|
KMID : 1007520080170040870
|
|
Food Science and Biotechnology
2008 Volume.17 No. 4 p.870 ~ p.872
|
|
|
Anticoagulant Activity of Sulfated Barley β-Glucan
|
|
Bae In-Young
Chang Yun-Jeoung
Kim Hye-Won
Lee Hyeon-Gyu
|
|
|
Abstract
|
|
|
|
Barley β-Glucan was subjected to chemical modification and the anticoagulant activity of the derivative was investigated. The barley β-Glucan was successfully sulfated, showing the degree of substitution calculated by elemental analysis of 0.40. In addition, the Fourier transform infrared (FT-IR) spectra of the derivative confirmed the sulfation, which generated two new absorption bands at 1,250/cm (S=O) and 810/cm (C-O-S) compared to the native. Specially, the anticoagulant activity of barley β-Glucan was created by sulfation, which increased in a concentration-dependent manner. This result demonstrated that the incorporation of sulfate groups into the β-Glucan structure added a blood clotting prevention effect.
|
|
|
KEYWORD
|
|
|
barley B-glucan, sulfation, anticoagulant activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|