Structural characteristics and biological activities of sulfated glycosaminoglycans extracted from shrimp by‐products. Issue 6 (31st August 2018)

• Record Type: Journal Article
• Authors: Sayari, Nadhem; Martinez‐Alvarez, Oscar; Ben Mansour, Mohamed; Sila, Assaad; Mokni, Abir; Besbes, Souhail; Bougatef, Ali; Balti, Rafik
• Is Part Of: Journal of food biochemistry. Volume 42:Issue 6(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-08-31
• Subjects: antihypertensive properties -- antioxidant effect -- shrimp byproducts -- structural characteristics -- sulfated glycosaminoglycans; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.12647
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: Sulfated glycosaminoglycans (SGSS) were extracted with enzymatic procedure from shrimp ( Parapenaeus longirostris ) byproducts and its biological properties were evaluated. The net yield of SGSS was found to be 7%. SGSS showed higher contents of sugar (97.66%) and uronic acid (46.48%) followed by sulfate (12%) and protein (1.37%). The monosaccharide composition revealed the presence of N ‐acetylgalactosamine, glucuronic, and galacturonic acids. The physicochemical characteristics were determined using XRD, DSC, and FTIR analysis. The antioxidant potency of SGSS was evaluated by several different in vitro systems, including DPPH free radical scavenging (IC50 = 1.05 mg/mL), β‐Carotene bleaching inhibition (IC50 = 2.43 mg/mL), and iron‐chelating capacity (IC50 = 0.17 mg/mL). ACE‐inhibitory activity of SGSS was also investigated (IC50 = 1.74 mg/mL). Practical applications: The sulfated glycosaminoglycans from shrimp shell (SGSS) possess significant antioxidant and antihypertensive properties and could be utilized as natural preservative ingredient in functional foods and in pharmaceutical industry.