The Experts below are selected from a list of 3585 Experts worldwide ranked by ideXlab platform
T W Barrowcliffe - One of the best experts on this subject based on the ideXlab platform.
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Molecular weight measurements of low molecular weight heparins by gel permeation chromatography.
Thrombosis and Haemostasis, 1997Co-Authors: Barbara Mulloy, S F Wheeler, Robin Wait, Elaine Gray, T W BarrowcliffeAbstract:Abstract The molecular weight profiles of low molecular weight heparin samples have been measured by high-performance gel permeation chromatography using as calibrant the heparinase-degraded material (90/686) now established as the 1st International Reference Preparation (IRP) Low Molecular Weight Heparin for Molecular Weight Calibration Use of the calibrant as a broad molecular weight standard is described and a calibration table provided based on data collected over several years in one laboratory. In order to confirm the assignment of Degree of Polymerisation to resolved oligosaccharide peaks in the calibrant, molecular weights of oligosaccharides fractionated from the 1st IRP were independently determined by fast atom bombardment mass spectrometry (FAB MS). The molecular weight distributions of commercial low molecular weight heparins have been characterized. Measurements of molecular weight parameters of heparin molecular weight standards from several sources provide comparisons between the molecular weight scales of this and other studies.
Peter A Williams - One of the best experts on this subject based on the ideXlab platform.
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determination of the Degree of Polymerisation of fructans from ryegrass and chicory using maldi tof mass spectrometry and gel permeation chromatography coupled to multiangle laser light scattering
Food Hydrocolloids, 2016Co-Authors: Matthew Evans, Joseph Gallagher, Ian Ratcliffe, Peter A WilliamsAbstract:This study is concerned with the determination of the Degree of Polymerisation (DP) of fructans from chicory and rye-grass (Lolium perenne L.) using Gel Permeation Chromatography coupled to multiangle laser light scattering and refractive index detectors (GPC / MALLS) and Matrix-Assisted Laser Desorption/Ionisation Time of Flight Mass Spectrometry (MALDI-Tof MS). The results show that fructans isolated from ryegrass have a DP in the range 2 - >100 and the commercially produced fructans derived from chicory have a DP in range 2 - 61. It has been demonstrated that MALDI-Tof MS is particularly effective at determining the DP of low molar mass material but is less effective for detecting the presence of high DP molecules. On the other hand GPC / MALLS is able to provide a much broader range of DP values although it is less sensitive at very low DP. It has been shown that the two techniques give complementary information thus providing a more accurate estimate of the overall DP of the fructan molecules.
Sandrine Morel - One of the best experts on this subject based on the ideXlab platform.
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a novel family of glucosyl 1 5 anhydro d fructose derivatives synthesised by transglucosylation with dextransucrase from leuconostoc mesenteroides nrrl b 512f
Carbohydrate Research, 2005Co-Authors: Gaetan Richard, Pierre Monsan, Magali Remaudsimeon, Sandrine MorelAbstract:Abstract 1,5-Anhydro- d -fructose ( AF ), a metabolite of starch/glycogen degradation, is a good antioxidant. With the prospect of increasing its applications and use as a food ingredient, AF glucosylation catalysed by the dextransucrase from Leuconostoc mesenteroides NRRL B-512F was performed in the presence of sucrose. This led to AF glucosylated derivatives containing α-(1→6) linkages named 1,5-anhydro- d -fructo-glucooligosaccharides ( AFGOS ). LC–MS analyses showed that AFGOS with a Degree of Polymerisation (DP) of up to 7 were synthesised. The amount of AFGOS produced and the average DP increased by using a high sucrose/ AF molar ratio and high total sugar concentration. AFGOS were proved to present antioxidant properties quite similar to AF .
Jacek Skomiał - One of the best experts on this subject based on the ideXlab platform.
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Effects of IN10 and IN23 levels on the activity of DNA glycosylases involved in the excision of εdA, εdC and 8-oxodG DNA adducts in the middle colon of piglets.
