Purification, characterization and antiglycation activity of a novel polysaccharide from black currant
| Autor: | Yu Yang, Xingguo Li, Libo Wang, Yaqin Xu, Gaijie Liu, Xiumei Song, Jing Dai, Zeyuan Yu, Lu Liu |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
Chromatography 010405 organic chemistry Chemistry Mannose 02 engineering and technology General Medicine Food chemistry Xylose 021001 nanoscience & nanotechnology Polysaccharide 01 natural sciences 0104 chemical sciences Analytical Chemistry Congo red chemistry.chemical_compound Ribes Sephadex Polysaccharides Amadori rearrangement Galactose Fruit Spectroscopy Fourier Transform Infrared 0210 nano-technology Food Science |
| Zdroj: | Food chemistry. 199 |
| ISSN: | 1873-7072 |
| Popis: | A novel polysaccharide fraction (BCP-1) was extracted from the black currant fruit by ultrasound-assisted compound enzyme and purified by chromatography on macroporous resin D4006, anion-exchange Q-Sepharose FF and Sephadex G-100 columns. BCP-1 consisted of galacturonic acid, xylose, mannose, glucose and galactose in a ratio of 1.00:3.14:1.83:17.90:1.98 and its molecular weight was 14,050 Da. The preliminary structure features of BCP-1 were investigated by FT-IR and NMR. SEM and Congo red test showed that BCP-1 had honeycomb-like structure, but no triple helix structure. BCP-1 exhibited significant inhibitory abilities on protein glycation. Especially, BCP-1 showed obvious inhibitory effects on the formation of dicarbonyl compounds and AGEs (% inhibition of 66.95 ± 0.33% and 67.15 ± 0.40% respectively), but weaker inhibition Amadori compound production (max. 37.15 ± 0.36% inhibition). This suggested that the inhibitory action of BCP-1 on protein glycation was more effective on the later phases of dicarbonyl compounds and AGEs formation. |
| Databáze: | OpenAIRE |
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