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http://dx.doi.org/10.3746/jkfn.2011.40.1.063

Characterization of Anti-Complementary Polysaccharides Isolated from Fruit Wine Using Korean Pears  

Choi, Jung-Ho (Dept. of Food Science & Biotechnology, Kyonggi University)
Shin, Kwang-Soon (Dept. of Food Science & Biotechnology, Kyonggi University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.1, 2011 , pp. 63-69 More about this Journal
Abstract
To characterize the polysaccharides which exist as soluble forms in Korean traditional alcoholic beverages, the polysaccharides were isolated from Korean pear wine and their anti-complementary activities were examined. The main polysaccharide, PW-1 was purified to homogeneity from the crude polysaccharide (PW-0) in pear wine by size exclusion chromatography using Sephadex G-75. Molecular mass of PW-1 was estimated to be 150 kDa and it contained significant proportion of mannose (81.8%) and 5 different minor component sugars such as arabinose (1.2%), galactose (2.7%), glucose (8.5%), galacturonic acid (5.3%) and glucuronic acid (0.5%). These analyses indicated that the main polysaccharide in pear wine was mainly present as a mannan which had originated from the cell walls of fermenting yeasts. On the other hand, PW-1 showed potent anti-complementary activity in a dose-dependent fashion. Identification of C3 activation products by the crossed immunoelectrophoresis using anti-human C3 and anti-complementary activity of PW-1 in $Ca^{++}$-free condition suggested complement activations by PW-1 from Korean pear wine occur via both classical and alternative pathways.
Keywords
Korean pear wine; polysaccharide; mannan; anti-complementary activity;
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