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羧甲基化（1,3/1,6）-β-D-葡聚糖对白藜芦醇的稳定作用背后：多酚在聚合物结构组织中起作用吗？

Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization?

作者信息

Francioso Antonio, Dinarelli Simone, Girasole Marco, Cervoni Laura, D'Erme Maria, Mura Francesco, Boffi Alberto, Montanari Elita, Mosca Luciana

机构信息

Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, 00185 Rome, Italy.

ISM Institute of Material Structure, CNR National Research Council-Rome, 00185 Rome, Italy.

出版信息

Int J Mol Sci. 2017 Sep 19;18(9):2006. doi: 10.3390/ijms18092006.

DOI:10.3390/ijms18092006
PMID:32961650
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5618655/
Abstract

Resveratrol stability in solution can be improved by combining the polyphenol with carboxymethylated (1,3/1,6)-β-d-glucan (CM-glucan), a carbohydrate polymer widely used in the food and pharmaceutical industries. The present work was undertaken to elucidate the mechanism behind this stabilizing effect. The supramolecular structural, physico-chemical and morphological features of the CM-glucan/resveratrol complex have been studied under different physical and chemical stimuli by means of spectroscopic techniques, microscopy and physical methods such as UV-Visible spectroscopy (UV-Vis), spectrofluorimetry, Circular Dichroism (CD), Infrared spectroscopy (FT-IR), Differential Scanning Calorimetry (DSC), Atomic Force Microscopy (AFM) and Scanning Electron Microscopy (SEM). Our experimental data indicate that CM-glucan conformational organized architecture in aqueous solution is enhanced in the presence of resveratrol, suggesting that the polyphenol is able to confer a high degree of order to the polymer by a probable cooperative structural organization that results in a long term stabilization for the polyphenol.

摘要

白藜芦醇与羧甲基化（1,3/1,6）-β-D-葡聚糖（CM-葡聚糖）结合可提高其在溶液中的稳定性，CM-葡聚糖是一种广泛应用于食品和制药行业的碳水化合物聚合物。目前的研究旨在阐明这种稳定作用背后的机制。通过光谱技术、显微镜和物理方法，如紫外可见光谱（UV-Vis）、荧光光谱法、圆二色性（CD）、红外光谱（FT-IR）、差示扫描量热法（DSC）、原子力显微镜（AFM）和扫描电子显微镜（SEM），研究了CM-葡聚糖/白藜芦醇复合物在不同物理和化学刺激下的超分子结构、物理化学和形态特征。我们的实验数据表明，在白藜芦醇存在下，CM-葡聚糖在水溶液中的构象有序结构得到增强，这表明多酚能够通过可能的协同结构组织赋予聚合物高度的有序性，从而实现多酚的长期稳定。

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