A glucan from active dry baker’s yeast (Saccharomyces cerevisiae): A chemical and enzymatic investigation of the structure

• Main Authors: Zlatković Dragan, Jakovljević Dragica, Zeković Đorđe, Vrvić Miroslav M.
• Format: Article
• Language: English
• Published: Serbian Chemical Society 2003-01-01
• Series: Journal of the Serbian Chemical Society
• Subjects: active dry baker’s yeast; saccharomyces cerevisiae; polysaccharides; glucan; structure; chemical and enzymatic methods.
• Online Access: http://www.doiserbia.nb.rs/img/doi/0352-5139/2003/0352-51390311805Z.pdf
• ISSN: 0352-5139; 1820-7421

The structure of a polysaccharide consisting of D-glucose isolated from the cell-wall of active dry baker’s yeast (Saccharomyces cerevisiae) was investigated by using methylation analysis, periodate oxidation, mass spectrometry, NMR spectroscopy, and enzymic hydrolysis, as a new approach in determination of structures. The main structural feature of the polysaccharide deduced on the basis of the obtained results is a linear chain of (1→3)-linked β-D-glucopyranoses, a part of which is substituted through the positions O-6. The side units or groups are either a single D-glucopyranose or (1→3)-β-oligoglucosides, linked to the main chaing through (1→6)-glucosidic linkages. The low optical rotation as well as the 13C-NMR and FTIR spectra suggest that the glycosidic linkages are in the β-D-configuration.