Glucuronoxylofucan, a cell-wall component of ascophyllum nodosum

Percival, Elizabeth

doi:10.1016/s0008-6215(00)81549-9

Cited by 19 publications

(5 citation statements)

References 7 publications

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“…1981) significantly reduce this parameter. Seaweed’s WA capacity is modulated by the type and quantity of polysaccharides present (Percival 1968; Sharp 1987; Rodríguez‐Montesinos & Hernández‐Carmona 1991; Ray & Lahaye 1995a,b; Suzuki et al. 1996; Paradossi et al.…”

Section: Discussionmentioning

confidence: 99%

Comparison ofUlva clathrataand the kelpsMacrocystis pyriferaandAscophyllum nodosumas ingredients in shrimp feeds

Cruz‐Suárez

Tapia‐Salazar

Nieto-López

et al. 2009

Aquaculture Nutrition

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Three experimental diets were formulated to contain 33 g kg−1 seaweed meals, made of wild brown algae (kelps) Macrocystis pyrifera (MAC) and Ascophyllum nodosum (ASC) or of a cultivated green alga Ulva clathrata (ULVA). The diets were fed to juvenile white shrimp Litopenaeus vannamei (1.6 g) for 28 days. Loss of dry matter (LDM) and loss of protein (LP) after 1 hour immersion in seawater, and distilled water absorption (WA) were analyzed in the pelleted diets, as well as shrimp weight gain, feed intake, feed conversion ratio (FCR), survival, protein efficiency ratio (PER) and body pigmentation. Feed intake, FCR and PER were corrected for nutrients preprandial losses in seawater. ULVA diet resulted in lower LDM, but a higher LP and also higher WA, indicating a modification of the pellet physical quality (better hydro stability). No significant differences in feed consumption and survival were found, but ULVA diet resulted in a slightly higher final weight (4.8 for ULVA versus 4.6 and 4.3 g for ASC and MAC), and better FCR (1.7 versus 1.9 and 2.1) and PER (2.0 versus 1.7 and 1.5), the differences with MAC diet being significant (Duncan, α = 0.05). Red color after cooking was markedly darker in the ULVA fed shrimp.

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Section: Discussionmentioning

confidence: 99%

Comparison ofUlva clathrataand the kelpsMacrocystis pyriferaandAscophyllum nodosumas ingredients in shrimp feeds

Cruz‐Suárez

Tapia‐Salazar

Nieto-López

et al. 2009

Aquaculture Nutrition

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“…Based on these data, it was supposed that a similar situation should also be found for polysaccharides of F. vesiculosus , but in this case the content of fucan sulfate predominates considerably over the content of hypothetical ascophyllan analogue [ 75 ]. Structural analysis of ascophyllan was the subject of a series of more recent publications [ 76 , 77 , 78 , 79 , 80 , 81 ]. Based on these data, a procedure was developed for isolation of a fraction of fucan sulfate from A. nodosum , having backbones of 1,3-linked fucose residues [ 82 ].…”

Section: Sulfated Polysaccharides Of Ascophyllum Nodosummentioning

confidence: 99%

Fucoidans of Brown Algae: Comparison of Sulfated Polysaccharides from Fucus vesiculosus and Ascophyllum nodosum

et al. 2022

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Preparations of sulfated polysaccharides obtained from brown algae are known as fucoidans. These biopolymers have attracted considerable attention due to many biological activities which may find practical applications. Two Atlantic representatives of Phaeophyceae, namely, Fucus vesiculosus and Ascophyllum nodosum, belonging to the same order Fucales, are popular sources of commercial fucoidans, which often regarded as very similar in chemical composition and biological actions. Nevertheless, these two fucoidan preparations are polysaccharide mixtures which differ considerably in amount and chemical nature of components, and hence, this circumstance should be taken into account in the investigation of their biological properties and structure–activity relationships. In spite of these differences, fractions with carefully characterized structures prepared from both fucoidans may have valuable applications in drug development.

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“…The final solution was poured into deionized water (50ml) and dialysed against distilled water for 24h to remove salts and reagents. The non-diffusible residue was dried by rotary evaporation and then subjected to formolysis with 80% (w/w) formic acid at 105°C for 6h as described by Percival (1971). It was then diluted 4-fold with deionized water and heated for 2.5h, and the hydrolysate was dried by rotary evaporation.…”

Section: Methylationmentioning

confidence: 99%

Characterization of lipid A and polysaccharide moieties of the lipopolysaccharides from Vibrio cholerae

Raziuddin¹

1977

Biochemical Journal

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Lipid A and polysaccharide moieties obtained by mild acid hydrolysis of the lipopolysaccharides from Vibrio cholerae 569 B (Inaba) and Vibrio el-tor (Inaba) were characterized. Heterogeneity of lipid A fractions was indicated by t.l.c. and by gel filtration of the de-O-acylated products from mild alkaline methanolysis of the lipids. Presumably lipid A contains a glucosamine backbone, and the fatty acids are probably bound to the hydroxyl and amino groups of glucosamine residues. Approximately equal amounts of fatty acids C16:0, C18:1 and 3-hydroxylauric acid were involved in ester linkages, but 3-hydroxymyristic acid was the only amide-linked fatty acid. Sephadex chromatography of the polysaccharide moiety showed the presence of a high-molecular-weight heptose-free fraction and a low-molecular-weight heptose-containing fraction. Haemagglutination-inhibition assays of these fractions showed the heptose-free fraction to be an O-specific side-chain polysaccharide, whereas the heptose-containing fraction was the core polysaccharide region of the lipopolysaccharides. Identical results were obtained for both organisms.

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Glucuronoxylofucan, a cell-wall component of ascophyllum nodosum

Cited by 19 publications

References 7 publications

Comparison ofUlva clathrataand the kelpsMacrocystis pyriferaandAscophyllum nodosumas ingredients in shrimp feeds

Comparison ofUlva clathrataand the kelpsMacrocystis pyriferaandAscophyllum nodosumas ingredients in shrimp feeds

Fucoidans of Brown Algae: Comparison of Sulfated Polysaccharides from Fucus vesiculosus and Ascophyllum nodosum

Characterization of lipid A and polysaccharide moieties of the lipopolysaccharides from Vibrio cholerae

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