Abstract：
:Microbial and plant polysaccharides in nature are frequently exposed to oxidative burst. They may act as antioxidants buffering the radical attack. This paper presents antioxidant properties of prepared yeast mannans, commercial β-glucans as well as the chemically prepared carboxymethylated β-glucan (CM-glucan). The hydroxyl radical antioxidant assay and the DPPH radical-scavenging assay were used. Yeast mannans and β-glucans (1.6 mg mL(-1)) showed antioxidant capacities against OH(·) up to 14.1%, while CM-glucan was significantly higher antioxidant (65.4%). In the DPPH(·) assay, the antioxidant capacities of yeast mannans and β-glucans (1.0 mg mL(-1)) were lower and reached up to ~6.5%. All polysaccharides tested were effectively degraded by OH(·) and the presence of salicylate considerably inhibited their degradation. Measure of Fe(2+) chelation revealed less than 13.1% effectivity for all polysaccharides. In all antioxidant and degradation experiments the yeast mannans showed very similar results to commercial β-glucans. The antioxidant capacities of polysaccharides may be assessed by simple HPLC monitoring.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Machová E,Bystrický Sdoi
10.1016/j.ijbiomac.2013.07.016subject
Has Abstractpub_date
2013-10-01 00:00:00pages
308-11eissn
0141-8130issn
1879-0003pii
S0141-8130(13)00412-1journal_volume
61pub_type
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