Sulfated modification, characterization and structure–antioxidant relationships of Artemisia sphaerocephala polysaccharides

Wang, Junlong; Guo, Hongyun; Zhang, Ji; Wang, Xiaofang; Zhao, Baotang; Yao, Jian; Wang, Yun‐Pu

doi:10.1016/j.carbpol.2010.04.002

Cited by 170 publications

(69 citation statements)

References 38 publications

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“…Higher DPPH radical scavenging values were observed in SCBPs compared with CBPs (32.7 mg TE/g), which demonstrated that DPPH radical scavenging ability were distinctly improved by sulfated modification and resulted increased DS, which is consistent with the findings of Wang et al (2010). During the sulfating process, more active groups are involved in the free radical reaction were exposed, facilitating the capture or scavenging of which would ultimately improve bioactivity.…”

Section: Dpph Radical Scavenging Abilitysupporting

confidence: 79%

Effect of sulfation on the antioxidant properties and in vitro cell proliferation characteristics of polysaccharides isolated from corn bran

Zhou

et al. 2016

CyTA - Journal of Food

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Polysaccharides were extracted from corn bran (CBPs) and then modified by a sulfating reaction to obtain sulfated corn bran polysaccharides (SCBPs). Synthesized sulfated polysaccharides were located in the equatorial bonds of monosaccharide residues. A more orderly and smooth surface of SCBPs was observed. Single factor experiment results showed 2.0 g of aminosulfonic acid, 60 mL of N-dimethylformamide and 2.5 h of reaction time were the optimum conditions for SCBPs preparation. Phenolic content of SCBPs significantly decreased with increasing concentration of aminosulfonic acid, while it increased with increasing DMF concentration and reaction time. SCBPs had higher DPPH, ABTS and iron chelating capacity under the optimum conditions. SCBPs significantly inhibited the proliferation of A549 and HepG2 cell lines, which was associated with the upregulation at the mRNA expression level of pro-apoptotic genes CASP3, CASP8, CASP9 and reduced expression of p53, gene Bcl-2 and gene iNOS.

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Section: Dpph Radical Scavenging Abilitysupporting

confidence: 79%

Effect of sulfation on the antioxidant properties and in vitro cell proliferation characteristics of polysaccharides isolated from corn bran

Zhou

et al. 2016

CyTA - Journal of Food

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“…Therefore, increasing attention has been attracted to structure-activity relationship of polysaccharides. In recent years, many studies concerning on the chemical modification of polysaccharides have been published [13,14]. Our previous work also reported the antioxidant activities and antifungal activities of inulin derivatives, which proved the chemical modification could improve the bioactivity of inulin [15][16][17].…”

Section: Introductionmentioning

confidence: 97%

Synthesis, characterization, and antioxidant properties of novel inulin derivatives with amino-pyridine group

Zhang

Chen

et al. 2014

International Journal of Biological Macromolecules

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a b s t r a c tA series of novel inulin derivatives were synthesized via reaction of chloracetyl inulin (CAIL) with aminopyridines, including 2-(2-amino-pyridyl)acetyl inulin chloride (2APAIL), 2-(3-amino-pyridyl)acetyl inulin chloride (3APAIL), 2-(4-amino-pyridyl)acetyl inulin chloride (4APAIL), 2-(2,3-diaminopyridyl)acetyl inulin chloride (2,3DAPAIL), and 2-(3,4-diamino-pyridyl)acetyl inulin (3,4DAPAIL). The antioxidant property of the products and 2-pyridylacetyl inulin chloride (PAIL) against hydroxyl radicals (• OH), superoxide radicals (O 2 • ), and DPPH radicals (DPPH • ) were evaluated in vitro, respectively. Results showed that 4APAIL and 3,4DAPAIL exhibited remarkable improvement on scavenging• OH and DPPH• , which can scavenge the radical of • OH completely at 0.4 mg/mL. Besides, the scavenging activity of 2,3DAPAIL to O 2• was excellent among all of the tested samples, reaching 85% at 1.6 mg/mL. These data indicate that all of the inulin derivatives have better antioxidant activities than inulin, and the scavenging effect indices are affected by the number and position of the amino group on pyridine grafted to the inulin derivatives.

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“…Sulfation of polysaccharides can enhance water solubility, resulting in alteration of their biological activities (Wang et al, 2010). It has been reported that sulfated polysaccharides exhibit potent biological properties in comparison with non-sulfated polysaccharides, such as anti-viral, anti-oxidant and anti-tumor activities (Chen et al, 2011;Karmakar, Pujol, Damonte, Ghosh, & Ray, 2010;Liu, Wan, Shi, & Lu, 2011;Zou, Du, Li, Yang, & Zhang, 2010).…”

Section: Introductionmentioning

confidence: 99%

Structural characterization, sulfation and antitumor activity of a polysaccharide fraction from Cyclina sinensis

Jiang

Xiong

et al. 2015

Carbohydrate Polymers

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Sulfated modification, characterization and structure–antioxidant relationships of Artemisia sphaerocephala polysaccharides

Cited by 170 publications

References 38 publications

Effect of sulfation on the antioxidant properties and in vitro cell proliferation characteristics of polysaccharides isolated from corn bran

Effect of sulfation on the antioxidant properties and in vitro cell proliferation characteristics of polysaccharides isolated from corn bran

Synthesis, characterization, and antioxidant properties of novel inulin derivatives with amino-pyridine group

Structural characterization, sulfation and antitumor activity of a polysaccharide fraction from Cyclina sinensis

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