Abstract：
:Resveratrol stability in solution can be improved by combining the polyphenol with carboxymethylated (1,3/1,6)-β-d-glucan (CM-glucan), a carbohydrate polymer widely used in the food and pharmaceutical industries. The present work was undertaken to elucidate the mechanism behind this stabilizing effect. The supramolecular structural, physico-chemical and morphological features of the CM-glucan/resveratrol complex have been studied under different physical and chemical stimuli by means of spectroscopic techniques, microscopy and physical methods such as UV-Visible spectroscopy (UV-Vis), spectrofluorimetry, Circular Dichroism (CD), Infrared spectroscopy (FT-IR), Differential Scanning Calorimetry (DSC), Atomic Force Microscopy (AFM) and Scanning Electron Microscopy (SEM). Our experimental data indicate that CM-glucan conformational organized architecture in aqueous solution is enhanced in the presence of resveratrol, suggesting that the polyphenol is able to confer a high degree of order to the polymer by a probable cooperative structural organization that results in a long term stabilization for the polyphenol.
journal_name
Int J Mol Scijournal_title
International journal of molecular sciencesauthors
Francioso A,Dinarelli S,Girasole M,Cervoni L,D'Erme M,Mura F,Boffi A,Montanari E,Mosca Ldoi
10.3390/ijms18092006subject
Has Abstractpub_date
2017-09-19 00:00:00issue
9issn
1422-0067pii
ijms18092006journal_volume
18pub_type
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