Lectin and E. coli binding to carbohydrate-functionalized oligo(ethylene glycol)-based microgels: effect of elastic modulus, crosslinker and carbohydrate density was written by Schroeer, Fabian;Paul, Tanja J.;Wilms, Dimitri;Saatkamp, Torben H.;Jaeck, Nicholas;Mueller, Janita;Strzelczyk, Alexander K.;Schmidt, Stephan. And the article was included in Molecules in 2021.SDS of cas: 4163-60-4 This article mentions the following:
The synthesis of carbohydrate-functionalized biocompatible poly oligo(ethylene glycol) methacrylate microgels and the anal. of the specific binding to Con A (ConA) and Escherichia coli (E. coli) is shown. By using different crosslinkers, the microgels閳?size, d. and elastic modulus were varied. Given similar mannose (Man) functionalization degrees, the softer microgels show increased ConA uptake, possibly due to increased ConA diffusion in the less dense microgel network. Furthermore, although the microgels did not form clusters with E. coli in solution, surfaces coated with mannose-functionalized microgels are shown to bind the bacteria whereas galactose (Gal) and unfunctionalized microgels show no binding. While ConA binding depends on the overall microgels閳?d. and Man functionalization degree, E. coli binding to microgels閳?surfaces appears to be largely unresponsive to changes of these parameters, indicating a rather promiscuous surface recognition and sufficiently strong anchoring to few surface-exposed Man units. Overall, these results indicate that carbohydrate-functionalized biocompatible oligo(ethylene glycol)-based microgels are able to immobilize carbohydrate binding pathogens specifically and that the binding of free lectins can be controlled by the network d. In the experiment, the researchers used many compounds, for example, (2S,3R,4S,5S,6R)-6-(Acetoxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetrayl tetraacetate (cas: 4163-60-4SDS of cas: 4163-60-4).
(2S,3R,4S,5S,6R)-6-(Acetoxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetrayl tetraacetate (cas: 4163-60-4) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.SDS of cas: 4163-60-4
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