title: Characterization of a neutral polysaccharide with antioxidant capacity from red wine.
abstract: A neutral fraction (PS-SI) (0.3g/L) with MW of 74kDa, which contained galactose, arabinose, mannose, and glucose in the molar ratio of 1.0:0.6:0.4:0.2 was obtained by treatment of the whole polysaccharide extracted from red wine with cetrimide, followed by gel permeation chromatography. Spectroscopic and methylation analyses indicated that PS-SI is a mixture of neutral polysaccharides, consisting mainly of beta (1-->3)-linked galactopyranosyl residues, with side chains of galactopyranosyl residues at positions O-6. Arabinofuranosyl residues linked alpha (1-->5), alpha-mannopyranosyl and glucosyl residues appear to be components of different polysaccharides. The in vitro antioxidant capacity of fractions of wine polysaccharide was studied by hydroxyl radical scavenging and ORAC assays. Fraction PS-SI presented the strongest effect on hydroxyl radicals (IC(50)=0.21).
authors.affiliation: Facultad de Química y Biología, Universidad de Santiago de Chile, Avenida Libertador Bernardo O'Higgins 3363, Santiago, Chile.
authors.forename: M J
authors.initials: MJ
authors.lastname: Aguirre
authors.forename: M
authors.initials: M
authors.lastname: Isaacs
authors.forename: B
authors.initials: B
authors.lastname: Matsuhiro
authors.forename: L
authors.initials: L
authors.lastname: Mendoza
authors.forename: E A
authors.initials: EA
authors.lastname: Zúñiga
mesh_terms: D016166:Free Radical Scavengers / Q000737:chemistry*; D017665:Hydroxyl Radical / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy; D008745:Methylation; D011134:Polysaccharides / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D014920:Wine
chemical_list: D016166:Free Radical Scavengers; D011134:Polysaccharides; D017665:Hydroxyl Radical