International Journal of Carbohydrate Chemistry

Retracted: New 1,2,3-Triazole Iminosugars Derivatives Using Click Chemistry

A commercial apple pectin was sequentially digested with the cloned enzymes endopolygalacturonase, galactanase, arabinofuranosidase, xylogalacturonase, and rhamnogalacturonan hydrolase. The rhamnogalacturonan hydrolase-generated oligosaccharides were separated by ultrafiltration, anion exchange, and size-exclusion chromatography. Fractions from the ion exchange chromatography were pooled, lyophilized, and screened by MALDI-TOF MS. An oligosaccharide (RGP14P3) was identified and its structure, &#x3b1;-D-GalpA-<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-2.3616pt" id="M1" height="12.0395pt" version="1.1" viewBox="-0.0498162 -9.6779 47.6506 12.0395" width="47.6506pt"><g transform="matrix(.0135,0,0,-0.0135,0,0)"><path id="g113-41" d="M300 -147C201 -63 143 98 143 270S200 602 300 686L282 710C136 610 70 450 70 271V270C70 89 136 -72 282 -170L300 -147Z"/></g><g transform="matrix(.0135,0,0,-0.0135,4.688,0)"><path id="g113-50" d="M384 0V27C293 34 287 42 287 114V635C232 613 172 594 109 583V559L157 557C201 555 205 550 205 499V114C205 42 199 34 109 27V0H384Z"/></g><g transform="matrix(.0135,0,0,-0.0135,17.247,0)"><path id="g117-148" d="M901 255C861 290 790 361 716 442L694 427L796 280H69V230H796L694 83L716 68C790 149 861 220 901 255Z"/></g><g transform="matrix(.0135,0,0,-0.0135,36.228,0)"><path id="g113-51" d="M412 140C382 77 369 73 315 73H129L270 222C362 320 402 379 402 466C402 571 322 635 234 635C177 635 130 609 99 576L42 495L64 475C90 514 133 568 201 568C274 568 318 519 318 435C318 349 255 267 193 193C144 135 87 78 32 23V0H405C417 45 427 89 440 131L412 140Z"/></g><g transform="matrix(.0135,0,0,-0.0135,42.731,0)"><path id="g113-42" d="M275 270C275 450 212 609 64 710L45 686C145 604 203 442 203 270S147 -63 45 -147L64 -170C213 -68 275 89 275 270Z"/></g></svg>-&#x3b1;-L-Rhap-<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-2.3616pt" id="M2" height="12.0395pt" version="1.1" viewBox="-0.0498162 -9.6779 47.6506 12.0395" width="47.6506pt"><g transform="matrix(.0135,0,0,-0.0135,0,0)"><use xlink:href="#g113-41"/></g><g transform="matrix(.0135,0,0,-0.0135,4.688,0)"><use xlink:href="#g113-50"/></g><g transform="matrix(.0135,0,0,-0.0135,17.247,0)"><use xlink:href="#g117-148"/></g><g transform="matrix(.0135,0,0,-0.0135,36.228,0)"><path id="g113-53" d="M456 178V225H360V632H320C217 496 115 347 20 206V178H280V106C280 40 276 34 189 27V0H445V27C364 34 360 39 360 106V178H456ZM280 225H82C149 335 214 431 278 520H280V225Z"/></g><g transform="matrix(.0135,0,0,-0.0135,42.731,0)"><use xlink:href="#g113-42"/></g></svg>-&#x3b1;-D-GalpA-<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-2.3616pt" id="M3" height="12.0395pt" version="1.1" viewBox="-0.0498162 -9.6779 47.6506 12.0395" width="47.6506pt"><g transform="matrix(.0135,0,0,-0.0135,0,0)"><use xlink:href="#g113-41"/></g><g transform="matrix(.0135,0,0,-0.0135,4.688,0)"><use xlink:href="#g113-50"/></g><g transform="matrix(.0135,0,0,-0.0135,17.247,0)"><use xlink:href="#g117-148"/></g><g transform="matrix(.0135,0,0,-0.0135,36.228,0)"><use xlink:href="#g113-51"/></g><g transform="matrix(.0135,0,0,-0.0135,42.731,0)"><use xlink:href="#g113-42"/></g></svg>-&#x3b1;-L-Rhap-<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-2.3616pt" id="M4" height="12.0395pt" version="1.1" viewBox="-0.0498162 -9.6779 47.6506 12.0395" width="47.6506pt"><g transform="matrix(.0135,0,0,-0.0135,0,0)"><use xlink:href="#g113-41"/></g><g transform="matrix(.0135,0,0,-0.0135,4.688,0)"><use xlink:href="#g113-50"/></g><g transform="matrix(.0135,0,0,-0.0135,17.247,0)"><use xlink:href="#g117-148"/></g><g transform="matrix(.0135,0,0,-0.0135,36.228,0)"><use xlink:href="#g113-53"/></g><g transform="matrix(.0135,0,0,-0.0135,42.731,0)"><use xlink:href="#g113-42"/></g></svg>-&#x3b1;-D-GalpA, determined by 1D and 2D NMR spectrometry. This oligosaccharide probably represents a direct connection between homogalacturonan and rhamnogalacturonan in pectin. Alternatively, it could indicate that the nonreducing end of rhamnogalacturonan starts with a galacturonic acid residue.

