| Autor: |
Hui Hao, Chun Cui, Yuqing Xing, Xuewei Jia, Bingjie Ma, Wenyi Kang, Tianxiao Li, Mingqi Gao, Chunping Xu |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Journal of Future Foods, Vol 3, Iss 1, Pp 37-42 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2772-5669 |
| DOI: |
10.1016/j.jfutfo.2022.09.006 |
| Popis: |
ABSTRACT: An acidic extracellular polysaccharide (EPS) was gained from Stropharia rugosoannulata fermentation broth by the alcohol precipitate method. Sulfated derivative of EPS (S-EPS) was gained by chlorosulfonic acid-pyridine method and the conditions were as follows: pyridine as the reaction solvent, temperature 80 °C, and reaction time 90 min. The chemical structure and chain conformation of EPS and S-EPS were characterized by FT-IR, NMR and size exclusion chromatography (SEC) coupled with multi-angle laser light scattering (MALLS) detection. FT-IR spectra indicated the sulfated group was linked to the polymer. The EPS mainly consists of mannose, glucose and glucuronic acid, and the glycosidic bond type is mainly (1→4)-linked and (1→6)-linked. C6 and C2 were substituted by sulfate groups. The EPS was degraded into smaller molecular weight (Mw) polysaccharides with the larger molecular size (Rg) after sulfation and S-EPS has better hydrophilicity. Moreover, the sulfated derivative S-EPS was found to have a better scavenging ability on hydroxyl radicals than EPS. It proved that the chemical modification of S. rugosoannulata polysaccharides by sulfation effectively enhanced their antioxidant activity. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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