Effect of the degree of oxidation on the physicochemical and biological properties of Grifola frondosa polysaccharides
- Title
- Effect of the degree of oxidation on the physicochemical and biological properties of Grifola frondosa polysaccharides
- Author
- 이현규
- Keywords
- Grifola frondosa; Oxidation; Cytotoxic activity; Superoxide dismutase activity
- Issue Date
- 2011-03
- Publisher
- ELSEVIER SCI LTD
- Citation
- CARBOHYDRATE POLYMERS, v. 83, NO 3, Page. 1298-1302
- Abstract
- 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 (13)C 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.
- URI
- http://www.sciencedirect.com/science/article/pii/S0144861710007708?via%3Dihub
- ISSN
- 0144-8617
- DOI
- 10.1016/j.carbpol.2010.09.037
- Appears in Collections:
- COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
- Files in This Item:
There are no files associated with this item.
- Export
- RIS (EndNote)
- XLS (Excel)
- XML