Modulating the structural properties of β-d-glucan degradation products by alternative reaction pathways

Carbohydrate Polymers

Volumn 99, Issue , 2014, Pages 679-686

  Faure, Audrey M ^a   Sánchez Ferrer, Antoni ^a   Zabara, Alexandru ^a   Andersen, Mogens L ^b   Nyström, Laura ^a  

^a ETH ZURICH   (Switzerland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

d Glucan; Hydrolysis; Hydroxyl radical; Oxidative cleavage

Indexed keywords

D-GLUCAN; DEGRADATION PRODUCTS; DIFFERENT MECHANISMS; HYDROXYL RADICALS; OXIDATIVE CLEAVAGES; REACTION PATHWAYS; THERMAL HYDROLYSIS; UNPAIRED ELECTRONS;

DEGRADATION; FUNCTIONAL GROUPS; KETONES;

HYDROLYSIS;

BETA 1,3 GLUCAN; BETA GLUCAN; BETA-1,3-D-GLUCAN; FENTON'S REAGENT; HYDROGEN PEROXIDE; HYDROXYL RADICAL; IRON; PERHYDROXYL RADICAL; PEROXIDE;

ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; H(2)O(2); HEAT; HYDROLYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OH; OXIDATION REDUCTION REACTION; OXIDATIVE CLEAVAGE; Β-D-GLUCAN;

H(2)O(2); HYDROGEN PEROXIDE; HYDROLYSIS; HYDROXYL RADICAL; OH; OXIDATIVE CLEAVAGE; Β-D-GLUCAN;

BETA-GLUCANS; ELECTRON SPIN RESONANCE SPECTROSCOPY; HOT TEMPERATURE; HYDROGEN PEROXIDE; HYDROLYSIS; HYDROXYL RADICAL; IRON; MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION-REDUCTION; PEROXIDES;

EID: 84884340142     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.08.022     Document Type: Article

References (26)

1. G. Bacić, M. Schara, and S. Ratković An ESR study of manganese binding in plant tissue General Physiology and Biophysics 12 1993 49 54
2. J.T. Braaten, P.J. Wood, F.W. Scott, M.S. Wolynetz, M.K. Lowe, and P. Bradley-White Oat β-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects European Journal of Clinical Nutrition 48 7 1994 465 474
3. W. Chamulitrat, and R.P. Mason Lipid peroxyl radical intermediates in the peroxidation of polyunsaturated fatty acids by lipoxygenase. Direct electron spin resonance investigations Journal of Biological Chemistry 264 35 1989 20968 20973 (Pubitemid 20017903)
4. M. Colleoni-Sirghie, D.B. Fulton, and P.J. White Structural features of water soluble (1,3)(1,4)-β-d-d-glucans from high-β-d-glucan and traditional oat lines Carbohydrate Polymers 54 2 2003 237 249
5. 13C-N.M.R. spectroscopy of β-d-d-glucans, amylopectin, and glycogen Carbohydrate Research 100 1 1982 103 116
6. F.A. de Moura, J.M. Pereira, D.O. da Silva, E.d.R. Zavareze, A. da Silveira Moreira, and E. Helbig Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan Food Chemistry 128 4 2011 982 987
7. A.M. Faure, M.L. Andersen, and L. Nyström Ascorbic acid induced degradation of beta-glucan: Hydroxyl radicals as intermediates studied by spin trapping and electron spin resonance spectroscopy Carbohydrate Polymers 87 3 2012 2160 2168
8. A.M. Faure, L.H. Münger, and L. Nyström Potential inhibitors of the ascorbate-induced β-glucan degradation Food Chemistry 134 1 2012 55 63
9. M.R. Gunther, P.M. Hanna, R.P. Mason, and M.S. Cohen Hydroxyl radical formation from cuprous ion and hydrogen peroxide: A spin-trapping study Archives of Biochemistry and Biophysics 316 1 1995 515 522
10. L. Johansson, L. Virkki, H. Anttila, H. Esselström, P. Tuomainen, and T. Sontag-Strohm Hydrolysis of β-glucan Food Chemistry 97 1 2006 71 79
11. R. Kivelä, F. Gates, and T. Sontag-Strohm Degradation of cereal beta-glucan by ascorbic acid induced oxygen radicals Journal of Cereal Science 49 1 2009 1 3
12. R. Kivelä, U. Henniges, T. Sontag-Strohm, and A. Potthast Oxidation of oat β-glucan in aqueous solutions during processing Carbohydrate Polymers 87 1 2012 589 597
13. R. Kivelä, L. Nyström, H. Salovaara, and T. Sontag-Strohm Role of oxidative cleavage and acid hydrolysis of oat beta-glucan in modelled beverage conditions Journal of Cereal Science 50 2 2009 190 197
14. R. Kivelä, T. Sontag-Strohm, J. Loponen, P. Tuomainen, and L. Nyström Oxidative and radical mediated cleavage of β-glucan in thermal treatments Carbohydrate Polymers 85 3 2011 645 652
15. A. Lazaridou, and C.G. Biliaderis Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects Journal of Cereal Science 46 2 2007 101 118 (Pubitemid 47187603)
16. Z. Lin, R. Xue, Y. Ye, J. Zheng, and Z. Xu A further insight into the biosorption mechanism of Pt(IV) by infrared spectrometry BMC Biotechnology 9 1 2009 62
17. M.A. Morsy, and M.M. Khaled Novel EPR characterization of the antioxidant activity of tea leaves Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy 58 6 2002 1271 1277 (Pubitemid 34222665)
18. E. Pretsch, P. Buhlmann, and C. Affolter Structure determination of organic compounds. Tables of spectral data 2000 Springer-Verlag Berlin Heidelberg
19. M.N. Schuchmann, and C. von Sonntag The effect of oxygen on the OH-radical-induced scission of the glycosidic linkage of cellobiose International Journal of Radiation Biology 34 4 1978 397 400 (Pubitemid 9028545)
20. H. Vaikousi, and C.G. Biliaderis Processing and formulation effects on rheological behavior of barley β-glucan aqueous dispersions Food Chemistry 91 3 2005 505 516 (Pubitemid 40023283)
21. H. Vaikousi, C.G. Biliaderis, and M.S. Izydorczyk Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β- glucans varying in molecular size Journal of Cereal Science 39 1 2004 119 137 (Pubitemid 38098078)
22. C. von Sonntag Free-radical reactions of carbohydrates as studied by radiation techniques R.S. Tipson, H. Derek, Advances in carbohydrate chemistry and biochemistry 1980 Academic Press 7 77
23. P.J. Wood Relationships between solution properties of cereal beta-glucans and physiological effects - A review Trends in Food Science & Technology 15 6 2004 313 320 (Pubitemid 38527173)
24. P.J. Wood Cereal β-glucans in diet and health Journal of Cereal Science 46 3 2007 230 238
25. P.J. Wood Oat and rye beta-glucan: Properties and function Cereal Chemistry 87 4 2010 315 330
26. P.J. Wood, J.T. Braaten, F.W. Scott, K.D. Riedel, M.S. Wolynetz, and M.W. Collins Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load British Journal of Nutrition 72 5 1994 731 743 (Pubitemid 24362449)