磷酸化（1→3）-β-葡聚糖的制备、结构分析及抗氧化活性研究。
Preparation, structural analysis and antioxidant activities of phosphorylated (1 → 3)-β-d-glucan.
机构信息
Active Carbohydrate Research Institute, Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, PR China.
Active Carbohydrate Research Institute, Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, PR China.
出版信息
Food Chem. 2020 Mar 30;309:125791. doi: 10.1016/j.foodchem.2019.125791. Epub 2019 Oct 26.
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.
本研究旨在探讨磷酸化对酵母细胞壁（1→3）-β-d-葡聚糖抗氧化活性的影响。采用酸碱法从酵母细胞壁中提取不溶性（1→3）-β-d-葡聚糖。研究发现，将沉淀在 90℃下用碱处理，然后用乙酸处理后，样品的纯度大大提高，约为 96.5%。制备了磷酸化（1→3）-β-d-葡聚糖。红外（IR）光谱和核磁共振谱（NMR）证实了磷酸成功地引入到葡聚糖中。磷酸的取代度为 0.18。磷酸化（1→3）-β-d-葡聚糖可显著增加小鼠血清、肝脏和大脑中的 SOD 和 CAT 含量，并在一定程度上降低血清、肝脏和大脑中的 MDA 水平。这为磷酸化（1→3）-β-d-葡聚糖抗氧化剂的研究和开发奠定了坚实的基础。
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