Structural Study of Fucoidan from the Brown Seaweed Hizikia fusiformis

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著者

    • SHIROMA Riki
    • The United Graduate School of Agricultural Sciences, Kagoshima University
    • KONISHI Teruko
    • Department of Bioscience and Biotechnology, University of the Ryukyus
    • UECHI Shuntoku
    • Department of Bioscience and Biotechnology, University of the Ryukyus
    • TAKO Masakuni
    • Department of Bioscience and Biotechnology, University of the Ryukyus

抄録

We investigated the structure of fucoidan from <I>Hizikia fusiformis</I>. Using DEAE-Sepharose column chromatography, fucoidan was fractionated into four groups. F4, main fraction of fucoidan, contained 38 % (w/w) of ester sulfate and had the simplest sugar component (L-Fuc: D-Gal=7:3). The structure of F4 was discussed using de-sulfation, 2D-NMR and methylation analysis and proposed as <BR>[→3)-α-L-Fuc<I>p</I>-(1→3)-α-L-Fuc<I>p</I>-(1→3)-α-L-Fuc<I>p</I>-(1→3)-α-L-Fuc<I>p</I>-(1→]<SUB>n</SUB><BR>R=α-L-Fuc<I>p</I>-(1→4)-α-L-Fuc<I>p</I>-(1→ (50%<SUP>a</SUP>) or <BR>α-D-Gal<I>p</I>-(1→4)-α-D-Gal<I>p</I>-(1→ (50 %<SUP>a</SUP>).<BR>58 % in molar ratio of the hydroxyl group is sulfated.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(2), 176-182, 2008-03-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021185044
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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