Product name: Agmatine-OSA-Pullulan
Synonyms: Agmatine-1-Octenylsuccinic anhydride-Pullulan, (E)-2-(2-((4-guanidinobutyl)amino)-2-oxoethyl)dec-3-enoic acid-Pullulan,
Molecular Weight: 100-300Kdal
OSA Content: 1.0%-10.0%
Format: White to slight yellow solid
Description: Pullulan is a neutral polymer composed of α-(1,6)-linked maltotriose residues, which in turn are composed of three glucose molecules connected to each other by an α-(1,4) glycosidic bond. It is non-toxic, non-immunogenic, non-carcinogenic and non-mutagenic in nature. The structure of pullulan consist unique linkage pattern with two α-(1 → 4) and one α-(1 → 6) glycosidic bonds in maltotriose repeating units (G3). Pullulan endows distinctive physical traits due to the presence of nine hydroxyl groups on glucopyranose rings of G3 units. It can be derivatized in various forms by substituting these hydroxyl groups to enhance its utility in biomedical applications. Pullulan and its derivatives are completely explored for their applications in food and pharmaceutical industries. Owing to these special properties, native pullulan and its derivatives possess potential application in multiple diagnostics. Agmatine is an endogenous polyamine that is synthesized by decarboxylation of L-arginine by arginine decarboxylase (ADC). It is present in plasma and can be selectively concentrated in several organs (i.e., in the liver). Agmatine has been shown to exert a wide array of biologic effects as follows: it regulates blood pressure, inhibits the proliferation of smooth muscle cells, and exhibits anti-inflammatory and neuroprotective function. Agmatine also exhibits a protective effect on mitochondria, where it is actively concentrated by an energy-dependent mechanism. Starches modified with octenyl succinic anhydride (OSA) have been used in a range of industrial applications, particularly as a food additive, for more than half a century. Interest in these products has grown in recent years as a result of new methods and applications becoming available. Due to a combination of OSA’s hydrophobic and steric contribution and starch’s peculiar highly branched macromolecular structure, these starch derivatives display useful stabilizing, encapsulating, interfacial, thermal, nutritional and rheological properties.
Usage: For Scientific Research Use Only, Not for Human Use.