Structural and biological characterization of sulfated-derivatized oat beta-glucan.
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.
Chang
Yun Jeoung
YJ
Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Korea.
Lee
Suyong
S
Yoo
Mi Ae
MA
Lee
Hyeon Gyu
HG
D018554:Avena / Q000737:chemistry*; D001647:Bile Acids and Salts / Q000378:metabolism; D008970:Molecular Weight; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013431:Sulfates / Q000737:chemistry / Q000378:metabolism; D047071:beta-Glucans / Q000737:chemistry* / Q000378:metabolism
D001647:Bile Acids and Salts; D013431:Sulfates; D047071:beta-Glucans