Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity
Hua Zhang,
Jing Zhang,
Ziluan Fan,
Xintao Zhou,
Lin Geng,
Zhenyu Wang,
Joe M. Regenstein,
Zhiqiang Xia
Affiliations
Hua Zhang
Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China
Jing Zhang
Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China
Ziluan Fan
School of Forestry, Northeast Forestry University, Xiangfang District, Harbin 150040, China
Xintao Zhou
Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China
Lin Geng
School of Materials Science and Engineering, Harbin Institute of Technology, Nangang District, Harbin 150001, China
Zhenyu Wang
Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China
Joe M. Regenstein
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
Zhiqiang Xia
Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China
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.
