Journal
FOOD CHEMISTRY
Volume 199, Issue -, Pages 694-701Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.12.078
Keywords
Black currant; Polysaccharides; Purification; Characterization; Antiglycation activity
Funding
- Scientific and Technological Research Project Foundation of Heilongjiang Province of China [C2015004]
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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 columns. BCP-1 consisted of galacturonic acid, xylose, mannose, glucose and galactose in a ratio of 1.00:3.14:1.83:17.90:1.98 and its molecular weight was 14,050 Da. The preliminary structure features of BCP-1 were investigated by FT-IR and NMR. SEM and Congo red test showed that BCP-1 had honeycomb-like structure, but no triple helix structure. BCP-1 exhibited significant inhibitory abilities on protein glycation. Especially, 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. (C) 2015 Elsevier Ltd. All rights reserved.
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