|Title:||1,3-beta-Glucan quantification by a fluorescence microassay and analysis of its distribution in foods||Authors:||Yuan-Tih Ko
|Keywords:||1,3-β-Glucan;aniline blue;fluorescent spectroscopy||Issue Date:||Jun-2004||Publisher:||ACS Publications||Journal Volume:||52||Journal Issue:||11||Start page/Pages:||3313–3318||Source:||Journal of Agricultural and Food Chemistry||Abstract:||
The objective of this study was to establish analytical approaches to quantify 1,3-β-glucan (1,3-β-G) in foods. Six food categories including legumes, cereals, tubers, vegetables, fruits, and mushrooms and 17 total items were tested. An extraction procedure was designed to prepare food cold-water soluble, hot-water soluble, cold-alkaline soluble, and hot-alkaline soluble fractions. A fluorescence microassay based on aniline blue dye, which bound specifically to 1,3-β-G, was developed to measure its content in the food fractions. Curdlan was used as standard to construct the 1,3-β-G calibration curve, and a linear correlation within a 14 μg/mL concentration range was obtained. This microassay displayed selectivities among various 1,3-β-G species. Biologically active ones such as pachyman and yeast glucan possessed much stronger fluorescent signals than others such as laminarin and barley glucan. Possible fluorescent interference from food proteins was estimated. This assay tolerated up to 50% of bovine serum albumin in 10 μg/mL curdlan. Analysis of the four food fractions showed that besides the well-known lentinan-containing shiitake, popular foods such as celery, chin-chian leaves, carrot, and radish contained nearly 20% 1,3-β-G in their total sugar. Soybean dry weight contained 0.8% 1,3-β-G, which was twice the amount compared to shiitake. Snow mushroom dry weight had the highest 1,3-β-G content, at 2.5%, and was rich in both water (0.67%) and alkaline soluble (1.87%) forms. In conclusion, this dye-binding fluorescence microassay in conjunction with the extraction procedure can be applied in the prescreening of potential foods rich in functional 1,3-β-G.
|Appears in Collections:||食品科學系|
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