L-(-)-岩藻糖，L-(−)-Fucose；≥99%

L-Fucose, a natural monosaccharide found in mammals, is an important component of several N- and O-linked glycans and glycolipids.

 

L-(−)-Fucose has been used:

• as the non-haptenic sugar in lectin bead-binding assay to study its effects on the binding of immobilized lectins like peanut agglutinin (PNA) and Dolichos biflorus agglutinin (DBA)
• as an internal standard to dilute the enzymatic hydrolysates for analytical methods
• in the synthesis of fucosyl thioglycoside

L-Fucose (6-Deoxy-L-galactose) is used in studies of fucoidan polysaccharides containing glycans. It is studied as a glycan modifying carbohydrate that generates antigenic sites recognized by IgE antibodies. L-Fucose is used as a substrate to identify, differentiate, and characterize enzymes such as fucosidase(s),l-fucose isomerase(s), and L-fucose dehydrogenase(s). It may be used to study organelles, and bacterial microcompartments, involved in the degradation of plant and algal cell wall sugars. L-Fucose may also be used as a reference compound in rare sugar identification and analysis.

L-Fucose is broadly used as a food additive. It possesses anti-inflammatory effects. It can inhibit the cutaneous immune reaction and alveolar macrophage priming. L-fucose can also suppress tumor growth and tumorigenesis.