Monitoring and preparation of neoagaro- and agaro-oligosaccharide products by high performance anion exchange chromatography systems

Kazłowski, Bartosz; Pan, Chorng Liang; Ko, Yuan Tih

doi:10.1016/j.carbpol.2014.09.003

Cited by 30 publications

(26 citation statements)

References 25 publications

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“…Agar oligosaccharides was prepared according to the modified method of Kazłowski et al . (Kazłowski et al ., ). First, 4.0 g of agar was dissolved in 100.0 mL of distilled water.…”

Section: Methodsmentioning

confidence: 97%

Preparation and characterisation of a novel agar oligosaccharide–iron (III) complex

Teng

et al. 2018

Int J of Food Sci Tech

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This study aimed to synthesise a complex of agar oligosaccharides (AOS) with ferric iron and to evaluate its physicochemical and structural characteristics. Based on single factor, Plackett-Burman and response surface optimal experiments of three factors at three levels, the optimised chelate conditions of the AOSiron (III) complex were mass ratio of AOS to iron ions of 4.5:1 g:g, reaction temperature of 74°C and reaction time of 60 min. Under these conditions, the iron content and total sugar content were 14.03 AE 0.42% and 66.07 AE 0.96%, respectively. The physicochemical analysis showed that AOS-iron (III) was soluble and steady at physiological pH, and it was easily reduced to iron (II). The structural characteristics of AOS and AOS-iron (III) were analysed by Raman spectroscopy, Fourier transform infrared spectroscopy, X-ray diffraction and Nuclear magnetic resonance, and results showed that the iron (III) ions were chelated to AOS by -OH groups and -COOH groups and widely dispersed on the AOS backbone. Therefore, AOS-iron (III) could be a candidate for iron supplementation to treat iron deficiency anaemia.

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“…Agar oligosaccharides was prepared according to the modified method of Kazłowski et al . (Kazłowski et al ., ). First, 4.0 g of agar was dissolved in 100.0 mL of distilled water.…”

Section: Methodsmentioning

confidence: 97%

Preparation and characterisation of a novel agar oligosaccharide–iron (III) complex

Teng

et al. 2018

Int J of Food Sci Tech

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“…A chemical method using diluted acids, such as hydrochloric acid, nitric acid, sulfuric acid, trifluoroacetic acid, formic acid, tartaric acid, and lactic acid, after being heated to 50–90 °C, can be employed for the production of oligosaccharides from red seaweed polysaccharides, such as agar [ 23 , 24 ] and carrageenan [ 6 , 25 ]. A random cleavage of glycosidic linkage is observed after de-polymerization with an acid solution.…”

Section: Production Of Oligosaccharide From Red Seaweedmentioning

confidence: 99%

“…An acid solution of 1 mol·L −1 TFA has been used to partially hydrolyze commercial agar and carrageenan at 65 °C for 3 h to obtain AOS and COS [ 26 ]. Similarly, a series of AOS have been obtained from agar through hydrolysis with 0.1–0.8 mol·L −1 HCl at 50 °C for 6 h [ 24 ]. Likewise, COS have been obtained by mild acid hydrolysis (0.1 mol·L −1 TFA at 37 °C for 24 h) of κ-carrageenan from Chondrus armatus , and the resultant oligosaccharides showed anti-inflammatory activity [ 27 ].…”

Section: Production Of Oligosaccharide From Red Seaweedmentioning

confidence: 99%

Oligosaccharides Derived from Red Seaweed: Production, Properties, and Potential Health and Cosmetic Applications

et al. 2018

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Because of their potential use as functional ingredients in human nutrition, oligosaccharides derived from natural sources are receiving paramount consideration. Red seaweed, a proven rich source of agar and carrageenan, is one of the most abundantly present sources of such oligosaccharides. Agaro-oligosaccharides (AOS) and carrageenan-oligosaccharides (COS) are produced from agar and carrageenan, respectively, through chemical and enzymatic hydrolyses. Enzymatic hydrolysis of agar and carrageenan into oligosaccharides is preferred in industrial production because of certain problems associated with chemical hydrolysis, including the release of high amounts of monosaccharides and undesirable toxic products, such as furfural. AOS and COS possess many biological activities, including prebiotic, immuno-modulatory, anti-oxidant, and anti-tumor activities. These activities are related to their chemical structure, molecular weight, degree of polymerization, and the flexibility of the glycosidic linkages. Therefore, the structure–function relationship and the mechanisms occurring during the specific biological applications of AOS and COS are discussed herein. Moreover, the chromatographic separation, purification, and characterization of AOS and COS are also part of this review. This piece of writing strives to create a new perspective on the potential applications of AOS and COS in the functional food and pharmaceutical industry.

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“…Under the mild acid condition, AOSs were predominantly produced because the α-1,3-glycosidic linkages of agarose were preferentially cleaved [8,16]. In previous reports, sulfuric acid, hydrochloric acid, and acetic acid were often used for obtaining AOSs from agarose or agar [17,18]. Citric acid, an organic acid that can be used in food industry [19], also can be used for AOSs production [3,20].…”

Section: Feasibility Of the Chemical-biological Routementioning

confidence: 99%

A Novel Route for Agarooligosaccharide Production with the Neoagarooligosaccharide-Producing β-Agarase as Catalyst

et al. 2020

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Enzymes are catalysts with high specificity. Different compounds could be produced by different enzymes. In case of agaro-oligosaccharides, agarooligosaccharide (AOS) can be produced by α-agarase through cleaving the α-1,3-glycosidic linkages of agarose, while neoagarooligosaccharide (NAOS) can be produced by β-agarase through cleaving the β-1,4-glycosidic linkages of agarose. However, in this study, we showed that β-agarase could also be used to produce AOSs with high purity and yield. The feasibility of our route was confirmed by agarotriose (A3) and agaropentaose (A5) formation from agaroheptaose (A7) and agarononoses (A9) catalyzed by β-agarase. Agarose was firstly liquesced by citric acid into a mixture of AOSs. The AOSs mixture was further catalyzed by β-agarase. When using the neoagarotetraose-forming β-agarase AgWH50B, agarotriose could be produced with the yield of 48%. When using neoagarotetraose, neoagarohexaose-forming β-agarase DagA, both agarotriose and agaropentaose could be produced with the yield of 14% and 13%, respectively. Our method can be used to produce other value-added agaro-oligosaccharides from agarose by different agarolytic enzymes.

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Monitoring and preparation of neoagaro- and agaro-oligosaccharide products by high performance anion exchange chromatography systems

Cited by 30 publications

References 25 publications

Preparation and characterisation of a novel agar oligosaccharide–iron (III) complex

Preparation and characterisation of a novel agar oligosaccharide–iron (III) complex

Oligosaccharides Derived from Red Seaweed: Production, Properties, and Potential Health and Cosmetic Applications

A Novel Route for Agarooligosaccharide Production with the Neoagarooligosaccharide-Producing β-Agarase as Catalyst

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