharide that has been custom synthesized by our company. It is a complex carbohydrate with a molecular weight of 1,216. The CAS number for this product is 105838-36-5. This product also has a high degree of purity and can be used in Click modification and Modification reactions. 6 O Benzoyl 1 2 3 tri O benzyl 4 O

Rhodionin is a natural product that has been shown to be effective as a food preservative. It is produced through the extraction of usnic acid from Rhodiola rosea and has been used in the study of amyloid protein. Rhodionin is an extractant that has been shown to be able to control analysis of sodium citrate in food composition. The use of rhodionin for this purpose was found to be practical and effective, with no significant changes in the quality or quantity of citric acid. This extractant also shows promise as an analytical method for the detection of ganoderma lucidum, human liver cancer cells, and flavonol glycosides.

The major gel forming component in agar, agarose, consists of a linear chain of sequences of 1,3 linked β-D-galactopyranosyl units and 1,4 linkages to 3,6-anhydro-α-L-galactopyranosyl units. Gelation is done via the formation of double helices (Arnott, 1974). Agar's properties are similar to gelatin as it is primarily used as a plating gel for microbial cultures (Lahaye, 1991). However, agar is a good substitute for animal-based gelatin in vegetarian foods and is easy to use in food gels in a similar way to the carrageenans. Common food applications of agar include: puddings, custards, and soft candies. Agar improves the texture of processed cheese and frozen desserts, and is also added to baked goods to inhibit staling. A creative food application uses agar-based gel cubes that are infused with fruit extract or wine to make a vegetable-based aspic (Armisén, 2009). Agar contains two polysaccharides Agarobiose and Agaropectin. Both Gelidium latifolium and Gelidium amansii are sources of both Agar and Agarose. The images were kindly provided by Prof Mike Guiry from Cork who runs ‘The Seaweed Site’. Agaropectin Agaropectin is a sulphated non-gelling galactan comprising about 30% of Agar. Half ester sulphate is present in varying amounts plus D-glucuronic acid and small amounts of pyruvic acid. As with Agarose the main chain has alternating residues of D-galactose and L-galactose heavily modified with acidic side-groups which are usually sulfate, glucuronate, and pyruvate. Pyruvic acid is possibly attached in an acetal form to the D-galactose residues of the agarobiose skeleton. No formal structure of Agaropectin appears to have been published. Agarose Agarose is a linear gelling polysaccharide of (1-3) linked β-D-galactopyranose residues linked to 3,6-anhydro-α-L-galactopyranose via 1-4 bonds. Agar contains about 60% Agarose.

Glycyl-lacto-N-neotetraose is a complex carbohydrate that is custom synthesized and has high purity. It is an Oligosaccharide, Carbohydrate, and Polysaccharide that can be modified with methylation and glycosylation. This product can be used in the synthesis of other monosaccharides or saccharides to form complex carbohydrates. Glycyl-lacto-N-neotetraose is also fluorinated on one of its hydroxyl groups to produce an active water soluble compound for use in research.

N,N'-Diacetyl-3,6,3',4',6'-penta-O-acetyl-1-chlorochitobioside is a galactosyltransferase inhibitor. It prevents the enzymatic transfer of a sugar group from UDP-galactose to an acceptor molecule by binding to the enzyme. N,N'-Diacetyl-3,6,3',4',6'-penta-O-acetyl-1-chlorochitobioside inhibits the enzymatic galactosylation of glycoproteins in cells and has been shown to be effective against bacterial strains resistant to other antibiotics. This drug is also chemoenzymatically synthesized using enzymes and chemical reagents.

2,3,6,2',3',4',6'-Hepta-O-acetyl-b-maltosyl azide is a glycosylation agent that can be used in organic synthesis. It is a custom synthesis and can be modified to meet the customer's needs. This product has a CAS number of 33012-49-6 and has high purity with a saccharide content of >99%.

A di-acetamido LacNAc analogue