Anticoagulant activity of sulfated barley beta-glucan
- Authors
- Bae, In Young; Chang, Yun Jeoung; Kim, Hye Won; Lee, Hyeon Gyu
- Issue Date
- Aug-2008
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- barley beta-glucan; sulfation; anticoagulant activity
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.4, pp.870 - 872
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 17
- Number
- 4
- Start Page
- 870
- End Page
- 872
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/171909
- ISSN
- 1226-7708
- Abstract
- Barley beta-glucan was subjected to chemical modification and the anticoagulant activity of the derivative was investigated. The barley beta-glucan was successfully sulfated, showing the degree of substitution calculated by elemental analysis of 0.40. In addition, the Fourier transform infrared (FT-IR) spectra of the derivative confirmed the sulfation, which generated two new absorption hands at 1,250/cm (S=O) and 810/cm (C-O-S) compared to the native. Specially, the anticoagulant activity of barley beta-glucan was created by sulfation, which increased in a concentration-dependent manner. This result demonstrated that the incorporation of sulfate groups into the beta-glucan structure added a blood clotting prevention effect.
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