Size-dependent pharmacological activities of differently degraded fucoidan fractions from Fucus vesiculosus

Lahrsen, Eric; Schoenfeld, Ann-Kathrin; Alban, Susanne

doi:10.1016/j.carbpol.2018.02.035

Cited by 48 publications

(47 citation statements)

References 35 publications

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“…Likewise, according to Cumashi et al [96], the anticoagulant activities of F. evansecens , F. serratus and F. distichus were much lower compared with those of F. vesiculosus and F. spiralis , which had substantially lower DSs compared to the other three (29.2–36.3% w / w against 23.6–25.9% w / w , respectively). Supporting these results, further research demonstrated that desulfonation of F. vesiculosus fucoidans caused a negative impact on their anticoagulant activity [108]. On the other hand, the oversulfonation of fucoidan was shown to increase the anticoagulant activity in relation to its native form [77].…”

Section: Nutrient Composition Of Fucus Sppmentioning

confidence: 94%

Phycochemical Constituents and Biological Activities of Fucus spp.

2018

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Seaweeds are known to be a good supply of key nutrients including carbohydrates, protein, minerals, polyunsaturated lipids, as well as several other health-promoting compounds capable of acting on a wide spectrum of disorders and/or diseases. While these marine macroalgae are deeply rooted in the East Asian culture and dietary habits, their major application in Western countries has been in the phycocolloid industry. This scenario has however been gradually changing, since seaweed consumption is becoming more common worldwide. Among the numerous edible seaweeds, members of the genus Fucus have a high nutritional value and are considered good sources of dietary fibers and minerals, especially iodine. Additionally, their wealth of bioactive compounds such as fucoidan, phlorotannins, fucoxanthin and others make them strong candidates for multiple therapeutic applications (e.g., antioxidant, anti-inflammatory, anti-tumor, anti-obesity, anti-coagulant, anti-diabetes and others). This review presents an overview of the nutritional and phytochemical composition of Fucus spp., and their claimed biological activities, as well as the beneficial effects associated to their consumption. Furthermore, the use of Fucus seaweeds and/or their components as functional ingredients for formulation of novel and enhanced foods is also discussed.

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Section: Nutrient Composition Of Fucus Sppmentioning

confidence: 94%

Phycochemical Constituents and Biological Activities of Fucus spp.

2018

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“…31 The DS per disaccharide in exogenous sulphated polysaccharides fucoidan, carrageenan and dextran sulphate was reported to be 1.18, 1-3 and 1-4, respectively. 32 Meanwhile, the DS in endogenous sulphated polysaccharides chondroitin sulphate and heparin was 0.9 and 2.5, respectively, and hyaluronic acid had carboxyl groups instead of sulphate groups. [33][34][35] Furthermore, exogenous sulphated polysaccharides had slightly higher molecular masses than endogenous sulphated polysaccharides excepted for hyaluronic acid.…”

Section: Discussionmentioning

confidence: 99%

“…The molecular masses of fucoidan and carrageenan were reported to be 38.2 and 600-2000 kDa, respectively. 32,36,37 For endogenous sulphated polysaccharides, the molecular masses of chondroitin sulphate, heparin and hyaluronic acid were reported to be 22, 15 and 200-2000 kDa, respectively. [33][34][35] Taken together, sulphated polysaccharides such as fucoidan which have a certain level of molecular masses and sulphate may attenuate toxic AGE uptake.…”

Section: Discussionmentioning

confidence: 99%

A comparative study of sulphated polysaccharide effects on advanced glycation end-product uptake and scavenger receptor class A level in macrophages

Nishinaka

Mori

Yamazaki

et al. 2020

Diabetes and Vascular Disease Research

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Advanced glycation end-products, especially toxic advanced glycation end-products derived from glyceraldehyde (advanced glycation end-product-2) and glycolaldehyde (advanced glycation end-product-3), are biologically reactive compounds associated with diabetic complications. We previously demonstrated that toxic advanced glycation end-products were internalised into macrophage-like RAW264.7 cells through scavenger receptor-1 class A (CD204). Toxic advanced glycation end-product uptake was inhibited by fucoidan, a sulphated polysaccharide and antagonistic ligand for scavenger receptors, suggesting that sulphated polysaccharides are emerging candidates for treatment of advanced glycation end-product–related diseases. In this study, we compared the effects of six types of sulphated and non-sulphated polysaccharides on toxic advanced glycation end-product uptake in RAW264.7 cells. Fucoidan, carrageenan and dextran sulphate attenuated toxic advanced glycation end-product uptake. Fucoidan and carrageenan inhibited advanced glycation end-product-2–induced upregulation of SR-A, while advanced glycation end-product-3–induced upregulation of scavenger receptor-1 class A was only suppressed by fucoidan. Dextran sulphate did not affect scavenger receptor-1 class A levels in toxic advanced glycation end-product–treated cells. Chondroitin sulphate, heparin and hyaluronic acid failed to attenuate toxic advanced glycation end-product uptake. Heparin and hyaluronic acid had no effect on scavenger receptor-1 class A levels, while chondroitin sulphate inhibited advanced glycation end-product-3–induced upregulation of scavenger receptor-1 class A. Taken together, fucoidan and carrageenan, but not the other sulphated polysaccharides examined, had inhibitory activities on toxic advanced glycation end-product uptake and toxic advanced glycation end-product–induced upregulation of scavenger receptor-1 class A, possibly because of structural differences among sulphated polysaccharides.

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“… 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

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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.

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Size-dependent pharmacological activities of differently degraded fucoidan fractions from Fucus vesiculosus

Cited by 48 publications

References 35 publications

Phycochemical Constituents and Biological Activities of Fucus spp.

Phycochemical Constituents and Biological Activities of Fucus spp.

A comparative study of sulphated polysaccharide effects on advanced glycation end-product uptake and scavenger receptor class A level in macrophages

Molar mass effect in food and health

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