Yeast beta-D-glucan derivative and preparation method and application thereof

A technology of glucan and derivatives, applied in the field of glucan derivatives, can solve problems such as small specific surface area and application limitation

Inactive Publication Date: 2013-07-03
马立保
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The β-1,3-D-glucan isolated from the yeast cell wall is uncharged, neutral, and has a small amount of β-1,6-D-branched structure. Due to the interaction of multiple hydroxyl groups in the molecule, it forms The dense superhelical structure makes β-1,3-D-glucan insoluble in water, and its specific surface area is small, so its application is limited

Method used

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  • Yeast beta-D-glucan derivative and preparation method and application thereof
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  • Yeast beta-D-glucan derivative and preparation method and application thereof

Examples

Experimental program
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preparation example Construction

[0039] Preparation of esterification agent: Place a four-neck flask with a condenser, a stirring device and a temperature measuring device in a brine ice bath, add pyridine, stir, and cool it below 0°C, then use a constant pressure dropping funnel to slowly Slowly add chlorosulfonic acid, and the dropwise addition is completed in about 30 minutes. A large amount of light yellow solid appears in the flask, and the esterification agent is obtained.

[0040] A certain amount of yeast β-D-glucan was weighed and dissolved in dimethylformamide, stirred and suspended at room temperature, and then added to the prepared esterification agent. Quickly move the four-necked flask into a hot water bath, stir at constant temperature, react for a certain period of time, then transfer it to an ice-water bath to cool to room temperature, pour the reaction solution into ice water, neutralize it to about pH 7.5 with 2.5% NaOH, add Water ethanol 1:3 (V / V), a light yellow precipitate was precipitat...

Embodiment 1

[0056] Example 1 Preparation of yeast β-D-glucan

[0057] Add an appropriate amount of distilled water to the yeast cell wall, add papain, incubate at 55°C for 24h, centrifuge at 4500r / min for 10min, add 3% NaOH solution (3:1, V / W) to the sediment for 2h at 90°C, centrifuge, and precipitate The product was washed twice with water (2:1, V / W), once with absolute ethanol (2:1, V / W), twice with ether (2:1, V / W), freeze-dried, and obtained.

[0058] The prepared product was qualitatively and quantitatively analyzed. The results of thin-layer chromatography and infrared spectroscopy showed that the prepared product was β-D-glucan, and the content of glucan reached 87.36%.

experiment example 1

[0059] Experimental example 1 single factor experiment of different sulfation conditions affecting degree of substitution

[0060] Taking the degree of substitution of sulfuric acid group as an index, the effects of sulfation conditions (volume ratio of chlorosulfonic acid to pyridine, reaction temperature and reaction time) on the degree of substitution were investigated.

[0061] 1. Effect of different ratios of chlorosulfonic acid and pyridine on the degree of substitution

[0062] Prepare the esterification agent according to the volume ratio of chlorosulfonic acid to pyridine: 1:2, 1:4, 1:6, 1:8, 1:10, the reaction temperature is 60°C, and the reaction time is 3h. The degree of substitution was used as an indicator, and the sulfation reaction was carried out according to method 3.2.2. see results figure 2 .

[0063] Depend on figure 2 It can be seen that when the ratio of chlorosulfonic acid to pyridine is 1:10, the degree of substitution of yeast β-glucan sulfate ...

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Abstract

The invention discloses a yeast beta-D-glucan derivative and a preparation method and an application thereof. The yeast beta-D-glucan derivative is obtained by substituting the hydroxyl of a yeast beta-D-glucan molecule with a sulfate group, wherein the degree of substitution of the sulfate group is 0.28-0.32 or 0.40-0.51. The invention further provides a method for preparing the yeast beta-D-dextran derivative, which comprises the following steps: dissolving yeast beta-D-glucan into an organic solvent and adding an esterifying agent for esterification reaction to obtain the yeast beta-D-dextran derivative. The contrastive analysis of a scanning electron microscopy discovers that the sulfated and modified yeast beta-D-glucan derivative is in a grid shape and has obvious grooves, the specific surface area is obviously increased, and the adsorption capacity is remarkably enhanced. An adsorption effect test shows that the adsorption quantity of zearalenone by the yeast beta-D-glucan derivative reaches 18.6528 mug/mg and is remarkably higher than that of the zearalenone by a yeast cell wall and the yeast beta-D-glucan.

Description

technical field [0001] The present invention relates to glucan derivatives, in particular to yeast β-D-glucan derivatives and a preparation method thereof. The present invention further relates to the use of yeast β-D-glucan derivatives as mycotoxin adsorbents, belonging to yeast Preparation and application fields of β-D-glucan derivatives. Background technique [0002] Mycotoxins are metabolites produced by a variety of fungi, mainly including Aspergillus, Penicillium and Fusarium, etc. They can be found in grains, pastures, fruits and by-products. Many crops and feeds are easily contaminated by mycotoxins, which are harmful to humans. The food and feed industries and animal production have had severe impacts. These mycotoxins can cause serious harm to humans and animals, such as carcinogenesis, mutagenesis, teratogenicity, estrogen poisoning, neurotoxicity, or reduced immunity. [0003] Mycotoxin contamination in animal feed, crops and food is a growing concern. CAST re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/02B01J20/24
Inventor 马立保荣迪胡晓芬吴艳丽
Owner 马立保
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