Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity

被引：9

作者：

Zhang, Hua ^{[1
,2
,3
]}

Zhang, Jing ^{[1
,2
]}

Fan, Ziluan ^{[4
]}

Zhou, Xintao ^{[1
,2
]}

Geng, Lin ^{[3
]}

Wang, Zhenyu ^{[1
,2
]}

Regenstein, Joe M. ^{[5
]}

Xia, Zhiqiang ^{[1
,2
]}

机构：

[1] Harbin Inst Technol, Sch Chem & Chem Engn, Dept Food Sci & Engn, Harbin 150090, Heilongjiang, Peoples R China

[2] Harbin Inst Technol, Sch Chem & Chem Engn, MIIT Key Lab Crit Mat Technol New Energy Convers, Harbin 150001, Heilongjiang, Peoples R China

[3] Harbin Inst Technol, Sch Mat Sci & Engn, Harbin 150001, Heilongjiang, Peoples R China

[4] Northeast Forestry Univ, Sch Forestry, Harbin 150040, Heilongjiang, Peoples R China

[5] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

来源：

MOLECULES | 2017年 / 22卷 / 08期

基金：

中国国家自然科学基金;

关键词：

yeast; yeast glucans (YG); sulfated yeast glucans (SYG); Saccharomyces cerevisiae; PLEURAN BETA-GLUCAN; ANTITUMOR ACTIVITIES; PLEUROTUS-OSTREATUS; POLYSACCHARIDES; MARINE; DIET;

D O I：

10.3390/molecules22081266

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effects of sulfation of yeast glucans was optimized using response surface methodology. The degree of sulfation was evaluated from 0.11 to 0.75 using ion-chromatography. The structural characteristics of SYG (sulfation of yeast glucans) with a DS = 0.75 were determined using high-performance liquid chromatography/gel-permeation chromatography and finally by Fourier transform infrared spectrometry. The SYG had lower viscosity and greater solubility than the native yeast glucans, suggesting that the conformation of the SYG had significantly changed. The results also showed that SYG had a significantly greater antioxidant activity in vivo compared to native yeast glucans.

引用

页数：14

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