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...

Descripción completa

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
_version_ 1783357349597020160
author Zhang, Hua
Zhang, Jing
Fan, Ziluan
Zhou, Xintao
Geng, Lin
Wang, Zhenyu
Regenstein, Joe M.
Xia, Zhiqiang
author_facet Zhang, Hua
Zhang, Jing
Fan, Ziluan
Zhou, Xintao
Geng, Lin
Wang, Zhenyu
Regenstein, Joe M.
Xia, Zhiqiang
author_sort Zhang, Hua
collection PubMed
description 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 liquid chromatography/gel-permeation chromatography and finally by Fourier transform infrared spectrometry. The SYG had lower viscosity and greater solubility than the native yeast glucans, suggesting that the conformation of the SYG had significantly changed. The results also showed that SYG had a significantly greater antioxidant activity in vivo compared to native yeast glucans.
format Online
Article
Text
id pubmed-6152352
institution National Center for Biotechnology Information
language English
publishDate 2017
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-61523522018-11-13 Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity Zhang, Hua Zhang, Jing Fan, Ziluan Zhou, Xintao Geng, Lin Wang, Zhenyu Regenstein, Joe M. Xia, Zhiqiang Molecules Article 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 liquid chromatography/gel-permeation chromatography and finally by Fourier transform infrared spectrometry. The SYG had lower viscosity and greater solubility than the native yeast glucans, suggesting that the conformation of the SYG had significantly changed. The results also showed that SYG had a significantly greater antioxidant activity in vivo compared to native yeast glucans. MDPI 2017-07-28 /pmc/articles/PMC6152352/ /pubmed/28788075 http://dx.doi.org/10.3390/molecules22081266 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Hua
Zhang, Jing
Fan, Ziluan
Zhou, Xintao
Geng, Lin
Wang, Zhenyu
Regenstein, Joe M.
Xia, Zhiqiang
Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity
title Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity
title_full Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity
title_fullStr Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity
title_full_unstemmed Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity
title_short Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity
title_sort chemical synthesis of sulfated yeast (saccharomyces cerevisiae) glucans and their in vivo antioxidant activity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152352/
https://www.ncbi.nlm.nih.gov/pubmed/28788075
http://dx.doi.org/10.3390/molecules22081266
work_keys_str_mv AT zhanghua chemicalsynthesisofsulfatedyeastsaccharomycescerevisiaeglucansandtheirinvivoantioxidantactivity
AT zhangjing chemicalsynthesisofsulfatedyeastsaccharomycescerevisiaeglucansandtheirinvivoantioxidantactivity
AT fanziluan chemicalsynthesisofsulfatedyeastsaccharomycescerevisiaeglucansandtheirinvivoantioxidantactivity
AT zhouxintao chemicalsynthesisofsulfatedyeastsaccharomycescerevisiaeglucansandtheirinvivoantioxidantactivity
AT genglin chemicalsynthesisofsulfatedyeastsaccharomycescerevisiaeglucansandtheirinvivoantioxidantactivity
AT wangzhenyu chemicalsynthesisofsulfatedyeastsaccharomycescerevisiaeglucansandtheirinvivoantioxidantactivity
AT regensteinjoem chemicalsynthesisofsulfatedyeastsaccharomycescerevisiaeglucansandtheirinvivoantioxidantactivity
AT xiazhiqiang chemicalsynthesisofsulfatedyeastsaccharomycescerevisiaeglucansandtheirinvivoantioxidantactivity

Ejemplares similares