Anticoagulant activity of sulfated barley beta-glucan
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bae, In Young | - |
dc.contributor.author | Chang, Yun Jeoung | - |
dc.contributor.author | Kim, Hye Won | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-10-07T10:08:13Z | - |
dc.date.available | 2022-10-07T10:08:13Z | - |
dc.date.created | 2022-08-26 | - |
dc.date.issued | 2008-08 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/171909 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Anticoagulant activity of sulfated barley beta-glucan | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.scopusid | 2-s2.0-56349148762 | - |
dc.identifier.wosid | 000258870200035 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.4, pp.870 - 872 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 17 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 870 | - |
dc.citation.endPage | 872 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001272035 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ANTITUMOR ACTIVITIES | - |
dc.subject.keywordPlus | MOLECULAR-STRUCTURE | - |
dc.subject.keywordPlus | DERIVATIVES | - |
dc.subject.keywordPlus | MASS | - |
dc.subject.keywordAuthor | barley beta-glucan | - |
dc.subject.keywordAuthor | sulfation | - |
dc.subject.keywordAuthor | anticoagulant activity | - |
dc.identifier.url | https://www.earticle.net/Article/A78606 | - |
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