Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275

Polysaccharides from Pleurotus eryngii (PEPS) and exopolysaccharides from Streptococcus thermophilus ASCC 1275 (ST1275 EPS) were sulphated, and antioxidant and antibacterial activities of sulphated and crude polysaccharides were determined. Degree of sulphonation of PEPS and ST1275 EPS was 0.69 and...

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Veröffentlicht in:	Food chemistry 2014-12, Vol.165, p.262-270
Hauptverfasser:	SIQIAN LI, SHAH, Nagendra P
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-Bacterial Agents - pharmacology Antibacterial agents Antibiotics. Antiinfectious agents. Antiparasitic agents Antioxidants - pharmacology Biological and medical sciences Escherichia coli Food toxicology Listeria monocytogenes Medical sciences Pharmacology. Drug treatments Pleurotus - chemistry Pleurotus eryngii Polysaccharides - pharmacology Staphylococcus aureus Staphylococcus aureus - drug effects Streptococcus thermophilus Streptococcus thermophilus - chemistry Toxicology
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Zusammenfassung:	Polysaccharides from Pleurotus eryngii (PEPS) and exopolysaccharides from Streptococcus thermophilus ASCC 1275 (ST1275 EPS) were sulphated, and antioxidant and antibacterial activities of sulphated and crude polysaccharides were determined. Degree of sulphonation of PEPS and ST1275 EPS was 0.69 and 0.31, respectively. Characteristic bands in FT-IR spectra indicated that the sulphate group was at the C6 position of the galactose skeleton. Antioxidant activities of PEPS and ST1275 EPS were significantly (P
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2014.05.110