2018Co-Authors: Marcin Barszcz, Marcin Taciak, Anna Tuśnio, Ewa Święch, Ilona Bachanek, Paweł Kowalczyk, Andrzej Borkowski, Jacek SkomiałAbstract:Data are presented as means ± SEM. One-way ANOVA was performed separately for control and IN10 groups and for control and IN23 groups. Means for control and IN10 groups with different capital letters (A, B, C) differ significantly at P < 0.001. Means for control and IN23 groups with different lowercase letters (a, b) differ significantly at P ≤ 0.001. All responses to IN10 and IN23 levels were quadratic at P < 0.001. Two-way ANOVA was performed excluding control group. Inulin type affected: εdC (P = 0.018) and 8-oxodG (P = 0.001). Inulin level affected εdA (P < 0.001) and 8-oxodG (P = 0.020), and interaction affected εdA (P = 0.037) and εdC (P < 0.001). IN10, native chicory inulin with an average Degree of Polymerisation of 10; IN23, ‘high performance’ inulin with an average Degree of Polymerisation of 23; εdA, 1,N6-etheno-2’-deoxyadenosine; εdC, 3,N4-etheno-2’-deoxycytidine; 8-oxodG, 8-oxo-deoxyguanosine.
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Effects of IN10 and IN23 levels on the activity of DNA glycosylases involved in the excision of εdA, εdC and 8-oxodG DNA adducts in the proximal colon of piglets.
2018Co-Authors: Marcin Barszcz, Marcin Taciak, Anna Tuśnio, Ewa Święch, Ilona Bachanek, Paweł Kowalczyk, Andrzej Borkowski, Jacek SkomiałAbstract:Data are presented as means ± SEM. One-way ANOVA was performed separately for control and IN10 groups and for control and IN23 groups. Means for control and IN10 groups with different capital letters (A, B, C) differ significantly at P < 0.001. Means for control and IN23 groups with different lowercase letters (a, b) differ significantly at P ≤ 0.001 (P < 0.05 for εdA). All responses to IN10 and IN23 levels were quadratic at P < 0.0001 (the IN23 effect for εdA was quadratic at P < 0.01). Two-way ANOVA was performed excluding control group. Inulin type affected: εdA (P = 0.005), εdC (P < 0.001) and 8-oxodG (P < 0.001). Inulin level affected εdC (P = 0.011) and 8-oxodG (P = 0.037), and interaction affected 8-oxodG (P = 0.034). IN10, native chicory inulin with an average Degree of Polymerisation of 10; IN23, ‘high performance’ inulin with an average Degree of Polymerisation of 23; εdA, 1,N6-etheno-2’-deoxyadenosine; εdC, 3,N4-etheno-2’-deoxycytidine; 8-oxodG, 8-oxo-deoxyguanosine.
Marcello Iacomini - One of the best experts on this subject based on the ideXlab platform.
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Structure and Degree of Polymerisation of fructooligosaccharides present in roots and leaves of Stevia rebaudiana (Bert.) Bertoni
Food chemistry, 2011Co-Authors: Arildo José Braz De Oliveira, Regina Aparecida Correia Gonçalves, Talita Perez Cantuaria Chierrito, Marcelo Müller Dos Santos, Lauro Mera De Souza, Philip A.j. Gorin, Guilherme L. Sassaki, Marcello IacominiAbstract:Fructooligosaccharides have been isolated from roots and leaves of Stevia rebaudiana, by hot aqueous extraction, followed by precipitation with ethanol. Their structure has been determined using methylation and NMR analysis, MALDI-Tof, and ESI-MS. Fructooligosaccharides contained almost exclusively (2→1)-linked β-fructofuranosyl, with terminal α-glucopyranosyl and β-fructofuranosyl units. MALDI-Tof and ESI-MS analyses showed the wide range of Degree of Polymerisation (DP) present in various extracts. From roots and leaves, three different fractions gave profiles of homologous series, with DPs ranging up to 17 with MALDI-Tof and 19 using ESI-MS. These inulin-type fructooligosaccharides were the major component of extracts from S. rebaudiana roots and significant components from the leaves.