Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity

The effects of sulfation of yeast glucans was optimized using response surface methodology. The degree of sulfation was evaluated from 0.11 to 0.75 using ion-chromatography. The structural characteristics of SYG (sulfation of yeast glucans) with a DS = 0.75 were determined using high-performance liq...

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Detalles Bibliográficos
Autores principales: Zhang, Hua, Zhang, Jing, Fan, Ziluan, Zhou, Xintao, Geng, Lin, Wang, Zhenyu, Regenstein, Joe M., Xia, Zhiqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152352/
https://www.ncbi.nlm.nih.gov/pubmed/28788075
http://dx.doi.org/10.3390/molecules22081266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152352/
https://www.ncbi.nlm.nih.gov/pubmed/28788075
http://dx.doi.org/10.3390/molecules22081266

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