Mimics complex carbohydrates

In the chemical synthesis of complex natural products, the concept of bidirectional chain synthesis has also been shown effective for the bi-directional backbone extension, as implemented by DHAP-dependent aldolases.37 As such, highly complex carbohydrate mimics may be obtained in a single pot... 

The tissue surrogates described here clearly represent a simplification of real FFPE tissues. However, they represent a useful and efficient construct for the evaluation and optimization of tissue extraction conditions for proteomic studies. More informative studies will likely be realized by using more complex tissue surrogates, which can be created by incorporating additional proteins into lysozyme solutions. Tissue surrogates comprised of up to five proteins have been successfully analyzed by MS (Fowler, unpublished data). Additionally, RNA, DNA, lipids, or carbohydrates can be added at nanomolar to millimolar concentrations to increase the complexity of the model system to better mimic whole tissue. The use of these more complex tissue surrogates should facilitate the development of protein recovery protocols optimal for proteomic investigation. 

Photosynthesis, the process by which plants and other organisms use solar energy to convert water and carbon dioxide into complex energy-rich chemicals, the carbohydrates and oxygen, is essential to life on this planet. We now have a greater understanding of how this process works and hence we should be able to construct processes that mimic nature to our advantage. 

Because of the complex nature of carbohydrates, interest in combinatorial approaches to obtain carbohydrate mimics has grown in recent years. By applying combinatorial strategies, the... 

Egg replacers. Lecithins are used in conjunction with dairy and vegetable proteins in an attempt to functionally mimic the lipoprotein complex of egg yolks. A coagulable egg replacer based on whey protein, polyunsaturated fat, and lecithin has been described (31). Another formulation included soy and wheat flour blended with oil, lecithin, carrageenan, and polysorbate 60 to replace up to 75% dry or liquid eggs in a variety of mixes and prepared foods (31). Dashiell (31) also reported on a lipoprotein complex formed from soy isolate, oil, carbohydrate, and various emulsifiers, which is claimed to be useful for whole or partial replacement of egg yolks in baked goods. 

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