Complex Carbohydrate Magnetic Resonance Database (CCMRD)
Carbohydrates are crucial for various life activities in living organisms. The Complex Carbohydrates Magnetic Resonance Database (CCMRD), a solid-state NMR database for complex carbohydrates developed at Michigan State University. The Solid-state NMR spectroscopy reveals the molecular structure and dynamics of insoluble complex carbohydrates.
| Database ID | Trival Name | Linear Code | Compound Class | Taxonomy Domain | Species | Residue | SNFG | Chemical Structure | Chemical Shifts (ppm) | Spectrometer (MHz) | Temperature (K) | pH | NMR Reference Compound | Sample Treatment | Reference |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ccmrd_335 | N-acylated mannuronic acids | ManpNAc | Lipopolysaccharide | bacteria | Pseudomonas aeruginosa | b-?-ManpNAc |
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C1: 100.0, C2: 51.1, C3: 57.8, C4: 71.7, C5: 79.9, C6: 175.3, H1: 4.7, H2: 4.4, H3: 4.1, H4: 4.0, H5: 3.8 | 600 | 298.0 | 6.0 | ND | Lyophylized LPS | Cedric Laguri et al., Solid State NMR Studies of Intact Lipopolysaccharide Endotoxin, ACS chemical biology, 2018 |
| ccmrd_336 | Starch | Glcp | Polysaccharide | other | White flour | a-?-Glcp |
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C1: 103.6, C2: 73.1, C3: 73.1, C4: 82.5, C5: 73.1, C6: 62.1 | 300 | 298.0 | None | Glycine | Grounded fine powder | Anusooya S. SivamGeoffrey I. N. WaterhouseZoran D. ZujovicConrad O. PereraDongxiao Sun-Waterhouse et al., Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study, Food and bioprocess technology, 2013 |
| ccmrd_337 | Starch | Glcp | Polysaccharide | other | White flour | a-?-Glcp |
|
|
C1: 102.6, C2: 73.2, C3: 73.2, C4: 82.5, C5: 73.2, C6: 62.3 | 300 | 298.0 | None | Glycine | Grounded fine powder | Anusooya S. SivamGeoffrey I. N. WaterhouseZoran D. ZujovicConrad O. PereraDongxiao Sun-Waterhouse et al., Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study, Food and bioprocess technology, 2013 |
| ccmrd_338 | Starch | Glcp | Polysaccharide | other | White flour | a-?-Glcp |
|
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C1: 103.4, C2: 73.3, C3: 73.3, C4: 82.3, C5: 73.3, C6: 62.4 | 300 | 298.0 | None | Glycine | Grounded fine powder | Anusooya S. SivamGeoffrey I. N. WaterhouseZoran D. ZujovicConrad O. PereraDongxiao Sun-Waterhouse et al., Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study, Food and bioprocess technology, 2013 |
| ccmrd_339 | Starch | Glcp | Polysaccharide | other | White flour | a-?-Glcp |
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C1: 103.0, C2: 73.4, C3: 73.4, C4: 82.6, C5: 73.4, C6: 62.2 | 300 | 298.0 | None | Glycine | Grounded fine powder | Anusooya S. SivamGeoffrey I. N. WaterhouseZoran D. ZujovicConrad O. PereraDongxiao Sun-Waterhouse et al., Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study, Food and bioprocess technology, 2013 |
| ccmrd_340 | Starch | Glcp | Polysaccharide | other | White flour | a-?-Glcp |
|
|
C1: 103.2, C2: 73.3, C3: 73.3, C4: 82.0, C5: 73.3, C6: 62.2 | 300 | 298.0 | None | Glycine | Grounded fine powder | Anusooya S. SivamGeoffrey I. N. WaterhouseZoran D. ZujovicConrad O. PereraDongxiao Sun-Waterhouse et al., Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study, Food and bioprocess technology, 2013 |
| ccmrd_341 | Starch | Glcp | Polysaccharide | other | White flour | a-?-Glcp |
|
|
C1: 103.6, C2: 73.3, C3: 73.3, C4: 82.1, C5: 73.3, C6: 62.0 | 300 | 298.0 | None | Glycine | Grounded fine powder | Anusooya S. SivamGeoffrey I. N. WaterhouseZoran D. ZujovicConrad O. PereraDongxiao Sun-Waterhouse et al., Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study, Food and bioprocess technology, 2013 |
| ccmrd_342 | Starch | Glcp | Polysaccharide | other | White flour | a-?-Glcp |
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|
C1: 103.2, C2: 73.3, C3: 73.3, C4: 82.3, C5: 73.3, C6: 62.1 | 300 | 298.0 | None | Glycine | Grounded fine powder | Anusooya S. SivamGeoffrey I. N. WaterhouseZoran D. ZujovicConrad O. PereraDongxiao Sun-Waterhouse et al., Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study, Food and bioprocess technology, 2013 |
| ccmrd_344 | Modified microcrystalline cellulose | Glcp | Polysaccharide | other | Modified microcrystalline cellulose | ?-?-Glcp |
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C1: 171.9, C2: 72.8, C3: 72.8, C4: 89.2, C5: 72.8, C6: 65.7 | 300 | 298.0 | None | ND | Modified microcrystalline cellulose | Lin Xiao et al., Bio-based green composites with high performance from poly(lactic acid) and surface-modified microcrystalline cellulose, Journal of materials chemistry, 2012 |
| ccmrd_345 | Mannan | Manp | Polysaccharide | algae | Acetabularia crenulata | ?-?-Manp |
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C1: 102.2, C4: 81.0, C6: 61.9 | 400 | 298.0 | None | ND | Extracted and purified Mannan | L. Heux et al., Structural Aspects in Semicrystalline Samples of the Mannan II Family, Biomacromolecules, 2005 |