Purification,characterization and antiglycation activity of a novel polysaccharide from black currant
作者单位：Northeast Agricultural University
会议名称：《中国化学会·2016全国多糖研讨会》
会议日期：2016年
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
摘 要：A novel polysaccharide fraction（BCP-1） was extracted from the black currant fruit by ultrasound-assisted compound enzyme and purified by chromatography on macroporous resin D4006,anion-exchange Q-Sepharose FF and Sephadex G-100 ***-1 consisted of galacturionic acid,xylosc,mannosc,glucose and galactosc in a ratio of 1.00:3.14:1.83:17.90:1.98 and its molecular weight was 14050 *** preliminary structure features of BCP-1 were investigated by FT-IR and *** and Congo red test showed that BCP-1 had honeycomb-like structure,but no triple helix ***-1 exhibited significant inhibitory abilities on protein ***,BCP-1 showed obvious inhibitory effects on the formation of dicarbonyl compounds and AGEs（%Inhibition of 66.95 ± 0.33%and 67.15 ± 0.40%respectively）,but weaker inhibition amadori compound production（max.37.15 ± 0.36%inhibition）.This suggested that the inhibitory action of BCP-1 on protein glycation was more effective on the later phases of dicarbonyl compounds and AGEs formation.