Dextran

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Dextran

Dextran is a complex branched polysaccharide (multiple sugar) primarily composed of glucose sub-units. It is known for its stringy, gummy consistency and has a range of applications in the medical, pharmaceutical, and food industries.

Etymology

The term "Dextran" is derived from the Latin word "dexter" meaning "right" or "on the right side", possibly due to its dextrorotatory nature, which causes it to rotate plane-polarized light to the right.

Sources and Production

Dextran is produced by certain bacteria, primarily lactic acid bacteria like Leuconostoc and Streptococcus, which synthesize this polysaccharide from sucrose. These bacteria are found in various environments, including:

• Milk: Dextran is often formed in milk due to the action of cocci bacteria.
• Unripe Beet-root: It is also naturally present in some plants, including unripe beet-root.

Properties

Dextran is characterized by its stringy and gummy texture. It is soluble in water and forms a viscous solution. Due to its branched structure, dextran has a high molecular weight which can vary based on its source and the conditions of its production.

Applications

Dextran has a variety of uses in different industries:

• Medical: Used as plasma volume expanders in medicine to treat patients with shock or large blood loss.
• Pharmaceutical: It is also used as a drug delivery vehicle due to its biocompatibility.
• Food Industry: Due to its textural properties, it is used as a thickener or stabilizer in certain food products.

See Also

• Polysaccharides
• Lactic Acid Bacteria
• Sucrose