Dyestuff Intermediate

Dextran CAS 9004-54-0 Inforamtion

Dextran CAS 9004-54-0 Properties

In the 1940s, an era brimming with scientific exploration and discovery, Dr. Pilemer, with his acute research insight and rigorous experimental spirit, initially discovered and meticulously reported that there was a substance with special properties on the surface of yeast cell walls, which could enhance the body's resistance to a certain extent. This discovery is like lighting a bright lamp in the ocean of science, pointing out the direction for subsequent related research.

As time went by, later Dr. Di Ruzio from the University of Tulum developed a strong interest in this phenomenon and devoted himself to more in-depth and detailed research work. After a series of elaborately designed and strictly implemented experimental processes, Dr. Diluzio further revealed the mystery and discovered that the substance in the yeast cell wall that enhances immunity is actually a polysaccharide - β -glucan. Moreover, through precise separation techniques, it was determined that this substance was also successfully isolated from baker's yeast.

Glucan, as an important polysaccharide compound, is widely present in the mucus produced by certain bacteria throughout their growth process. It is like a complex large family. According to the characteristics of its chemical structure, it can be further split into two different branches, namely α -glucan and β -glucan. After a large number of scientific studies and experimental verifications, it was found that this compound has a significant effect of enhancing the immunity of the body. And through a rigorous separation and identification process, it was finally determined that the component that plays an immunomodulatory role is β -glucan.

β -glucan is not rare in nature. It is commonly found in various foods in our daily diet, such as yeast, mushrooms, oats and barley, etc. Among them, in the dextran contained in yeast and mushrooms, its structural type is β -1, 3/1,6; Among the glucans contained in oats and barley, the structural types are β -1, 3/1,4. The structural differences presented in different foods also provide rich materials for scientists to further study their functions and mechanisms of action.

It is worth mentioning that β -glucan is essentially different from common sugars (such as starch, glycogen, dextrin, etc.), and this difference is mainly reflected in the diversity of bond connection methods. Under normal circumstances, the molecular structure of common sugars is mainly α -1, 4-glucoside. However, β -glucan is mainly composed of β -1, 3-glycosidic bonds, and there are also some β -1, 6-glycosidic bond side chains in its molecular structure. It is precisely because of this special way of bond chain setting and the existence of hydrogen bonds in the molecule that β -glucan forms a unique helical molecular framework. This unique molecular structure seems to be a special "identity mark" bestowed upon it by nature, which can be quickly recognized by the body's immune system, thereby triggering a series of wonderful immune responses and demonstrating its unique charm and potential value in immune regulation.