Five arabinogalactan-protein conjugates (AGP) were separated from red wine by two successive anion-exchange chromatography steps and further purified to apparent homogeneity by affinity and size-exclusion chromatography. Together they represent more than 40% of total wine polysaccharides, confirming
Characterization of two arabinogalactan-proteins from red wine
β Scribed by P. Pellerin; E. Waters; J.-M. Brillouet
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 490 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0144-8617
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The pectic polysacchatide rhamnogalacturonan II (RG-II), which accounts for ~ 20% of the ethanol-precipitable polysacchatides in red wine, has been isolated from wine polysaccharides by anion-exchange chromatography. Four fractions enriched with RG-II were obtained and the RG-II then purified to hom
Many in vitro studies demonstrated significant biological effects of trans-resveratrol. Thus, understanding the rate of intestinal absorption and metabolization in vivo of trans-resveratrol is the prerequisite to evaluate its potential health impact. Bioavailability studies mainly in animals or in h
A complex polysaccharide originating from grape was purified from a red wine by size-exclusion and ion-exchange chromatography. This polysaccharide contained 2-O-methylfucose, rhamnose, fucose, 2-O-methylxylose, arabinose, apiose, galactose, galacturonic and glucuronic acids, and thiobarbituric acid