Gradual degradation of fucoidan from Fucus vesiculosus and its effect on structure, antioxidant and antiproliferative activities

Lahrsen, Eric; Liewert, Inga; Alban, Susanne

doi:10.1016/j.carbpol.2018.03.056

Cited by 69 publications

(47 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Low-molecular-weight polysaccharide DHmG-3 with its primary structure and sulfate retained could be obtained by degrading Holothuria mexicana glycosaminoglycans (HmG) with H 2 O 2 /ascorbic acid, and it showed moderate scavenging ability to superoxide radicals and hydroxyl radicals, which was lower than DHmG (Table 1) [69]. The weak antioxidant activity of DHmG-3 may be explained by the remove of phenolic substance in HmG with the treatment of H 2 O 2 [135,136]. In addition, the polysaccharides isolated from sea cucumber by the alkali extraction method have moderate antioxidant activity (Table 1) [67].…”

Section: Animal Polysaccharidesmentioning

confidence: 99%

“…Three different molecular weight polysaccharides (24, 15.1, 10.3 kDa) were obtained by the degradation of fucoidan (molecular weight 38.2 kDa) derived from Fucus vesiculosus for different times. With the decrease of molecular weight, the DPPH free radical scavenging activity of the polysaccharide tend to increase first and then decrease [135]. Interestingly, polysaccharides extracted from Ulva prolifera had different molecular weights (84.5-227 kDa) but similar protein (1.95-2.13%), sulfate (5.77-7.66%), and total sugar (78.3-84.07%) content, showing comparable ABTS scavenging activity (3.7-6.7%) and no DPPH scavenging activity [145].…”

Section: Molecular Weightmentioning

confidence: 99%

See 1 more Smart Citation

The Antioxidant Activity of Polysaccharides Derived from Marine Organisms: An Overview

et al. 2019

View full text Add to dashboard Cite

Marine-derived antioxidant polysaccharides have aroused extensive attention because of their potential nutritional and therapeutic benefits. However, the comprehensive comparison of identified marine-derived antioxidant polysaccharides is still inaccessible, which would facilitate the discovery of more efficient antioxidants from marine organisms. Thus, this review summarizes the sources, chemical composition, structural characteristics, and antioxidant capacity of marine antioxidant polysaccharides, as well as their protective in vivo effects mediated by antioxidative stress reported in the last few years (2013–2019), and especially highlights the dominant role of marine algae as antioxidant polysaccharide source. In addition, the relationships between the chemical composition and structural characteristics of marine antioxidant polysaccharides with their antioxidant capacity were also discussed. The antioxidant activity was found to be determined by multiple factors, including molecular weight, monosaccharide composition, sulfate position and its degree.

show abstract

Section: Animal Polysaccharidesmentioning

confidence: 99%

Section: Molecular Weightmentioning

confidence: 99%

The Antioxidant Activity of Polysaccharides Derived from Marine Organisms: An Overview

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The antioxidant capacity of fucoidan isolated from various seaweed species has been demonstrated in the literature . It has been reported that fucoidan typically exhibits strong secondary antioxidant activity that is comparable to synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) that are known for causing side effects in humans including cancer [ 31 , 39 ]. It has been reported that fucoidan isolated from Sargassum binderi exhibits significantly higher secondary antioxidant capacity, based on superoxide radical scavenging and hydrogen peroxide scavenging assays, than synthetic antioxidants BHA and BHT [ 38 ].…”

Section: The Structure and Function Of Fucoidan From U mentioning

confidence: 99%

Fucoidan Extracted from Undaria pinnatifida: Source for Nutraceuticals/Functional Foods

et al. 2018

View full text Add to dashboard Cite

The importance of fucoidan as a functional ingredient in food, health products, and pharmaceutics is well-recognized due to its beneficial biological effects. Fucoidan is usually extracted from brown seaweeds, including Undaria pinnatifida. Fucoidan exhibits beneficial bio-activity and has antioxidant, anticancer, and anticoagulant properties. This review focuses on the biological activity of U. pinnatifida-derived fucoidan and investigates its structure–activity or fraction–activity relationship. It also describes several fucoidan extracts, along with their claimed anticancer effects. It aims to provide information and thoughts for future research such as the development of fucoidan into functional foods or nutraceuticals.

show abstract

“… Molar mass decrease Physical methods Materials References ultrasonic degradation hyaluronan Fujii, Kawata, Kobayashi, Okamoto, and Nishinari (1996) carrageenan Rochas, Rinaudo, and Landry (1990) schizophyllan Norisuye (1985) konjac glucomannan blackberry polysaccharide blackcurrant polysaccharide Zhong et al (2015) Du, Zeng, Yang, Bian, and Xu (2016) Jing et al, 2017. Li, Li, Geng, Song, and Wu (2017) Dou, Chen, and Fu (2019) Xu et al (2018a) grinding, milling Gellan Beta-glucan Ogawa, Takahashi, Yajima, and Nishinari (2006) Harasym, Suchecka, and Gromadzka-Ostrowska (2015) centrifugation casein micelle Niki, Kohyama, Sano, and Nishinari (1994) thermal Hyaluronan Guar Fujii et al (1996) Fernando et al (2007) Agarose fucoidan World Health Organization, 2015 Lahrsen et al, 2018a , Lahrsen et al, 2018b γ-ray irradiation gelatin (at low and high pH) konjac glucomannan fucoidan Beta-glucan laminaran Lahrsen et al, 2018a , Lahrsen et al, 2018b Prawitwong, Takigami, and Phillips (2007) …”

Section: Introductionmentioning

confidence: 99%

“… Li, Li, Geng, Song, and Wu (2017) Dou, Chen, and Fu (2019) Xu et al (2018a) grinding, milling Gellan Beta-glucan Ogawa, Takahashi, Yajima, and Nishinari (2006) Harasym, Suchecka, and Gromadzka-Ostrowska (2015) centrifugation casein micelle Niki, Kohyama, Sano, and Nishinari (1994) thermal Hyaluronan Guar Fujii et al (1996) Fernando et al (2007) Agarose fucoidan World Health Organization, 2015 Lahrsen et al, 2018a , Lahrsen et al, 2018b γ-ray irradiation gelatin (at low and high pH) konjac glucomannan fucoidan Beta-glucan laminaran Lahrsen et al, 2018a , Lahrsen et al, 2018b Prawitwong, Takigami, and Phillips (2007) Jian et al (2017) Lahrsen et al, 2018a , Lahrsen et al, 2018b . Byun et al (2008) Choi, Kim, and Lee (2011) Chemical methods enzymatic hydrolysis hyaluronan Welsh, Rees, Morris, and Madden (1980) Cyphert, Trempus, and Garantziotis (2015) Dicker et al (2014) Fujii et al (1996) alginate Tolg et al (2017) Ueno et al, 2014 ...…”

Section: Introductionmentioning

confidence: 99%

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

View full text Add to dashboard Cite

It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

show abstract

Gradual degradation of fucoidan from Fucus vesiculosus and its effect on structure, antioxidant and antiproliferative activities

Cited by 69 publications

References 46 publications

The Antioxidant Activity of Polysaccharides Derived from Marine Organisms: An Overview

The Antioxidant Activity of Polysaccharides Derived from Marine Organisms: An Overview

Fucoidan Extracted from Undaria pinnatifida: Source for Nutraceuticals/Functional Foods

Molar mass effect in food and health

Contact Info

Product

Resources

About