Dextran
Dextran[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
References[edit | edit source]
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