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Title: PHYSICOCHEMICAL PROPERTIES AND BIOLOGICAL ACTIVITIES OF AMINATED-DERIVATIZED OAT BETA-GLUCAN.

Author
item SHIN, MIN SU - HANYANG UNIVERSITY
item Lee, Suyong
item LEE, KWANG YEON - HANYANG UNIVERSITY
item LEE, HYEON GYU - HANYANG UNIVERSITY

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/17/2005
Publication Date: N/A
Citation: N/A

Interpretive Summary: The functional food market is currently one of the fastest growing areas because of increasing health care costs, consumer interest in nutrition, and food technology advances. This trend has intensified the interest and importance in beta-glucan as a health-enhancing material. This study reports characteristics and activities of native and chemically modified oat beta-glucan. The results revealed several improved beneficial health effects of the beta-glucan derivative, including reduction of cholesterol and blood pressure. Hence, the beta-glucan is shown to have increased possibilities as nutraceuticals or functional materials in a variety of areas.

Technical Abstract: Beta-Glucan extracted from oats was subjected to reductive amination, producing a cationic beta-glucan derivative of which physiological properties were characterized. The degree of substitution was obtained from elemental analysis, which was 0.48. In addition, the distribution of amino groups in the beta-glucan derivative was investigated by FT-IR analysis. In vitro bile acid binding capacity of the aminated beta-glucan was examined, showing significantly higher bile acid binding activity than native beta-glucan. Moreover, the beta-glucan derivative showed pronounced antimicrobial effects against E. coli and B. subtilis, and ACE (angiotensin-converting enzyme) inhibition activities which were dependent on its concentration. Furthermore, bronchoalveolar lavage (BAL) experiments demonstrated that the beta-glucan derivative stimulated the synthesis of nitric oxide. The improved functionalities of the derivative could be explained by its polycationic characteristics.