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    題名: Anti-Oxidant and Anti-Diabetes Potential of Water-Soluble Chitosan–Glucose Derivatives Produced by Maillard Reaction
    作者: Tran TN;Doan CT;Nguyen VB;Nguyen AD;Wang SL
    關鍵詞: chitosan–glucose derivatives;Maillard reaction;anti-oxidant;anti-α-amylase;anti-αglucosidase;anti-diabetes
    日期: 2019-10-18
    上傳時間: 2019-10-22 12:10:22 (UTC+8)
    出版者: MDPI
    摘要: Chitosan-sugar derivatives demonstrate some useful biology activities (for example antioxidant and anti-microbial activities). In this study, water-soluble chitosan–glucose derivatives
    (WSCGDs) were produced from a water-soluble chitosan hydrochloride (WSC) with 12.5 kDa of
    molecular weight and 24.05% of degree of acetylation (DA) via Maillard reaction with the heating
    temperatures of 100 °C and 121 °C. The Maillard reaction between WSC and glucose was
    investigated by measuring the absorbances at 420 nm and 294 nm, indicating that the reaction took
    place more effectively at 121 °C. All WSCGDs exhibited higher anti-oxidant activity than WSC, in
    which WSCGDs obtained at the treatment 121 °C for 2 h, 3 h, and 4 h expressed the highest ability
    (IC50 range from 1.90–1.05 mg/mL). Increased anti-α-amylase and anti-α-glucosidase activities were
    also observed in WSCGDs from the treatment at 121 °C. In detail, the highest IC50 values of anti-αamylase activity were 18.02 mg/mL (121 °C, 3 h) and 18.37 mg/mL (121 °C, 4 h), whereas the highest
    IC50 values of anti-α-glucosidase activity were in range of 7.09–5.72 mg/mL (121 °C, for 1–4 h).
    According to the results, WSCGD obtained from 121 °C for 3 h was selected for further
    characterizing by high performance liquid chromatography size exclusion chromatography (HPLC
    SEC), colloid titration, FTIR, as well as 1H-NMR, indicating that the derivative of WSC and glucose
    was successfully synthesized with a molecular weight of 15.1 kDa and degree of substitution (DS)
    of 34.62 ± 2.78%. By expressing the excellent anti-oxidant and anti-diabetes activities, WSCGDs may
    have potential use in health food or medicine applications.
    關聯: Polymers 11(10), 1714
    DOI: 10.3390/polym11101714
    顯示於類別:[化學學系暨研究所] 期刊論文

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