Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity

Hua Zhang; Jing Zhang; Ziluan Fan; Xintao Zhou; Lin Geng; Zhenyu Wang; Joe M Regenstein; Zhiqiang Xia

doi:10.3390/molecules22081266

Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity

Molecules. 2017 Jul 28;22(8):1266. doi: 10.3390/molecules22081266.

Authors

Hua Zhang¹, Jing Zhang^{2

3}, Ziluan Fan⁴, Xintao Zhou^{5

6}, Lin Geng⁷, Zhenyu Wang^{8

9}, Joe M Regenstein¹⁰, Zhiqiang Xia^{11

12}

Affiliations

¹ Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China. [email protected].
² Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China. [email protected].
³ MIIT Key Laboratory of Critical Materials Technology for New Energy Conversion and Storage, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150001, China. [email protected].
⁴ School of Forestry, Northeast Forestry University, Xiangfang District, Harbin 150040, China. [email protected].
⁵ Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China. [email protected].
⁶ MIIT Key Laboratory of Critical Materials Technology for New Energy Conversion and Storage, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150001, China. [email protected].
⁷ School of Materials Science and Engineering, Harbin Institute of Technology, Nangang District, Harbin 150001, China. [email protected].
⁸ Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China. [email protected].
⁹ MIIT Key Laboratory of Critical Materials Technology for New Energy Conversion and Storage, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150001, China. [email protected].
¹⁰ Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA. [email protected].
¹¹ Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150090, China. [email protected].
¹² MIIT Key Laboratory of Critical Materials Technology for New Energy Conversion and Storage, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Nangang District, Harbin 150001, China. [email protected].

Abstract

The effects of sulfation of yeast glucans was optimized using response surface methodology. The degree of sulfation was evaluated from 0.11 to 0.75 using ion-chromatography. The structural characteristics of SYG (sulfation of yeast glucans) with a DS = 0.75 were determined using high-performance liquid chromatography/gel-permeation chromatography and finally by Fourier transform infrared spectrometry. The SYG had lower viscosity and greater solubility than the native yeast glucans, suggesting that the conformation of the SYG had significantly changed. The results also showed that SYG had a significantly greater antioxidant activity in vivo compared to native yeast glucans.

Keywords: Saccharomyces cerevisiae; sulfated yeast glucans (SYG); yeast; yeast glucans (YG).

MeSH terms

Animals
Antioxidants / chemical synthesis*
Antioxidants / pharmacology*
Catalase / metabolism
Glucans / chemical synthesis*
Glucans / chemistry
Glucans / pharmacology*
Lymphocytes
Mice
Molecular Weight
Radiation Injuries, Experimental / drug therapy
Saccharomyces cerevisiae / chemistry*
Solubility
Spectroscopy, Fourier Transform Infrared
Spleen / cytology
Spleen / drug effects
Spleen / immunology
Sulfates / chemistry*
Superoxide Dismutase / metabolism
Viscosity
beta-Glucans / chemical synthesis
beta-Glucans / pharmacology

Substances

Antioxidants
Glucans
Sulfates
beta-Glucans
Catalase
Superoxide Dismutase