(1 leads to 3)-beta-D-glucan from Saccharomyces cerevisiae, preparation, characterization and chemical modification - introducing carbonyl groups into the polysaccharide chain
2006
Zekovic, Dj.(Alltech-Fermin, Senta (Serbia)) | Radulovic, M.(University of Belgrade, Belgrade (Serbia). Institute of Chemistry, Technology and Metallurgy, Department of Chemistry) | Nastasovic, A.(University of Belgrade, Belgrade (Serbia). Institute of Chemistry, Technology and Metallurgy, Department of Chemistry) | Vrvic, M.M.(University of Belgrade, Belgrade (Serbia). Faculty of Chemistry) | Jakovljevic, D.(University of Belgrade, Belgrade (Serbia). Institute of Chemistry, Technology and Metallurgy, Department of Chemistry)
A number of polysaccharides with beta-glycosidic linkage are widespread in a variety of sources. All have a common structure, the (1 leads to 3)-beta-D-glucan backbone is essential. They have attracted attention because of bioactive and medicinal properties which have been described for more than 50 years. Glucan from technologically important species, baker yeast Saccharomyces cerevisiae, was isolated in a purified form and characterized. Data from common analytical methods supported by GLC-MS and NMR spectra indicated that isolated glucan from Saccharomyces cerevisiae has a backbone chain up of (1 leads to 3)-beta-D-linked glucopyranoses with single beta-D-glucopyranosul units at the branch points on every eight main chain unit.The oxidative transformation of beta-D-glucan was investigated with dimethyl sulfoxide-acetic-anhydride reagent. Keto-aldehydo polymers were generated by treatment of beta-D-glucan with this reagent. Accompanying the oxidation was the formation of (methylthio)methyl groups along the polysaccharide chain at a degree of substitution smaller than the degree of substitution for the carbonyl group. As these groups are acid-labile, it has been found that can be removed by acid hydrolysis under conditions that not affect on the carbonyl content.
显示更多 [+] 显示较少 [-]