Study on Antioxidant Activity in vitro of β-Glucan and Its Carboxymethylated Derivatives from Wine Yeast

Abstract:

This test was based on the dead yeast cells which from the less as research material to prepare β-glucan of high purity from yeast. The methods about ultraviolet spectrum，solubility，color reaction test，thin-layer chromatography and infrared spectrum were used to analysis the properties of obtained product，while β-glucan and its carboxymethylated derivatives in vitro antioxidant activity were determined by contrastive study. The results showed that the product was alkali insoluble β-glucan of high purity. The IC50 value of β-glucan and carboxymethylated β-glucan scavenging ·OH，O2-·，DPPH·，ABTS+· and chelating Fe2+ were 10.874，11.122，11.780，10.109，21.399 mg/mL and 3.982，3.182，3.222，2.562，5.027 mg/mL，while the latter was lower than 10 mg/mL，the best antioxidant activity was presented. The antioxidative activity of the β-glucan was significantly improved compared with that before modification.