Xiangmei Wu

Andrew Mort

Structure of a Rhamnogalacturonan Fragment from Apple Pectin: Implications for Pectin Architecture

Kinetics and mechanism of micellar catalyzed N-bromosuccinimide oxidation of dextrose in H2SO4 medium was investigated under pseudo-first-order condition temperature of 40&#xb0;C. The results of the reactions studied over a wide range of experimental conditions show that NBS shows a first order dependence, fractional order, on dextrose and negative fractional order dependence on sulfuric acid. The determined stoichiometric ratio was 1&#x2009;:&#x2009;1 (dextrose&#x2009;:&#x2009;N-bromosuccinimide). The variation of Hg(OAC)2 and succinimide (reaction product) has insignificant effect on reaction rate. Effects of surfactants, added acrylonitrile, added salts, and solvent composition variation have been studied. The Arrhenius activation energy and other thermodynamic activation parameters are evaluated. The rate law has been derived on the basis of obtained data. A plausible mechanism has been proposed from the results of kinetic studies, reaction stoichiometry, and product analysis. The role of anionic and nonionic micelle was best explained by the Berezin&#x2019;s model.

Minu Singh

Kinetics and Mechanism of Micellar Catalyzed Oxidation of Dextrose by N-Bromosuccinimide in H2SO4 Medium

Structurally simple 1-thio-&#x3b2;-D-glucopyranosides were synthesized and tested as potential inhibitors toward several fungal glycosidases from Aspergillus oryzae and Penicillium canescens. Significant selective inhibition was observed for &#x3B1;- and &#x3B2;-glucosidases, while a weak to moderate activation for &#x3B1;- and &#x3B2;-galactosidases.

Andrey V. Samoshin

Irina A. Dotsenko

Nataliya M. Samoshina

Andreas H. Franz

Vyacheslav V. Samoshin

Thio-&#x3b2;-D-glucosides: Synthesis and Evaluation as Glycosidase Inhibitors and Activators

In the present work, we have studied the inhibitory effects of aqueous and alcoholic extracts of six Algerian medicinal plants known by their therapeutic virtues against diabetes. The total phenolic compounds content, assayed using Folin-Ciocalteu’s reagent, of the samples ranged from 0.183 mg/g to 43.088 mg/g and from 1.197 mg/g to 7.445 mg/g, expressed as gallic acid equivalent (GAE), for the, respectively, whereas the total flavonoids concentrations, detected using 2% of the aluminium chloride, ranged from 0.41 mg/g to 11.613 mg/g and from 0.0097 mg/g to 1.591 mg/g, expressed as rutin equivalents (RE), for the aqueous and methanolic extracts, respectively. The major plants were found to inhibit enzymatic activities of Aspergillus oryzae-amylase in a concentration dependent manner. The values of the inhibition constants (<svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.2316pt;width:17.1875px;" id="M1" height="15.4" version="1.1" viewBox="0 0 17.1875 15.4" width="17.1875">
	
		
			<g transform="matrix(.017,-0,0,-.017,.062,11.112)"><path id="x1D43E" d="M764 650l-7 -26q-61 -10 -91.5 -22.5t-76.5 -48.5l-235 -184q104 -152 208 -276q31 -37 54.5 -48.5t68.5 -16.5l-7 -28h-156q-138 170 -213 284q-19 29 -33.5 35t-33.5 -7l-29 -173q-15 -75 -5.5 -90.5t74.5 -20.5l-5 -28h-260l7 28q58 5 74 21.5t30 89.5l70 378&#xA;q12 68 2 83t-72 22l6 28h257l-7 -28q-62 -7 -76 -21.5t-27 -83.5l-32 -172q29 11 78 46q112 84 217 179q18 16 23.5 25.5t-1 14.5t-26.5 8l-30 4l5 28h249z"></path></g>

			<g transform="matrix(.012,-0,0,-.012,13.25,15.187)"><path id="x1D456" d="M244 607q0 -25 -15.5 -43t-37.5 -18q-19 0 -32 13t-13 35q0 21 15 41t39 20q20 0 32 -14t12 -34zM222 91q-29 -33 -79 -68t-75 -35q-13 0 -19 7.5t-6 31t10 65.5l62 253q5 26 -1 26q-21 0 -72 -43l-13 24q43 40 91 68t71 28q30 0 10 -78l-71 -274q-8 -30 3 -30&#xA;q16 0 76 48z"></path></g>

