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Article

Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization?

1
Department of Biochemical Sciences “A. Rossi Fanelli”, Sapienza University of Rome, 00185 Rome, Italy
2
ISM Institute of Material Structure, CNR National Research Council-Rome, 00185 Rome, Italy
3
CNIS Research center for Nanotechnology Applications-Rome, 00185 Rome, Italy
4
Department of Drug Chemistry and Technology, Sapienza University of Rome, 00185 Rome, Italy
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2017, 18(9), 2006; https://0-doi-org.brum.beds.ac.uk/10.3390/ijms18092006
Received: 27 July 2017 / Revised: 11 September 2017 / Accepted: 15 September 2017 / Published: 19 September 2017
(This article belongs to the Special Issue Glucan: New Perspectives on Biochemistry and Application)
Resveratrol stability in solution can be improved by combining the polyphenol with carboxymethylated (1,3/1,6)-β-d-glucan (CM-glucan), a carbohydrate polymer widely used in the food and pharmaceutical industries. The present work was undertaken to elucidate the mechanism behind this stabilizing effect. The supramolecular structural, physico-chemical and morphological features of the CM-glucan/resveratrol complex have been studied under different physical and chemical stimuli by means of spectroscopic techniques, microscopy and physical methods such as UV-Visible spectroscopy (UV-Vis), spectrofluorimetry, Circular Dichroism (CD), Infrared spectroscopy (FT-IR), Differential Scanning Calorimetry (DSC), Atomic Force Microscopy (AFM) and Scanning Electron Microscopy (SEM). Our experimental data indicate that CM-glucan conformational organized architecture in aqueous solution is enhanced in the presence of resveratrol, suggesting that the polyphenol is able to confer a high degree of order to the polymer by a probable cooperative structural organization that results in a long term stabilization for the polyphenol. View Full-Text
Keywords: CM-glucan; resveratrol; supramolecular chemistry; spectroscopy; calorimetry; AFM; SEM CM-glucan; resveratrol; supramolecular chemistry; spectroscopy; calorimetry; AFM; SEM
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MDPI and ACS Style

Francioso, A.; Dinarelli, S.; Girasole, M.; Cervoni, L.; D’Erme, M.; Mura, F.; Boffi, A.; Montanari, E.; Mosca, L. Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization? Int. J. Mol. Sci. 2017, 18, 2006. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms18092006

AMA Style

Francioso A, Dinarelli S, Girasole M, Cervoni L, D’Erme M, Mura F, Boffi A, Montanari E, Mosca L. Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization? International Journal of Molecular Sciences. 2017; 18(9):2006. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms18092006

Chicago/Turabian Style

Francioso, Antonio, Simone Dinarelli, Marco Girasole, Laura Cervoni, Maria D’Erme, Francesco Mura, Alberto Boffi, Elita Montanari, and Luciana Mosca. 2017. "Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization?" International Journal of Molecular Sciences 18, no. 9: 2006. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms18092006

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