Effect of the degree of oxidation on the physicochemical and biological properties of Grifola frondosa polysaccharides

被引：20

作者：

Bae, In Young ^{[1
]}

Kim, Hwa Yeon ^{[1
]}

Lee, Suyong ^{[2
,3
]}

Lee, Hyeon Gyu ^{[1
]}

机构：

[1] Hanyang Univ, Dept Food & Nutr, Seoul 133791, South Korea

[2] Sejong Univ, Dept Food Sci & Technol, Seoul 143747, South Korea

[3] Sejong Univ, Carbohydrate Bioprod Res Ctr, Seoul 143747, South Korea

来源：

CARBOHYDRATE POLYMERS | 2011年 / 83卷 / 03期

关键词：

Grifola frondosa; Oxidation; Cytotoxic activity; Superoxide dismutase activity; PRIMARY ALCOHOL GROUPS; BETA-GLUCAN; D-FRACTION; MEDIATED OXIDATION; MAITAKE; HYPOCHLORITE;

D O I：

10.1016/j.carbpol.2010.09.037

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Polysaccharide extracted from Grifola frondosa was subjected to 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO)-mediated oxidation of which effects on the structural and biological properties of the polysaccharide were investigated as a function of degree of oxidation. Successive oxidation of the polysaccharide was confirmed by C-13 NMR spectroscopy and the molecular weight change of the oxidized polysaccharide was observed, decreasing from 10.6 x 10(5) Da to 7.5 x 10(5) Da by 100% oxidation. The oxidation also caused an increase in the water solubility of the polysaccharide while its viscosity was significantly reduced. In addition, when human fibrosarcoma HT1080 cells were treated with 100% oxidized polysaccharide, their in vitro growth was effectively inhibited. However, the oxidation reduced the activity of superoxide dismutase up to 82% at a concentration of 2.5 mg/mL. Thus, the chemical modification by TEMPO-mediated oxidation was shown to play a significant role in the biological properties of the polysaccharides derived from Grifola frondosa. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1298 / 1302

页数：5

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