Dextran

Dextran[edit | edit source]

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[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.

References[edit | edit source]

Dextran Resources
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