葡聚糖
抗氧化剂
磷酸化
生物化学
化学
磷酸盐
降水
细胞壁
碱金属
酵母
核化学
色谱法
有机化学
物理
气象学
作者
Xiaoguang Mei,Qilin Tang,Gangliang Huang,Rong Long,Hualiang Huang
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-03-01
卷期号:309: 125791-125791
被引量:47
标识
DOI:10.1016/j.foodchem.2019.125791
摘要
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.
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