exopolysaccharide

By Targets:	Bacterial (4) Biochemical Assay Reagents (2) Endogenous Metabolite (1) Fungal (1) Parasite (1)
By Research Areas:	Cancer (1) Infection (5) Inflammation/Immunology (1)
Oligonucleotides:	Thickeners (1) Emulsifiers (1)

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-165126

Schizophyllan SPG	Bacterial Parasite	Infection Cancer
Schizophyllan (SPG), a member of the β-glucan family, is an exopolysaccharide with antineoplastic, antibacterial activities and antiparasitic properties. Schizophyllan can be used for petroleum recovery, a thickener for cosmetic lotions, oxygen impermeable films for food preservation, and high-value pharmaceutical applications .

HY-P99649

Gremubamab MEDI3902	Bacterial	Infection
Gremubamab (MEDI3902) is a humanized IgG1 kappa anti-PcrV/Psl monoclonal antibody. Gremubamab binds to the PA PcrV protein and Psl exopolysaccharide. Gremubamab has the potential for the research of pseudomonas aeruginosa infections .

HY-125870

Gellan gum, for cell culture Agar substitute gelling agent, for cell culture	Biochemical Assay Reagents	Inflammation/Immunology
Gellan gum is a linear microbial exopolysaccharide that can be used as a cell scaffold for both soft tissue and load bearing applications. Gellan gum has many advantages such as biocompatibility, biodegradability, nontoxic in nature, and physical stability in the presence of cations .

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 .

HY-149614

Laccase-IN-1	Endogenous Metabolite Fungal	Infection
Laccase-IN-1 (compound 4b) is an orally active inhibitor of laccase, with the IC₅₀ of 11.3 μM. Laccase-IN-1displays protective and curative effects on apple fruits infected by B. dothidea. Laccase-IN-1 enhances the cell membrane permeability, destroys the mycelial surface morphology and the cell ultrastructure, and reduces the ergosterol and exopolysaccharide contents of B. dothidea .

HY-162430

Antibacterial agent 206	Bacterial	Infection
Antibacterial agent 206 (Compound 10e) is a indolylacryloyl-derived oxacins, which exhibits broad antibacterial spectrum with MIC of 0.25-1 μg/mL. Antibacterial agent 206 reduces the exopolysaccharide, eliminates the biofilm, and thus attenuates the drug resistance. Antibacterial agent 206 exhibits antibacterial activity through destory of membrane integrity, accumulation of reactive oxygen species ROS, and inhibition of DNA replication .

HY-162429

Antibacterial agent 205	Bacterial	Infection
Antibacterial agent 205 (Compound 10d) is a indolylacryloyl-derived oxacins, which exhibits broad antibacterial spectrum with MIC of 0.25-0.5 μg/mL. Antibacterial agent 205 reduces the exopolysaccharide, eliminates the biofilm, and thus attenuates the drug resistance. Antibacterial agent 205 exhibits antibacterial activity through destory of membrane integrity, accumulation of reactive oxygen species ROS, and inhibition of DNA replication .

Cat. No.	Product Name	Type

HY-125870

Gellan gum, for cell culture Agar substitute gelling agent, for cell culture	Thickeners
Gellan gum is a linear microbial exopolysaccharide that can be used as a cell scaffold for both soft tissue and load bearing applications. Gellan gum has many advantages such as biocompatibility, biodegradability, nontoxic in nature, and physical stability in the presence of cations .

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	Target	Research Area

HY-P99649

Gremubamab MEDI3902	Bacterial	Infection
Gremubamab (MEDI3902) is a humanized IgG1 kappa anti-PcrV/Psl monoclonal antibody. Gremubamab binds to the PA PcrV protein and Psl exopolysaccharide. Gremubamab has the potential for the research of pseudomonas aeruginosa infections .

Cat. No.	Product Name	Category	Target	Chemical Structure

HY-149614

Laccase-IN-1	Infection Structural Classification Natural Products Classification of Application Fields Source classification Endogenous metabolite Disease Research Fields	Endogenous Metabolite Fungal
Laccase-IN-1 (compound 4b) is an orally active inhibitor of laccase, with the IC₅₀ of 11.3 μM. Laccase-IN-1displays protective and curative effects on apple fruits infected by B. dothidea. Laccase-IN-1 enhances the cell membrane permeability, destroys the mycelial surface morphology and the cell ultrastructure, and reduces the ergosterol and exopolysaccharide contents of B. dothidea .

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 .

MCE Japan Authorized Agent ナミキ商事株式会社コスモ・バイオ株式会社重松貿易株式会社
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Biochemical Assay Reagents

Inhibitory Antibodies

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exopolysaccharide

Inhibitors & Agonists

Biochemical Assay Reagents

Inhibitory Antibodies

NaturalProducts

Oligonucleotides

Natural
Products