Enhanced multiparametric hyaluronan degradation for production of molar-mass-defined fragments

Holubová, Lucie; Korecká, Lucie; Podzimek, Štěpán; Moravcová, Veronika; Rotkova, Jana; Ehlová, Tereza; Velebný, Vladimı́r; Bı́lková, Zuzana

doi:10.1016/j.carbpol.2014.05.096

Cited by 13 publications

(10 citation statements)

References 47 publications

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“…Similarly, Cai et al [5] reported that the SDS content decreased with increasing AAC in various rice starches. It was claimed that SDS could be influenced by crystalline structures, as dictated by its relative crystallinity and ratio of 1047/1022 cm −1 , [3,5,33,37,38] since the large fraction of crystalline structures could be hydrolyzed during the intermediate and late stages of digestion, resulting in increased SDS content. [38] Amylopectin has generally been considered responsible for starch crystallinity, while amylose disrupts the crystalline packing of amylopectin.…”

Section: In Vitro Digestion Properties Of Starchmentioning

confidence: 99%

“…b These data were cited from Teng et al [7] Prior to this study, a few researches have been undertaken to clarify the relationship between structural properties and starch nutritional fractions of rice starch. [3][4][5]29,37,38] However, it is difficult to get a clear description of the correlations between the structural and digestibility properties, since the rice samples used in these studies have great diversity in their genetic background. The SSSLs having different Wx alleles provided an opportunity for us to effectively investigate the relationship between structural and functional characteristics of rice starch because the diversification in starch properties caused by the Wx allelic variation could be associated against a common genetic background.…”

Section: Enzyme Hydrolysis Properties In Relation To Structural Characteristics Of Starchmentioning

confidence: 99%

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Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch

Teng

Zhang

et al. 2018

International Journal of Food Properties

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Allelic variation at the Wx locus plays a vital role in regulating apparent amylose content (AAC) as well as other important starch properties in rice grain. However, the extent of Wx allelic variation affecting amylopectin fine structure and enzymatic hydrolysis properties of rice starch remains unknown. In this paper, a series of rice single-segment substitution lines with five different Wx alleles (wx, Wx t , Wx g1 , Wx g2 and Wx g3 ) were used for comparative studies. The results showed that the five Wx alleles exhibited a wide variation in amylopectin molecular structure, hydrolysis and in vitro digestion properties of rice starch. Amylopectin chain length distribution as evaluated by fluorophore-assisted capillary electrophoresis was significantly different for the five Wx alleles, which might result in different functional properties. The hydrolysis degree of the five Wx genotype starches by αamylase or amyloglucocidase was in the order wx > Wx t > Wx g1 > Wx g3 > Wx g2 . The rapidly digestible starch (RDS) content of the tested rice starches followed the order wx = Wx g3 > Wx t = Wx g1 > Wx g2 . The extent decrease of slowly digestible starch (SDS) content was wx = Wx t > Wx g1 > Wx g2 > Wx g3 , while the trend in resistant starch (RS) content was Wx g2 > Wx g3 > Wx g1 > Wx t > wx. Correlation analysis indicated that AAC was significantly positively correlated with RS but significantly negatively correlated with SDS and hydrolysis. The RDS showed a significant positive correlation with amylopectin short chains (DP 6-12) but no significant correlations with other structural properties. The present results could provide important information for the application of rice starches with different Wx genotypes.

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Section: In Vitro Digestion Properties Of Starchmentioning

confidence: 99%

Section: Enzyme Hydrolysis Properties In Relation To Structural Characteristics Of Starchmentioning

confidence: 99%

Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch

Teng

Zhang

et al. 2018

International Journal of Food Properties

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“…The molecular weight of hyaluronic acid usually exceeds 10 6 Da. Various methods have been reported to produce LMW-HA, including chemical degradation, physical degradation, and enzymatic degradation [7,8,9]. Methods of chemical degradation mainly include acid hydrolysis, alkaline hydrolysis, and oxidative degradation [10,11,12].…”

Section: Introductionmentioning

confidence: 99%

Efficient Degradation of High-Molecular-Weight Hyaluronic Acid by a Combination of Ultrasound, Hydrogen Peroxide, and Copper Ion

Chen

Qin

2019

Molecules

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Hyaluronic acid (HA) was depolymerized by a combination of ultrasound, hydrogen peroxide and copper ion. The structures of high-molecular-weight hyaluronic acid (HMW-HA) and low-molecular-weight hyaluronic acid (LMW-HA) were determined by Fourier transform infrared (FTIR) spectroscopy, circular dichroism (CD) spectroscopy, and UV-VIS absorption spectroscopy. The degradations of HMW-HA using a physical method, a chemical method, and a combination of physical and chemical method were compared. The results show that HA can be effectively degraded by a combinatorial method involving ultrasound, hydrogen peroxide, and copper ion. Under the degradation conditions of 50 mM H2O2, 5.0 μM CuCl2, 160 W, pH 4.0, and reaction at 50 °C for 30 min, the content of glucuronic acid was 36.56%, and the yield of LMW-HA was 81.71%. The FTIR, CD, and UV-VIS absorption spectra of HA did not change with the decrease in molecular weight, indicating that the structure of HA remained intact during the degradation.

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“…In the case of antigens with molecular weights in the range of 25-40 kDa the double molar amount of antibodies added into the binding mixture is the most efficient (data not shown). Also different times (30,60,90, 120 minutes and overnight incubation) required for the formation of specic immunocomplexes have been tested. In the case of rabbit polyclonal anti-ApoE IgG, the time of immunocomplex formation 90 min was evaluated as the sufficient time for maximal coverage.…”

Section: Resultsmentioning

confidence: 99%

“…Denaturing SDS-PAGE in a standard arrangement (10% Trisglycine separating gel, 5% Tris-glycine focusing gel) 29 was performed mostly to control the purity and homogeneity of prepared conjugates. Whereas slightly modied native TBE-PAGE (15% Tris-borate separating gel, 5% Tris-borate focusing gel, both with addition of EDTA) 30 was performed in order to monitor the quality and quantity of QDs (Fig. 1).…”

Section: Sds-page and Native Tbe-pagementioning

confidence: 99%

An advanced conjugation strategy for the preparation of quantum dot-antibody immunoprobes

et al. 2017

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Enhanced multiparametric hyaluronan degradation for production of molar-mass-defined fragments

Cited by 13 publications

References 47 publications

Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch

Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch

Efficient Degradation of High-Molecular-Weight Hyaluronic Acid by a Combination of Ultrasound, Hydrogen Peroxide, and Copper Ion

An advanced conjugation strategy for the preparation of quantum dot-antibody immunoprobes

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