Preparation, structural analysis and antioxidant activities of phosphorylated (1 → 3)-β-d-glucan. (30th March 2020)

• Record Type: Journal Article
• Authors: Mei, Xinya; Tang, Qilin; Huang, Gangliang; Long, Rong; Huang, Hualiang
• Is Part Of: Food chemistry. Volume 309(2020)
• Publication Date: 2020-03-30
• Subjects: Yeast cell wall -- Phosphorylated (1→3)-β-d-glucan -- Preparation -- Structural characterization -- Antioxidant activities; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125791
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Alkali-insoluble (1 → 3)-β-d -glucan was extracted by acid-base method. Phosphorylated (1 → 3)-β-d -glucan was prepared. The phosphorylated (1 → 3)-β-d -glucan had good antioxidant activities in vivo . This laid a foundation for the development of phosphorylated (1 → 3)-β-d -glucan antioxidant. Abstract: The aim of this study was to investigate the effect of phosphorylation on the antioxidant activity of (1 → 3)-β-d -glucan from yeast cell wall. Alkali-insoluble (1 → 3)-β-d -glucan was extracted from yeast cell wall by an acid-base method. It was found that the purity of the sample was greatly improved after the precipitation was treated with alkali at 90 ℃ and then by acetic acid, which was about 96.5%. Phosphorylated (1 → 3)-β-d -glucan was prepared. Infrared (IR) spectra and nuclear magnetic resonance spectra (NMR) confirmed the successful introduction of phosphate into glucan. The substitution degree of phosphate was 0.18. The phosphorylated (1 → 3)-β-d -glucan could significantly increase SOD and CAT contents in serum, liver and brain of mice, and reduce MDA level in serum, liver and brain to a certain extent in vivo . This lays a solid foundation for the research and development of phosphorylated (1 → 3)-β-d -glucan antioxidant.