Results 231 to 240 of about 151,260 (307)

Preparation and biological activities of chitosan oligosaccharides

, 2021
Background Chitosan oligosaccharides (COSs) are the degraded products prepared from the deacetylation and depolymerization of chitin or chitosan using physical, chemical, or enzymatic hydrolysis.
Gunsriwiang Benchamas, Gangliang Huang, Shiyu Huang, Hualiang Huang   +3 more
semanticscholar   +1 more source

In vitro fermentation of Gracilaria lemaneiformis sulfated polysaccharides and its agaro-oligosaccharides by human fecal inocula and its impact on microbiota.

Carbohydrate Polymers, 2020
The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined.
Xiao Zhang, J. Aweya, Zong-Xun Huang, Zhuo-Ying Kang, Zi-Hao Bai, Kun-Huan Li, Xiaoyuan He, Yang Liu, Xian-qiang Chen, K. Cheong   +9 more
semanticscholar   +1 more source

Hydrothermal pretreatment for the production of oligosaccharides: a review.

Bioresource Technology, 2021
Oligosaccharides are low-molecular-weight carbohydrates with crucial physical, chemical, and physiological properties, which are increasingly important in the fields of food, pharmaceuticals, cosmetics, and biomedicine.
Panpan Yue, Ya-jie Hu, Rui Tian, J. Bian, F. Peng   +4 more
semanticscholar   +1 more source

Chitosan and its oligosaccharides, a promising option for sustainable crop production- a review.

Carbohydrate Polymers, 2020
Chitosan in both native and degraded form (oligosaccharides) acts as a growth promoter and generate responses associated with both primary and secondary metabolism in plants.
Khan Bilal Mukhtar Ahmed, M. A. Khan, H. Siddiqui, Ajmat Jahan   +3 more
semanticscholar   +1 more source

Marine oligosaccharides originated from seaweeds: Source, preparation, structure, physiological activity and applications

Critical reviews in food science and nutrition, 2020
Marine polysaccharides originated from seaweeds, including agar, alginate, carrageenan, and fucoidan, possess various kinds of physiological activities and have been widely used in food, agricultural and medical areas.
Benwei Zhu, F. Ni, Q. Xiong, Z. Yao
semanticscholar   +1 more source

Nondigestible Oligosaccharides

Critical Reviews in Food Science and Nutrition, 2000
Dietary carbohydrates range in molecular size from simple sugars to complex polymers with a degree of polymerization (DP) of up to 100,000 or more. Oligosaccharides are generally defined as carbohydrates from 2 to 20 monomeric units long. Oligosaccharides have been dietary staples since antiquity but have received much less attention than other ...
M, Roberfroid, J, Slavin
openaire   +2 more sources

Toward Automated Enzymatic Synthesis of Oligosaccharides

Chemical Reviews, 2018
Oligosaccharides together with oligonucleotides and oligopeptides comprise the three major classes of natural biopolymers. Automated systems for oligonucleotide and oligopeptide synthesis have significantly advanced developments in biological science by ...
Liuqing Wen, Christopher Gibbons, Madhusudhan Reddy Gadi   +2 more
exaly   +2 more sources

Sulfotransferases and sulfated oligosaccharides

Medicinal Research Reviews, 2002
AbstractStructural diversity of the sugar chains attached to proteins and lipids that arises from the variety of combinations of different monosaccharides, different types of linkages, branch formation and secondary modifications, such as sulfation, possesses a large amount of biological information.
Koichi, Honke, Naoyuki, Taniguchi
openaire   +2 more sources

Inhibitors of oligosaccharide processing

Biochimica et Biophysica Acta (BBA) - Gene Structure and Expression, 1985
Most proteins present on the surface of eukaryotic cells and proteins secreted by them are glycoproteins. Glycoproteins, generally speaking, may contain asparagine- -linked (N-linked) or serine/threonine linked (0-linked) oligosaccharides. A given protein may contain either one or both types of oligosaccharides. Notwithstanding their common occurrence -
Fuhrmann, Ulrike, Bause, Ernst, Ploegh, Hidde   +2 more
openaire   +3 more sources

The Synthesis of Oligosaccharides

1951
Publisher Summary The most useful reactions for the synthesis of oligosaccharides have been those, which led to definite products, and the most valuable has been the Koenigs-Knorr. Its value is increased if the alpha linkage are easier to obtain and if intermediates, with their active centers at other positions than the glycosyl and primary carbon ...
W L, EVANS, D D, REYNOLDS, E A, TALLEY
openaire   +2 more sources