Purification, structural characterization and bioactivity evaluation of a novel proteoglycan produced by Corbicula fluminea. (15th November 2017)

• Record Type: Journal Article
• Authors: Yan, Jing-Kun; Wang, Yao-Yao; Qiu, Wen-Yi; Wu, Li-Xia; Ding, Zhi-Chao; Cai, Wu-Dan
• Is Part Of: Carbohydrate polymers. Volume 176(2017)
• Page Start: 11
• Page End: 18
• Publication Date: 2017-11-15
• Subjects: Corbicula fluminea -- Proteoglycan -- Purification -- Structural characterization -- Antioxidant activity; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.08.063
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: A novel proteoglycan, named CFPS-11, was isolated from Corbicula fluminea . The structural feature of CFPS-11 was elucidated by physical and chemical analyses. CFPS-11 exhibited significant antioxidant activity in a dose-dependent manner. CFPS-11 showed remarkable inhibitory activities against α-amylase and α-glucosidase. CFPS-11 could be explored as a potent food additive or nutritional supplement. Abstract: A novel proteoglycan, named CFPS-11, was isolated from Corbicula fluminea, which is a food source of freshwater bivalve mollusk. CFPS-11 had an average molecular weight of 807.7 kDa and consisted ofd -glucose andd -glucosamine in a molar ratio of 12.2:1.0. The protein moiety (∼5%) of CFPS-11 was covalently bonded to the polysaccharide chain in O-linkage type through both serine and thereonine residues. The polysaccharide chain of CFPS-11 was composed of (1 → 4)-α-d -glucopyranosyl and (1 → 3, 6)-α-d -glucopyranosyl residues, which branched at O-6. The branch chain consisted of (1 → )-α-d -glucopyranosyl and (1 → )-α-d - N -acetylglucosamine residues. CFPS-11 exhibited significant antioxidant activity in a dose-dependent manner and remarkable inhibition activities against α-amylase and α-glucosidase by in vitro assays. These findings indicated that the CFPS-11 from C . fluminea has the potential for development as a health food ingredient.