Institute of Chemistry, Department of Immunochemistry of Glycoconjugates, Centre of Excellence Glycomed, Slovak Academy of Sciences, Dúbravská cesta 9, 84538 Bratislava, Slovakia.
Int J Biol Macromol. 2013 Oct;61:308-11. doi: 10.1016/j.ijbiomac.2013.07.016. Epub 2013 Aug 2.
Microbial and plant polysaccharides in nature are frequently exposed to oxidative burst. They may act as antioxidants buffering the radical attack. This paper presents antioxidant properties of prepared yeast mannans, commercial β-glucans as well as the chemically prepared carboxymethylated β-glucan (CM-glucan). The hydroxyl radical antioxidant assay and the DPPH radical-scavenging assay were used. Yeast mannans and β-glucans (1.6 mg mL(-1)) showed antioxidant capacities against OH(·) up to 14.1%, while CM-glucan was significantly higher antioxidant (65.4%). In the DPPH(·) assay, the antioxidant capacities of yeast mannans and β-glucans (1.0 mg mL(-1)) were lower and reached up to ~6.5%. All polysaccharides tested were effectively degraded by OH(·) and the presence of salicylate considerably inhibited their degradation. Measure of Fe(2+) chelation revealed less than 13.1% effectivity for all polysaccharides. In all antioxidant and degradation experiments the yeast mannans showed very similar results to commercial β-glucans. The antioxidant capacities of polysaccharides may be assessed by simple HPLC monitoring.
自然界中的微生物和植物多糖经常受到氧化爆发的影响。它们可以作为抗氧化剂，缓冲自由基的攻击。本文介绍了制备的酵母甘露聚糖、商业β-葡聚糖以及化学制备的羧甲基化β-葡聚糖（CM-葡聚糖）的抗氧化性能。本文使用了羟基自由基抗氧化测定法和 DPPH 自由基清除测定法。酵母甘露聚糖和β-葡聚糖（1.6mg/mL）对 OH(·)的抗氧化能力高达 14.1%，而 CM-葡聚糖的抗氧化能力显著更高（65.4%）。在 DPPH(·)测定法中，酵母甘露聚糖和β-葡聚糖（1.0mg/mL）的抗氧化能力较低，达到约 6.5%。所有测试的多糖都被 OH(·)有效降解，水杨酸的存在大大抑制了它们的降解。Fe(2+)螯合的测量结果表明，所有多糖的有效率都低于 13.1%。在所有抗氧化和降解实验中，酵母甘露聚糖与商业β-葡聚糖的结果非常相似。多糖的抗氧化能力可以通过简单的 HPLC 监测来评估。
