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Merck
CN

M3640

甘露聚糖 来源于酿酒酵母

prepared by detergent extraction

别名:

D-Mannan

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化学文摘社编号:
UNSPSC Code:
12352201
NACRES:
NA.25
MDL number:
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biological source

Saccharomyces cerevisiae

form

powder

optical activity

[α]25/D 73 to 82 °, c = 1% (w/v) in water

impurities

≤5% ethanol

storage temp.

2-8°C

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General description

来自酿酒酵母的甘露聚糖是一种简单的多糖。

Application

来自酿酒酵母的甘露聚糖已被用于一项利用高温糖化制备甘露聚糖蛋白结合物的研究中。它还被用于一项在体外对酵母细胞壁甘露聚糖的抗氧化和抗致突变活性进行探究的研究中。

Preparation Note

由十六烷基三甲基溴化铵(十六烷基)萃取法制备。

Other Notes

为了全面了解我们针对客户研究提供的各种多糖产品,建议您访问我们的碳水化合物分类页面。

存储类别

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves


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分析证书(COA)

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Vy T H Pham et al.
Scientific reports, 7(1), 15902-15902 (2017-11-23)
Managing the impact of anthropogenic and climate induced stress on plant growth remains a challenge. Here we show that polymeric hydrogels, which maintain their hydrous state, can be designed to exploit functional interactions with soil microorganisms. This microbial enhancement may
T Nagase et al.
Microbiology and immunology, 28(9), 997-1007 (1984-01-01)
A simple polysaccharide, the neutral mannan from Saccharomyces cerevisiae wild type strain (WNM) was found to kill ddY strain mice by intravenous administration, showing a LD50 value of 12.2 mg/kg. On the other hand, the acidic mannan fraction from the
Barker, S.A., et al.
Chemistry & Industry, 330-330 (1957)
L Krizková et al.
Mutation research, 497(1-2), 213-222 (2001-08-30)
Antioxidative and antimutagenic effect of yeast cell wall mannans, in particular, extracellular glucomannan (EC-GM) and glucomannan (GM-C.u.) both from Candida utilis, mannan from Saccharomyces cerevisiae (M-S.c.) and mannan from Candida albicans (M-C.a.) was evaluated. Luminol-dependent photochemical method using trolox as
Urszula Kanska et al.
Biotechnology and applied biochemistry, 49(Pt 1), 57-64 (2007-07-17)
In the present paper, we describe a procedure for the preparation of mannan-protein conjugates. Mannan from Saccharomyces cerevisiae (baker's yeast) was oxidized by NaIO4 and coupled with BSA by means of high-temperature glycation. Depending on the temperature and degree of

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