		
	
</svg>) have been determined according to the Dixon and Lineweaver-Burk methods. The results showed that the <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.2316pt;width:17.1875px;" id="M2" height="15.4" version="1.1" viewBox="0 0 17.1875 15.4" width="17.1875">
	
		
			<g transform="matrix(.017,-0,0,-.017,.062,11.112)"><use xlink:href="#x1D43E"></use></g>

			<g transform="matrix(.012,-0,0,-.012,13.25,15.187)"><use xlink:href="#x1D456"></use></g>

		
	
</svg> values were less than 55 ppm for the all extracts. A strong inhibition was found in the phenolic extract of Salvia officinalis with a <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-3.2316pt;width:17.1875px;" id="M3" height="15.4" version="1.1" viewBox="0 0 17.1875 15.4" width="17.1875">
	
		
			<g transform="matrix(.017,-0,0,-.017,.062,11.112)"><use xlink:href="#x1D43E"></use></g>

			<g transform="matrix(.012,-0,0,-.012,13.25,15.187)"><use xlink:href="#x1D456"></use></g>

		
	
</svg> of 8 ppm.

Ihcen Khacheba

Amar Djeridane

Mohamed Yousfi

Twenty Traditional Algerian Plants Used in Diabetes Therapy as Strong Inhibitors of &#x3b1;-Amylase Activity

The PI/UV system ((4-trimethyl ammonium methyl) benzophenone chloride/UV) was used to synthesize carboxymethyl starch- (CMS-) stabilized silver nanoparticles (AgNPs). AgNPs so prepared had round shape morphology with size of 1&#x2013;7&#x2009;nm. The prepared AgNPs were utilized to impart antibacterial finishing for cotton fabrics. The PI/UV system was further utilized to fix AgNPs onto cotton fabrics by photocrosslinking of AgNPs-CMS composite onto cotton fabrics to impart durable antibacterial properties. Effect of irradiation time and incorporating N, N-methylene diacrylamide (MDA) in different concentrations on antibacterial performance before and after repeated washing cycles was studied. S. aureus and E. coli were used to evaluate the antibacterial performance of finished fabrics. The antibacterial performance was directly proportional to the irradiation time and concentration of MDA but inversely proportional to the number of washing cycles. The inhibition zone of S. aureus and E. coli is the same although they are different in the cell wall structure and mode of action due to the nanosize structure formed.

M. A. El-Sheikh

H. M. Ibrahim

One Step Photopolymerization of N, N-Methylene Diacrylamide and Photocuring of Carboxymethyl Starch-Silver Nanoparticles onto Cotton Fabrics for Durable Antibacterial Finishing

The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation were analyzed. The samples were sonicated for 20&#x2009;min using ultrasonic processor Vibra Cell Sonics, and model VCX 750 at a frequency of 20&#x2009;kHz and an amplitude of 20&#x25;. The foams were produced by a Foamscan instrument. The evolution of the bubble size change in the foam was also determined by a second CCD camera. For all foamed systems, at two pHs 3 and 7, Foam expansion and Relative Foam Conductivity showed a great increase after ultrasonic treatment. Other parameters studied did not show difference. On the other hand, Final Time of Foaming and the Total Gas Volume incorporation for foams formation were correlated with the Relative Foam Conductivity decrease and the Foam Expansion increase when HIUS were applied in every system. Comparative bubble size and shape during the foam formation according to the treatments and pH used confirmed the parameters results.

Karina D. Mart&#xed;nez

Cecilio Carrera Sanchez

New View to Obtain Dryer Food Foams with Different Polysaccharides and Soy Protein by High Ultrasound

The complex mixture studied, a hydrolyzed soy protein (HSP), &#x3ba;-carrageenan (&#x3ba;C), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide (HPMC) that gels on heating and another (&#x3ba;C) that gels on cooling. The objective of this work was to study the role of these polysaccharides on foaming properties by whipping methods at heating conditions. For this purpose, response surface methodology was used to optimize the mixed product in foamed food systems. The obtained results showed that the combination of E4M, &#x3ba;C, and HSP is an adequate strategy to generate good foam capacity and stability at heating conditions. The huge stability increase of foams at heating conditions was ascribed to combined effect of polysaccharides: gelling property of E4M and the viscozieng character imparted by &#x3ba;C to continuous phase of foaming.

Ana M. R. Pilosof

Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

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International Journal of Carbohydrate Chemistry - Table of contents 2014

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International Journal of Carbohydrate Chemistry