2018
DOI: 10.1016/j.procbio.2018.06.002
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Structure characterization, modification through carboxymethylation and sulfation, and in vitro antioxidant and hypoglycemic activities of a polysaccharide from Lachnum sp.

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Cited by 50 publications
(20 citation statements)
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“…The absorption peaks at 1400.7 and 1608.3 cm –1 were attributed to the C–O stretching vibration and the CO asymmetric stretching vibration of −COOH, respectively, which were low in CSP0. The absorption peak at 1027.3 cm –1 corresponded to the stretching vibration of the pyranose ring of the glucose residue …”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…The absorption peaks at 1400.7 and 1608.3 cm –1 were attributed to the C–O stretching vibration and the CO asymmetric stretching vibration of −COOH, respectively, which were low in CSP0. The absorption peak at 1027.3 cm –1 corresponded to the stretching vibration of the pyranose ring of the glucose residue …”
Section: Resultsmentioning
confidence: 99%
“…The absorption peak at 1027.3 cm −1 corresponded to the stretching vibration of the pyranose ring of the glucose residue. 37 Compared with CSP0 (1608.3 and 1400.7 cm −1 ), the absorption peak positions of the three CCSPs modified by carboxymethylation were red-or blue-shifted. The asymmetric stretching vibration of CO was red-shifted from 1608.3 to 1599.3, 1598.8, and 1598.8 cm −1 .…”
Section: Preparation and Characterization Of Ccspsmentioning
confidence: 89%
“…The ATR-FT-IR spectra exhibited absorption bands at 2918, 1416, 1371, and 1234 cm À 1 , which are typical bands for carbohydrates. [17] 1148, 1077 and 1015 cm À 1 were the absorption of pyranoside. 850 cm À 1 was attributed to C/H deformation vibration of α pyranose, which indicated NPPN was an α pyranoside.…”
Section: Infrared Spectrum Analysismentioning
confidence: 99%
“…The α-amylase inhibitory activity was detected by a previously reported method (Wang et al, 2018). Acarbose was used as a positive control.…”
Section: α-Amylase Inhibitory Activitymentioning
confidence: 99%
“…The main source of blood sugar was dietary carbohydrates hydrolyzed by α-amylase and α-glucosidase (Wang et al, 2018). Therefore, by inhibiting the activity of α-amylase and α-glycosidase, postprandial blood sugar can be effectively reduced, so as to achieve the purpose of treating diabetes (Paun et al, 2016;Paun et al, 2020).…”
Section: Inhibitory Effects Of α-Amylase and α-Glucosidasementioning
confidence: 99%