School of Life Science and Technology, China Pharmaceutical University, Nanjing, People's Republic of China.
J Agric Food Chem. 2010 Mar 24;58(6):3336-41. doi: 10.1021/jf903395g.
The sulfation of a water-insoluble Ganoderma lucidum polysaccharide (GLP) was successfully carried out with chlorosulfonic acid-pyridine in dimethyl formamide to prepare three sulfated GLP derivatives, named sGLP1, sGLP2, and sGLP3. The chemical structure of the sulfated GLP was confirmed by Fourier transform infrared and (13)C NMR analyses. The sGLPs were evaluated for their water solubility, degree of substitution (DS), antioxidant properties, and bile acid-binding capacities. The results showed that sulfation improved the water solubility of GLP and increased its scavenging capacities against hydroxyl and superoxide anion radicals, hydrogen peroxide-scavenging activity, Fe(II) chelating ability, reducing power, and bile acid-binding capacities. It was also observed that the DS may influence the physicochemical and functional properties of sGLPs. For instance, the sulfated GLP with the lowest DS had the greatest bile acid-binding capacity, and the sGLP that had the highest DS showed the lowest bile acid-binding ability under the experimental conditions. The results from this study suggested that sulfation is a possible approach to obtain novel water-soluble derivatives of GLP with improved physicochemical, functional, and biological properties for potential utilization in functional foods or supplemental products.
采用氯磺酸-吡啶在二甲基甲酰胺中成功实现了一种水溶性灵芝多糖（GLP）的硫酸化，制备了三种硫酸化 GLP 衍生物，分别命名为 sGLP1、sGLP2 和 sGLP3。通过傅里叶变换红外和（13）C NMR 分析确认了硫酸化 GLP 的化学结构。评估了 sGLP 的水溶性、取代度（DS）、抗氧化性能和胆汁酸结合能力。结果表明，硫酸化提高了 GLP 的水溶性，并增加了其对羟基和超氧阴离子自由基、过氧化氢清除活性、Fe(II)螯合能力、还原能力和胆汁酸结合能力的清除能力。还观察到，DS 可能影响 sGLP 的物理化学和功能特性。例如，DS 最低的硫酸化 GLP 具有最大的胆汁酸结合能力，而在实验条件下，DS 最高的 sGLP 表现出最低的胆汁酸结合能力。本研究结果表明，硫酸化是获得具有改善的物理化学、功能和生物特性的新型水溶性 GLP 衍生物的一种可行方法，可用于功能性食品或补充产品。
