Turanose is an analog of sucrose that is not metabolized by higher plants but is used as a carbon source by many bacteria, fungi, and other organisms. It is taken up into plant cells by sucrose transporters and is involved in intracellular sugar signaling.
Other Notes
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Selective activation of the ketose unit in the isomeric glycosylfructoses, palatinose, leucrose, maltulose, turanose and lactulose, with pyridinium poly(hydrogen fluoride) resulted in the almost quantitative formation of glycosylated difructose dianhydrides. The reaction preferentially involves a reactive fructofuranosyl oxocarbenium ion and
Study on alpha-glucosidases in four human colon malignant tumors developed into nude mice.
C Castilla et al.
The International journal of biochemistry, 13(3), 381-387 (1981-01-01)
Dispirodioxanyl pseudotetrasaccharides 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose 6-O-alpha-D-glucopyranosyl-beta-D-fructofuranose 1,2':2,1'-dianhydride, 5-O-alpha-D-glucopyranosyl-alpha-D-fructopyranose 5-O-alpha-D-glucopyranosyl-beta-D-fructopyranose 1,2':2,1'-dianhydride, 4-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose 4-O-alpha-D-glucopyranosyl-beta-D-fructopyranose 1,2':2,1'-dianhydride, 4-O-beta-D-galactopyranosyl-alpha-D-fructofuranose 4-O-beta-D-galactopyranosyl-beta-D-fructopyranose 1,2':2,1'-dianhydride, and 3-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose 3-O-alpha-D-glucopyranosyl-beta-D-fructofuranose 1,2':2,1'-dianhydride were respectively obtained, on a preparative scale, by dissolution of the isomeric glycosylfructoses palatinose, leucrose, maltulose, lactulose, and turanose in anhydrous hydrogen
Nanomedicine : nanotechnology, biology, and medicine, 8(5), 731-739 (2011-09-13)
Enzyme replacement therapies for lysosomal storage disorders are often hindered by suboptimal biodistribution of recombinant enzymes after systemic injection. This is the case for Pompe disease caused by acid α-glucosidase (GAA) deficiency, leading to excess glycogen storage throughout the body
The main purpose of this study was the characterisation of 'Serra da Lousã' heather honey by using novel statistical methodology, relevant principal component analysis, in order to assess the correlations between production year, locality and composition. Herein, we also report
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