新西兰产裙带菜中褐藻糖胶的结构表征和抗氧化活性。

Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand.

机构信息

NUS Graduate School for Integrative Sciences and Engineering, National University of Singapore, Centre for Life Sciences (CeLS), 28 Medical Drive, Singapore, 117456, Singapore; Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore.

School of Science, and School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland, 1142, New Zealand; Institute of Biomedical Technology, Auckland University of Technology, St Paul Street, Auckland, 1142, New Zealand; College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, 518060, People's Republic of China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, People's Republic of China.

出版信息

Carbohydr Polym. 2019 May 15;212:178-185. doi: 10.1016/j.carbpol.2019.02.040. Epub 2019 Feb 14.

DOI:10.1016/j.carbpol.2019.02.040

PMID:30832845

Abstract

Fucoidan from brown seaweed species, Undaria pinnatifida, has numerous bioactive properties such as antioxidant and anticancer activities. The objective of this research was to quantify the chemical composition of fucoidan isolated from U. pinnatifida harvested in New Zealand and to determine its molecular structure and antioxidant capacity. Crude fucoidan (F) and purified fucoidan with molecular weight cut off (MWCO) of 300 kDa (F) were compared against a fucoidan standard (F). F contained significantly higher sulfate content as compared to F and F. Based on FTIR and 2D HSQC analysis, it was proposed that the purified fucoidan was composed of an alternating fucose-galactose backbone linked together via 1,3 glycosidic bonds with sulfation at C2 and C4 positions. Fucoidan samples from New Zealand exhibited secondary antioxidant capacity close to that of butylated hydroxyanisole (BHA), with low-molecular-weight fucoidan had significantly higher capacity than that of BHA.

摘要

褐藻品种裙带菜中的岩藻聚糖硫酸酯具有抗氧化和抗癌等多种生物活性。本研究旨在定量分析从新西兰收获的裙带菜中分离出的岩藻聚糖硫酸酯的化学成分，并确定其分子结构和抗氧化能力。与岩藻聚糖硫酸酯标准品（F）相比，粗岩藻聚糖（F）和分子量截断值（MWCO）为 300 kDa 的纯化岩藻聚糖（F）的硫酸根含量显著更高。基于傅里叶变换红外光谱（FTIR）和二维异核单量子相关（2D HSQC）分析，推测纯化的岩藻聚糖由交替的岩藻糖-半乳糖骨架通过 1,3 糖苷键连接而成，在 C2 和 C4 位置发生硫酸酯化。来自新西兰的岩藻聚糖样品具有与丁基羟基茴香醚（BHA）相近的二级抗氧化能力，而低分子量岩藻聚糖的抗氧化能力明显高于 BHA。