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Results for "

Xanthomonas campestris

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Amylases (1) Bacterial (1) Biochemical Assay Reagents (1)
By Research Areas:	Cancer (1) Infection (1) Inflammation/Immunology (1) Metabolic Disease (1) Neurological Disease (1)
Oligonucleotides:	Thickeners (1) Emulsifiers (1)

Inhibitors & Agonists

Biochemical Assay Reagents

Oligonucleotides

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-W068682

1-Hydroxyphenazine Hemipyocyanine; 1-Phenazinol; Hemi-pyocyanin	Amylases Bacterial	Infection Neurological Disease Metabolic Disease Inflammation/Immunology Cancer
1-Hydroxyphenazine (Hemipyocyanine; 1-Phenazinol; Hemi-pyocyanin) is an inhibitor for α-Amylase with an IC₅₀ of 3.1 μg/mL . 1-Hydroxyphenazine exhibits anticancer and anti-inflammatory activity against cells A549, 1321N1 and RAW264.7, antifungal and antibacterial activity against strains Candida albicans, Aspergillus fumigatus, Escherichia coli and Xanthomonas campestris .

HY-A0103

Xanthan gum	Biochemical Assay Reagents	Others
Xanthan gum is a microbial exopolysaccharide produced by Xanthomonas campestris, a Gram-negative aerobic bacterium that is motile and has a polar flagellum. Xanthan gum has unique rheological and gelling properties, forming viscous solutions at low concentrations and remaining stable over a wide range of pH and temperature. Xanthan gum is widely used in the food and petroleum industries as a food additive, thickener or viscosity enhancer, and stabilizer for various suspensions, emulsions, and foams .

Cat. No.	Product Name	Type

HY-A0103

Xanthan gum	Biochemical Assay Reagents
Xanthan gum is a microbial exopolysaccharide produced by Xanthomonas campestris, a Gram-negative aerobic bacterium that is motile and has a polar flagellum. Xanthan gum has unique rheological and gelling properties, forming viscous solutions at low concentrations and remaining stable over a wide range of pH and temperature. Xanthan gum is widely used in the food and petroleum industries as a food additive, thickener or viscosity enhancer, and stabilizer for various suspensions, emulsions, and foams .

Xanthan gum

Biochemical Assay Reagents

Xanthan gum is a microbial exopolysaccharide produced by Xanthomonas campestris, a Gram-negative aerobic bacterium that is motile and has a polar flagellum. Xanthan gum has unique rheological and gelling properties, forming viscous solutions at low concentrations and remaining stable over a wide range of pH and temperature. Xanthan gum is widely used in the food and petroleum industries as a food additive, thickener or viscosity enhancer, and stabilizer for various suspensions, emulsions, and foams .

Cat. No.	Product Name		Classification

HY-A0103

Xanthan gum		Emulsifiers Thickeners
Xanthan gum is a microbial exopolysaccharide produced by Xanthomonas campestris, a Gram-negative aerobic bacterium that is motile and has a polar flagellum. Xanthan gum has unique rheological and gelling properties, forming viscous solutions at low concentrations and remaining stable over a wide range of pH and temperature. Xanthan gum is widely used in the food and petroleum industries as a food additive, thickener or viscosity enhancer, and stabilizer for various suspensions, emulsions, and foams .

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