Characterisation of fucoidan extracted from Malaysian Sargassum binderi. (15th October 2016)

• Record Type: Journal Article
• Authors: Lim, Seng Joe; Wan Aida, Wan Mustapha; Maskat, Mohamad Yusof; Latip, Jalifah; Badri, Khairiah Haji; Hassan, Osman; Yamin, Bohari M.
• Is Part Of: Food chemistry. Volume 209(2016)
• Page Start: 267
• Page End: 273
• Publication Date: 2016-10-15
• Subjects: Characterisation -- Fucoidan -- Sargassum binderi -- Structure analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.04.058
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Fucoidan (Fsar ) was extracted from Malaysian brown seaweed, Sargassum binderi . The chemical properties of Fsar and commercial fucoidan (Fysk ) were different. The proposed structure of Fsar is →3)fuc-2-OSO3 − (1 → 3)fuc-2-OSO3 − (1→. Abstract: Fucoidan is a sulphated polysaccharide that consists mainly of fucose, normally found in brown seaweeds. In this study, fucoidan was extracted from Sargassum binderi (Fsar ) from Malaysia and subsequently characterised. The chemical characteristics of Fsar were found to be different than those of commercial food grade fucoidan (Fysk ) and those of previously studied fucoidans. NMR analysis proposed that the main structure of Fsar is →3)fuc-2-OSO3 − (1 → 3)fuc(1→. The molecular weight (47.87 kDa) and degree of sulphation (0.20) of Fsar were higher than those of Fysk, at 27.98 kDa and 0.15, respectively. However, Fsar 's polydispersity index (1.12) and fucose content (34.50%) were lower than those of Fysk, at 1.88 and 43.30%, respectively. Both Fsar and Fys k showed similar thermo-gravimetric properties with four mass losses, amorphous in nature and negative optical rotations. Results show that Fsar has fundamental characteristics of fucoidan with different structural conformation i.e. variation in glycosidic linkages and sulphate group orientation.