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Int. J. Mol. Sci. 2017, 18(9), 2006; doi:10.3390/ijms18092006

Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization?

1
Department of Biochemical Sciences “A. Rossi Fanelli”, Sapienza University of Rome, 00185 Rome, Italy
2
ISM Institute of Material Structure, CNR National Research Council-Rome, 00185 Rome, Italy
3
CNIS Research center for Nanotechnology Applications-Rome, 00185 Rome, Italy
4
Department of Drug Chemistry and Technology, Sapienza University of Rome, 00185 Rome, Italy
*
Author to whom correspondence should be addressed.
Received: 27 July 2017 / Revised: 11 September 2017 / Accepted: 15 September 2017 / Published: 19 September 2017
(This article belongs to the Special Issue Glucan: New Perspectives on Biochemistry and Application)
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Abstract

Resveratrol stability in solution can be improved by combining the polyphenol with carboxymethylated (1,3/1,6)-β-d-glucan (CM-glucan), a carbohydrate polymer widely used in the food and pharmaceutical industries. The present work was undertaken to elucidate the mechanism behind this stabilizing effect. The supramolecular structural, physico-chemical and morphological features of the CM-glucan/resveratrol complex have been studied under different physical and chemical stimuli by means of spectroscopic techniques, microscopy and physical methods such as UV-Visible spectroscopy (UV-Vis), spectrofluorimetry, Circular Dichroism (CD), Infrared spectroscopy (FT-IR), Differential Scanning Calorimetry (DSC), Atomic Force Microscopy (AFM) and Scanning Electron Microscopy (SEM). Our experimental data indicate that CM-glucan conformational organized architecture in aqueous solution is enhanced in the presence of resveratrol, suggesting that the polyphenol is able to confer a high degree of order to the polymer by a probable cooperative structural organization that results in a long term stabilization for the polyphenol. View Full-Text
Keywords: CM-glucan; resveratrol; supramolecular chemistry; spectroscopy; calorimetry; AFM; SEM CM-glucan; resveratrol; supramolecular chemistry; spectroscopy; calorimetry; AFM; SEM
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MDPI and ACS Style

Francioso, A.; Dinarelli, S.; Girasole, M.; Cervoni, L.; d’Erme, M.; Mura, F.; Boffi, A.; Montanari, E.; Mosca, L. Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization? Int. J. Mol. Sci. 2017, 18, 2006.

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