Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran; Bioactive Compounds Group, Faculty of Interdisciplinary Sciences and Technologies, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran; Institute for Natural Products and Medicinal Plants, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
Int J Biol Macromol. 2023 Nov 1;251:126326. doi: 10.1016/j.ijbiomac.2023.126326. Epub 2023 Aug 12.
A sequential extraction process was employed to isolate fucoidan and alginate from brown seaweed Cystoseira indica. Extraction process was designed to evaluate the effects of acid concentrations (0.025, 0.05, 0.1 and 0.2 M HCl) and temperatures (room temperature, 60 °C and 80 °C) on sensory, structural and immunostimulatory properties of fucoidans and following results on Na-alginates. The amounts of isolated fucoidans (0.193-0.658 g/5 g powder) and Na-alginates (2.877-3.383 g/ 5 g powder) greatly varied among different extractions. Fucoidans were composed of neutral sugars, mainly fucose (15.74-47.64 %) and galactose (18.66-26.88 %) units, with varying amounts of sulfates (8.76-12.40 %) and uronic acids (0.46-8.90 %). The weight average molecular weights (M) of fucoidans (234.6-1990.0 × 10 g/mol) and Na-alginates (358.4-2318.3 × 10 g/mol) were closely controlled by extraction condition. Both fucoidan and Na-alginate molecules noticeably induced RAW264.7 murine macrophage cells to exert proinflammatory response, producing considerable levels of NO, IL-1β, TNF-α and IL-6 through NF-κB and MAPKs signaling pathways. Altogether, extraction process of fucoidan not only exerted determining effect on its structure and cell activation capacity, but also influenced the quality of Na-alginate obtained in the next step.
采用连续提取工艺从褐藻角叉菜中分离得到褐藻糖胶和海藻酸钠。提取工艺设计旨在评估酸浓度（0.025、0.05、0.1 和 0.2 M HCl）和温度（室温、60°C 和 80°C）对褐藻糖胶的感官、结构和免疫刺激特性的影响，以及对后续得到的海藻酸钠的影响。不同提取条件下分离得到的褐藻糖胶（0.193-0.658 g/5 g 粉末）和海藻酸钠（2.877-3.383 g/5 g 粉末）的量差异很大。褐藻糖胶由中性糖组成，主要是岩藻糖（15.74-47.64%）和半乳糖（18.66-26.88%）单元，硫酸根（8.76-12.40%）和糖醛酸（0.46-8.90%）的含量有所不同。褐藻糖胶（234.6-1990.0×10 g/mol）和海藻酸钠（358.4-2318.3×10 g/mol）的重均分子量（M）由提取条件密切控制。褐藻糖胶和海藻酸钠分子都明显诱导 RAW264.7 鼠巨噬细胞产生促炎反应，通过 NF-κB 和 MAPKs 信号通路产生相当水平的 NO、IL-1β、TNF-α 和 IL-6。总之，褐藻糖胶的提取工艺不仅对其结构和细胞激活能力有决定性影响，而且还影响下一步得到的海藻酸钠的质量。
