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Anticoagulant Activity of Sulfated Barley $\beta$-Glucan  

Bae, In-Young (Department of Food and Nutrition, Hanyang University)
Chang, Yun-Jeoung (Department of Food and Nutrition, Hanyang University)
Kim, Hye-Won (Department of Food and Nutrition, Hanyang University)
Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
Publication Information
Food Science and Biotechnology / v.17, no.4, 2008 , pp. 870-872 More about this Journal
Abstract
Barley $\beta$-glucan was subjected to chemical modification and the anticoagulant activity of the derivative was investigated. The barley $\beta$-glucan was successfully sulfated, showing the degree of substitution calculated by elemental analysis of 0.40. In addition, the Fourier transform infrared (FT-IR) spectra of the derivative confirmed the sulfation, which generated two new absorption bands at 1,250/cm (S=O) and 810/cm (C-O-S) compared to the native. Specially, the anticoagulant activity of barley $\beta$-glucan was created by sulfation, which increased in a concentration-dependent manner. This result demonstrated that the incorporation of sulfate groups into the $\beta$-glucan structure added a blood clotting prevention effect.
Keywords
barley $\beta$-glucan; sulfation; anticoagulant activity;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 5  (Related Records In Web of Science)
Times Cited By SCOPUS : 5
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