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Cat. No.: HY-W726082

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Lactosyl fructoside

Name: Lactosyl fructoside
Brand: MedChemExpress
SKU: HY-W726082
Availability: PreOrder

(Synonyms: Lactosucrose)

Lactosyl fructoside (Lactosucrose) is a non-reducing trisaccharide composed of galactose, glucose, and fructose. Lactosyl fructoside is produced by enzymatic transfructosylation of sucrose with lactase. Lactosyl fructoside is not digested by human digestive tract enzymes and, upon entering the colon, is selectively fermented by beneficial bacteria such as Bifidobacteria, exhibiting prebiotic effects. Lactosyl fructoside serves as a low-calorie sweetener for diabetic and obese populations. Lactosyl fructoside improves the fermentation and refrigeration quality of yogurt, maintains the viable count and texture of starter lactic acid bacteria, and modulates the metabolite profile. Lactosyl fructoside is used in studies related to yogurt fermentation and intestinal diseases.

For research use only. We do not sell to patients.

CAS No.: 87419-56-5
Formula: C₁₈H₃₂O₁₆
Molecular Weight:504.44

Storage:

Please store the product under the recommended conditions in the Certificate of Analysis.

Lactosyl fructoside Chemical Structure

CAS No.: 87419-56-5

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Biological Activity
- Description
- IC₅₀ & Target
- In Vitro
Chemical Information
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Biological Activity

Description

IC₅₀ & Target

^[1]

Microbial Metabolite

All Endogenous Metabolite Isoforms :

In Vitro

Bacterial Infection

Lactosyl fructoside is efficiently produced from sucrose and lactose catalyzed by purified recombinant L. mesenteroides B-512 FMC levansucrase, reaching a maximum yield of 224 g L^-1 after 1 h, with an optimal production pH of 6.5 [1].
Lactosyl fructoside (2-8% w/v LS, fermented to pH 4.5) accelerates acid production and promotes structured gel formation, manifesting as increased EI/MVI and decreased FI, with the most significant enhancement of the gel network, elasticity, and viscosity, indicating that LS can serve as a viscosity-enhancing or gel-stabilizing aid^[3].
Lactosyl fructoside (2-8% w/v LS, refrigerated for 21 days) improves yogurt texture, water-holding capacity, and starter lactic acid bacteria viability in a dose-dependent manner^[3].
Lactosyl fructoside (2-8% w/v LS, 21 days) dose-dependently perturbs the metabolic profile of yogurt, with L-Proline, L-Glutamate, L-Arginine, and 8-Hydroxy-2′-deoxyguanosine being upregulated, while Glutathione, L-Tyrosine, L-Phenylalanine, Glutamylalanine, and N-Ethylglycine are downregulated, involving amino acid, nucleotide, and sphingolipid metabolic pathways^[3].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

Chemical Information

CAS No. 87419-56-5
Molecular Weight 504.44
Formula C₁₈H₃₂O₁₆
SMILES

O([C@]1(CO)O[C@H](CO)[C@@H](O)[C@@H]1O)[C@H]2O[C@H](CO)[C@@H](O[C@@H]3O[C@H](CO)[C@H](O)[C@H](O)[C@H]3O)[C@H](O)[C@H]2O
Synonyms

Lactosucrose
Structure Classification
- Others
Initial Source
- Microorganisms
Leuconostoc mesenteroides B‑512 FMC
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Please store the product under the recommended conditions in the Certificate of Analysis.

Purity & Documentation

Handling Instructions (2659 KB)

References

[1]. Li W, et al. Efficient Biosynthesis of Lactosucrose from Sucrose and Lactose by the Purified Recombinant Levansucrase from Leuconostoc mesenteroides B-512 FMC. Journal of agricultural and food chemistry. 2015 Nov 11;63(44):9755-63.

[2]. Chen C, et al. Biocatalytic synthesis of lactosucrose using a recombinant thermostable β-fructofuranosidase from Arthrobacter sp. 10138[J]. Bioengineered, 2020, 11(1): 416-427.

[3]. Xue R, et al. Physicochemical, microbiological and metabolomics changes in yogurt supplemented with lactosucrose. Food research international (Ottawa, Ont.). 2024 Feb;178:114000.

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Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

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