Faculty of Pharmaceutical Sciences, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan.
RIKEN Center for Sustainable Resource Science, 2-1 Hirosawa, Wako, Saitama 351-0198, Japan.
Int J Biol Macromol. 2022 May 31;208:333-342. doi: 10.1016/j.ijbiomac.2022.03.125. Epub 2022 Mar 23.
Cartilage in the head of sturgeon or salmon has been gaining attention as a rich source of functional chondroitin sulfate (CS) or proteoglycans. Although the cartilage was found in the heads of other bony fishes, the structure of CS and its core protein, especially aggrecan, was not fully investigated. In this study, comprehensive analysis of CS and aggrecan in the head cartilage of 10 bony fishes including sturgeon and salmon was performed. The 4-O-sulfation to 6-O-sulfation ratio (4S/6S ratio; S: sulfate residue) of CS in Perciformes was ≧1.0, while the 4S/6S ratios of CS from sturgeons and salmon were less than 0.5. Dot blotting and proteomic analysis revealed that aggrecan was a major core protein in head cartilage of all bony fishes. These results suggest that the head cartilage of bony fishes is a promising source for the preparation of CS or proteoglycans as a health food ingredient.
软骨在鲟鱼或鲑鱼的头部已经引起了关注，因为它是一种丰富的功能性硫酸软骨素（CS）或蛋白聚糖的来源。尽管在其他硬骨鱼类的头部也发现了软骨，但 CS 的结构及其核心蛋白，特别是聚集蛋白聚糖，尚未得到充分研究。在这项研究中，对包括鲟鱼和鲑鱼在内的 10 种硬骨鱼类头部软骨中的 CS 和聚集蛋白聚糖进行了全面分析。鲈形目鱼类 CS 的 4-O-硫酸化与 6-O-硫酸化比值（4S/6S 比值；S：硫酸盐残基）≥1.0，而鲟鱼和鲑鱼 CS 的 4S/6S 比值小于 0.5。斑点印迹和蛋白质组学分析表明，聚集蛋白聚糖是所有硬骨鱼类头部软骨的主要核心蛋白。这些结果表明，硬骨鱼类的头部软骨是制备 CS 或蛋白聚糖作为保健食品成分的有前途的来源。
