96-82-2
Chemical Structure
Lactobionic acid
- CAS No.: 96-82-2
- Formula:C12H22O12
- Molecular Weight:358.30
IUPAC Name: (2R,3R,4R,5R)-2,3,5,6-tetrahydroxy-4-(((2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexanoic acid
InChIKey: JYTUSYBCFIZPBE-AMTLMPIISA-N
SMILES: O[C@H]([C@H]([C@@H]([C@@H](CO)O)O[C@H]1[C@@H]([C@H]([C@H]([C@@H](CO)O1)O)O)O)O)C(O)=O
Biological Activity: Lactobionic acid is a bionic acid that can be naturally found in the Caspian Sea yogurt and chemically constituted of a gluconic acid bonded to a galactose. Lactobionic acid has antioxidant, antimicrobial, chelating, stabilizer, acidulant, and moisturizing properties. Lactobionic acid can be obtained by electrolytic methods, microbial fermentation or biocatalytic approaches. Lactobionic acid can be used in foodstuffs, to produce new functional products and against food-borne pathogens. Lactobionic acid inhibits DNA repair and protein synthesis, induction of oxidative stress and inhibition of metabolic pathways against MRSA[1][2].
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Lactobionic acid | 98.0% | Lactobionic acid is a bionic acid that can be naturally found in the Caspian Sea yogurt and chemically constituted of a gluconic acid bonded to a galactose. Lactobionic acid has antioxidant, antimicrobial, chelating, stabilizer, acidulant, and moisturizing properties. Lactobionic acid can be obtained by electrolytic methods, microbial fermentation or biocatalytic approaches. Lactobionic acid can be used in foodstuffs, to produce new functional products and against food-borne pathogens. Lactobionic acid inhibits DNA repair and protein synthesis, induction of oxidative stress and inhibition of metabolic pathways against MRSA. | ||||||||||||||||||||
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Lactobionic acid (Standard) | ≥98% | Lactobionic acid (Standard) is an analytical standard for lactobionic acid. This product is intended for use in research and analytical applications. Lactobionic acid is a bionic acid that can be naturally found in the Caspian Sea yogurt and chemically constituted of a gluconic acid bonded to a galactose. Lactobionic acid has antioxidant, antimicrobial, chelating, stabilizer, acidulant, and moisturizing properties. Lactobionic acid can be obtained by electrolytic methods, microbial fermentation or biocatalytic approaches. Lactobionic acid can be used in foodstuffs, to produce new functional products and against food-borne pathogens. Lactobionic acid inhibits DNA repair and protein synthesis, induction of oxidative stress and inhibition of metabolic pathways against MRSA. | ||||||||||||||||||||
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- [1]. Cardoso T, et al. Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications. J Food Sci. 2019 Jul;84(7):1672-1681. [Content Brief]
- [2]. Sáez-Orviz, S., et al., (2022). The antimicrobial and bioactive properties of lactobionic acid. Journal of the science of food and agriculture, 102(9), 3495–3502. [Content Brief]
