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Molecules 2017, 22(8), 1266; doi:10.3390/molecules22081266

Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity

1
Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China
2
MIIT Key Laboratory of Critical Materials Technology for New Energy Conversion and Storage, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150001, China
3
School of Materials Science and Engineering, Harbin Institute of Technology, Nangang District, Harbin 150001, China
4
School of Forestry, Northeast Forestry University, Xiangfang District, Harbin 150040, China
5
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
*
Authors to whom correspondence should be addressed.
Received: 21 June 2017 / Accepted: 7 July 2017 / Published: 28 July 2017
(This article belongs to the Special Issue Synthesis and Modification of Natural Product)
View Full-Text   |   Download PDF [1868 KB, uploaded 31 July 2017]   |  

Abstract

The effects of sulfation of yeast glucans was optimized using response surface methodology. The degree of sulfation was evaluated from 0.11 to 0.75 using ion-chromatography. The structural characteristics of SYG (sulfation of yeast glucans) with a DS = 0.75 were determined using high-performance liquid chromatography/gel-permeation chromatography and finally by Fourier transform infrared spectrometry. The SYG had lower viscosity and greater solubility than the native yeast glucans, suggesting that the conformation of the SYG had significantly changed. The results also showed that SYG had a significantly greater antioxidant activity in vivo compared to native yeast glucans. View Full-Text
Keywords: yeast; yeast glucans (YG); sulfated yeast glucans (SYG); Saccharomyces cerevisiae yeast; yeast glucans (YG); sulfated yeast glucans (SYG); Saccharomyces cerevisiae
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Zhang, H.; Zhang, J.; Fan, Z.; Zhou, X.; Geng, L.; Wang, Z.; Regenstein, J.M.; Xia, Z. Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity. Molecules 2017, 22, 1266.

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