Characterization of Proteoglycan and Hyaluronan in Water-based Delipidated Powder of Salmon Cartilage

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  • Kakizaki Ikuko
    Department of Glycotechnology, Center for Advanced Medical Research, Hirosaki University Graduate School of Medicine
  • Miura Ayako
    Laboratory of Food Science, Faculty of Education, Hirosaki University
  • Ito Seiko
    School of Food Nutritional Sciences, University of Shizuoka
  • Mineta Takashi
    Department of Mechanical Systems Engineering, Graduate School of Science and Engineering, Yamagata University
  • Jin Seo Hong
    Department of Mechanical Systems Engineering, Graduate School of Science and Engineering, Yamagata University
  • Kato Yoji
    Laboratory of Food Science, Faculty of Education, Hirosaki University

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Abstract

Salmon cartilage proteoglycan fractions have attracted attention as new ingredients of functional food and cosmetics. We recently developed methods for water-based delipidation and powderization for preservation of salmon head cartilage. In this study, global molecular images of proteoglycan in the water-based delipidated powder were analyzed by biochemical techniques and atomic force microscopy. Proteoglycans in this powder maintained their whole native structures including core proteins and glycosaminoglycans. Hyaluronan contained in this powder showed a distribution with high molecular weight like native hyaluronan in cartilage. Analytical data presented here provides assurance of the quality of the proteoglycan powder obtained using these methods.

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