Structural and biological characterization of sulfated-derivatized oat beta-glucan
- Authors
- Chang, Yun Jeoung; Lee, Suyong; Yoo, Mi Ae; Lee, Hyeon Gyu
- Issue Date
- May-2006
- Publisher
- AMER CHEMICAL SOC
- Keywords
- oat beta-glucan; sulfation; bile acid; anticoagulant activity
- Citation
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.54, no.11, pp.3815 - 3818
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volume
- 54
- Number
- 11
- Start Page
- 3815
- End Page
- 3818
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/181525
- DOI
- 10.1021/jf060243w
- ISSN
- 0021-8561
- Abstract
- The structural, physicochemical, and biological properties of sulfated oat beta-glucan were characterized. The degree of substitution of the sulfated oat-beta glucan was obtained by elemental analysis, which was 0.68. Compared to native oat beta-glucan, the FT-IR spectra of the derivative showed two new absorption bands at 1250 and 810 cm(-1), which would be attributed to (S = O) and (C-O-S) groups, respectively. The molecular weight of the sulfated beta-glucan was determined to be 68 kDa and its viscosity decreased by almost 2 orders of magnitude while its solubility increased by more than 100% compared to that of the native beta-glucan. In addition, the sulfation caused the reduction of in vitro bile acid binding capacity of oat beta-glucan due to the new anionic character and decreased molecular weight. The sulfated derivative exhibited, however, anticoagulant activity which showed a concentration-dependent increase.
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