海参（糙海参）岩藻聚糖硫酸酯寡糖的酶法制备及结构鉴定。
Enzymatic preparation and structural determination of oligosaccharides derived from sea cucumber (Acaudina molpadioides) fucoidan.
机构信息
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
出版信息
Food Chem. 2013 Aug 15;139(1-4):702-9. doi: 10.1016/j.foodchem.2013.01.055. Epub 2013 Jan 30.
Sea cucumber fucoidan is a major bioactive component of sea cucumber. Sea cucumber is widely consumed in East Asian countries as healthy food. Employing the degrading enzyme from the marine bacterium strain Flavobacteriaceae CZ1127, sea cucumber (Acaudina molpadioides) fucoidan oligosaccharides were prepared by enzymatic hydrolysis. The oligosaccharide profile of the hydrolysate was determined by liquid chromatography coupled with mass spectrometry (LC-MS). With the assistance of LC-MS, four major oligosaccharides in the hydrolysate were purified. By using tandem mass spectrometry and nuclear magnetic resonance, delicate structures of the oligosaccharides were verified as α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp, α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp-1→3-α-l-Fucp, α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp-1→3-α-l-Fucp-1→3-α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp and α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp-1→3-α-l-Fucp-1→3-α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp-1→3-α-l-Fucp.
海参岩藻聚糖是海参的主要生物活性成分之一。海参作为健康食品在东亚国家广泛食用。利用海洋细菌菌株黄杆菌 CZ1127 的降解酶，通过酶解制备海参（Acaudina molpadioides）岩藻聚糖低聚糖。采用液相色谱-质谱联用（LC-MS）法测定水解产物的低聚糖图谱。在 LC-MS 的辅助下，从水解产物中分离得到 4 种主要的低聚糖。通过串联质谱和核磁共振，验证了这些低聚糖的精细结构为α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp、α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp-1→3-α-l-Fucp、α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp-1→3-α-l-Fucp-1→3-α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp 和α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp-1→3-α-l-Fucp-1→3-α-l-Fucp-1→3-α-l-Fucp(2,4OSO3(2-))-1→3-α-l-Fucp-1→3-α-l-Fucp。
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