- BCP-1 was purified by macroporous resin D4006, anion-exchange Q-Sepharose FF and Sephadex G-100 column chromatography.
- BCP-1 was characterized by HPLC, GC, FT-IR, NMR, SEM and Congo red test.
- BCP-1 exhibited strong antiglycation activity.
A novel polysaccharide fraction (BCP-1) was extracted from the black currant fruit by ultrasound-assisted compound enzyme and purified by chromatography on macroporous resin D4006, anion-exchange Q-Sepharose FF and Sephadex G-100 columns. BCP-1 consisted of galacturonic acid, xylose, mannose, glucose and galactose in a ratio of 1.00:3.14:1.83:17.90:1.98 and its molecular weight was 14,050 Da. The preliminary structure features of BCP-1 were investigated by FT-IR and NMR. SEM and Congo red test showed that BCP-1 had honeycomb-like structure, but no triple helix structure. BCP-1 exhibited significant inhibitory abilities on protein glycation. Especially, BCP-1 showed obvious inhibitory effects on the formation of dicarbonyl compounds and AGEs (% inhibition of 66.95 ± 0.33% and 67.15 ± 0.40% respectively), but weaker inhibition Amadori compound production (max. 37.15 ± 0.36% inhibition). This suggested that the inhibitory action of BCP-1 on protein glycation was more effective on the later phases of dicarbonyl compounds and AGEs formation.
Chemical compounds studied in this article
- d-Glucose (PubChem CID: 5793);
- d-Galacturonic acid (PubChem CID: 439215);
- d-Galactose (PubChem CID: 6036);
- d-Rhamnose (PubChem CID: 439548);
- d-Mannose (PubChem CID: 18950);
- d-Arabinose (PubChem CID: 66308);
- d-Fucose (PubChem CID: 94270);
- d-Fructose (PubChem CID: 5984);
- Carbazole (PubChem CID: 6854);
- Trifluoroacetic acid (PubChem CID: 6422);
- Girard-T (PubChem CID: 67156)
- Black currant;
- Antiglycation activity
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