Sulfated modification of the polysaccharides obtained from defatted rice bran and their antitumor activities

被引：92

作者：

Wang, Li ^{[1
,2
]}

Li, Xiaoxuan ^{[2
]}

Chen, Zhengxing ^{[1
,2
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2009年 / 44卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Rice bran polysaccharide; Chemical modification; Degrees of sulfation; Antitumor activity; IDENTIFICATION; ANTIOXIDANT; MYCELIA;

D O I：

10.1016/j.ijbiomac.2008.12.006

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Nine sulfated defatted rice bran polysaccharides (sRBPS), with various degrees of sulfation (DS) and carbohydrate content, were prepared by chlorosulfonic acid-pyridine (CSA-Pyr) method according to orthogonal test. Nine sulfated derivatives sRBPS were obtained and their antitumor activities were compared by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The results showed that when DS within the scope of 0.81-1.29, carbohydrate content in the range of 41.41-78.56%, sulfated derivatives exhibit relatively strong antitumor activity in vitro. The optimum modification conditions were reaction temperature of 70 degrees C, the ratio of chlorosulfonic acid to pyridine of 1:4 and the reaction time of 2 h. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：211 / 214

页数：4

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