Structural and Biological Characterization of Sulfated-Derivatized Oat -Glucan
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- 作者：Yun Jeoung Chang ; Suyong Lee ; Mi Ae Yoo ; and Hyeon Gyu Lee
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：May 31, 2006
- 年：2006
- 卷：54
- 期：11
- 页码：3815 - 3818
- 全文大小：82K
- 年卷期：v.54,no.11(May 31, 2006)
- ISSN：1520-5118
文摘
The structural, physicochemical, and biological properties of sulfated oat 
-glucan were characterized.The degree of substitution of the sulfated oat- glucan was obtained by elemental analysis, whichwas 0.68. Compared to native oat -glucan, the FT-IR spectra of the derivative showed two newabsorption bands at 1250 and 810 cm-1, which would be attributed to (S=O) and (C-O-S) groups,respectively. The molecular weight of the sulfated -glucan was determined to be 68 kDa and itsviscosity decreased by almost 2 orders of magnitude while its solubility increased by more than 100%compared to that of the native -glucan. In addition, the sulfation caused the reduction of in vitro bileacid binding capacity of oat -glucan due to the new anionic character and decreased molecularweight. The sulfated derivative exhibited, however, anticoagulant activity which showed a concentration-dependent increase.Keywords: Oat -glucan; sulfation; bile acid; anticoagulant activity
-glucan were characterized.The degree of substitution of the sulfated oat- glucan was obtained by elemental analysis, whichwas 0.68. Compared to native oat -glucan, the FT-IR spectra of the derivative showed two newabsorption bands at 1250 and 810 cm-1, which would be attributed to (S=O) and (C-O-S) groups,respectively. The molecular weight of the sulfated -glucan was determined to be 68 kDa and itsviscosity decreased by almost 2 orders of magnitude while its solubility increased by more than 100%compared to that of the native -glucan. In addition, the sulfation caused the reduction of in vitro bileacid binding capacity of oat -glucan due to the new anionic character and decreased molecularweight. The sulfated derivative exhibited, however, anticoagulant activity which showed a concentration-dependent increase.Keywords: Oat -glucan; sulfation; bile acid; anticoagulant activity