Dextran 1
Dextran 1 is a high molecular weight, branched complex carbohydrate (polysaccharide) made of many glucose molecules. It is produced by certain types of bacteria, including Leuconostoc species, as a fermentation product. Dextran 1 is used in various applications in the medical, pharmaceutical, and food industries due to its unique physical and chemical properties.
Production[edit | edit source]
Dextran 1 is produced by the bacteria Leuconostoc mesenteroides during the fermentation of sucrose. The bacteria secrete an enzyme called dextran sucrase that links together glucose units to form the dextran polymer. The size and structure of the dextran produced can be controlled by adjusting the conditions of the fermentation process.
Properties[edit | edit source]
Dextran 1 is a water-soluble polysaccharide and has a high molecular weight, typically in the range of 1,000 to 500,000 Daltons. It is a branched polymer, with the main chain consisting of α-1,6-linked glucose units and branches connected by α-1,3, α-1,4, or α-1,2 linkages. The physical and chemical properties of dextran 1, such as its solubility, viscosity, and reactivity, can be modified by changing the degree of branching and the molecular weight.
Uses[edit | edit source]
Dextran 1 has a wide range of uses in various industries. In the medical field, it is used as a blood plasma substitute in cases of severe blood loss due to its ability to increase blood volume and improve blood flow. In the pharmaceutical industry, dextran 1 is used as an excipient in drug formulations, as a carrier for drug delivery systems, and as a coating material for medical devices. In the food industry, it is used as a thickener, stabilizer, and texturizer.
Safety[edit | edit source]
Dextran 1 is generally considered safe for use in humans. However, some people may have an allergic reaction to it, and it can cause side effects such as bloating, diarrhea, and stomach cramps. It can also interfere with certain laboratory tests, including tests for blood sugar levels.
See also[edit | edit source]
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