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Stachyose

$96

  • Brand : BIOFRON

  • Catalogue Number : BF-S1018

  • Specification : 98%

  • CAS number : 54261-98-2

  • Formula : C24H42O21

  • Molecular Weight : 666.578

  • PUBCHEM ID : 439531

  • Volume : 20mg

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Catalogue Number

BF-S1018

Analysis Method

HPLC,NMR,MS

Specification

98%

Storage

2-8°C

Molecular Weight

666.578

Appearance

White crystalline powder

Botanical Source

Stachys

Structure Type

Carbohydrates

Category

Standards;Natural Pytochemical;API

SMILES

C(C1C(C(C(C(O1)OCC2C(C(C(C(O2)OCC3C(C(C(C(O3)OC4(C(C(C(O4)CO)O)O)CO)O)O)O)O)O)O)O)O)O)O

Synonyms

Lupeose/Stachyose hydrate/α-D-Glucopyranoside, β-D-fructofuranosyl O-α-D-galactopyranosyl-(1->6)-O-α-D-galactopyranosyl-(1->6)-, hydrate (1:3)/Stachyose/β-D-Fructofuranosyl α-D-galactopyranosyl-(1->6)-α-D-galactopyranosyl-(1->6)-α-D-glucopyranoside trihydrate

IUPAC Name

(2S,3R,4S,5R,6R)-2-[[(2R,3R,4S,5R,6S)-6-[[(2R,3S,4S,5R,6R)-6-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methoxy]-3,4,5-trihydroxyoxan-2-yl]methoxy]-6-(hydroxymethyl)oxane-3,4,5-triol

Density

Solubility

Flash Point

Boiling Point

Melting Point

InChl

InChl Key

WGK Germany

RID/ADR

HS Code Reference

2940000000

Personal Projective Equipment

Correct Usage

For Reference Standard and R&D, Not for Human Use Directly.

Meta Tag

provides coniferyl ferulate(CAS#:54261-98-2) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate

PMID

31588753

Abstract

A long-term high-fat diet (HFD) can cause a range of health problems. Gut microbiota plays a decisive role in the development of HFD-associated inflammation, involved in function of T cells. This study was designed to probe the regulative effects of dietary stachyose, a functional oligosaccharide, on HFD-induced weight gain, inflammation, gut microbiota dysbiosis, and T cell abnormality in C57Bl/6 mice. Mice were divided into three groups which received normal chow, HFD and HFD plus stachyose (400 mg/kg), respectively. Results showed that administration of stachyose diminished the HFD-induced upregulation of serum TNF-α level and elevation of peripheral blood leukocyte populations to alleviate the HFD-caused colonic and hepatic inflammation in mice. Analysis of gut microbiota revealed that stachyose improved the intestinal homeostasis of HFD-fed mice by improving the bacterial diversity with the increases in the relative abundances of the Prevotellaceae_NK3B31_group, Parasutterella, Christensenellaceae_R-7_group, and Anaerovorax, as well as the fecal level of butanoic acid, while decreasing the ratio of Firmicutes-to-Bacteroidetes and the abundances of the Lachnospiraceae_NK4A136_group, Desulfovibrio, Anaerotruncus, Mucispirillum, Roseburia, and Odoribacter. Flow cytometric analysis showed that stachyose antagonized the HFD-induced decrease of peripheral CD4+ T cell population in mice. Conclusively, these findings suggest that long-term consumption of stachyose can ameliorate the HFD-associated colonic and hepatic inflammation and its complications by modulating gut microbiota.

KEYWORDS

butanoic acid; gut microbiota; inflammation; stachyose

Title

Regulatory Effects of Stachyose on Colonic and Hepatic Inflammation, Gut Microbiota Dysbiosis, and Peripheral CD4+ T Cell Distribution Abnormality in High-Fat Diet-Fed Mice.

Author

Liu Y, Li T, Alim A, Ren D, Zhao Y, Yang X.

Publish date

2019 Oct 23

PMID

30981775

Abstract

Raffinose family oligosaccharides (RFOs) negatively affect nutritional value of legume-derived food and feed. It has been challenging to develop a high performance α-galactosidase excelled on catalytic efficiency, thermostability, pH stability and protease-resistance that could efficiently hydrolyze RFOs. In this study, the first GH family 27 α-galactosidase gene from Irpex lacteus was cloned. The gene had an open reading frame of 1314 bp interrupted by 12 introns. The recombinant α-galactosidase expressed in Pichia pastoris (rILgalA) had an apparent molecular mass of 64 kDa and was highly N-glycosylated. rILgalA was maximally active at pH 4.8 and 70 °C. It was stable over a broad pH range of 3-11, retained 90% of its activity after incubation at 60 °C for 10 h and exhibited strong resistance to digestive proteases. Unlike many other α-galactosidases, rILgalA was hyperactive on RFOs. Its specific activities toward melibiose, raffinose and stachyose were 644, 755 and 833 U mg-1, respectively. The corresponding Kcat/Km values were 120, 130 and 180 mM-1 s-1, which were the highest among reported α-galactosidases. rILgalA almost completely hydrolyzed raffinose and stachyose in soymilk at 60 °C in 30 min. These superior properties would make rILgalA an ideal remover of RFOs in food and feed industries.

Copyright © 2019 Elsevier B.V. All rights reserved.

KEYWORDS

Irpex lacteus; Pichia pastoris; Raffinose family oligosaccharides; Soymilk; α-Galactosidase

Title

Characterization of a high performance α-galactosidase from Irpex lacteus and its usage in removal of raffinose family oligosaccharides from soymilk.

Author

Jang JM1, Yang Y2, Wang R2, Bao H3, Yuan H4, Yang J5.

Publish date

2019 Jun 15;

PMID

30614326

Abstract

The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (α-GOS) and soluble dietary fibres (SDF) and insoluble dietary fibres (IDF) were assessed in five legumes (lentil, chickpea, fenugreek, faba bean and Egyptian faba bean). In raw seeds, total α-GOS content ranged from 2500 mg/100 g (chickpea) to over 4000 mg/100 g (fenugreek). Stachyose was predominant in fenugreek, lentil and chickpea, whereas verbascose was the main α-GOS in faba bean and Egyptian faba bean. IDF represented 69-87% of the total dietary fibres in all studied legumes, while SDF content varied noticeably. During soaking, total α-GOS content decreased between 10% (lentil and faba bean) and 40% (chickpea). In fenugreek, soaking reduced IDF and increased SDF concentration, possibly due to partial IDF solubilisation from the cell wall. Cooking further decreased α-GOS and increased total dietary fibre content. The different behaviours of these five legumes during processing illustrate the high biodiversity within legume species.

KEYWORDS

Nutritional quality; diffusion; disaccharides; galacto-oligosaccharides; high-performance anion-exchange chromatography; monosaccharides; total dietary fibre

Title

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes.

Author

Njoumi S1,2, Josephe Amiot M3, Rochette I2, Bellagha S1, Mouquet-Rivier C2.

Publish date

2019 Aug


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